Sadly for me, opening day of muzzleloader season I was at work. Boo. But Monday the 7th when most deerhunters were working, I was in the woods bright and early. I got down in the woods to my favorite spot on my family farm before the sun came up and set up shop on an old stump. I went through my routine of getting comfortable, making sure I had clear shooting lanes, and using my rangefinder to establish how far I could shoot in each direction. Well, after I had only been in the woods for about 20 minutes, I heard something immediate to my left, looked, and saw a large mature buck come out of the thicket 34 yards from me. If you've never been deer hunting, let me just tell you, when you first see that big mature buck he looks way bigger than he actually is. I raised my gun, flipped the safety off, aimed and squeezed the trigger. When the bullet first hit him, he stumbled a little and i honestly thought he was going to drop where he stood, which would've been awesome. But he regained his balance and ran back into the thicket where he came from. Rule number one of tracking a deer is this, always give him time to die before you go looking. this is very important. rule of thumb is to give them an hour. well i admit, i couldn't wait that long. i gave him maybe half an hour to 45 minutes and then i had to go look. where he was standing when i shot him was covered in hair, this is good. but there wasn't any blood at all, that doesn't really mean anything except its harder to track a deer thats not bleeding. so i followed his tracks into the thicket and luckily he hadn't gone far, maybe 20 yards, and found him laying.
Now let me be clear about this, I am definitely not a "trophy hunter" I don't sit in the woods waiting to see a big buck like a lot of hunters. Theres nothing wrong with doing that, it's just not for me. I'm a meat hunter, all I'm interested in is the fun of hunting and putting meat in the freezer. But that being said, theres no feeling like putting a big buck on the ground. When all your work scouting and scent control and being sneaky and marksmanship can all come together like that, to kill the hardest of all the deer to kill, its a terrific feeling.
Once you find your dead deer you better enjoy the excitement for a while, because the work is just beginning. You might get lucky and kill a deer close to your truck, or in an area where you can drive the truck up to him, or heck you might even have a 4 wheeler to get the deer on. For me, this was not the case. I was about half a mile from my truck and there was no hope and getting my truck that deep into the woods. So I phoned a friend and asked for some assistance. In about 15 minutes my friend arrived, he watched me field dress the deer (which was not a pretty sight, his guts were kinda destroyed) and then we both grabbed onto the antlers and drug it all the way to the truck. Not fun. I took the deer to my parents house, hung it up from a tree by the back legs and started skinning him. Skinning is not hard, just time consuming. Then when all the skin and hair is taken off, you start butchering. Butchering is kinda hard to do the first few times you do it, you gotta get a feel for the best way to do things. I like to leave the meat in large pieces. I portion it out like this, the neck, the shoulders, the racks of ribs, the tenderloins, and the hind quarters (back legs). Some people like to break it down into smaller pieces. Whatever your personal preference is. But I would recommend taking it off the deer in big pieces and getting it in the refridgerator, leave it for 2 days at least so it gets really cold all the way through and then but cut it up however you would like. It will be much easier to cut up when it's really cold. I think it's crazy for people to take their deer to a butcher to be processed, you should absolutely do all the work yourself, it'll be much more satisfying and much cheaper. Ask an experienced hunter for help if you need it, most hunters are always glad to help out another hunter.
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| This is exactly how I found him |
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| All loaded up, guts removed |
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| The "rack" 7 scoreable points, 8 total points, 18 1/2 inch outside spread |


