Originally posted by dustoffer
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Bow shot vs gun shot
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Field care after the kill will have the same affect on all animals. How the Adrenaline affects the meat is what I am thinking about. I think an animal like a hog in a trap or ran by dogs would taste worst that one shot while calm. I don't think someone could tell the difference between a reasonable bow kill and a shot to the head.
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In my experience, it doesn't matter between a bow or a gun. There's a lot of factors that come into play. As mentioned above, field care is probably the biggest thing. Deer that run for a long period tends to play a role in the "gamey taste". Some might say that's commons with a bow, but I've shot deer with an arrow that didn't take more than a few steps before they were dispatched.Last edited by Arrowthreat; 03-20-2020, 12:39 PM.
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Originally posted by rjtkdplus View PostI've noticed that bow shot animals usually have lighter colored meat, probably because the amount of blood they lose is greater. I can't tell a difference in the taste, I've never been accused of having a sensitive palette though.Last edited by Lone_Wolf; 03-20-2020, 01:31 PM.
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I’ve heard a similar theory based on how long it takes the animal to expire. Head shot animals taste better based on not having enough time for anaerobic respiration to take over and send a surge of lactic acid into the meat. Sounds good, but frankly I cannot tell a difference and do not agree with the theory. As said above, it’s aftercare of the meat that really matters.
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My brother and a friend of mine were hunting in one of the State Parks on a Muzzleloader hunt. Well, I told them I'd save my money and hunt the Corp land near the park with my bow. It just happened to be one of those perfect evenings in the woods(overcast, calm, and cool) right before a big cold front blue in that night with heavy thunder storms. Long story short, we all shot deer that evening within minutes of each other. When we quartered the deer up, my deer that had been double lunged, and taken out the top of the heart had nice pink meat. The two deer shot with muzzle loaders had dark red meat, like they weren't bled out as good. Was interesting to see side by side.
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When I was a kid we had a neighbor of German descent who would kill boar hog with a 410 slug behind the ear. Swore it was good, I don't know as I don't eat boar hog period as I am really sensitive to taint.
I get a lot of heart shots while using a gun. A few times in my life I have seen the meat looking like a lot of capillaries had burst. I do not remember the meat tasting bad though.
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Originally posted by Avid Hunter View PostLet's turn these theories into facts... Here's what we're gonna do:
I need 10 volunteers. 5 who have killed with a bow, and 5 with a gun.
Each of you send me the tenderloins from each and I will judge them honestly after 10 days of grilling.
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