Dead deer--Still good?

[Crappie Killer]

Totally hypothetical here

How long does a deer have to be dead before you won't eat it?

Let's say you lost the trail of a wounded deer one evening and then pick up the trail next morning. You find the deer, it's dead. Still eat it? How many hours must pass before you won't eat it?

How 'bout if it's still living, maybe gutshot, and suffering the next morning? I'm sure you'd try to kill it, but would you eat the meat?

[This message has been edited by Crappie Killer (edited 11-05-2003).]

[icehousebob]

Two years ago I shot at a doe just at dusk. It had been moving and kept on into a swamp. I looked for an hour, a lot on my hands and knees; no blood sign. The night low was about 50 degrees. I went back at dawn with hip boots and 10 yards from where I quit looking it looked like someone blew up a bag of blood. The deer was 10 yards beyond that. When I stuck a knife in to gut it, a lot of gas came out. We took the four quarters and backstraps and left the meat on the carcass. It had a definite smell to it but we used it for sausage and it turned out okay. Looking back, as warm as the night was, I'm not sure I would do it again. But I hate to waste, especially when it was my mistake.

[feverpetal]

Depends on how warm it is. More than 50 degrees would be pushing it. Most animals have a definite separation of guts and meat, though. This kind of applies to humans, but how often are you gonna gut a Gerald? Anyways, it should be good, as long as you fully cook it.

fp

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"Cast riiiiight....there."

[Steve Foss]

It totally depends on temperature, for me. Gun season with colder temps, overnight is no issue. Neither is a gut shot in cold weather. When butchering the deer (usually do it myself), it's pretty easy to cut away meat tainted by gut mess.

Early bow season, and overnight becomes a much touchier matter. I always come bowhunting ready to look all night, keep a really big light in the pickup and a strong small one in my pack.

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"Worry less, fish more."
Steve Foss
[email protected]

[This message has been edited by stfcatfish (edited 11-06-2003).]

[Guest]

I shot a buck via archery. I had a bad shot and I tracked the deer from Saturday morning to Sunday evening, when he finally expired. The meat was no good.

Agreed with temps at 50 or below. The sun doesn't help. And remember this, it takes time to cool the cavity with the hide on.

Overall, I don't like wasting meat. However, I'm not going to eat meat that is spoiled. It isn't healthy!!! If unsure, throw it away. Don't get food poisoning. If there is any foul odor, cut a large portion of that section of meat off.

If temps are warm, gut it, skin it, and cut it into quarters, place in plastic bags and on ice.

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Let 'em go so they can grow!!!