Thread: Questionable Deer Meat- Help Requested

Hi everyone and thanks for any feedback that is posted.
I bowled a red over yesterday and while sorting it out some of the urine leaked on to some meat at the hind legs. Granted not a lot however today when I have started to skin the animal there was a nasty off smell to some of the meat so I have binned that to be on the safe side.
It was very strong smelling so much so I couldn't take a big sniff of it!

Wondering what the best option is now for the other leg as it still smells a little off and raises concerns over the eatability of the meat?
What's your advice on it being safe to eat the rest?

Also all other organs looked fine and other than a couple of small cysts in the back fat nothing else that I could see wrong with the animal.

Cheers, Willie!

Not bone taint? ie meat not opened to allow heat out or not chilled. Meat goes rotten very fast, just a thought

Originally Posted by Maca49

Not bone taint? ie meat not opened to allow heat out or not chilled. Meat goes rotten very fast, just a thought

Thanks Maca, I've never seen bone taint before so not sure what I Would be looking or smelling for. what would the signs be?
Not all meat is smelly just around the legs/ pelvis.

Seems pretty quick for it to go off, even with bone taint.

If it is urine or blood smelling on the surface (and that is what it sounds like), you can wipe the meat with a damp cloth dipped in a strongish solution of vinegar and water. Seems to neutralise it.

Originally Posted by Tahr

Seems pretty quick for it to go off, even with bone taint.

If it is urine or blood smelling on the surface (and that is what it sounds like), you can wipe the meat with a damp cloth dipped in a strongish solution of vinegar and water. Seems to neutralise it.

Thanks Tahr will remember that for the future. Seriously had me coughing with the smell. As I said strong ammonia.
Fans going full blast and rest is chilling with ice packs or in the fridge.

Just had a chat to the pursar of the house and might need to look at getting a small industrial chiller to help out in the future.

Stick your knife into the ball joint in the hindquarters, have a smell of the knife, easiest way to test for bone taint.

Originally Posted by tetawa

Stick your knife into the ball joint in the hindquarters, have a smell of the knife, easiest way to test for bone taint.

What would it smell like?

Also pop the hindquarter ball joints as soon as you can or when you hang it. Especially this time of year.


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Got to say I think it is bone taint, stinks down at the bone so as much removed and now being chilled.
Also attempting to stop one finger bleeding after new boning knife decided to take a strike at it. paper stitches wont hold so kitchen roll and climbers tape to the hilt, nothing open til tomorrow so harden up butter cup lol.
Fuck me this has been the biggest pain in the arse deer ever!

Well done Willy

I say start the Benny Hill music it's been one of those days.

This time of the year is a bit of a hassle if you are not organised. One day with a slightly mis managed animal and it will go down hill very quick. As above, open the joints quick, open brisket if possible and get the air flowing. Really needs to be into a fridge or chiller the day you shoot it

I learnt a lesson long ago, killed a big ram, dressed it out and next day it was rotten, really quick, have to open those big joints and chill / cool quickly.

Every minute counts, especially when meat gets rain on it. Bloody humid.

To be honest now going to make a serious look in to home chiller for when out hunting.
Back steaks, front quarters and ribs are fine back legs might be a total loss so not happy about that.
He was a big bastard but took his own revenge.

Live and learn I guess.

I would just like to say thanks for the info and time you all took over this, much appreciated.