Originally Posted by Wingbone

I've seen this on a buck that had been in a fight. There were tine holes through the hide and the meat was green around them. I believe that that is the natural color of the muscle that is healing, like a bruise. If it doesn't smell, it's not gangrene. Cut out the sections that you're uncomfortable with, They would probably have an off flavor because of the blood in it. but I think any normal colored meat is still good.