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Doe down.......Pic
William81
Member Posts: 24,596 ✭✭✭✭
I have hunted at least half of each day the last 4 days....Lots of small bucks and since we are in a point restriction area I have only seen one that had enough points (and missed it) I figured it was time to get one for the freezer....I got this one in the late afternoon. She is at the locker and will return as summer sausage
in a few weeks.....there is still a buck or two out there .......
Comments
A shame to turn the blackstrap into sausage . It needs to be butterflied and grilled ! Otherwise well done
Sorry......I have the backstrap
Good job!!! Meat in the freezer is always a good thing!!!
Combat Vet VN
D.A.V Life Member
You can’t eat them horns..
Perfect size for a meater. Good. This weekend is Illinois season.
Looks like a good size one.
Ok then it is all good
And the tender loins???
I love shooting does, they are simply better meat! 90 percent of my deer meat over the last 17 years has been does harvested from my land, two to three a year is sufficient with meat left to share with others. Bucks STINK during the rut and after are tougher and not as tasty as a corn fed doe. You done good!
I do process all of my deer myself. It is a lot of work but the amount of wasted meat could not feed a starving coyote.
Good job.
She looks tired.
bpost said,
...Bucks STINK during the rut and after are tougher and not as tasty as a corn fed doe...
When I was 5 or 6 years old, I learned in Sunday School, that is why God, on the 8th day created sausage seaonings.
when a buck is farm fed, and care is used in field dressing and processing, the meat is no different than a doe. its a simple matter to keep the carcass clean and cooled quickly after a quick kill...what taints the meat of ANY deer is using the same knife to gut and then skin it out, parading it around showing it off instead of to the cooler to get the body temperature down , and not trimming the fat and sinews from the carcass when processing.
"when a buck is farm fed, and care is used in field dressing and processing, the meat is no different than a doe."
I have to disagree with that comment. When a buck has been racing and chasing does for days, the meat is NOT as good as when the deer are just walking around, eating, and sleeping. We killed 3 bucks on opening weekend all of which were running does hard, mouths open, panting like old fat men on a treadmill. All 3 had a bit of odor and the blood appeared darker than normal. My opinion is this is from constant exertion and lack of rest/eating/drinking.
thats why you hang those bucks in a cooler for a week or so before processing.