I shot a buck on monday and quartered him out last night. He hung for 3 days and temps have been in the 20's at night, mid 30's for the highs. As I was cutting the last hindquarter off, I sliced through near the back where there was a good bit of fat, and when i did some lime-green ooze came out. I have seen some green come out of meat before, but normally around a wound, infection,or some meat that is spoiled and been in the heat; not meat that has been hanging in an inclosed shed with cold temps like we have been having. This was like a little pocket of ooze and was literally lime-green, and had no odor. Has anyone seen anything like this before? Im thinking it was some sort of absess maybe? And to add to it when I was cutting out the sections of that ham I found a little spot on the meat where it looked like little hairs coming out of the meat. So I cut it off and thoroughly inspected the rest of the meat and all looked perfectly normally. Would you all eat that particular hind-quarter?