Joined: 3/12/2011Not sure if this is the proper forum sub category for this, but today I was preparing some of my last deer’s tenderloins for the grill by making nice medallions to sear and smoke them after seasoning.
I noticed one of them was really fatty, had large chunks of fat on it.
I remember when I pulled them thinking it was a little odd, and not normally symmetrical.
The other seemed fine.
The one with all the extra fat, I stripped it off as well as possible and started to remove some of the silver skin and cut it into medallions.
I saw in a few spots inside the muscle packs it was dark red, and one spot was black, and where I cut one place between two muscle bands where there was likely a vein or artery it had a solid substance in it that was light green. Reminded me of partially digested corn you might see in a gut pile. But it was inside the meat. I examinded it closer and found that it indeed was in a vein, and had a tendency to squeeze out like toothpaste in a tube. Pretty gross.
Anyway, I’m wondering if any of you had seen this before, I assume this was an old wound, but I do not know. Perhaps it’s somethint it contracted?
The deer seemed fully capable as it walked through the woods. It dropped pretty quick though, so I don’t know if it was slow moving or anything. (Used a rifle on it)
Joined: 2/26/2011It could of been hit by a vehicle in the early stages of the deer’s life, and party recovered. The only other thing I can think of is gang green.
Joined: 3/12/2011Could be! Thanks for the input, saving grace on that pack of meat was the other tender was tasty as ever!
Location: AlbertaDeer get injured in so many ways its unbelievable…if a area is questionable I would dispose of it…if its bad the whole animal may have to be disposed of..Wildlife department will usually issue another tag in these cases
I had a deer once that had a wound on its shoulder…it had a hard cist like clump in the shoulder…I thought it may be a broad head I cut in open and it was an antler tip from another deer…
Joined: 3/13/2011I once shot a doe in Ohio with a ton of big black warts mostly underneath her. Big clumps under her armpits. I should’ve left her lay but I drug her out & hung her up at the campground we stayed at. I called the game warden thinking he would take the deer & give me another tag. No such luck! He said I’m not giving you a tag but if you want a different deer he would give me a roadkill or a deer he confiscates during gun season. I said no thanks & he assured me the deer was safe to eat after we looked under the skin.Said warts are common in PA. I told him if I come down hunting next year & I have warts all over me you’ll know what happened. Well, the guys at work really enjoyed all the meat I brought in & noone broke out with warts as far as I know.
Joined: 12/30/2013I have seen this in the lower hind quarter on a doe my brother in law 30 years ago. I remember we were skinning the deer and I came acrossed a green mass that started to ooze, and it had a real nasty smell. My brother in law had a weak stomach and puked lol (sorry had to include that because i was rolling on the ground laughing so hard). But anyways, we thought it was gang green and he pitched hind quarter.
Joined: 4/13/2014probably you have right
Joined: 9/9/2004Yup! If it’s green and smells bad, I ain’t eating it! Like Lost Arrow said, deer can get injured in lots of ways. We like to picture them gliding through the forest pure and pristine, well it ain’t like that! But it’s rare that a whole deer goes bad. If I see a deer that shaky, I’m not liable to shoot it.It's not how far you shoot, but how close you get.Ya, that happens a lot. Have even seen it in domestic cattle when I used to butcher them. I would guess though that as you had silver skin, you were talking about the back-strap and not the tenderloin. The tenderloin is in the cavity, no silver skin and should be enjoyed the night of the kill over the camp fire with a great wine or brandy old fashion.Ron /////// Archery and Fly fishing
Joined: 3/18/2008It was probably some kind of gland that was infected. We see a lot of that kind of stuff in the butcher shop i help out with in rifle season. I always cut the silver skin and fat off before wrap it up.
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