That's some pretty warm temps in my mind as far as bear meat goes. Put a fan on the meat and that'll help pull the temp down some. If you have room in your fridge, what you could do is Bone the meat out and then keep it in a fridge until your ready to cut it up to final size. Another option is to elevate the boned out meat above some ice (or dry ice) in a large cooler. Keep the meat dry if you use the ice process.
