LIVER SHOT

A DOE HIT LAST NIGHT AT DUSK, LOOKS LIKE A POSSIBLE LIVER SHOT BY THE DARK BLOOD. BUT FLASHLIGHT WENT DEAD BEFORE I COULD FIND HER. WILL SHE BE OK TODAY AFTER WORK?

It was cool last p.m. and if she is not laying right in the heat of the sun today I would say she will be just fine . Good luck

Agree with Gman. You will also have a very, very foul smell during field dressing with some guts getting hit and if she got too warm. Pretty unlikely with the cold temps last night.

she will be fine this time.

A thought for the future, replace the battery lights, then go get her. Go before work today. A couple of options.

Kooty’s right. You’ll notice the ‘odoriferous’ aroma but trust me, it’s probably not you . She probably went for cover so hopefully that was in the shade and I’d bet she’ll be okay. Good luck.

NO GOOD! I’VE BEEN A MEAT PROCESSOR FOR OVER 40 YEARS AND CAN PICK OUT BY THE SMELL AND COLOR OF VENISON THE ONE’S THAT WEREN’T FOUND UNTIL THE FOLLOWING DAY.ACTUALLY THE COLD WEATHER MAKES IT WORSE BY TRAPPING IN THE HEAT. THE FIRST SIGNS OF NOT GETTING COOLED DOWN FAST ENOUGH IS THE COLOR OF THE MEAT BETWEEN THE HIND LEGS. IF THE COLOR IS APRICOT ITS HAD THE GUT IN IT TOO LONG AND IS SPOILED. NOW SMELL THE MEAT. IT ISN’T NATURALLY THE SMELL OF VOMIT!!! THIS HAPPEN WHEN THE GUTS BLOAT AND THE BACTERIA IN ITS STOMACH INCREASE TO THE POINT WHERE IT TRANSFERS INTO ALL THE MEAT. IT JUST IRKS ME ON THESE TV SHOWS(THAT ARE SUPPOSE TO INFORM ITS VIEWERS) TRACK A POORLY HIT BUCK GIVE UP THE TRACK TO ONLY FIND IT 6-8 HOURS LATER! THEY CELIBRATE THE RECOVERY OF THE RACK BUT I’D LOVE TO SEE THESE “PROS” TAKE A BITE OF THAT VOMIT RIDDEN VENISON. THEY PROBABLY GIVE THE MEAT TO THE NEEDY. OH BOY!!!! SO MY ADVICE IS IF YA GET A BAD SHOT TRACK IT TILL YA FIND IT.A COLEMAN LANTERN WORKS GREAT.

WHY IS EVERYONE YELLING IN HERE?

Hope the meat is ok, good luck

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NO GOOD! I’VE BEEN A MEAT PROCESSOR FOR OVER 40 YEARS AND CAN PICK OUT BY THE SMELL AND COLOR OF VENISON THE ONE’S THAT WEREN’T FOUND UNTIL THE FOLLOWING DAY.ACTUALLY THE COLD WEATHER MAKES IT WORSE BY TRAPPING IN THE HEAT. THE FIRST SIGNS OF NOT GETTING COOLED DOWN FAST ENOUGH IS THE COLOR OF THE MEAT BETWEEN THE HIND LEGS. IF THE COLOR IS APRICOT ITS HAD THE GUT IN IT TOO LONG AND IS SPOILED. NOW SMELL THE MEAT. IT ISN’T NATURALLY THE SMELL OF VOMIT!!! THIS HAPPEN WHEN THE GUTS BLOAT AND THE BACTERIA IN ITS STOMACH INCREASE TO THE POINT WHERE IT TRANSFERS INTO ALL THE MEAT. IT JUST IRKS ME ON THESE TV SHOWS(THAT ARE SUPPOSE TO INFORM ITS VIEWERS) TRACK A POORLY HIT BUCK GIVE UP THE TRACK TO ONLY FIND IT 6-8 HOURS LATER! THEY CELIBRATE THE RECOVERY OF THE RACK BUT I’D LOVE TO SEE THESE “PROS” TAKE A BITE OF THAT VOMIT RIDDEN VENISON. THEY PROBABLY GIVE THE MEAT TO THE NEEDY. OH BOY!!!! SO MY ADVICE IS IF YA GET A BAD SHOT TRACK IT TILL YA FIND IT.A COLEMAN LANTERN WORKS GREAT.

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I call BS , We have left MANY deer till the next day and they are just fine Yes some deer are bad when found but most are not . Why give everyone the idea if you leave a deer it’s no good ? So if we don’t find it the same day we should just leave it huh And push a deer till you find it if you put a bad shot on it Poor advice

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A DOE HIT LAST NIGHT AT DUSK, LOOKS LIKE A POSSIBLE LIVER SHOT BY THE DARK BLOOD. BUT FLASHLIGHT WENT DEAD BEFORE I COULD FIND HER. WILL SHE BE OK TODAY AFTER WORK?

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Any news this morning Hope you found her

Maybe he knows more about “meat” then we do

i’m not yelling, i just type crappy! i forgot to mention that botulism is caused by not getting food cooled down fast enough. if ya want to feed your family venison that has been improperly handled, go for it. my business isn’t allowed to further process venison like this. like i said i can spot them and smell the meat easily.the rest is your decision!

While I don’t eat rotten smelly meat, I have ate my share of venison that was not immediately recovered. I think gut shot deer are one thing… some spoiled meat no matter how soon you recover…. but I don’t understand how a shot placed rearward, could ruin a front quarter in 35′ weather ??? One more thing to consider, how long has the deer been dead ??? It could die within 20 minutes of being arrowed or 8 hours ??? I don’t think we can paint with a wide brush, that all deer left overnight is spoiled meat. Maybe more importantly or better advice, make sure to prepare your meat correctly… COOK IT !!!

Well said G

botulism isn’t erased by cooking. bloating has nothing to do with a “gut shot” either. time is a factor though. i’m not sure of the time factor but would guess ya need to get it field dressed and cooled quickly within 3-4 hours. shorter the better.in cold or cooler weather its actually worse. the outside of the animal freezes trapping the heat in the center. the heat just stews the bacteria in the animals stomach contents. the feces of the bacteria is botulism. dangerous stuff!!!! the faster you get the guts out and the faster you can get it cooled the better. i’ve been bowhunting since the late 60’s and have harvested alot of deer. i too have lost one due to a poor shot. it made me so sick to take that magnificant animals carcass and put it in a rendering barrel i almost quit bow hunting. but i rearranged my outlook and only took shots that i was 100% sure i could kill him and retrieve him.haven’t wasted one since!

botulism is erased by cooking….. check it out

NO ECOLI IS ERASED. BOTULISM IS POISON.

While commercially canned goods are required to undergo a “botulinum cook” at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry’s Food Company outbreak. Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate muktuk (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation[7]. Other sources of infection include garlic or herbs[8] stored covered in oil without acidification,[9] chilli peppers,[citation needed] improperly handled baked potatoes wrapped in aluminium foil [10], and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated [10]. Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 20 minutes before eating. Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth; such cans should be discarded. Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being so, e.g., metal cans with pinprick holes from rust or mechanical damage, should also be discarded.

I agree with norseman on this one. If it a marginal hit you need to wait long enough to look for it. The key I believe is when the animal does pass away. I believe you need to recover it within two to three hours after it passes at the most; especially if it is gut shot. It’s doesn’t take long for that meat to spoil in those conditions. Good hit in the vitals I believe you can get away with longer recovery periods. maybe 3-4 hours after death; less bacteria brewing in there. Good luck
Whatsa

My 2 cents

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While commercially canned goods are required to undergo a “botulinum cook” at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry’s Food Company outbreak. Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate muktuk (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation[7]. Other sources of infection include garlic or herbs[8] stored covered in oil without acidification,[9] chilli peppers,[citation needed] improperly handled baked potatoes wrapped in aluminium foil [10], and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated [10]. Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 20 minutes before eating. Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth; such cans should be discarded. Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being so, e.g., metal cans with pinprick holes from rust or mechanical damage, should also be discarded.

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Guess it’s not bad deer meat giving me this twitch

I’m pretty sure the 10 bacon/cream cheese jelapeno poppers I cooked on Sunday followed by about 10 beers is what my problem was yesterday. But, it could have have been bad bacon.

are we talking canned food or deer left in the woods for a long time with the guts in it?

we talking canning or deer left in the woods to spoil?

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I’m pretty sure the 10 bacon/cream cheese jelapeno poppers I cooked on Sunday followed by about 10 beers is what my problem was yesterday. But, it could have have been bad bacon.

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we talking canning or deer left in the woods to spoil?

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We… more correctly “you” were talking about botulism….. Are we sure its not gonna catch the swine flu when some pig comes along and takes advantage of him laying there ??? Like I said, painting with a W I D E brush gets paint where you don’t want it

I was merely trying to explain what I’ve learned in 40 years of processing 1000’s of deer and bowhunting. eat what ya want! Ya might get away with it!?

I worked in a Butcher shop for 3 years (real long time)……. I will take my chances with a deer laying for 12 hours over some of what I have seen USDA approved….

Back at ya

SPAM is all good meat right

Let me guess clean-up?

For one I don’t believe anything a butcher tells me , I have seen first hand how they process meat …
It’s all about pounds and $$$$$$ they pitch all the crap in with the meat ! Don’t tell me they don’t !
This is why I cut and process my own wild game !
I know it’s clean and going to be good eats

I understand a guy should try and recover the animal ASAP but sometimes that don’t happen but don’t sit here and tell everyone the meat is no good because that is BS

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Let me guess clean-up?

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Nope Everything from yard kills to cut, ground and wrapped. Nuff said But I am smart enough to know one butcher shop can’t be compared to another…. I use a narrow brush painting them.