Processing gut shot deer

[mbone1327]

Shot a doe Saturday night @4pm. She was 5 yards from my stand and I was 20 ft up. Clipped one lung and exited out the bottom of the stomach. I let her sit over night (it was in the 20s) and recovered her this morning at 8am 50 yards from the shot.

I gutted her immediately. Her body was frozen solid but she was still steaming when I gutted her. I'm thinking it took her more than a few hours to expire.

There was a good amount of what I think was stomach contents (dark red almost purple blood with contents in it). I'm concerned about the meat... How do I know if it's good or bad? Smell?

Any tips or tricks for processing her is appreciated.

[Swedishbowhunter]

At that temp it will be fine, rinse out the body cavity really well and process like normal. The meat will have "that" different smell to it, but I have never noticed a difference in taste. If you dont think you will be able to get past the smell then I would can the entire thing, i have done that with similar situations, had a buck that the hit was back a bit and took 24 hours to die. I canned the entire deer and it was excellent canned. Also, not being a tool, but its not a good idea to take a shot like that or things like this are likely to happen.

[dan]

the meat should be fine..
might want to avoid the tenderlions but honestly, even that should be fine

[mbone1327]

Good to hear. Thank you.

Have a string of cold days... gonna try hanging her for a week

[Bonecrusher101]

If using a muzzleloader or a rifle, I love A noggin shot on a doe at that range.

[Edcyclopedia]

Cut out any stinkies or discolored meat...

[mbone1327]

If using a muzzleloader or a rifle, I love A noggin shot on a doe at that range.

Right no track job needed. Drop her in her tracks.

[mbone1327]

Cut out any stinkies or discolored meat...

Will do.

[brancher147]

Too late for the best trick I know...debone gutless method soon after dying and usually can even get tenderloins.

[gsquared23]

I normally sacrifice the tenderloins but the rest of the deer is well protected if you take a bit of care during processing. Unless it’s a texas heart shot, the heart is fine, don’t forget that delicacy in the gut pile.

[Rich M]

Meat should be fine - if it was alive for 12 hours, slowly dying, I'd worry about "gut poisoning"...

[buttonbuck]

I cooler age all my deer. Bed of ice, meat and ice then repeat. Drain it twice daily. This method will drain even gut matter smell right out. Even out of tenderloins.

[MichiganMike]

Should be good

[elk yinzer]

I process most of my deer in the woods using the gutless method to pack out. But it is also a nice luxury to avoid having to gut one when the stomach is hit regardless. Even on some deer I've killed and been in on that the meat is perfectly fine I've been so scarred from smelling rancid gut that it affects my perception of that animal to the point that I can't seperate the smell in my memory from what is clear and present when it is on my plate.

I wouldn't say I am overly picky just that I have a sensitive nose and pallette. If your idea of deer meat is dropping it off at the processor to get hot dogs, hot sticks, and baloney, we aren't even speaking the same language and you can carry on business as usual.

One thing I learned the hard way doing that though is to drain some of the gas and liquid away from where the rest will be processed otherwise it is easy to "pop the balloon" while taking the backstrap off.

[mbone1327]

Thanks for all the input fellas. Just finished breaking her down.
Was gonna let her hang for longer but I said screw it.

Deer had a funky smell to it as a whole but the meat doesn’t have that smell. Had back straps for dinner. All good.

I did toss the tenderloins.