Posted by donjr on January 09, 2012 at 08:47:45 from (71.248.71.15):
In Reply to: 36 deer per permit? posted by Redwolf on January 09, 2012 at 04:31:11:
Red wolf,
No speak with forked tongue. I'm in Maryland. Here in the eastern part of the state, we can take 10 anterless and 2 antlered deer in each of 3 seasons in bow, muzzle loader and shotgun types of hunting. That's 36. In the western part of the state, out in the mountains, the limit is one doe and one buck in each of three seasons, or six more. Total is actually 42 per hunter. I haven't filled a permit in years!
As for taste, deer around here eat about everything, grasses in season and understory when they have to. I've had bales out in the winter in the field, and I don't believe they've ever touched them even when they were the only thing sticking above the snow. But in season, they'll graze anything they can reach, corn and beans especially, but hay and alfalfa and small grains are also favored.
Most of the off taste in venison is caused by hunters not knowing how to field dress a deer, and rupturing the bladder during gutting, or miisng the sweet spot during a shot (the chest cavity with a heart and lung shot) and gut shooting the animal. No matter where we shot one, our main goal after field dressing is to get the carcass up and open to cool down and to get a hose on it and wash it out well to get the dirt, hair and any other body fluids out before it contaminates the meat. Hanging it for a few days helps to tenderize the meat much the same as beef. We also take time to strip the meat of as much 'silver side' as possible when we cut the meat. Seems to make the meat taste even better, especially the backstraps. But the deer from the western part of the state don't have quite as much flavor, and we often use a piece of beef fat when cooking to give it more flavor. I'd also rather eat doe than buck. Bucks tend to be tougher, but not much different in taste. Still some of the best meat around as far as I'm concerned- it's what's for dinner!
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