Of course if you had enough field experience you would know that bone sour spoilage starts, as the name implies, deep in meat next to the bone, particularly in the thicker cuts and/or areas more insulated either by fur, hide (e.g. bull's neck), or laying against the ground. It may be possible to save some portions but the spoiled stuff needs to be trimmed away and good meat treated or cooked quickly. I saved most of the above mentioned elk but even after thawing trimmed meat from the freezer I still had to check it (smell it). Eat sour meat or meat that is starting to sour and your guts will let you know even if your nose or taste buds are fooled. Some critters, including some people, have digestive systems that are more tolerant of spoiled meat. But if it can be avoided, I'm not inclined to send anything to the skinning shed or butcher or chef or native folks that has started to go south. A good way to avoid the risk is don't take a shot that has a high risk of wounding, especially late in the day.