Tough Chewy Meat??
Last year my dad and i hunted all season without seeing a single deer, when finaly on the last day he saw a 2 year old spike and without hesitation took a great lung shot with his 30 30 and it only ran 40 yards before keeling over. so then i gutted it and we brought it back and had it all quartered up within an hour after he pulled the trigger. then when we went to eat some it was very tough and chewy and we cant find out why. We did everything we always do other than quartering it up so fast. Is that a thing? or why else would it be tough