On a typical bow season I will try and take an adult doe early to ensure some meat in the freezer and then if luck is with me I will also put a good buck on the wall and into the freezer.

But when December rolls around my goal is to get at least 2 fawns into the freezer. Man do I catch grief for this!! I catch flack from everybody for not only the size of my kills but also my "heartless" desire to harvest a couple fawns. I put deer in the freezer to enjoy the venison and IMO, nothing tastes better and is more tender than a 6 or 7 month old fawn. Hands down a fawn makes for the best steaks, roasts, and everything else. Sure you sacrafice a little poundage but the quality of meat more than makes up for it.

How about you, are you "heartless" like me, will you harvest a fawn, if not why?

Well of course I will.

My line of delineation ends at "female".

Anything "not male" is a target. Period.

man i shot a deer with spots yesterday lol i shot at the mom first but i only got one shot at her and i missed her before she got into the woods and i shot her baby it was walking out of the corn field i was hunting on. i was crop damage hunting yesterday and that is how i shot one. and i agree i will shoot a baby over a big doe everyday for the tender meat man that is the best venison i have ever had.
[align=left] [/align]

Let me add.....

THE "main" reason I carry binos afield with me....is to discern BB's from does.

Food for thought.

Ditto on this one.

IMO, the only nasty tasting venison I have EVER had that I know how it was taken care of, was a big ole buck in full rut on a dead run from hunters ..... that thing smelled when we opened it up like ... I dunno ... it wasn't gut shot at all, but it smelled rank ... and the meat was nasty .... I have not noticed a difference between a fawn and an older doe ..... so I will NOT shoot a fawn in most cases ...

I will they taste better IMO.

If anyone's got a delimma re: amount of work involved v. amount of meat recovered from shooting a fawn......let me giv eyou a tip.

I killed two fawns, last year. I never field dressed either of them. I quartered them and removed the backstraps without having to gut them. It took "maybe"15 minutes, each. Neighbors loved them (hams/shoulders) and the backstrap medallions were out of this world.

The only thing you miss out on is the TINY bit of inner TL's. I'm Ok with that.

Nah, I go for quantity over the thought of milk fed veal. I've had fawn meat and don't see it as any better. In fact, I'd almost classify it as mushy. I'd rather shoot a 140 pound 4 pointer.

I have accidently and to tell you the truth, I dont like the mush. But if I ever had to shoot one say if it was injured to the point it would not survive the long WI winters, id take it out, Id hate to but why let it suffer, then id atleast donate the meat to the local food pantry.