The meat is most likely ok if the internal temperature remained under 40. I never have believed in soaking meat in water for extended periods. I feel it removes the natural juices and does nothing for the texture and taste. 
    Working in supermarkets for nearly forty years I have never known any customers to take beef home and soak it in water. In touring several packing plants I have never seen them soak meat in water either, so my reasoning is why would we do it to venison which is more highly prized and priced (domestic) than beef?

Dave