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Long Range Hunting & Shooting
Retrieving downed animals
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<blockquote data-quote="cowboy" data-source="post: 273309" data-attributes="member: 8833"><p>All of the above comments have good merit. A lot depends on location, animal type and size etc.etc. That being said I have been involved in leaving deer, elk, moose, and antelope overnight many times. A lot of times it's for more than one night at the kill site. Most of this involves being here in Montana in the backcountry and being a 6-8 hour pack trip to a pickup or trail head. We gut an animal, quarter it, try to get the quarters off the ground on a downed log or large rocks, brush it up with tree limbs and head to the wall tent. We have more potential from birds i.e. magpies, camp robbers, whiskey jacks or whatever you want to call them than anything else. We are dead center in the middle of both black and grizzly country. My experience is if you quarter it and get it off the ground, it'll cool down dang quick - much better than being in the back of a pickup and I have yet to have any bad meat. In the early backcountry elk season, Sept. 15th, and things are really warm we will bone it out into meat sacks, put some lodge pole pine across a creek in a shady spot, and place the meat sacks on the poles - preferable 4-6" above the water and that meat will cool down faster than anything and will be almost the temp of the cold water in short time. The thing I think is most important is to have a plan beforehand in whatever area you are going into for a downed animal.</p></blockquote><p></p>
[QUOTE="cowboy, post: 273309, member: 8833"] All of the above comments have good merit. A lot depends on location, animal type and size etc.etc. That being said I have been involved in leaving deer, elk, moose, and antelope overnight many times. A lot of times it's for more than one night at the kill site. Most of this involves being here in Montana in the backcountry and being a 6-8 hour pack trip to a pickup or trail head. We gut an animal, quarter it, try to get the quarters off the ground on a downed log or large rocks, brush it up with tree limbs and head to the wall tent. We have more potential from birds i.e. magpies, camp robbers, whiskey jacks or whatever you want to call them than anything else. We are dead center in the middle of both black and grizzly country. My experience is if you quarter it and get it off the ground, it'll cool down dang quick - much better than being in the back of a pickup and I have yet to have any bad meat. In the early backcountry elk season, Sept. 15th, and things are really warm we will bone it out into meat sacks, put some lodge pole pine across a creek in a shady spot, and place the meat sacks on the poles - preferable 4-6" above the water and that meat will cool down faster than anything and will be almost the temp of the cold water in short time. The thing I think is most important is to have a plan beforehand in whatever area you are going into for a downed animal. [/QUOTE]
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