Quote:
Originally Posted by sharpknives
just wanted to add that in my experience,(bowhunting) the kill has much to do with the texture of the meat. Example: If the animal runs post being shot vs.dropping dead, the fright and shock with toughen the meat considerably.
Depending on the animal's diet - wild bush n pine v.s. lucious farmer's hay crop determines flavour.
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Yes; A high head or neck broadside shot with a 12 ga. slug on a whitetail is far superior with respect to humane killing and taste of harvested meat, as compared to the typical bleeding-out kill achieved with broadheads. Corn fed seems to be the gold standard for most game but many of us have to hunt where such browse is in short supply. E.G., in my area gray squirrels who love nuts and are pretty tasty also consume, lots of maple seeds and buds.
All of the above notwithstanding, prompt butchering and cooling is the most important factor in preserving the palatability of game.
Sorry, lack of sleep got the best of me and I couldn't stop my fingers from typing it! 
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