Thread: I want one please

If I am meat hunting I would just as soon eat a doe. Can't boil those horns soft enough to eat

I had rather have a doe rather than a buck. The stink of a buck can carry over to the skillet no matter how much it's washed.

Originally Posted by Dollfly

I had rather have a doe rather than a buck. The stink of a buck can carry over to the skillet no matter how much it's washed.

It can be rather gamey

Proper field dressing and butchery prevents most poor meat quality. AND, any dummy can shoot a doe, it takes a a real stud to kill big bucks, according to "real TV hunters!"

I get some big ones that cross my place. My first deer was 160" and it was only the second time Id ever sat in a treestand. I usually shoot a doe or two and if the right buck comes along...

Coworker of mine joined the 200" club last fall.

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we grind most all of our deer and process them the same way , we dress them quickly after the harvest and don't hang them up for any length of time ,except to skin it .
we skin them down within a short period of time and ice them down in a big ice chest and let them stay in the slush ice water for a day or 2 .
not many taste gamey when done this way ,buck or not .
some folks say it will ruin one to do this and I have heard it bunches of times .
not sure what they are talking about ,but to be sure our venison is fit for the table bigtime .

Originally Posted by Ketchn

we grind most all of our deer and process them the same way , we dress them quickly after the harvest and don't hang them up for any length of time ,except to skin it .
we skin them down within a short period of time and ice them down in a big ice chest and let them stay in the slush ice water for a day or 2 .
not many taste gamey when done this way ,buck or not .
some folks say it will ruin one to do this and I have heard it bunches of times .
not sure what they are talking about ,but to be sure our venison is fit for the table bigtime .

I usually get one cut and on ice quickly myself. Let it sit on ice and drain some. It is some good eating

Cold enough here,usually, that I can let them hang a day or two. I get them skinned right away, cleaned up, and tie a game bag around them until butchering time. We like plenty of steaks, so first deer will get steaked out as much as possible.