Would You Shoot A Rutting Buck/Stag?

dev110

I'm just wondering would you shoot a rutting buck/stag? I have no interest in shooting a big stag as I'd prefer to leave him but say a pricket or smaller buck from a meat quality point of view, would the meat be eatable or would be it too strong?

I've been out twice and seen does but going to try a different spot at the weekend where I have a feeling there is a buck or two but if the meat is too strong I'd rather wait till Nov than having meat go to waste.

greengrasscork

For quality of meat I wouldnt shoot a male in the rut they lose a lot of their condition and there can be a very strong taste from the meat aswell prickets are my only target while the rut is on

bassy

I killed just about anything that ever walked or crawled one time and I'm here to kill you little buck for what you did to ned

The Aussie

Why would you shoot a Stag in the first place?

- Taste is rubbish (compared to a Pricket).
- Adrenalin is Acid, if they have been in combat the meat will be full of it.
- Harder to do a drag.
- Harder to process.
-
-


I could go on but I'm on the way out the door...


Unless they are causing specific damage I would not bother my hole with them to be honest, but how many people can honestly say its Stags doing all the damage, I would hazard a guess that 90%+ of Farmers complaints are about Does.


Edit: and let's not forget that they need to do a job as well, I remember talking to a n00b there last year who shot a Stag/Buck then complained that there were no Does in the area come time for them, I would put money down that he shot the only one in the immediate area and they went else where to get serviced.

deeksofdoom

I was out beating on a pheasant shoot there a couple of years ago when a big buck broke out of the bushes, he had a massive set of antlers on him big palms, a big old boy.

As he ran one of the beaters said 'look at him you'ld make a fine pot of stew with him'

One of the lads who was big into deer shooting stopped and said 'the best way to cook him now is to get a pot and a brick. Throw the meat and the brick into the pot and start cooking. Then get a knife, when you can put the knife through the brick that's when you can eat the meat'

I thought it was funny anyway!

Grizzly 45

Not unless he is some mighty trophy headed beast.

4200fps

Wel where I hunt bucks they are very few compared to females in ratio so in this scenario it be best to let them rutt away and let them service away but as others said the spikers be the best. The bucks will be useless to eat after the rut as they will have no condition. They don't eat for atleast a whole week during the rut. I'd shoot a trophy head like what Grizzly said if I came on one. Mature Fallow males seem harder to come by from September to late October I find. Taste is all down to their age, where you hit them, field dressing and chilling I think. The deer thats hit and runs will always taste that bit wilder than the one that drops on the spot. Adrenalin causes lactic acid which gives the gamey taste

One shot on kill

Don't think I would be bother in a big stag to be honest.

Can the taste be said for old females.

When you think of the rut. Imagine now you had that many women outside queuing up for a dart. To the extent that you loose all your conditioning and can't eat for a week.

Ah the life busy busy.

sikahuntejack

Lads where do you think those big stags that are being shot durning the rutt and left into the game dealers are going. Restaurants here in Ireland and outside ireland if the meat was that bad why is the meat be sold into 4 star even 5 star hotel with top class restaurants .I worked in a 4 star hotel in wickow and we would buy a whole deer off wild irish game every week. when in season, and we also got big stags in october and november.A stag hung in a fridge for 18 to 21 days will be good cooking

The Aussie

Mmmmmmm. Can I have a big bowl of Acid* please.

You do know there is a distinct difference Venison wise to a Stag and a Rutting Stag don't you?






* Pyruvic and Lactic

sikahuntejack

Most of those big stags left into the game dealers in october and early november are rutting stags my mate brought a big rutting sika to a game dealer this morning 2 euro 30 a kilo, if the meat on a rutting stag is like a mouth full of acid why did my mate walk away with 130 euro the game dealer did not hand over 130 euro to throw the deer in the bin.The haunch of venison will be sold to a restaurant for around 10 euro a kilo. The venison saddle boneless will be sold for around 13 euro a kilo and served up to many happy customer in restaurants around ireland thats how it works

strangles

Ya twil be smothered in red wine sauce anyway so they wont be able to taste it .

The Aussie

Game Dealers would take in Road Kill if its not to smashed up : credibility 0

So good was the Stag your friend kept it himself : credibility 0

0+0 = 0

sikahuntejack

strangles wrote: »

Ya twil be smothered in red wine sauce anyway so they wont be able to taste it .

No way red wine it will have to be a cranberry jus or a port and blackberry jus

Grizzly 45

The haunch of venison will be sold to a restaurant for around 10 euro a kilo. The venison saddle boneless will be sold for around 13 euro a kilo and served up to many happy customer in restaurants around ireland thats how it works

And then we wonder why we have game harvesting on a grand scale???:rolleyes:+

underthetumb

Anyone who eats their quarry knows a calf tastes different to a buck, and a rutting buck tastes different to one say pre rut, when they are in prime condition. As said the game dealer would take in any form of deer

The Aussie

underthetumb wrote: »

Anyone who eats their quarry knows a calf tastes different to a buck, and a rutting buck tastes different to one say pre rut, when they are in prime condition. As said the game dealer would take in any form of deer

Every Hunter I've ever had dealings with know that, those that don't have a different agenda :rolleyes: or don't know what they are bluffing about...

A brief run down anyway.

Lactic acid is formed when the muscles are extremely active and the deer is not taking in enough oxygen to supply the movements. Inside the cells, sugars such as glucose, fructose and sucrose are converted into cellular energy and the metabolic byproduct lactate. This is referred to as anaerobic cellular respiration. If the animal were to live, the lactic acid would eventual dissipate. However, when the animal dies, the lactic acid becomes locked in the cells. It produces a sour taste. Then there are other Acids and Enzymes on top of.

Yummy...

The Aussie

First cab off the Google rank is this...

I could link another 283 if you want.

"As crazy as things get, a rutting buck is biologically programmed to do what it does. To say that the rut is exhausting on a buck would be a drastic understatement! This period of time is intensely stressful on the animals and often takes its toll. A number of things can claim a deer’s life throughout the course of time: hunter mortality, natural predation, vehicle mortality increases during the time surrounding the rut, injuries sustained while rutting can also become life threatening and it’s also known that deer can suffer from heart attacks. It has also been documented that bucks can also die from a condition known as exertional myopathy. Essentially, a buck pushes it’s body far beyond its limits and doesn’t stop. They will run so hard for so long, night and day, non stop for the duration of the rut often, with very little rest. They not only chase does, but also chase and fight off other potential suitors. Basically, the buck’s body is pushed so far beyond it’s limits, it begins to break down. Muscle tissue begins to release large amounts of lactic acid as well as other chemicals and enzymes are released in the body that in large amounts are toxic. The tissue breakdown ultimately leads to organ failure and death. Exertional myopathy may not be considered a common occurrence, but it is very possible that it happens a lot more than many hunters would consider."


http://fmloutdoors.com/2010/11/17/a-guide-to-hunting-whitetail-bucks-in-rut/

Lastin

Boar taint and ram taint is well known in livestock farming. 130 euro for a stag no wonder poaching is a problem it would be a nice bonus for the week.:mad:

One shot on kill

Another way to look at is you actually never know what the dealers are doing with them to be fair. Just look at the thing with the horse a while back.

Grizzly 45

Its also why you will never find wise hunters ordering a game course in any resturant.Never know how it was shot,who shot it and in what conditions,and how long it was stored or hung.

garv123

Go into a restaurant or superquin and buy some venison and taste it and you'll see the difference in the quality of that and one you shot yourself.

Id rather not eat a big stag that was drinking its own piss

PL05

so if you come across a big stag and you shoot him for say his head and because you think its meat may taste like smelly socks, what would you do with the carcass.

underthetumb

If I shot an animal in piss poor condition for the quality of it's head, I have two dogs that wouldn't say no. But that's if I shot one. I would try and leave it go, but if it was a cracker it might be easier said than done.

The Aussie

underthetumb wrote: »

If I shot an animal in piss poor condition for the quality of it's head, I have two dogs that wouldn't say no. But that's if I shot one. I would try and leave it go, but if it was a cracker it might be easier said than done.

Never deny a man a Trophy*

Most of us go through the Trophy Hunter stage, god knows I've spent enough in the past doing it :pac:




* if its Legal i.e not a Kerry Red. ~cough Kanturk man cough~

Grizzly 45

garv123 wrote: »

Go into a restaurant or superquin and buy some venison and taste it and you'll see the difference in the quality of that and one you shot yourself.

Farmed venison Vs wild venison in the shops. Wild venison in possible questionable condition in a resturant.

PL05

The point im trying to make is. I agree with the Aussie saying that an adrenilan pumped deer would taste like s**t. But i also agree with sikajack, that these animals do enter the food chain. So the answer to the OP should be dont shoot a rutting stag unless you want a good head [if it has one] and your going to bring carcass to the game dealer or your going to eat it yourself.

FISMA

dev110 wrote: »

I'm just wondering would you shoot a rutting buck/stag?

Yes.

dev110 wrote: »

but say a pricket or smaller buck

I would shoot him too.

dev110 wrote: »

but if the meat is too strong

Buy a canner and some jars. Find a few good recipes. Or, just add salt, and pressure.

Can any bits you might think are going to taste tough or the whole lot, store in a cool place, and see how it tastes next year, or in two or three years. Best of all, no freezer burn.

Keelan

NO!! I am sorry to say this again, but its true. Deer numbers are in decline, due to lads out their looking for trophy heads. Their has been several cases i know of that have involved certain men, shooting a fine rutting buck in his prime and leaving the whole body behind and just taking the head, this is shameful!! :mad:

The Aussie

Keelan wrote: »

NO!! I am sorry to say this again, but its true. Deer numbers are in decline, due to lads out their looking for trophy heads.

Just my opinion here, but I would think more damage is done by blokes shooting a Rutting Stag just to go and sell it at a game dealer for €130.

Greed and Game Management, never the twain shall meet.
If I ever resort to using a Game Dealer, I will know (a) I've lost all perspective of what the sport is about, (b) don't have any friends.....

PL05

The Aussie wrote: »

Just my opinion here, but I would think more damage is done by blokes shooting a Rutting Stag just to go and sell it at a game dealer for €130.

Greed and Game Management, never the twain shall meet.
If I ever resort to using a Game Dealer, I will know (a) I've lost all perspective of what the sport is about, (b) don't have any friends.....

so if you shot a trophy stag what would you do with the carcass?