I shoot a roedeer in the fall, pürsched in to around 45 meters and got it with a lung/heart shoot from my .357Mag Marlin.
She was DRT
That isn’t the important part of the story. The important part is that we then made “pulled roedeer” in that was marvelous!
The hind quarter was covered with a blanket of bacon and a marinade (how can a recipe beginning like that possibly be bad?) and slowcooked at 105¤C for 10 hours…