The fore quarters and backstrap should be ok for 18-24 hrs but you will lose part of the rump adjacent to the bowels butt,urinary tract etc
Go pull a roast out for 18- 24 hours and then eat it. I mean after its has reached 60 -70 degrees. After you get out of the bathroom give me a call.
I' ve never gave up looking for a deer until I was sure it was alive still alive. Luckily I have only lost two in 28 years.
but the flies do not buzz around in the dark
Flies don' t work 9-5.
Also when in doubt put a piece in the fry pan and taste it.
Meat Spoilage by Bacteria, Yeasts, and Molds
Although a number of factors may contribute to meat spoilage, the most common cause of meat spoilage is the deterioration of meat caused by micro-organisms (bacteria, yeasts, and molds). Beware! Foods can contain dangerous bacteria and microorganisms but still have a normal appearance. Food which has not been handled or stored properly should not be eaten even if it has no apparent indications of spoilage.
From the university of Georgia' s web site
Bacteria need about four hours to adapt to a new environment before they begin rapid growth. In handling food, this means we have less than four hours to make a decision to either cool the food, heat it, or eat it.
15 years working a a chef taught me one thing. When in doubt throw it out!!