C24,
I've eaten up to big old sows and they were fine. There are tricks. Under each of 4 legs there is some gnarly grey "fatty" looking stuff... they're some sort of "gland" and STINK! There are 2 more between the shoulder blades.
One I shot as a kid weighed 26# on grandma's bathroom scale...fwtw. I took off 5 qt pail of fat skinnin it. I'm told the fat renders down wonderfully...and smells just like Vit E! Might be loaded with Vit E since they're Vegans.
We par-boiled in onion and salt/pepper and then breaded and baked in oven...I've fried, too, and done up other ways. The youn'uns being kicked outa the hole later in the summer are DELICIOUS!
I use old Savora replaceable blade heads. I sharpen the blades with a KME B-head sharpener and as stated, often loose them or have them damaged beyond use. They weren't excellent to start, but are sharp!
Only one I ever saw killed w/ a blunt was a compound guy hit one in the eye with a muzzy blunt from an 80# bow! Wouldn't count on that though! Broadheads! Sharp ones!