heavyBullet
CGN Ultra frequent flyer
- Location
- Just off the island of MTL
My buddy shot a deer with a swollen infected leg with milky puss coming out of it, worst stink I ever smelled on an animal and scraped the whole thing.
Is it safe to eat?
- Thread starter slammer1
- Start date
My buddy shot a deer with a swollen infected leg with milky puss coming out of it, worst stink I ever smelled on an animal and scraped the whole thing.
I've had friends shoot deer that had been previously wounded, that were infected.
One doe was obviously unfit to eat. Foul foul smell, odd coloured meat. A buck that was shot while it was gimping across the wheat field on soft feet, on the other hand, was declared fit to eat, and had apparently gotten into some ergot infected grain somewhere. Apparently the ergot causes the hooves to slough off.
It's sorta like fish. If it smells bad, it isn't worth the risk. It should smell....clean... Hard to describe, but definitely not 'recoil in disgust' bad. In most cases, the CO's will issue you a replacement tag, if you have it inspected and it's unfit for one reason or another. Phone them and ask.
On the lungs, I'd not be too worried about much. On the liver, if it looks good, good to go. If it doesn't have something black and festering looking, going on, you don't have much to worry about besides deciding how to split up the meat.
Lesse, sausage, or steaks...Maybe a roast or two...
Cheers
Trev
One doe was obviously unfit to eat. Foul foul smell, odd coloured meat. A buck that was shot while it was gimping across the wheat field on soft feet, on the other hand, was declared fit to eat, and had apparently gotten into some ergot infected grain somewhere. Apparently the ergot causes the hooves to slough off.
It's sorta like fish. If it smells bad, it isn't worth the risk. It should smell....clean... Hard to describe, but definitely not 'recoil in disgust' bad. In most cases, the CO's will issue you a replacement tag, if you have it inspected and it's unfit for one reason or another. Phone them and ask.
On the lungs, I'd not be too worried about much. On the liver, if it looks good, good to go. If it doesn't have something black and festering looking, going on, you don't have much to worry about besides deciding how to split up the meat.
Lesse, sausage, or steaks...Maybe a roast or two...
Cheers
Trev
