Shot 2 deer last year and noticed dark spots all over the meat on 1 of the deer.
I didn't want to waste the meat so I butchered both dear and kept them both separated during the entire process. I've already finished eating the first deer (without the spots), and now I'm about to start consuming the 2nd deer but I'm a little concerned and don't want to get my family sick.
My opinion...it looks as though the fat in the one pic is a bit yellow, and the meat looks as though it was from a animal that wasn't recovered right away. I have only seen something like that when I couldn't recover it in the evening and I found the animal the next morning.
Sausage is good too, sausage it.
Like butcher said there stress marks, also referred to as firing. It's caused by a spike in stress levels which results in a higher pH level that doesn't balance out properly after death. Perfectly safe to eat just looks odd, see it in pigs and cows commonly