chas0218

I shot a nice 3 1/2 year old last wed. he was a large deer with no fat on him (rut took its toll). I will be making him entirely into ground venison mixed 1/3 pork or beef fat. I would not advise using an older deer for roasts or chops/steaks. I did this and wow was it tough and gamey. I also let my deer hang for at least 3 days if you do not let the meat age properly it will be extremely tough and have tasted gamey if not aged. The idea of hanging a deer is to allow the body to get rid of the rigormortis.

Any of you surprised by the article? I am not it sure puts things into perspective as to what others think of N.Y. and its hunting. http://www.wideopenspaces.com/top-10-worst-deer-hunting-states/

Thanks guys. Excited to get a wall hanger it has been a few years since my last. 2012 was my last wall hanger and seems to be in a 3 year stretch until I get my next. Every time I need to out do my last in-order to hang it on the wall (wife's rules).

Yeah we have some room left in the 2 freezers and last year 2 deer wasn't enough we ran out in the middle of August. The third deer should help us make it thru until next year especially with a 3rd mouth to feed this year. Yeah I wasn't sure about taking the 6 point at first but for the area I hunt I passed on a deer 2 years ago thinking my spot was tucked away from others to see it hanging at the neighbors with the doe and 2 fawns she had.

Thanks I'm planning on doing a Euro for the 6 point. Should look pretty nice. I thought he was an 8 point when I shot him it all happened so fast. I was chasing that 10 point all of bow season, but never had him on the cameras since August when he was in velvet still. Thought he was gone until Wednesday.

I managed to fill my freezer with a couple of bucks and a doe. This was one of my better seasons leaving me with one wall hanger and a little 6 point. Here is the 6 point. He scored 85" b&c, not bad if you ask me at least for a 6 point. Here is the 10 point. He scored 135" b&c and that was with a 14 1/2" inside spread. Lots of mass just under 5" all the way up to the g3's. G2's were 10" G3's 8" and 9". Great deer with a head of a horse.

I hunt 8F and my buddy was hunting 8X both sounded like war zones. Someone was touching off a cannon just before sunrise. It was a good half mile away and I darn near fell out of the tree it startled me so bad. I counted 48 shots before sunrise and another 61 shots throughout the day and into sunset. Sunday I heard 6 shots all day. I saw some deer but nothing I was planning on taking unless it was a nice buck. We have a 10 point rule in effect this year on our property it must have 10 to shoot. We had an 8 point rule but there were a lot of basket rack 8s being taken.

Almost as bad as the Amish.

Quoted wrong post, my bad. Haha

We don't derive deer on our property nor do they on the neighboring property. We see deer walking around all season long. They flinch when they hear a gun shot but still walk around.

Must be nice I didn't see a shooter all season (bow and so far gun).

Same forgot my luck but did have my lucky hat. Maybe it was because I forgot my rangefinder.

8f south of Sodus there want really any chasing of big deer. Very disappointing rut, looks like it's done. Saw several doe today all fawned back up. I didn't see a single doe without a fawn and bucks are starting to run in their bachelor groups.

So the anticipation is killing us, which are you going to use? Haha

I dropped a 3 1/2 year old with a high shoulder shot boy was he pissed when I came up on him. The .38 snub didn't have enough to put him out the rest of the way after the 4 shot. I felt so bad I was going to hit him with the .270 again but was afraid of a ricochet at 10' away. He did expire shortly after.

I understand I wasn't trying to be condescending with my comment I'm sorry if it came off that way. I generally run my knife between the ribs and take the meat from between the ribs. The ribs don't have enough on them to warrant me taking the entire rib cage so I just take the meat between and on the outside.

I hunt the flat lands and usually am within 75 yards of the animal on a long shot. It's very seldom I have to take a shot further than 100 yards. Now 2 years ago was my exception when I shot a deer at 355 yards I held behind the shoulder.

I only hunt opening day to police our property and keep those clowns off. I haven't seen any wounded yet but probably will at some point this weekend. If that is the case I'll put it out of its misery.

You're not going to get away from losing meat no matter where you shoot the deer unless you use a bow. I would rather lose the neck meat than any shoulder meat plus the amount of meat effected in the neck is far less than a shoulder shot. I don't tan hides and they end up being thrown out so that's a mute point for me. If it were a large deer I was planning on getting mounted then I would shoot it behind the shoulder but for all other deer neck shots for me.

I shoot them in the neck with my rifle or shotgun. Instantly drop dead never had one get back up.

Tell me you aren't talking about the last lap. Thought that place was closed.

You can thaw in the fridge without issue, but if you thaw it at room temperature you asking to get sick. I always hang my deer for a couple days then process everything.

On a side note it still isn't sunrise here in 8F and have counted 40 shots. Now 42 haha I just heard 43 and 44 6 minutes of dark left.

I would rather see a bow, then muzzleloader, then regular season. It makes more sense to me to have the more traditional equipment used first then the more modern or more limited gear to less limited. And then you can include the crossbow everyone thinks is a bow and arrow in the muzzleloader season seeing how they are both the bastard children of the "sport".

I just wash in the washer and dry them in the dryer just no dryer sheet. Either way I play the wind and don't expect my clothes to hide my scent.