leaving arrow-shot deer/elk out overnight

[Cootling]

Originally posted by BlacktailBowhunter:

I listened to a seminar by a butcher that is also a hunter. He was saying that if it is below zero, you need to get the meat at least cut down to the bone as soon as possible, because the outer skin and muscle will freeze, which creates an insulative protection for the bone, which is still warm, thus retaining heat and causing sour bone.

On the flip side of things. If it is above freezing, a deer will cool out evenly overtime. No freezing temps. means the heat continues to escape all through the night.
[/QUOTE]

Doesn't jive with my experience and seems to defy basic physics.  The steeper the temperature gradient in meat, the more rapidly unfrozen meat should cool.

[maxplan]

Unless I am absolutely sure ogf the hit or I see the animal go down I will leave it overnight and  take the advantage of light and xtra time.  It has been very helpful.

[montucky]

I have been hunting in wolf and grizzly areas for the last several seasons and usually build a fire at the kill first as the smoke will help keeps the bad boys away, then field dress and quarter and hang, then come back with horses the next day, a few occassion I left the quarters not very high but lucked out and nobody got to it.  I think the smell of a small campfire helps.
I usually gut an elk enough to get to the rib-eyes, but leave the bladder and lower intestine etc all attached as to not risk anything... like others have said there is little need to gut if you in the backcountry and are skinning, quartering and boning out the backstraps.

[fnshtr]

I shot my first elk this past september, just at dark. I didn't recover him until almost noon the next day (no blood trail).

Although the temps were getting near 70 (maybe a bit higher in the direct sun), there was no spoilage. We deboned the meat (gutless method) as quickly as we could. There were flys present but we deboned as we skinned... keeping the flys off of the raw meat.

No meat was lost.

I think there are multiple conditions / circumstances to take into consideration.

I would NEVER leave an animal overnight that I felt could be recovered that night... but things happen.

[OBXarcher]

I will leave one over night if needed. We lost one this year due to the heat. It only got down into the 50's. It was a gut shot and smelled so bad it hurt the nose.

I agree with the camera light comments. They will leave them over night when it was obvious it was a good shot just so they can have a better picture. That is my biggest problem with tv shows. I love the meat way more than the horns.

[screamin]

I've had to leave two cow elk out overnight in 40 to 50 degree weather, both were fine. But I got that meat on ice asap after I got it off the mountain so maybe that makes a difference?

[Stone Knife]

I had to do it once and I was not happy with the idea, I like to get my deer dressed out ASAP and cut up right away. When I did this I asked my butcher if there would be a problem, he said the place for spoilage most likely would accrue around the anus ( hind quarters) because this is were the heat escapes. I would rather pick my shots carefully and practice more that leave a deer over night but things do go wrong at times. As far as the TV shows go I have noticed this also my feeling is that they are more concerned with the rack than the meat.

[Bill Kissner]

Deer are a little different than elk but any animal left over night with the guts still in will not be as palatable. I would always make an extra effort to find an elk. The mane on the neck will hold a lot of heat unless at least split. I will always skin the neck partially out and get it gutted, then propped open to cool.

Predators are another problem. If leaving the meat out over night I have found leaving my coat or shirt will keep coyotes away but will not deter bears.

[stalkin4elk]

Something to consider is just because the meat did not spoil by the time you got to it the next morning does not mean it will survive the next days heat and time required to get to the freezer/cooler. Most hunts are a long way home or even to the nearest ice. Ask your local processer how many animals arrive at the shop spoiled. I personally think way too many shows want camera light for trophies and could not care less about meat quality at the food bank.At times with hot conditions and long distances or time requirements you should not shoot if you know that meat will most likely spoil.