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Sknkmn, I don't think anyone wanted you to remove your story. That's the way it goes sometimes and you called it as it was. Hats off to you for perserving and finishing up what was started. Thanks for sharing your story, I wish it was still there.
I think a lot of good points were brought up as a result and showed hunting doesn't always go picture perfect as we would all like. Hopefully someone gained a little extra hindsight that will help them out in the future.
As to the question raised of the meat spoiling, I don't think there's any point trying to say it isn't compromised. Although not ideal, I have left animals overnight and never noticed a significant difference in the meat.
When it comes to tablefare, I think it comes down to age of deer as much as anything. As much as we would all love to shoot nothing but trophy bucks, is as much as half the time you can't cut the gravy with a chainsaw. Marinading, sausage, burger and slow cookers become the order.
Gutshot animals are a little different and meat can easily be tainted. Again, this is where making hamburger and sausage shine in ensuring the meat does not go to waste. The right amount of spice and you don't taste it anyway.
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HUNT, FISH and RIDE
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