Thread: Bone Taint?

Originally Posted by Shearer

I came across the same thing with the stag I got this morning. Mostly over the rib cage between layers of meat/fat.
The deer was in excellent condition with fat all over the haunches and it was literally 6 hours between shooting it and cutting it up.
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I would normally hang it longer but am in to town tomorrow so it's off to the butcher.
No bad smell and all the organs look like they should. If you don't like the look of it, don't come to my place for dinner.

I agree with your last sentence.
Some people seem to think eating suspect meat is going to kill them.
Some of the nicest meat I've eaten has had that look and smell like it is buggered.
I do have a limit though.
And I'd rather eat an over aged meat animal than a perfectly aged rutting stag.