The last two years I have cut deer up that had a green goo from some injury. One was a nice buck a guy shot up at camp and the injury/goo was right under the hide along the rib cage. The other deer I shot last year the middle of the rump roast had a sack of green goo in the middle of the roast. Cut the roast out threw it away cleaned my knife and finished up cutting the dear up. In the end everyone was fine no one got sick off of the meat. When I have the issue I just toss the affected cut of meat and move on.