Bacteria starts to form once the temp rises above 40 degrees F. The general rule for cooling food is to get it below 40 degrees within 4 hours or less to lessen bacteria formation. You are dealing with the opposite direction, warming, so bacteria actually forms quicker the warmer it gets. The food was out for more than 8 hours. Toss it.

I just lost a freezer full of elk and deer when my wife didn't close the door all the way. (a strap from a lifevest on top of the freezer caught in the door) I would rather toss the meat and be safe than take a chance on poisoning my friends and family.

Then again, you could smoke the meat and hand it out to the a-holes who are poachin' sockeyes. Let them take the chance, not your family.