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Today I shot the oldest buck I’ve ever seen. He had no teeth, his horns literally fell off when I grabbed them, and he had yellow fat all over his organs. Not sure I wanna eat him.
CB80EE93-CD35-42B9-9241-3B22FC8D6F27.jpeg
 

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DROP TINE BUCK
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Never seen em “yellow” like that.... liver failure? Ive seen some old deer jawbones (7.5-8.5 from area biologist) got pic of jawbone?


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Discussion Starter · #3 ·
Never seen em “yellow” like that.... liver failure? Ive seen some old deer jawbones (7.5-8.5 from area biologist) got pic of jawbone?


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No, but I’ll get one tomorrow. I will tell you this was one hard deer to kill. Never seen a deer want to live so bad.
 

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In low areas, I’ve killed deer and hogs with yellow fat and connective tissue. The biologist told me it is from a type of Lilly they eat in swamps
 

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Today I shot the oldest buck I’ve ever seen. He had no teeth, his horns literally fell off when I grabbed them, and he had yellow fat all over his organs. Not sure I wanna eat him. View attachment 1074769
Well nice picture of the fat, how bout dem horns! Yellow fat typically has to do with diet, not any sickness. Hang him for 10-14 days and the meat will be just fine.
 

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If you had waited 15 more minutes, that one might have just keeled over dead on its own.
 

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It should be fine per this site just fat being used from stress and cool weather.



T.P. Kistner of the Oregon Department of Fish and Wildlife was one of the first researchers to document the physiology of deer-fat deposits in deer when he authored the manual “Technique for Evaluating Physical Condition in Deer” in 1980. His studies concluded that deer fat turns white when it forms and is stored on a deer’s muscle tissue and around the heart, liver and other internal organs.

Most hunters never see the yellow or red phases because they harvest their deer before winter sets in. In other words, stress — be it from an intense, prolonged rutting season or from the onset of harsh winter weather — along with nutritional deficiencies will cause a deer’s fat reserves to switch from ivory-white to phlegm-yellow in short order.
So … is it OK to eat this deer?

Absolutely. As with any deer,
I recommend removing as much fat as possible from the carcass during the field- dressing process. Warm fat is easy to remove from the inside tenderloins and organs simply by pulling it free with your fingers. Then, during the butchering process, peel away the layers of fat along the backstraps, shoulders and hams as best you can. Use a fillet knife, if necessary, to trim away as much fat as possible before packaging up your cuts for the freezer.

Remember, that “gamey” taste that’s often associated with venison comes directly from fat. The more you remove, the less you will have to worry about any off flavors in your favorite venison dishes.
 

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maybe just an early antler drop, jeff. i know that's stretching it a bit but the meat looks fine.
here in dallas county where they feed the damn things, the fat is half of the carcass, inside and under the hide.
jack
 

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Curiosity has gotten the best of me... Old Crow Custom Calls??? Who makes them and are they really that good?
The old referee. Espo. He makes them plus anything turkey related. He's even turned a duck call or 2. Check him out on Facebook. But yes they are that good. Hand turned wood, not plastic. Then the reed is quality and doesn't stick. Its a 2 piece call so you can adjust the reed to be a fawn all the way to a mature buck. I use mine from the 1st day of archery until the last day of the deer season. Even called in coyotes with it.

Prostaff member for Old Crow Custom Calls.
 

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That buck does look old in the face. Congrats!


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