Even though I've shot red deer in the last few seasons on estate shoots, I stalked and shot my first Roe Buck last night @ 20:55. Approx. 50 meters, pure heart shot. He dropped immediately He was just a 2 point yearling, but quite tall (20cm approx.) and well cleaned off. I considered letting him go, to try and find a 6 pointer, but he started walking towards me quickly, so I knew if I didn't take him, he would run off barking and scare off any other bucks nearby...nevertheless, he will taste great, and still makes a very nice trophy ...will post a picture later...ps. shot him with Sako 75, .243 and with S&B 6X42 fixed (hungarian) and with Norma SP 100gr.
I have butchered deer before, and did a great job with this one too, but I have never prepared the head/trophy before (ie. cutting, boiling, etc.). I have all the tools necessary, but need help with how to do it - a youtube link or similar would be a great help, or diagrams with instructions if anyone has it.
thanks in anticipation.