Buck fever

"Aftica"That is some big and nice fluffy meat, what preferences you got for the meat? Some filets and dry/smoke/salt the rest? Okey am hungry :D
I slice the tenderloin and pan fry with a little olive oil or butter. Back straps I also like to marinate and do shishkabobs with pineapple, mushrooms, tomatoes and green peppers. Cube some and the rest ground or sausage. 😋
 
"plinker"Bar .308 pictured though I like my .243 most. Range 10yards to 200 yards, but mostly 50 or less in dense river bottoms.
(OT) .243 Winchester seems like a honey of a caliber. I have its red-headed cousin, 6mm Remington. That's the rifle (gifted from a great uncle) that made me take up hand-loading. It didn't shoot worth a darn with the two factory loadings I could find. Improved it 100% with my first attempt at handloads, but it is still not a tack-driver. Maybe 2" groups @ 100 yards.