Thread: Deer overnight?

I have only left one deer overnight before in temps in lower 30's but coyotes destroyed her by the time I found her the next am. So my question is would it be safe to leave a deer overnight with these temps mid 50's and the meat still be good? (As long as coyotes don't get the meat.)

Ungutted I would say no....but I am very picky with my harvest....I wouldn't leave it if gutted....without packing the cavity with ice for a carcus cool down....they start getting bloated within a hour or so in those temps if not opened up and gutted....I have multiple gallon ice jugs frozen to pack it in when temps are semi warm....won't hunt if too warm....prefer my kills late afternoon for an over night cool down, hanging time for a week weather permitting....or stuff in cooler with ice jugs rotating out till my hanging cooler gets done

I have bow hunted since the sixties and been on blood trails too numerous to count. I would say no, especially if it was a marginal hit that involves the liver or intestines. Like Ironman172 mentioned, they can start to bloat very quickly (regardless the hit location). I always had an old refrigerator I kept in the garage that I would only use to put my deer (skinned and quartered) in. It worked great and I could take my time processing what meat I could each day without fear of spoilage. Good hunting to you.

Another option in those temps is go back 10pm or so. Take good lights, extra batteries, and extra eyes.

Thanks that is what I had figured. Its getting warmer these last few weeks and wanted others opinions and experience. I just don't want a good deer to go to waste.

I've been lucky with my bow shots and they don't go far....once I hear them crashing I know they are done .....gun is not a issue at all ....I have much favorable temps for hunting, but still very warm & too warm to hunt for me sometimes
....I have always wondered how it is done further south....I watch the weather alot and only hunt in temps that make it easy to take care of the deer....I have 3 extra lg coolers that I can stuff deer into and ice down good....1 gallon ice tea jugs works great
Working on a hanging cooler but not done yet.....never let one go overnight

Deer meat will be fine overnight at 50. It will not have even cooled off to ambient temp in6-8 hours. If you kill a deer and gut, or gut and skin and hang...put a meat thermometer in it and watch how long it takes to cool off. You will be very surprised. Deer Meat only begins to spoil AFTER it cools down and then begins to warm back up or when it never really cools to off any degree like say maybe early bow season.... That's when the bacteria start to get going. If it's a true gut shot...yes, the meat touching said goo will taste bad..cut it away just like you would do a deer that you killed, hung and skinned on a normal course of action. At almost 54 yo, I have more than a few hundred used for experience.

As others noted, an old fridge is worthy investments if you deer hunt. You can skin & quarter and then place in the fridge too age.
Just make sure to use a good thermometer to adjust the fridge temp, don't want it too cold or too warm.
I actually dry age wild duck breast in the fridge these days, usually 4-5 days. Amazing difference in the taste and tenderness vs. non-aged.

Originally Posted by CarlF

As others noted, an old fridge is worthy investments if you deer hunt. You can skin & quarter and then place in the fridge too age.
Just make sure to use a good thermometer to adjust the fridge temp, don't want it too cold or too warm.
I actually dry age wild duck breast in the fridge these days, usually 4-5 days. Amazing difference in the taste and tenderness vs. non-aged.

Do you wrap them ? or open air , any seasoning ? ,

The duck breast? I clean them well, dry them thoroughly and then place them on a layer of paper towels in a Pyrex dish. Then tightly cover and place in the lower level of the fridge.
Once aged, I put them in a brine before leaving for work and then grill or fry "schnitzel-style" that evening.