Animal was processed quickly but left to hang in the chiller rather longer than normal. There's some 'bloom' ie an amount of fungal furring on the inside. I've eaten meat like this before (washed off and well cooked) and it was the best but this is for a land owner, is it safe to give to him? Bear in mind if I poison him I may lose the stalking.
I wonder how people around the world take care of the game after the hunting is done.
Here in Sweden we start the moosehunting when temperatures are way to high to let the meat hang enough to be tender if not a cold store is used. I hunt for moose with a few friends and we have a good coldstore to put our meat in. We useally let the moose hang for a week in +5-8 C. We once had the problem you facing now. We had a moose cow hanging for ten days before we took care of the meat.
There was some gray fungal stuff on the meat but we cleaned the meat with saltwater and could not find the meat bad in any way. It was wery tender and tasted just fine.
If you have bacteria growing on the meat you can se really small clear "blobs" on the surface. The meat also smells different than usual.
The limited experience I have with roedeers is that they dont need as long time in the coldstore than moose do to be tender.
I don�t think I got you a answer for your question but I really looking forward to se what people will say about this topic!
I�m off to the shooting range now for some skeet and running moose
Stefan.
Hell, I thought all your Brits let me hang until it stunk, like the fabled grouse or is that grousi?
I am not a butcher, but I think Stefan made some valid observations, wash it off with a light saline solution and look at it and smell it. If it is not green and doesn't really stink, I think it will be fine. Also, I am not sure how chilled your "chiller" is, but that growth is exactly what we strive for in aging prime beef so I think it will be fine, you might have to trim it a little where it seem appropriate. And finally, this piece may be an exception, but cooking wild game well done is a travesty against flavor, in my opinion. I know you guys do it differently over there, but anything past medium rare is OVERCOOKED, unless it is some kind of roast or tough cut. Of course, that is why I nearly starved to death in London until I found some Chinese restaurants near the theater district. Hint, spicing something up is not done by letting the chef walk through the kitchen with an open can of pepper in his hand. LOL
I have had country hams get furry quite often when I was growing up. We never threw one away, and never got sick.
I would wash it in a salt and mild cider vinegar solution, "skin" it again in the doubtful areas and get outside of a bait of it. It is probably the best you've ever had!
Don
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"If you can keep your head about you when all others are loosing theirs and blaiming it on you..."
Otherwise trust your nose, if it smells OK, eat it!
Peter