K
klunk
Guest
While skinning my utah muzzleloader bull, I kept finding #6 birdshot all over him. there was a good concentration in his neck, with occasional pellets in his shoulder, backstrap, and hindquarters. most didn't penetrate the muscles. I had shot a deer a few years back with birdshot in her, so I didn't think much of it. When we got everything home and began cutting up the meat, we discovered that some of the membranes between the muscles were a green-grey color. Whenever I'd cut into a muscle, the smell wes real strong, but it wasn't a smell I recognized. Finally I got concerned enough that I contacted a nutritionist, a dietition, and a meat expert from the university meats laboratory. They all agreed that the bull was recovering from a "low grade" infection when I shot him. If I'd shot him a month later, everything would have been all right. As it was, they all told me in no uncertain terms not to feed any of the meat to anyone I care about.
I've never wasted an ounce of meat from any of my animals, so throwing this big bull away was really hard to do.
If any of you hear of a grouse hunter that just couldn't resist pelting a big bull with his shotgun, please bend their shotgun around their neck for me.
I've never wasted an ounce of meat from any of my animals, so throwing this big bull away was really hard to do.
If any of you hear of a grouse hunter that just couldn't resist pelting a big bull with his shotgun, please bend their shotgun around their neck for me.