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Was the bloodshot side the side the deer fell on when it died? Maybe head downhill? There is only a bit of really light connective tissue in there and easy for blood to move around and then congeal. I've had it happen several times although not that bad.
Do you have more pictures of the carcass so we can see the extent?
Quote from: Stein on November 07, 2022, 09:20:49 AMWas the bloodshot side the side the deer fell on when it died? Maybe head downhill? There is only a bit of really light connective tissue in there and easy for blood to move around and then congeal. I've had it happen several times although not that bad.Apparently I used the wrong terminology. It was the black jelly that spread through the ribs, brisket, shoulders, inner neck and the backstraps. The ribs were pretty much a lost cause I couldn't manage to clean that up real well. Identical on both sides.
I’m telling you, those damn .270s. I looked up my Dads loads, he used 130 grain and 150 grain nozler partitions. Mostly the 130s for deer I believe. He killed two moose with the 150s.