I’d skin him out and cut out backstraps and the hind quarters. If the shoulders look infected maybe steer clear of them but if the rest passes the smell test it should be good to go. I killed a buck in Mizzou a few years ago that had deep puncture wounds all over his neck and leaked a ton of puss from his neck when we skinned him out. The rest of the meat was fine other than the neck. I ain’t the most experienced woods man around this forum but dang if id throw the whole thing out because of a wound to the brisket.. if the rest of the meat didn’t smell bad or look discolored.