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- #31
I think the one that my grandfather left for me is a .270?I've been hunting since I was super young. I haven't hunted in probably 2 years when my husband and I still lived in Texas, but this year we want to put a deer or 2 in the freezer since it's just him and I. We have had deer sent to a processor before which is the easy way out, doesn't cost much and they bag up everything ready to freeze. You can choose what you want the meat processed for, like sausage, steaks, stew meats, and ground deer.
We've also processed our own deer at home before with a meat grinder and some sharp knives. My husband prefers to do it this way because it saves money but it is a little time consuming, although not hard at all if you're used to it. The only difference is that for the sausages and ground deer, I'd definitely add some fat like ground beef or even lard since deer is so lean and doesn't hold up very well unless mixed with beef or fat.
Anyways, deer can be cooked many ways. It's my favorite meat. My favorite is all of it of course. I love the sausage, we make tacos with the ground deer, I love deer stew, and of course chicken fried deer steaks.
As far as a gun, just about any type of rifle works, although I'd use one meant for larger animals like a hunting rifle, a 243 or 223. You could get away with a 22 if you use the right bullets and make a head shot. I probably wouldn't use a shotgun or handgun unless that was all you had...
You can also use bows if that's your thing.