What would cause deer meat to have a bad odor and a brownish, gooey film?
Filed under: Miscellaneous
Question
Last year, a buddy of mine shot a nice 14 pointer. We were in Des Arc MO, in between Ironton and Piedmont. While we were processing his deer, we noticed a strong odor and a brownish, gooey ( like mayonnaise ) film covering the meat. At that point, decided to discard of the deer. I asked around what could that be. I did not know if it could have possibly been another symptom of CWD or Blue tongue or what. Any ideas?
Thank you,
Scott
Scott,
These are not symptoms of CWD or H.D. (commonly called Blue Tongue). These conditions could occur if the deer didn’t expired quickly and wasn’t processed within in a reasonable time. They could also occur if the deer had been previously wounded or had an infection.
Sounds like it was wise to not consume the venison.
Enjoy creation,
grant
