Hunting pictures
- Thread starter Billy
- Start date
Red Label?
Uptonogood
PNW raised
Yes sirrrrr, bit of inheritance from an uncle whose sons don't particularly hunt. I hope to have them for many years to come, I love the simple lines and lack of engraving. Its sitting on a glove, not the bare snow
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Almost ran this guy over driving into camp.
Was the only bull I saw the whole trip....
Was the only bull I saw the whole trip....
I was sipping coffee this morning and this guy showed up in the back yard. We had named him Uni-Buck since he lost an antler early last year as a big spike. My middle daughter has been wanting to take him this year.
I looked at the time and decided we should have enough time to take him down, field dress and skin him before church. I woke my wife and daughter and got things ready. We slipped out the front door and went around the side yard and setup the shooting sticks. A few minutes later he gave her a great broadside shot. I told her all clear and she made a great shot. He bucked up and landed on his back and expired quickly. We executed our plan and got to church on time. Quartered him after church
I looked at the time and decided we should have enough time to take him down, field dress and skin him before church. I woke my wife and daughter and got things ready. We slipped out the front door and went around the side yard and setup the shooting sticks. A few minutes later he gave her a great broadside shot. I told her all clear and she made a great shot. He bucked up and landed on his back and expired quickly. We executed our plan and got to church on time. Quartered him after church
A
Anonymous member 148
Guest
We got a little buck around here, too bad it's no hunting in our area of dispersed country plots.
Found a bonus souvenir while butchering the front quarters. It was in the heavy bone of the far leg. I try not to dry age the fronts since they skin over and I feel I loose meat trying to clean that up.
I would love to hear how others handle their deer meat after skinning. I break mine down into quarters and prime cuts into quarter bags. Small cuts and pieces go in a separate bag and it all goes into a bus tub in the fridge. I don't have a walk in or meat locker to hang an animal for days. My shop was pretty warm by the time we broke it down. Much too warm for safe meat storage long term. Even more so during bow season. After a few days, I butcher and wrap the cuts. Is there a better method to age the meat? I'm still a total novice but have butchered one elk and almost seven deer now.
I would love to hear how others handle their deer meat after skinning. I break mine down into quarters and prime cuts into quarter bags. Small cuts and pieces go in a separate bag and it all goes into a bus tub in the fridge. I don't have a walk in or meat locker to hang an animal for days. My shop was pretty warm by the time we broke it down. Much too warm for safe meat storage long term. Even more so during bow season. After a few days, I butcher and wrap the cuts. Is there a better method to age the meat? I'm still a total novice but have butchered one elk and almost seven deer now.
Dang, can you tell what caliber?
I do something similar. I love venison. I tend to have 3 piles as I break down each quarter. Any bigger piece gets turned into a 1 inch steak. Anything that can't be a steak, even a small one, typically goes into the burger pile for the grinder. 3rd pile is for any soft tissue that I feel is ok for the dog food pile. I don't get caught up in what sections are this roast or that. Steak and hamburger. Oh, and venison ribs.
6.5 Creedmore 129gr. I expected a passthrough at this close range but that bone stopped it. Maybe due to the light bullet.
Our neighbors dog benefits from the scrap pile. Stuff not worthy of grind but not too bad either. I like to make jerky with the tougher cuts.
No Oso Buco?
Never tried it. Details? What cut and how to prepare?
Oh man, front shank. Butchers twine and a hack saw (clean band saw if you’re rich). Lots of recipes online, def worth the effort
It utilizes the shank, often ignored. Cut in sections crosswise and braised in vegetables, wine and broth. I think Meateater has a good venison recipe for it, check their website. The marrow in the bone makes it really silky.