Should there be this much blood?

While processing my son’s deer, we ran into several “pockets” (don’t know what else to call them) of blood around the muscles. It was about 20 minutes between the initial shot (spine shot) and the fatal shot. Could that have anything to do with it? My husband and son field dressed him and he hung for 2 days before we started processing. My husbands deer did not have the “pockets” of blood. Is my son’s venison OK to eat? Thanks in advance for the responses.

Does the meat smell sour at all? If the meat looks good and smells normal I would say its good to to go, and welcome to IDO

It’s likely just bruising. Either from the deer thrashing around while on the ground, or from fighting and other normal deer activities the days prior. Either way, it should be fine to eat. (as long as it does not smell sour or look infected, rotten, etc.)

It looks OK (a little darker red than my husband’s) and has a little more “gamey” smell to it. The “pockets” of blood were rather difficult to remove but we finally got them. Thanks for your reply and thanks for the welcome!

BURWELL, NE ! ! ! Welcome to IDO.
Those are just ‘hemotomas’ or blood clotted in areas of bruising from that mentioned in an earlier reply to ya…consider it slightly ‘tenderized’ and enjoy….

GO HUSKERS!!!