I have been told by butchers a deer or any game in above freezing temps will go about 6 hours(post death) without adequate cooling of the meat. I thought this seemed a little quick but they say the meat will green rot from the bones out very quickly and there for it is essential to cool it as quickly as possible. (this includes remove guts and hide!!) I hunt elk with 3 butchers and they all echo the same sentiments, when an elk gets hit they go into over drive and almost chant " gotta cool that meat, lets go" Easiest way to tell is smell, meat should not smell(while wild meat and blood does have a particular odour it should not be strong or alarming). I would say your outside rounds, flanks would be the ones if the meat spoiled slightly that would be still edible, anything that is direct contact with a bone would be suspect. Personally I have never had this situation arise so I am only talking from a meat cutters perspective, I assume they know what they are talking about considering it is there speciality/life.