Worldwide Beekeeping
General Discussion => Any and Every Thing => Topic started by: Alleyyooper on November 22, 2015, 09:09:39 pm
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Opening day buck the small one for my combo tag at 7:28AM. 70 yard shot with Remington 870 slugger 20ga. using discontinued Remington 2 3/4” buckhammer slugs. 70 yard lazered shot, buck ran 40 lazered yards. Took out both lungs and dropped the heart loose.
Some people would count the real short thing as a point.
T shirt and sweat shirt unzipped weather day time high temp was 63.
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;D Al
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That's what we call a 6 point. Good eating. Not so big as to be tough when cooked.
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Agreed Iddee, I personally like no more than a three point, that would be at least one horn with three points.
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Never had a tough deer to eat even the old UP swamp bucks. It is all in the prep, and they all taste good if you know how to cook and/or can follow directions.
;D Al
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I agree, but I prefer a 10 minute prep and cook time, rather than a 4 or 5 hour prep and cook time.
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I've made up a bunch of venison sausage sticks last few days. Add all the spices work it to get the spices well mixed then place in fridge for 24 hours before baking 1 1.2 hours. Sure does make the house smell spicy while mixing and when it is baking.
;D Al
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Us too Al, except that we prefer to perfume the neighborhood ;D
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That looks good. I love the smell of hickory and cherry wood. I fill my smoker with trout and salmon.
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That looks good. I love the smell of hickory and cherry wood. I fill my smoker with trout and salmon.
We always had a smoker on the back porch in Alaska. Got to where the family would not eat smoked salmon...They have regained their taste for salmon now. Smoked and beer-battered salmon were certainly good. :-)
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Saw an albino deer tonight as we set up the xmas tree stand. Could not get my camera out fast enough. I'll be waiting for a good pic and try to post it.
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"Opening day buck the small one for my combo tag at 7:28AM. 70 yard shot with Remington 870 slugger 20ga. using discontinued Remington 2 3/4” buckhammer slugs. 70 yard lazered shot, buck ran 40 lazered yards. Took out both lungs and dropped the heart loose.
Some people would count the real short thing as a point.
T shirt and sweat shirt unzipped weather day time high temp was 63."
"Never had a tough deer to eat even the old UP swamp bucks. It is all in the prep, and they all taste good if you know how to cook and/or can follow directions."
"I've made up a bunch of venison sausage sticks last few days."
small young buck. in the west they don't count the extra, so it would be a two pointer. in the midwest, a 4 pointer, and if they want to count the 'real short thing' as a point on either side, a 6 pointer........... ;D
don't eat buck, don't care for them, tough.......prep or not, need marinating/slow cooking (doe is better) or as you said, nothing but sausage sticks, jerky or imho hamburger............ ;D
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Young year and a half old tender, 20 acres of corn across my north line, 80 acres across my east line, 10 acres of horse pasture across my south line and over 100 acres of corn across the road. I would bet that buck is a corn fed buck and is so tender you cut the steaks with a fork.
;D Al
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I feed corn all year long for the wild game. The deer don't ear much corn this time of the year, they are eating the native winter rye grass in the woods and acorns. Over the years, my wife quit eating deer meat so I don't keep much venison. I have sausage made each year, and I kill a couple of doe for my old Mexican lady pal down the road. She makes some really good table fare out of venison.
I agree with Al, if you prepare it right all venison is good. Of course, a young corn fed doe would be more tender, but a buck can be made into a good meal.
I think venison chili is better than beef chili.
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CBT ~ I would love to see the albino deer. Albino animals are considered sacred. However, I feel all animals are sacred, especially the ones I can eat :D
River ~ I understand your preference. Veni isn't for everyone. But my favorite way to prepare it is to use the back strap. Cut it into 1/4 inch slices, lightly dredge in flour and salt, pepper, and cinnamon. Quick fry in hot oil for about 1 minute. Eat right out of the pan.
And like lazy, veni chili and stew are favorites too.
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My Thanks giving Menu.
Ingredients
Number of servings 3
Cost per serving $0.61
1 whole venison backstrap
1/2 lb Bacon slices
1 Tbsp. Salt
1 Tbsp. Black pepper
1 tsp Garlic pwdr
Directions
An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips.
Season to taste (we use salt, pepper and garlic pwdr) then roll each strip up, circle with a slice of bacon and secure with a toothpick.
What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.
Fresh cut off the stalk Broccoli from the farm market, ran thru the food processer to make a slaw with a real home made buttermilk dressing.
Roasted Asparagus spears.
Mashed Rutabaga, smothered in butter.
And Peach pie.
;D Al
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WHAT TIME IS DINNER ALLEY! I'M ON MY WAY :D OH! AND HUBBY WILL BE WITH ME ;D
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Sorry Dinner is for one only. Wife is going to her moms and a day with her family.
I didn't know or I would have got more to fix.
;D Al
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Awe that's nice Alley. I'll show up with a couple hundred retched starlings we can put on the grill :D
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21 black birds baked in a pie or don't bother.
;D Al
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Jen, I was thinking about butterflied backstrap, (pan fried in butter), before you mentioned that. Backstrap of most any animal is hard to beat especially in hunting camp. You know the rule about the cook in hunting camp: "If you complain about the food, you become the cook." ;-)
This weekend, I'm sighting in a digital scope that will see in the dark to get those pesky feral hogs eating pecans 150 feet behind our house. There will be some backstrap there!
There was a time in our early marriage when we depended on game as our primary source of meat. A lot easier to buy it in the store, but sometimes you can taste that old bull in the hamburger. ;-)
Everybody have a great day today!
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I caught these critters in my trap this morning. I was able to give them to some park rangers. Would any of you like to have had one of them.
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I would love to have a few of them. I set my trap last Sunday, and so far, the corn hasn't been touched. What did you bait with?
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@Iddee:
I just used corn with a wee bit of cheap strawberry syrup. We have a lot of pigs. I am behind on my trapping this year, but I normally trap 60 to 100 per year. These two big pigs were sows, but they had not had pigs. The little pigs were about 60 pounds and the sows were about 140 to 150 pounds. There is a state park one mile from my ranch and several park rangers and clean up people work there. Usually, a call to the gate guard will allow me to give the pigs away. I keep one in the freezer for barbecue. I like to split the little ones, less than 100 pounds on the hoof, in half and barbecue a half at a time. The fellow that took these pigs was going to make sausage out of most of the meat. They tend to be lean and make good sausage. I don't have the know how or the equipment to make sausage, but I sure love to eat it.
Usually, I just place corn in the feeder. We had some strawberry syrup that took on a strange look in the bottle, so I poured in on top of the corn. One of neighbors puts fruit flavored jello on top of his corn or whatever he uses for bait. I have trapped lots of pigs with just corn.
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Black birds are exceptable, Starlings are flying rats and I will not eat one let alone 21 of them!.... :D
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OH GEE I really did type broccoli didn't I . It was really Brussels sprouts, they make a real good slaw.
To make sausage you just need a grinder and spices. You really do not need to stuff them in a casing.
;D Al
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OH GEE I really did type broccoli didn't I . It was really Brussels sprouts, they make a real good slaw.
To make sausage you just need a grinder and spices. You really do not need to stuff them in a casing.
;D Al
You also need the "know how." I've eaten really good sausage and some that wasn't so good. If I'm going to eat "not so good" sausage, then I don't want to prepare it. In our part of the world one needs to find a German, Czeck or Polish person to find good sausage. Those folks seem to know more about sausage than the rest of us.
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Here is a link to making sausage. I didn't count all the recipes but there are a lot of them.
http://thespicysausage.com/sausagemakingrecipes.htm
Pick one that sounds good make a small batch maybe a 1/4 of the recipe and see how you like it and if you do then your good to go and if not move on to another one.
As I stated above I made a bunch of venison sausage and a bunch of the summer sausage ones too. I have to stand guard over the fridge when people come as they will filth some to take home.
;D Al
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"Young year and a half old tender, 20 acres of corn across my north line, 80 acres across my east line, 10 acres of horse pasture across my south line and over 100 acres of corn across the road. I would bet that buck is a corn fed buck and is so tender you cut the steaks with a fork."
yes very young al.................corn fed? steaks tender? maybe. i doubt it. 80 acres here on my property nothing but corn, but the deer move around. nothing but corn fields around us. still don't like venison from a buck, and personally think let the little ones grow to big ones...........
best vennison is from does IMHO...........