As you probably noticed from reading our website that I believe in getting the animal cooled down as fast as possible. I also (based on my own 40+ years of deer hunting and processing experience) disagree with the idea that the animal should not be rinsed with clean water after harvesting. It's my feeling that the blood, stomach residue, and debris from gutting and dragging harbor far more bacteria that rinsing out the deer with clean water would generate, especially if you wipe it dry with paper towels afterward.
I see the difference in my cooler throughout deer season, and without asking the hunters I can show you which deer were rinsed and which were not. I can assure you that the ones that were rinsed resist bacterial growth far longer that the ones that weren't.
Had you put ice in the cavity overnight than you wouldn't have had any problem, however at the lenght of time you're talking at 70 degrees I would tend to be sketical. Another problem that you may have encountered while it was hanging would be insects / flys laying their eggs on the exposed surfaces.
I would thaw out a package and check for offensive smell and see if the surface is slimy. If it has either or both I would pitch it. If neither one is a problem, I would have the meat made into sausage as the spices would help to preserve the meat and enhance the flavor.
Good luck.
Dave
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