If you limit the eating to intact, solid, meat that isn't blown or rotted the time you have depends on a number of factors.

Ambient temperature makes a difference. In sub-zero temperatures animals go from alive, to on-ice rapidly enough that you have a long time. At 98F meat will rot much more quickly.

It also depends on what sort of processing you undertake. A carcass that is carefully bled, gutted and skinned will cool off more rapidly and decompose more slowly. A lot depends on the details. A dirty knife, puncturing the bowel when gutting, getting dirt on the meat, and failure to bleed all speed or spread bacteria that will increase the rate of decomposition.

Larger animals should be gutted and bled early so they cool quickly. Small animals cool off much more quickly.

I've read that bleeding is not necessarily required but I'll stay old-school and respectfully disagree.