Pinevally Unit

quest

Very Active Member
Messages
2,222
It was a let down this year during the muzzleloader hunt. More hunters which I’m not against sometimes it helps move the deer around. The buck/doe count didn’t add up. I’d say over 90% were small buck. Did see two small 4x4 maybe 22 inches. I ended up taking a very small buck my wife wanted the meat. It’s really sad to see this unit going down hill. It has the gene’s pull but the unit isn’t managed that way. I covered a lot of county on foot and scouting but I didn’t see any mature bucks like 24/26. I hope the data that they get will help with better deer management.
 
I believe they can change the hunting so there’s a better age class of bucks. If someone wants to harvest a meat buck go for it but if you want to try for something bigger that too. I’m not adding to the problem because it was already there I’m just playing by the rules.
 
A buddy from another part of Wyoming said the mature bucks were almost non existent but the local processing plants had 40+ 2 points brought in . In the words of Randy Moss , COME ON MAN!!
This is what’s it’s all about. Im just one person. Me harvesting one small buck nobody cares.
 
Quest, if you have a tag and want to harvest a buck. Do it and congrats!!

Mule deer numbers across the west are struggling. I hope these last two good moisture years helps us out.

There have been some dandy bucks taken this year off of several general hunts. I can't find them either, but some hunters can. Muzzy hunt was hot and dry. 1st rifle also hot and dry, 2nd rifle season may have some happy hunters with the weather coming in.
 
Quest, if you have a tag and want to harvest a buck. Do it and congrats!!

Mule deer numbers across the west are struggling. I hope these last two good moisture years helps us out.

There have been some dandy bucks taken this year off of several general hunts. I can't find them either, but some hunters can. Muzzy hunt was hot and dry. 1st rifle also hot and dry, 2nd rifle season may have some happy hunters with the weather coming in.
Your right on the money! I know I’m complaining. I’m sorry but it’s frustrating when you see nothing but small bucks and you know Pine Valley unit can be so much better but not a limited entry unit. I just got mad and shot this small buck and my wife made it easier to do.
 
I passed up over 20 + bucks just to see a nice one. I didn't. Tag soup for me. Fun hunt anyway. I personally am not fond of deer meat. Have to add too much to it to make it taste good. The horns are what I wanted
If you have to add a lot of seasoning to make your venison taste good then either you can’t cook or you don’t know how to handle your meat in the field.😁
 
This is really the problem you’re trying to solve. Too many people doing what you did. Not judging you, just saying hunters that want an older age class need to do their part and eat tags.
Ya I’ve eaten my share of tag soup that’s for sure. The odds are against me trying to change minds. I do love venison meat but I don’t like duck. I guess because nobody I knew knew how to cook it. I don’t think you’re judging me.
 
Sad to hear the mature buck numbers are so low. My daughter has a rifle tag this year

Too bad it takes 3-4 years to draw that tag.
 
We have stopped hunting the Pine Valley two years since my son's muzzy hunt three years ago (saw none he was interested in). Not what it used to be. I love the archery hunt there, though I only let one arrow fly into a really nice buck over seven years. My boys learned to hunt on the unit with great success and family memories. Maybe some day in the future it will get back to what it was know for.
 
Where Is CAelknuts At?

The Master Of Bloody Raw Ducks On A Plate!

I Will Probably Never Shoot Another Duck In What's Left Of My Lifetime!

Me & My Friends Had Alot Of Fun hunting Them When We Were Younger!

We Also Had A Couple Of Locals We Could Always Give Them To!
 
Duck is one of my favorite meats out of all them. But, you definitely need to start with the right species (no divers) and you need to know how to prepare and cook it. Sliced thin and cooked rare. No liver taste at all. In fact, it reminds me of beef, but just a little sweeter.
 
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