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Message: <blockquote data-quote="Duckslayer100" data-source="post: 55909" data-attributes="member: 1485">When I was a wee lad (16 or so) I got my dream/nightmare job working retail for Gander Mountain. Other than getting a few deals here and there, I retained zero practical skills other than earning a bit more respect for the more schmucks behind the counter, and retail managers all have inferiority complexes. The one thing I did learn was when we had a local dude come in and put on an event where he butchered a deer. It was a pretty big hit and a lot of folks showed up (he was hawking his video, which was the big push that day). It spurred me into not only deer hunting, but the determination to butcher whatever I shot myself. It's a love affair that lingers to this day. But I digress: the point of this was that the deer he butchered for all to see was a roadkill doe. Other than the front right quarter (point of impact) he was able to salvage the entire remainder of the venison. Heck, my .30-06 does more damage than that if I aim a bit too far forward on the front shoulder. Anyway, I've often thought about stopping when I know a kill is fresh and it's during the cooler months. Or, if the opportunity presented itself, taking the meat from a deer I just hit. Hasn't happened yet, but I do know I'll make the attempt when it does. From how fast my family burns through venison, I'll take what I can get!</blockquote>