Whitetail Tag Filled

3macs1 said:
Yes but bled out the exact same way, what bleeds on a deer more than a head wound and when we killed livestock we shot them with a 22 mag didnot have the gear they use today
Like I said to each their own
Cheers
Sorry Spank for going off track my apologies and I will stop
Click to expand...

Actually a lung or heart shot bleeds more, because the brain is still operating. Non head shots bleed out into the body rather quickly, and a headshot does not result in 2-4? liters of blood out of the impact site. Do you even hunt?
 
saskgunowner101 said:
Actually a lung or heart shot bleeds more, because the brain is still operating. Non head shots bleed out into the body rather quickly, and a headshot does not result in 2-4? liters of blood out of the impact site. Do you even hunt?
Click to expand...

I boiler room shoot always...blood?? Holy a double lunged deer bleeds a ton into the cavity between the neck and diaphragm. They are bled out good. There isn't enough blood drip out of them hanging in the shed overnight to fill a shot glass next day. I hung that deer in my shed after skinning it and removing the loins and backstraps yesterday. It was hanging by 1 pm. I put the buddy heater in there late last night to on low and at the far end to prevent the meat freezing overnight. I got up and went out at 9 this morning and butchered the deer. There was barely a spot the size in diameter of a coffee cup under the carcass. The meat was nice and cool to the touch and nice and firm to cut up. I pulled 6 nice roasts from the hind quarters, made the remainder into stew meat and the front shoulders and all the trimmings I will have made into sausage. There was not near as much waste as I had anticipated. I may have lost 1lb of meat on the shoulder that was hit.
And I concur, head shots don't bleed animals out. I've shot lots of yotes in the noggin. They don't bleed much....
 
Well done, Spank. Butchering one's own is the way to go in my opinion. I spent some time this fall teaching my son how to field dress and butcher. So far this month we have enjoyed tenderloins, shank, and jerky. Dang, I love venison!
 
Londonshooter said:
Well done, Spank. Butchering one's own is the way to go in my opinion. I spent some time this fall teaching my son how to field dress and butcher. So far this month we have enjoyed tenderloins, shank, and jerky. Dang, I love venison!
Click to expand...

I decided last year to do my own. I'm a late comer to the deer hunting game. It's my third season of dedicated deer hunting. Prior to that I went on the odd day when invited but never really got into it. My wife was the one who got the ball rolling when she announced she wanted to try deer hunting after we narrowly missed a big buck in the truck one evening while scouting a goose hunt. I shot a Mulie doe that first season and after taking it to a local butcher decided I could do the job myself and save the $. It's been a learning curve but there is lots of good tutorials on Youtube and now I feel pretty confident doing my own and have my processing time down to half of what the first one took me. I had done it once before with my first deer I shot in 2009 with the help of friends and then never hunted deer again for 10 years. The difference in taste between a Northern Ontario deer and an Alberta prairie deer is so different if I had to move back to Northern Ontario I'd quit hunting them...those Northern Ontario deer taste like crap from all the lousy feed they have available. These grain eating deer out here, much like your Southern Ontario deer are phenomenal eating especially when butchered right and bled out well from being double lunged!;)
 
You must log in or register to reply here.
Back
Top Bottom