I know that if you gut shoot a deer and you have contamination of the local meat with the gastric contents you chop that off and throw it away. Lets say that you have had to let a deer lay over night, letting the infection take its toll and then recover your deer. As the infection spreads, it enters the blood so theoretically you have a completely contaminated deer. Does this affect the allocation of the deer meat, ie since it was gut shot only making ground meat that is going to be well cooked? I know I like my steaks both deer and beef around the rare-med rare so I would have a hard time eating steaks from a deer like that. Is this faulty thinking?