LMAO at Rackattack! I hear ya buddy. But I agree with the other posts. The best tasting deer to me are the yearlings and small does. They are also the most plentiful. When I was gun hunting years ago, I would always save 1 tag for the "BIG" one, but the other tag was always for a nice doe for the table. The big bucks I always use the meat to make sausage or jerky out of. Here now in Southwest Iowa, as a landowner I can take 2 deer, and then buy antlerless tags for a special late season hunt in January. We can buy as many tage then as we want (up to 400 for this county) because we have an overpopulation of does. Too bad I found out by flesh wounding a small 8 point that my bow is cow dodo. Oh well, there's always next year. Good post.