| PREPARATION: | | | | the evening hour of the day be sure to go 2 |
| Choosing your first bow can be done with an | | | | hours prior to sundown and sit quietly. If hunting in |
| expert in the store of your choice or by reading | | | | the morning hour of the day, be sure to be there |
| up on your particular needs and desires first. The | | | | 1 hour before sunrise. |
| Browning Micro Midas is a great compound bow | | | | Unless you are hunting on a game reserve during |
| for women or young hunters. | | | | the daytime where the deer move a little more |
| Once you have chosen your bow, arrows, sites, | | | | often, you will likely be bow hunting in the |
| clothing and target, it's important to make sure | | | | compromised light of the day, and since your |
| you practice before each new season and every | | | | arrow will lose it's power and trajectory angle |
| hunt with a well made compound bow to hone | | | | once it reaches about 20 - 25 yards away, this |
| your shooting skills. | | | | will be the distance you will be shooting for hitting |
| Good practices of hunting start by learning how | | | | a deer. |
| to shoot properly, making a clean kill so that you | | | | You can 'call' a deer in by making a 'grunting' or |
| do not leave wounded deer in the woods to die. | | | | 'rattling' sound. The grunt sound is done with the |
| Understanding the kill point or 'boiler room' is | | | | mouth or a grunt tube, and the rattle sound is |
| important so that you do not have to go very | | | | done with a set of antlers. It is illegal to bait deer |
| far looking for your deer once it has been struck. | | | | so using corn or feed is not allowed. |
| The kill point or 'boiler room' is located just behind | | | | Once your deer moves in, waiting for the right |
| the shoulder and about a third of the way up on | | | | moment to shoot is the final key. Since it's |
| the chest. The intention is to hit the heart, which | | | | important to have an unobstructed path for the |
| is just below the lungs of a deer. The entry point | | | | arrow to move through, create or have a clear |
| for the broad head tip will vary slightly depending | | | | pathway for shooting otherwise your arrow may |
| on the angle of the arrow as it enters due to | | | | deflect if it hits a branch. Also, since your best |
| where the hunter is standing. | | | | shot will be done with a still or non-moving target, |
| Also, before ever entering the woods it's | | | | you will want to wait for the deer to stop briefly |
| important to keep your body and all your clothing | | | | as it moves through the woods. You can make a |
| from contaminants. Make sure you don't introduce | | | | quick 'bleeting' sound to stop the deer in its tracks. |
| gasoline on your hunting boots or clothing by filling | | | | Give yourself a moment before climbing down out |
| up on your way to your blind or hunting spot. | | | | of your stand or leaving your blind after shooting |
| Keep your entire body clean of contaminants too | | | | your deer, and watch to see where your deer |
| by washing with unscented soaps and shampoos. | | | | heads. You may have to wait for light if it goes |
| Also, don't enter a room or brush up against | | | | very far. A blood trail, broken branches, and hoof |
| clothing or people with perfumes, etc. | | | | prints will guide you to it's location. |
| HUNTING HOUR: | | | | TAGGING AND DRESSING YOUR DEER: |
| Hunting is generally done in the wee hours of the | | | | It is best to tag and dress your deer where it |
| morning or evening, the time when the deer are | | | | lays because it will be easier to drag out of the |
| moving. Otherwise deer typically stay bedded | | | | woods and there will be no question as to where |
| down until the next wee hour of the day in order | | | | or when it was shot. Know and understand how |
| not to be seen so unless you do a 'drive' of the | | | | to properly dress your deer or you will |
| deer you are likely not to see many, if any at all, | | | | contaminate the meat, making it unfit for |
| during the daytime hours. This mostly holds true | | | | consumption. Hang your deer in a cool place for a |
| for the Midwest area except during the rut | | | | day or two before processing to let the meat |
| season. | | | | tenderize. |
| Once you have scouted the area for deer, | | | | When processing your own meat be sure to |
| practiced your shooting skills and properly | | | | remove as much sinew as possible to avoid the |
| prepared yourself for entering the woods, you | | | | 'wild, gamey' taste, producing good flavored |
| can now carefully walk to your blind or hunting | | | | venison. Otherwise, be sure to find someone who |
| spot, moving in downwind. If you are hunting in | | | | does a fine job of processing deer meat. |