Main Discussion Area > Shooting and Hunting
From the stand
osage outlaw:
I'm taking a break also BJ. I might sneak out a time or two next week. I'm trying to take it easy until the rut starts and then I'll hit it hard.
sleek:
Am I the only one who doesnt like rut? Unless its a doe, buck taste bad when taken in rut.
osage outlaw:
I've killed a lot of bucks in the rut and I've never had one taste bad. I think the flavor of deer meat is greatly affected by how its handled from recovery until its processed and in the freezer. I butcher my own deer so I know how its been handled. I've been inside a few different butcher shops and I'll never take one in to be processed. When I recover a deer we field dress it and skin it as soon as possible. I quarter it up and hang it in a fridge set just above freezing. I let it hang for around a week before I butcher it. Now that my state has online check in that has greatly reduced the time it takes us to get one from the field to the fridge. With a quick recovery I can have one done and cooling off in the fridge in under an hour from the shot.
Last year during the peak of the rut my Dad killed a buck that was 4.5 years or older. I've been getting pictures of this buck for multiple years so I know it was at least that old. I cooked steaks from that deer at Moontree, the Classic, and Marshall. Nobody seemed to mind the taste.
Stringman:
That was some of the finest deer I've had.
sleek:
You probably have a point there. All the rut deer I have had were shot by a buddy of mine who takes his to a processor. I do all my own meat too.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version