Just say no to that stream for anything but dampenig a rag to wipe off the carcass as soon as you gut it..then dry it off with a dry rag. In any weather, it is important to gut the deer asap, hang it head down and cut through the throat to allow all blood to drain through the carotid artery and jugular vein then keep the flesh dry. If it's above freezing, it is important to maximize air circulation around the carcass, so skin the deer and hang them head down in a shady area, using a stick to keep the chest cavity held open and spread the rear legs to get air flow around the lower cavity . Trim off dirty or blood soaked bits. Keep the carcass clean and dry. Haul in a couple packages of cheese cloth..weighs almost nothing but great to wrap your skinned deer to keep the flesh free of falling leaves, dust and also keeps flies off the carcass. As long as temps stay under 60 degrees, a drained, skinned and ventilated carcass kept in the shade can last several days and a few days of "dry-aging" will noticeably improve the texture. If you're concerned about the temps and it's day 4, carve the backstraps off the outside of the spine and the tenderloins off the inside of the spine, hang those separately and cook those while you are in camp..that is the best meat. Don't quarter the deer until your outfitter arrives with game bags meant for that purpose.