Hmmm surely shooting through a deer length ways where it be from front or rear means you going to get tainted meat from busting the guts. perhaps that's why I see the mention of poor tasting Venison so often the carcase was not shot clean.
Birthunter,
Um, No. It doesn't work like that. We are not talking about a deer that has been shot, ran around the woods for a week or so with a bad wound, and then finally died or shot again. (What we refer to locally as "pussing 'em up). If you give 'em the THS the bullet may open up some intestine, but that would be a low THS. But I digress. The shot passes thru the back of the animal and will hit vitals (there is a chance it will travel above the lungs and not hit anything vital) and the animal will "usually" drop in under 100 yards. The meat (I do my own cutting) of a deer is in the back and the hind quarters, with some in the front legs and the neck. When I butcher the animal, if a bullet has passed thru a "good" section of meat, I cut around the bullet damage....ie" cut out the bullet tear as this is usually damaged and clotted anyway.
I use to get bad deer meat when I had it processed by a "deer meat guy". In fact, do this day I'm not even sure it I got back my own deer. The key to great tasting deer is to remove all of the fat that you possibly can, remove as much silver skin as you can, and understand the different "cuts" or types of meat in the hind quarters. I hang my skined deer in a 36 to 38 degree cooler for 5 days prior to butchering. I have yet to eat a bad tasting piece of meat from doing my own cutting.
So, unless you shooting some kind of explosive bullet, the tainted meat theroy doesn't hold water.
That THS doe is half eaten and she is\was mighty tasty on the grill!
Dave