like what said agovbe, every shot and kill depends on many variables
if you are very confident the shot was perfect and where it was to be
a Quick death will occur, and the time needed for it will be short
if you make a less than perfect hit, the amount of time should be based on where you THINK you hit the deer, the less vitals area , the longer the wait
as for meat spoiling and all, that comes down to temp's , in warm weather the sooner the better IMO is the general rule
in colder weather, , they can last a few days or longer with proper hanging and venting
ME< I am always one that liked to butcher as soon as possible, why wait
I do NOT age my deer meat like some do, never felt the need to do so!
so, pending your view here,
the faster the better IMO< from death to gutted to skinned and cut up, wrapped and frozen the better!
the time it takes to SPOIL>< will again cari based on air temp and condition of animal, and the shot placement
GUT shot deer can make a mess of things faster and spoil faster than lung shot deer IMO< due to the intestines getting ruptured and can leach into the meat as time passes!
the warmer the air temp the faster the spoiling process can happen!
Over night is seldom a worry in most places in hunting season as tempos are normally cool enough to keep and then some
DOWN south in warmer places, is where worries get more valid!