Badly bruised saddle

[25 Sharps]

Skinned this old boy out last night, was surprised to find this nasty bruise. All nodes checked fine, general condition was good and behaviour normal, have been watching him a few weeks.

Guessing he’s picked up a bad hit somewhere, though no obvious marks externally, someone did suggest car but no bruising elsewhere to suggest that and the road he was living next to is a very slow country lane. The only thing putting me off is the yellow which had transferred to the skin, no smell at all.

That said I had his liver for dinner last night before I skimmed him!

 

[Buchan]

The yellow is normal - part of the breakdown of blood (Haemoglobin to bilirubin to biliverdin) and indicating the bruising occurred a couple of days ago. Although that looks green to me, so slightly older. I also don't like the gas pockets. Severe bruising reduces oxygen to the tissues and can then support clostridial growth.

Can I check you are still alive....

 

[25 Sharps]

The yellow is normal - part of the breakdown of blood (Haemoglobin to bilirubin to biliverdin) and indicating the bruising occurred a couple of days ago. Although that looks green to me, so slightly older. I also don't like the gas pockets. Severe bruising reduces oxygen to the tissues and can then support clostridial growth.

Can I check you are still alive....

.

Still alive and kicking!

Carcass set ok. But I shoot enough deer that if something is a bit off I don’t feel I have to eat every one! Would you suggest cutting out and eating the rest, or leaving the whole thing?

It was getting turned into burgers for a kids bbq this weekend!

 

[GeorgeC]

How does it smell, normal, sweet or ??

Clostridial is a form of Clostridium Perfringens, which is called gas gangrene. This is turn can also show as black / green. The problem with Clostridium is that it can cause tissue necrosis.

Unless I could actually prove how the deer was injured, I would personally avoid consumption.

But that is my opinion, how ever you still live so there may be no risks at all and I could be talking through my butt.

If you could report back after feeding everyone [well 24-48 hrs after] then I can pass judgement properly

 

[Buchan]

.

Still alive and kicking!

Carcass set ok. But I shoot enough deer that if something is a bit off I don’t feel I have to eat every one! Would you suggest cutting out and eating the rest, or leaving the whole thing?

It was getting turned into burgers for a kids bbq this weekend!

Glad you are OK!! Personally, I'd be using something else for the kids, although the fact that it has set is good

 

[HonestJohn]

Straight into the bin/ground in my book

 

[25 Sharps]

Thanks for the input fellas, I am not going to be eating this one!

 

[.25-06]

Where was the shot location , any bullet fragments? how was carcass stored?

 

[25 Sharps]

Where was the shot location , any bullet fragments? how was carcass stored?

Shot was back of the leg, cutting the heart in half, nowhere near the bruising. Bullet was an 80 gr TTSX from the 25-45 so little chance of fragmentation.

Carcass stored at 2 degrees, hung from the aitch bone for 8 days. Same as pretty much every deer I do. Pretty sure this is a pre existing injury.

 

[The Singing Stalker]

Glad you are OK!! Personally, I'd be using something else for the kids, although the fact that it has set is good

Sorry, what do you mean by “Set”?

 

[SCC]

stiffened by rigor mortis, is my understanding

 

[25 Sharps]

Sorry, what do you mean by “Set”?

stiffened by rigor mortis, is my understanding

As above

 

[The Singing Stalker]

stiffened by rigor mortis, is my understanding

Thank you. What I suspected.