>>2355608Yesterday, my friend called me and let me know he got his hands on a fresh roadkill deer- the deer was hit between 6 & 7 am.
He invited me over to go through cleaning it, since I've never done it before. He gutted the deer by 1 PM. I got to his house and we had the deer cleaned and quartered by probably 8-9 PM.
The high and low of yesterday were 80° and 58°, so it's likely that the deer was hanging for 13-14 hours at 70-80°.
The meat smells fine, but I'm a retard and this is my first time with fresh venison. Should I toss it all out, cook it all to at least 165° to kill bacteria, or cook it medium rare, as I normally would? What is the likelihood that I will get food poisoning?
