This was a heart shot not a gut shot. There was "no smell" when gutting the deer. I just want to talk to owner to find out what their protocols are when they believe the deer is smelly/bad and their time frame to get the deer into their cooler from the time dropped off. I think if they thought it had potential to spoil for not being field dressed in a timely manner they should have processed the deer promptly. I know from another hunter he got a phone call on the day he dropped his deer after they skinned it to let him know that his deer had a smell and asked him what he wanted them to do for the deer. I also think they needed to find out what I wanted to do with the shoulder meat as they made the decision to make specialty bologna (more expensive) then making burgers. I truly think the deer meat was good!