Much of the following information derived from our very own deer talk forums on TnDeer.Com. These were questions presented to and then answered by Bryan Kinkel (BSK on the Talk Forums), a consulting wildlife manager who works for Woods and Associates, Inc. Information derived from other sources are credited as such.
|Buck Rubs 101
All about Deer Rubs, Small rubs such as this are made by bucks of all ages. Scattered throughout an area, they mean very little beyond that a buck has traveled through the area. However, in large concentrations, they can often indicate feeding areas or “staging” areas.
Tips on determining the correct age of a deer, Yearlings are the easiest to recognize. The first three jaw teeth are milk teeth. These will be worn smooth, while the remaining teeth (numbers 4, 5, and 6) will be sharp. Tooth number 3 will have three cusps (points) if it is a milk tooth. It will be replaced when the deer is 2 years old with a two-cusp adult tooth.
|Field Judging Bucks
There are some basic body “shapes” that help identify a buck’s age, but you kind of have to “read between the body size.” In essence, you have to ignore the over-all body size and look for specific characteristics.
First and foremost, making a quick clean kill should be the number one goal of every deer hunter. Keeping the following items in mind before taking a shot will help you make that wise decision that leads to a quick, clean kill. Also, knowing what represents the first good shot and when “not” to shoot will make you a more ethical, confident & successful deer hunter
The Tennessee Registry is an ongoing database of some of our best scoring deer of all time. With the new interactive system, you can now see how your deer matches up with other deer in your county, or with your choice or weapon, or even how it ranks on the all-time statewide records list.
More deer now than ever before!
Pre-European habitat in the Eastern US was primarily old-growth climax forest. Climax forest produces very little deer food as you have a complete leaf canopy which blocks sunlight from reaching the forest floor; hence nothing grows down where deer can eat it. Thus making the carrying capacity of the pre-European habitat extremely low.
Field dressing your deer is not all that hard, but it is the most important step to good venison. Just roll up your sleeves and go to it. The important things are to keep the carcass clean and to cool the meat quickly as possible. Bleeding or cutting the deer’s neck is not necessary as blood removal is accomplished by field dressing.
|Cooking & Recipes
Venison is high in food value. A 3.5 ounce serving has .74 ounces of protein, but only 126 calories and .14 ounces of fat. A serving of beef sirloin the same size on the other hand, has only .55 ounces of protein but over 288 calories and .86 ounces of fat.