I shot my mule deer this year and it dropped dead immediately. I didn't think much of it at the time . Usually they jump or take a step or 2 or kick a few times but not this one.
I hung it for a few days then butchered it. I noticed the meat was darker around the arteries like the muscle was still saturated with blood. The meat also has a really strong smell. Quite a bit more than I've noticed before.
It was gutted within minutes of being shot. The chest cavity had blood in it but not as much as usual. The temps were low -5 to -10 that day and during the time of hanging.
What do you do with the meat in this scenario.
I was thinking of just grinding it all and making sausage out of it. But Id like some opinions before I just grind the whole thing
Thanks