I'll add this as an after thought. I would be very skittish about butchering and eating a real skinny deer. In areas that have CWD a overly skinny deer might be infected. I would have it tested if in a CWD area and having what must be a sick deer. I have butchered a large number of my own deer kills and have seen infection from an old wound. The presence of green away from an obvious wound would mean that the infection had spread. Not something I would care to eat.