this seasons hunting plans

I treat my venison like beef as well. My primary deer hunting area is a swamp so the fat picks up some of the aquatic plant flavor leading to it needing just a touch more attention to preparation than regular store bought beef or lamb.

Whereabouts is your primary hunting area that it requires an application for a doe tag? I assume the application is more to limit the number of hunters rather than to save the does?
Yeah we tend to trim off all the fat.

New York is separated basically into two hunting areas.
The Northern Tier, and the Southern Tier. The Northern Tier is a line just above Onieda Lake running East to west.
Up there the deer numbers are pretty low ranging from 2-5 per square mile. So they try to limit the number of Doe taken in that area. Often times if your not a resident of the Northern tier you may not even be considered for a Doe tag, but recently they have been offerings some out to nonresidents.
All the deer I hunt in the north are considered “big woods” deer and do not have the option of agriculture to help their diets.
The deer in the south that we hunt are all off AG fields. To be honest I’ve never really noticed a difference in how they taste.
Could be just me….🤷🏻‍♂️
 
Yeah we tend to trim off all the fat.

New York is separated basically into two hunting areas.
The Northern Tier, and the Southern Tier. The Northern Tier is a line just above Onieda Lake running East to west.
Up there the deer numbers are pretty low ranging from 2-5 per square mile. So they try to limit the number of Doe taken in that area. Often times if your not a resident of the Northern tier you may not even be considered for a Doe tag, but recently they have been offerings some out to nonresidents.
All the deer I hunt in the north are considered “big woods” deer and do not have the option of agriculture to help their diets.
The deer in the south that we hunt are all off AG fields. To be honest I’ve never really noticed a difference in how they taste.
Could be just me….🤷🏻‍♂️
Ahhh. So just like here in Wisconsin. Our northern forest unit is also less densely populated with deer so they limit many of the areas to a buck only permit. Central and southern farmland zones though are packed with deer and you'll often get a doe permit or multiple when you purchase your regular buck permit.

I actually eat the deer fat. I know many people consider it not edible but I like it even though it doesn't melt as well as beef fat and is waxy. Whole fats are something I try to eat as much as possible of to maintain fitness.
 
Yeah we tend to trim off all the fat.

New York is separated basically into two hunting areas.
The Northern Tier, and the Southern Tier. The Northern Tier is a line just above Onieda Lake running East to west.
Up there the deer numbers are pretty low ranging from 2-5 per square mile. So they try to limit the number of Doe taken in that area. Often times if your not a resident of the Northern tier you may not even be considered for a Doe tag, but recently they have been offerings some out to nonresidents.
All the deer I hunt in the north are considered “big woods” deer and do not have the option of agriculture to help their diets.
The deer in the south that we hunt are all off AG fields. To be honest I’ve never really noticed a difference in how they taste.
Could be just me….🤷🏻‍♂️
the whitetails I've brought home , from different states , seemed to have pretty much tasted the same too , except for the ones from Kansas . we had a lease in Kansas that was huge . it was a cattle ranch that we hunted on . we often seen deer feeding out of the cattle troughs . these whitetails had a different taste . it was easy to use the Kansas meat in any recipe , and hard to tell it from beef .
 
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