I shot a deer Saturday that I am bleeding out in an ice chest (quartered up) to remove the blood. We always ice our deer down for at least three days. My question is would it be safe to cook one of the shoulders Wednesday to 152 IT being that the meat has not been frozen in a deep freezer. I always freeze my meat first for a few weeks before cooking, but I have a recipe I want to try for a whole shoulder and all I have is fresh non frozen meat. Would you cook it? I know the rules for wild game say 165 IT but that's way to high for venison with my past experience.