Shot in the am around 55-65 degrees. Dropped off gutted and clean but not skinned about 90 mins later. The butcher insisted they wanted to skin it. I have no idea what happened and when it happened after I dropped it off. Until I try a steak this weekend I won't know the whole story. It was an acorn fed deer so that may be part of it. I've had deer taste strong, but rotten fish is another thing. In any event, I guess it is back to processing myself.
