#2 deer harvested

Very nice, Doc.  Congrats on the fine late season harvest.  Looked like a great day to be out and about with the fresh snow.

Well done Doc!!

Now get you butt back out there and find one with some headgear

Congrats Trout..looks to be some good freezer meat for the winter.

Essox..

Are you coming up to drag it out for me ????

I'd have a guaranteed heart attack trying to drag one up from the best buck spot around here if I did get one

I think I will try a spot at Clear Creek next week, Friday is scheduled to be warm and rainy here...

I have not hunted that spot in several years, but have harvest 4 bucks in that area in the past.

It's nice and flat and loaded with Mt laurel and rhodemdrum patches...

The freezer is full.. so no pressure to get a deer for meat.. so maybe "buck hunting" would be something different to try now

Doc-
   Have taken a good number of very nice Bucks over the years very late in the season after the main rutting season is over-they kinda come home- Yes the rut can go on much lighter for a very long time however the Deer seem to gravitate to their Winter bedding grounds round here in  late Dec.-thats all the Deer inc. Doe.( our Deer dont yard)
     Recall you took a late Doe last year about this same time perhaps from the very same stand after a long period of limited sightings- bet ya see Deer there all Summer and then again late in the season- kinda like that out backa my place too. Gotta strike early and then waitem out for the rest of the season.
   If those Doe are back in some numbers those Summer bucks you had the cam photos of may not be far behind.

The trouble I had last year was NOT seeing deer, it was seeing them while they were not running.... they just did not want to stand still for a second for some reason last year, this year it has been different more like years past, all the ones I saw were walking and stopping every so often.


Tonight's hunt last 45 minutes. I got into the blind at 3:45 and they came up at 4;30... The doe I got on the first day of antlerless at clear creek came by 45 minutes after daylight, so the succssful hunts were not very long this year, much like in the past.

Also this year the late afternoon hunts were the best for seeing deer, I did miss not having the number of days to hunt this year because of the new job and having fewer week-days off... but it all woked out for the best


One thing I want to do is watch the "gut pile", I dragged the doe back to within 20 yards of the blind before field dressing it... I'm going to set-up the trial camera and see what if anything I get on the camera eating it... and maybe even set there after dark and shoot a coyote..

YEAH right == dream on Doc

A neigbor trapped a very nice bobcat about a half-mile from here this year down in the hollow...

sure would be nice to get some photos of something eating the "gut pile" ..

I do get pics of a gray fox every now and then and the wife has seen coyotes when she feeds the horses at night.... so we shall see ???

Nice shot on a tasty lookin deer...WF

Conrats on the deer.

Play the wind correctly if you go after Wiley E.

because it will smell you long before it smells the gut pile.

Got my pure ground venison back this evening from the butcher... 43 pounds of it

so two antlerless gave us 84 pounds of pure ground venison.. YUM YUM !!!!

Comes out to about $1.86 per pound pretty good in my book !!!

crossbow was $300 last year, bolts and broadheads etc were given to me by the archery shop owner for free...

no gas to get to the hunting spot. I walked the 100 yards to it from "camp".. ...

$3.35 in gas to take and retrieve from butcher... but it would be that much to get to the local grocery store so I do not count that.. I do not figure in license cost either except maybe the archery tag (sort of) because I hunt other game too on the regular license...

so far my squirrels have been really expensive ... LOL...

The first doe ... again about a gallon of gas to get to the hunting spot at clear creek for that one... and a little less to get to the butcher because I was hunting closer to it than from home...and I went straight to the butcher from clear creek.

As for the bullets on the other doe.. same box of shells from 4 years ago... rifle is over 25 years old and cost me $125.00

I see your point though, but I just like to take the price for butchering and weight and get a ball park figure... My wife did tell me that 95% lean ground meat is over $3.00 oer pound at the local grocery, so I still think, in this case, the venison was cheaper.. and as for taste.. NO COMPARISON THERE !!!!

BTW == I just got back from setting up the trail camera on the gut pile... only found bird tracks in the snow around the area. My wife said there were crows over there most of the day.. we'll see what I get now.. sure hope I get a bobcat or coyote picture though !!!!!

warm spell coming so it should get to stinking tomorrow or Saturday... ??

If all your doin is grindin it- buy a grinder. Dont know why ya waste a neat neck roast though. Or even cut up the loin if ya must for the most  tender stew meat ever. Different strokes .

Once in awhile I have the butcher keep the loins and backstraps but not every year.

as for stews.. sorry I don't like them... can't remember the last "stew" I had,

probably because when I was a child and had to "eat all of it ... cause people in India are starving" ... LOL LOL LOL

Only thing I hate more than stew is ham and cabbage

Rockin the PJ's

LMAO.... oh to be young again....

Actually the red pants are an old woolrich hunting outfit... I took off the jacket and put on a lighter "coat" to gut the deer and for pictures... the shirt is a heavy flannel shirt too...

complete woolrich outfit weighs about 10 pounds.. only us older guys would know what one of those outfits was like.. heavy but warmer than anything I have ever worn...

I'm speakless,grind loins and straps?

ORIGINAL: Big Tuna

I'm speakless,grind loins and straps?

 
You would probably cringe to know what I do with the fillets.  In fact I just finished some.
 
I freeze them and then partially thaw so that I can slice to about paper thin on a mandolin (hand) slicer.  I then take the shaved meat and add it to an already heated mixture of olive oil (3 parts), cabernet (2 parts), and terriyaki (1 part).  While it is quick browning, add the dry ingredients of raw cane sugar, creole seasoning, basil, parsley, chives, pepper, kosher salt, celery saly, garlic salt, and blackening seasoning -- constantly stirring until the meat just browns.  Pour off the liquid (it goes into a container with the bits and pieces that got cut away from the fillets as they were sliced -- silver connective tissue and any blood spots -- for the dogs) and toss the cooked meat into a tupperware container which is placed in the freezer for 20 minutes to quick cool, but not freeze.  Add just enough Italian dressing from Teresa's Lake Shore Deli (I buy six bottles every time I got to Erie to cook with) to create a moist mixture.  Put in the fridge overnight to rest.  Serve cold on a hard roll, like a Portegese hogie roll with some shredded cheddar cheese.