Yep, gm, I have let a lot walk. I do not subscribe to the "if it's brown it is down" philosophy, but I am more interested in the enjoyment of the hunt and the meat than a huge rack. In fact, I remember one day I was enjoying the beauty of the hunt so much the I just enjoyed watching a large "trophy" 10 point, which would have been the largest rack buck I ever shot, walk up to within 70 yards, graze, and walk away. Was enjoying being out in the woods too much to mess it up with processing!
And Mark, I agree with you in that good venison starts with a well placed shot, care in the woods as well as care in the cleaning processing, and proper aging. I can make an old, tough buck taste excellent. But just think of how mouth watering it is when you start out with a tender, excellent animal and process it the same way ... Okay, I am hungry now ...