This past year? Two nice does. One regular season at about 7 yards with a .260 REM and Leupold VX5-HD 3-15X 44mm scope (talk about overkill for the range) and a second doe at 80 yards with a percussion .50 side-lock muzzleloader and patched round ball.
For the first time this past year I cubed and pressure canned EVERYTHING except the tenderloins and backstraps. Oh golly, it is delicious. I will do this with my deer from now on. Added 1 tsp of Knorr powdered Beef Bullion and 1/2 tsp canning salt per pint. Melts in your mouth.