I hunt public land so I take what I can get...especially with my first tag..."If it is brown it goes down"...

If I fill my doe tag first then I might be selective on a second deer as really all I want is one deer for the meat.

I am a meat hunter also, for moral, ethical,environmental, spiritual and health reasons. Not for economic reasons. I realize that legally taken venison is very expensive. I have issues with animal agriculture in the US, and prefer to take wild meat. High deer populations are detrimental to northern forested ecosystems, and I try to do my part for the good of the land.

I will usually shoot any deer that presents a safe, clean kill opportunity. I would probably pass on an exceptionally small fawn, and I would probably pass on any fawn during the first 2 hours of opening morning gun. Bucks yeild more meat than does. A yearling buck will easily yeild as much or more meat than a mature doe, even if the doe weighs more. Doesn't matter, I'll shoot either. The smaller the deer, the less risky of a shot I'll take at it. If I'm going to shoot a small deer, I want a good clean kill on it.

The smaller the deer, the better they taste! Bucks get made into sausage, thats why you can only shoot one with rifle and one with bow. (How much sausage could you possibly eat,right?)

i eat what i shoot be it a trophy or fawn

I've never heard it being illegal to shoot a deer with spots. It's perfectly legal in Missouri. I think for me its not just the shooting ofbig mature bucks that I love to do but its the years afterward when they are mounted that you get to relive each hunt by telling the story of that buck. I personally wouldn't mount a small 8 or 6 pt buck. I shoot my fair share of does but most likely would never mount one. I enjoy venison and have great recipes and methods that hide or mask the gamey taste. I pay 17 dollars for 2 any deer bow tags and 19 dollars for 1 any deer rifle tag. I'm going to try to shoot the biggest deer in the woods so I get the most for my buck...literally!

Its is much harder to kill a fawn versus a big buck. Fawns are smaller, thus they have a smaller kill zone to shoot at. That has always been my theory.

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GOD I HOPE THIS REPLY WAS A JOKE,
ITS PRETY MUCH LIKE KILLING A FOX I HIT ONE IN THE GUTS AND IT KILLED IT WITHIN 50 FT , MY BROADHEADS DO MUCH MORE DAMAGE TO SMALLER GAME THEN BIGGER GAME THERE FOR ACCURACY JUST HAS TO BE IN THE AREA , BUT WITH BIG GAME A GUT SHOT CAN LEED YOU ON A MILE LONG BLOOD TRAIL , SO I TAKE MY TIME AND PLACE BETTER SHOTS ON BIGGER GAME,
BUT WITH SMALL GAME YOU DONT WANT TO HIT THE FRONT SHOULDER OR TENDER LOIN BECAUSE IF YOU DO YOU CAN THROW THAT AWAY,

It makes sense that the young will taste better. Look at veal calves. On the other side of the coin, you can let an older deer hang for 8 to10 days at 40 degrees and it will taste great also. The thing about the younguns is they have been in the environment less time than an older deer and will have absorbed less toxins and heavy metals than an older deer (or fish for that matter) so it is probably healthier food for us overall. You get much less meat however.

We process our own deer, so the cost isnt nearly as much as taking it to the packing house. But it is generally a waste of time to cut up a small fawn. Cleaning the meat grinder takes longer. I myself dont shoot fawns or yearlings. I guess Im considered a trophy hunter. Years ago I was a meat hunter. Now its all about the trophy for me. Thats my preference. If shooting a spotted fawn makes you happy the good for you. Here in Indiana we have the one buck law. That makes me hold out for the bigger mature bucks. But like I said thats my preference...