Got some pictures, some are kind of graphic – if you don’t like images of meat processing or bullet holes, don’t click.
All images can be clicked on for a bigger image.
Basic scenario – He was uphill from me, and a slightly quartering angle, about 30 yards away. The bullet entered his left shoulder missing bone, then the left front ribcage, passes through the chest cavity with fragments hitting heart, liver, and pulping the left lung, then exiting the right side a bit further back, with the remaining 85 gr bullet remains (started as a 180 gr bullet) failing to penetrate the skin on the right side.
This is where the bullet remains got trapped by the skin on the right side.
Here is a normal shoulder, outside view of his right side (his head would be to the right of the picture if it were still attached):
The leg bones do a pair of sharp turns in the meat, approximately as drawn, with the triangle being the scapula.
Here is the deer with the preparations for “truck skinning.”
Hide is ringed around the neck, split down his front, out to his legs. A flap is pulled back, and a baseball-sized rock put inside. A rope is tied around the rock to hold it, and that rope is run to a truck. Another rope is tied either around the neck, or around the antlers. (NOTE: Use something small in diameter, like 550 cord, and tie it close to the base of the antlers; otherwise the leverage might break the antlers. Also note: if you have slit his throat to drain him, the neck might not be strong enough and get pulled off.) A tarp is placed under the deer. The truck pulls slowly, and with perhaps a small bit of assistance from a knife, you just peel it off all in one fell swoop. Then hang him up to butcher him normally. The wound shown on his right side here is the exit hole.
At the range I shot him, the bullet was still going north of 2600 fps. I think that when it hit, it failed just because of the muscle and skin, not a bone. It was falling apart before it hit the left-side rib. The remains of the base of the bullet continued across, past the heart and out the right side rib cage. I’m still amazed at the amount of crud that got sucked into the wound. In any case, he’s a tasty one, the son is liking venison too, and the dog liked the rib bones. Made another biology lesson for the kids while butchering: ligaments vs tendons, “sinews,” organs vs muscles, heart valves, ball vs hinge joint, etc.
The daughter is having fun with the acorns I picked up, making “survival food” with it like she has read about when studying the native Americans and early explorers.