We shot a deer on Monday morning. Hit right in the heart and died right away. We started to gut it right away and noticed a bad smell as soon as we opened it up! Never smelled it before and I've been around 30 deer that have been gutted. It was a small spike buck. Had the body of one that was born this year. Didn't hit the stomach or glands on back legs. The smell was centered in the chest cavity. We hung the deer and iced it, then processed it the next day. It still smelled in the chest cavity. The rest of the meat didn't smell and looked healthy. No obvious injuries. Looked like there was a brownish tint to the inside of the chest cavity. I'm thinking the deer is diseased, but with what? After we cut up the meat and ground most into burger, it smelled too. I think this was because we weren't careful in keeping the chest cavity separate from the rest of the meat. The back leg meat didn't smell before we ground it up. Would the meat still be safe to eat?