Ken, you need to teach Todd to shoot the larger ones. While the smaller ones are more tender, the larger ones put more meat in the freezer.
Naw! When he next comes to visit, if he doesn't have a smaller caliber gun, I'll lend him one of mine.
Those milk-fed little ones would fetch a pretty price if they were beef.
I just finished vacuum packing the 10-pointer I butchered last Saturday. When I started this morning, I took one of the backstrap filets and sliced it real thin. I marinated it for about two hours in soy sauce, honey, vinegar, and some spices. I made kabobs with it. It was about as tender as shoe leather.
Todd got the right kind of deer for the family table. The angle and the 50 cal. just weren't quite matched to the animal. There are so many of those critters on my property, they are like 4-inch bluegill. Thinning them just helps the others -- and my garden.
