Really depends on the deer how old it is and what it's diet is as to what we do with it. I knew this last buck I shot was pretty old. So we made canned BBQ venison with it and jerky. If we do a roast we use the hind quarters most of the time and will make a neck roast. If you slow cook them right they all taste pretty good. Of course we always save the back straps and tender loins for steaks. With this buck we did all jerky and canned BBQ as we knew he would be kind of tuff as old as he was. We don't normally do hamburger as we are not setup for it but this buck would have been good for that also. The canned BBQ is awesome and a quick easy fix for dinner.

RC


The only difference between a rut and a Grave is the depth. So get up get out of that rut and get moving!! Time to work!!