I'm a rookie to processing. My friend gut shot a buck about 5 yesterday. He called me to track. We found it about 8 and gutted it on be spot. I may have made some mistakes: didnt wash out the cavity before I hung the deer and didnt fill it with Ice. Just got done eating lunch gonna try to debone it in about an hour. What's everyone's thoughts on how long and at what temp deer meat is good for/at? Should u wash a gut shot deer cavity out? It was around 55 degrees when we found deer that had been laying for 3 hours not sure when it died. Now the temp is gonna get up to around 45 as I'm cutting it up. Just wanna hear thoughts and opinions. Thanks!