My 13 yr old son shot his first buck last weekend. Nice little 5 point, a good first deer. We notice a small cut on its back side, looked to be acouple of days old and thought nothing of it. So we let it hang in the garage bringing that sweet aroma of aging deer meat. I went in there today to process it and there was a funny odor while taking off the hide. I figured it was from the meat around the gun shot. But when I cut into the rear leg by the small cut a green milky substance came oozing out. I figure it to be some type of infection. With the deer hanging by its back legs it gave the puss a chance to drain down the deer. I know it sounds disgusting but I want to make sure I made the right choice but not processing the deer. I really hate not using the meat but I think every time I tried to cook it I would see that green snot oozing out.