Author Topic: November 15th 2015 (Read 7966 times)

Alleyyooper · « **on:** November 22, 2015, 09:09:39 pm »

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.

Al

iddee · « **Reply #1 on:** November 22, 2015, 09:17:13 pm »

That's what we call a 6 point. Good eating. Not so big as to be tough when cooked.

Jen · « **Reply #2 on:** November 22, 2015, 09:27:29 pm »

Agreed Iddee, I personally like no more than a three point, that would be at least one horn with three points.

Alleyyooper · « **Reply #3 on:** November 23, 2015, 04:24:28 am »

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.

Al

iddee · « **Reply #4 on:** November 23, 2015, 07:52:46 am »

I agree, but I prefer a 10 minute prep and cook time, rather than a 4 or 5 hour prep and cook time.

Alleyyooper · « **Reply #5 on:** November 24, 2015, 04:39:46 am »

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.

Al

Jen · « **Reply #6 on:** November 24, 2015, 12:56:19 pm »

Us too Al, except that we prefer to perfume the neighborhood

Ray4852 · « **Reply #7 on:** November 24, 2015, 01:12:31 pm »

That looks good. I love the smell of hickory and cherry wood. I fill my smoker with trout and salmon.

Lburou · « **Reply #8 on:** November 24, 2015, 03:12:07 pm »

Quote from: Ray4852 on November 24, 2015, 01:12:31 pm

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. :-)

CBT · « **Reply #9 on:** November 24, 2015, 07:41:43 pm »

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.

riverbee · « **Reply #10 on:** November 24, 2015, 11:54:45 pm »

"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...........

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............

Alleyyooper · « **Reply #11 on:** November 25, 2015, 04:38:44 am »

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.

Al

lazy shooter · « **Reply #12 on:** November 25, 2015, 08:18:40 am »

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.

Jen · « **Reply #13 on:** November 25, 2015, 11:58:12 am »

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

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.

Alleyyooper · « **Reply #14 on:** November 25, 2015, 12:13:23 pm »

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.

Al

Jen · « **Reply #15 on:** November 25, 2015, 12:27:16 pm »

WHAT TIME IS DINNER ALLEY! I'M ON MY WAY

OH! AND HUBBY WILL BE WITH ME

Alleyyooper · « **Reply #16 on:** November 25, 2015, 12:55:30 pm »

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.

Al

Jen · « **Reply #17 on:** November 25, 2015, 02:54:33 pm »

Awe that's nice Alley. I'll show up with a couple hundred retched starlings we can put on the grill

Alleyyooper · « **Reply #18 on:** November 26, 2015, 04:35:17 am »

21 black birds baked in a pie or don't bother.

Al

Lburou · « **Reply #19 on:** November 26, 2015, 10:08:48 am »

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!