This weekend my father shot a doe, not the greatest shot selection, but he got one lung the liver,and the arrow exited directly between the back legs. After an hour wait,we jumped the deer from its bed, backed out (lows around 40) to come back the next morning. Found the doe dead right away. We decided to take this one to a processor, and it did have a pungent smell but only because the exit was through the gut. The processor (who is retired Wisconsin State meat inspector ) wouldnt take it after he found out we had backed out and come back the next morning. I asked because it was gut shot? Nope. Because it was too warm? Nope.

His reasoning is that any deer left to die overnight should not be eaten because if guts arent removed soon after death, gases and toxins, and certain chemicals build in the gut and then transfer to the meat, no matter where it was shot or what the temperature was overnight. I was very suprised as I always leave any deer that I make a bad hit on on or am unsure of the hit overnight assuming good weather and temps and have never had an issue. This deer we took home and processed all parts that we didnt think the gut seeped into or smelt bad,and I think it was fine. Has anyone ever had issues with leaving deer overnight (besides coyotes) and having poor meat or unusable meat?? Do soem avoid this at all costs even if the temps are good?