I used to hunt but now I buy mine. It's a farm raised, grass fed cross between a red and mule deer, corn fattened just before slaughter. It's not tough, tastes just gamey enough to be really good and cheaper than having to buy all the permits, etc., etc., and best of all, I don't have to kill it, gut it, dress it out and on and on.
My family lived on venison when we were starting out due to no money. Currently we eat it a few times a month because it is tasty and healthy. I usually shoot 4-5 a year for us and another 20+ for the homeless shelter food bank.
First, I'm the guy who issues the tags, lol. Actually, I issue the replacement tags. We get 5 tags for archery (Sept.15- Jan.31), 4 tags for rifle (Nov.15- Dec.7) 3 tags for muzzle-loader season (Dec.8- Dec.31) for a total of 12 tags with your hunting license.
Now, for any season you can get unlimited replacement tags for any doe or button buck taken and after you take three of them you will earn an additional buck tag. So, essentially you can take an unlimited amount of does and earn unlimited amount of buck tags and I do just that.
I do at that. My 12 y.o. son shot 5 this year. A six pointer, two does, one button buck and an eight pointer. He shot all of them before 8 a.m. and even shot two in one day!!!
Thank you!!! I could almost give up hunting just to go watch him take deer. My two oldest, 24 & 32, got their share as well. I must admit though, skinning, butchering and processing that amount meat is a major task.
Fortunately, over the years, I have acquired all professional equipment but it's still a big job. We make sausage, kielbasa, hot dogs, pepperoni, salami besides ground meat and roasts.
But, low cholesterol, low fat, high protein and fine.......and right in my back yard!
Makes me wonder why I ever hunted?
Now, for any season you can get unlimited replacement tags for any doe or button buck taken and after you take three of them you will earn an additional buck tag. So, essentially you can take an unlimited amount of does and earn unlimited amount of buck tags and I do just that.
Fortunately, over the years, I have acquired all professional equipment but it's still a big job. We make sausage, kielbasa, hot dogs, pepperoni, salami besides ground meat and roasts.