bobbydean
Well-known member
Wonderful job. Doubt she would have survived the winter.
Never shot a deer that grey, Is the meat ok or pretty tough?
Never shot a deer that grey, Is the meat ok or pretty tough?
Ms. Geriatric 2015
- Thread starter Gerald Martin
- Start date
Gerald Martin
Well-known member
- Joined
- Jul 3, 2009
- Messages
- 8,302
Bobby, she had a decent amount of fat so with a mild winter, I'm guessing she would have made it.
The backstraps were as tender as any deer I've eaten. I'm growing more and more convinced that the way a deer is harvested has a lot to do with the flavor and tenderness. I shot her through both lungs and she loped about fifty yards and tipped over. There was an amazing blood trail, but not much left inside her.
On the flip side, the 2 1/2 year old muley buck that Tony gave me a backstrap from is tougher than whang leather. He pulled his shot badly and the deer was full of adrenaline and struggled a lot before he could finish it off. The flavor is okay, but I've never eaten a tougher deer. I don't know what the reason is for sure between one deer being great and another being not as palatable but I think some of those factors have some influence.
