Not an expert, but the general rule of thumb I've always tried to follow is to get the meat chilled to below 45 degrees F within 2 hours. Pretty hard to do, but it's a good goal.
Essentially the meat begins to spoil immediately after death, so you're working against the clock any way you look at it.
Any deer laying dead in the woods overnight when it's 70 degrees out isn't something I'd stick in my belly anytime soon. I'd have to hear from an expert before I'd even consider it.
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