I always thought that my archery shot deer tasted better than my rifle shot deer because the broadhead killed by bleeding the animal more thoroughly. Archery shot deer always ran and while I've had some DRT rifle kills, those always involved the cns or at least one shoulder. Thinking back on my packing house days, those animals were killed by cutting the major neck arteries and bleeding them after they were stunned with a pneumatic knocker and hanging upside down from a rail. Using that as a guide to better tasting meat, I don't mind if my deer run a little ways, but I want a big leaky exit wound to help find them.
