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Even on double lung shots blood gets between layers of muscle and can travel quite aways. I see this on a lot of deer even those that are bowshot. we often cut the front leg away from the body so we can clean the blood out. You can see in this picture how the blood is between layers of meat. When I have a deer like that, we skin immediately, we cut it open and clean with vinegar. Blood goes sour quickly.
 
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