6.5 creedmor?  That's probably legal about everywhere, out here it used to have to be 25cal or larger.  The state realizes they let the deer get out of hand and a few years back they changed it to any center fire round is ok for deer.(Yep my old 22HP is legal)  Back in 2011-2012 we got terribly dry and I had a 40 acre flood patch of corn along the creek(no water in creek).  Deer had water and all the food they could eat.  I ended up with nuisance permits shot a bunch only tagged the ones close to the pickup and still tagged over 15, probably shot 30+.  When we picked the corn, the long runs on the west end we were getting a semi load every 3 times up and back, when we got to the deer damage I didn't get a combine tank in 4 trips up and back.  Figured they did about $5000 worth of damage on a 40 acre corn field.  Funny thing I know a bunch of people that claim to hunt to fill the freezer, so I called them to come and get them, they were tagged and legal.  Not a one showed up for any venison.

My wife will even be supporting me getting deer this year.  They ate all of the tomato and cuke plants and continually grazed the flowers off the petunias.   They never ever ate any of that stuff in the past!  Maybe we got some invasive species deer?!?!

I wish someone would offer me some venison.  I'll be right over to pick it up.

John, I do like pepper sticks and jerky but after I belch it for 2 days I quit for at least a year before I try it again.  I will say few years ago some friends of mine took deer mixed it with a little tallow and brat seasoning then ran it through the grinder.  That was venison burger that even I liked, pretty damn good.  If you ever make burger give it a try, just mix the brat seasoning like it says for pork but for how ever many pounds of cubed venison and tallow you have throw it all together and run it through your grinder.

They did some with breakfast sausage seasoning too and it was good as well.

Adam Stratton wrote: I buy the cheapest fattiest bacon I can. Trim the best parts off and save for normal cooking and then put all the white parts in a bag for later. Grind that bacon fat in with your deer meat. Shoot for 10% on a nice tender young buck or doe and go up from there for an older animal. The fat holds it together, fries up nicer, and gives it a better flavor. If your deer burger doesnt hold together, mix in a teaspoon of soy flour per pound and mix it up. It acts as a binder and holds it together better and adds even more protein. I've taught my kids we feed the deer all summer, they can feed us all winter.

M203?

Yep and all deer carry BSE, except Smith Co KS, and I believe that's the county the judge put a oped in the paper saying he wouldn't prosecute anyone for poaching deer.

DougG wrote: Deer in Mo have covid now so gonna get interesting! Lol

Does that mean we don't need a tag?

  Tom, I'd double check if legal in Iowa on deer, supposed to be terrific on coyote n hogs.  

 

 

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