Who gutted the deer? Did he take it to the butcher with the rotten guts inside? Was the deer bloated then? That is disgusting.

If I were the butcher, I wouldn't let my knives touch that meat. That's how you spread pathogens to all the other meat and then you have an epidemic of deer hunters with food poisoning.

I've talked to butchers and taxidermists. Both say they either turn down a deer that's not gutted or charge a lot extra.