Deer are a serious problem for most farmers in my area. Farmers have resorted to mass shootings of them, sometimes 20 or more a night. To remedy this the Game Commission issues multiple additional permits.
I have hunted all my life. As a kid wild game was food for the family. Now, venison is a delicacy for the table. Done right game is fantastic. Done wrong, it will turn your stomach.
I prefer to harvest a calm doe - special permits are only for doe, officially called, "antlerless" deer which are deer with no antlers or very small ones. One clean shot is preferred. This is where whatever weapon you use, practice and more practice counts. You must precisely place your shot. Of course, archery only gives you one shot. Archery deer produce especially good table fare because they bleed out completely and painlessly.
Once downed, the animal is field dressed and skinned as soon as possible. Then the carcass is immediately cooled.
People that harvest an animal that has been run and/or poorly bled out or left to sit around have meat that loses a lot of fine eating quality. Bucks, especially those in rut, have a strong taste - most people around here relegate the meat to sausage containing a mix of pork and seasonings to render it decently edible.
Hunting properly requires a LOT patience but it is a great way to get out and be with yourself to think, enjoy the woods and ruminate because not every trip yields good wild food.