Foods of the World Forum Homepage
Forum Home Forum Home > The Best Foods You Can Get - Your Own > Hunting and Fishing
  New Posts New Posts RSS Feed - #2 Son gets his deer without even trying hard
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

#2 Son gets his deer without even trying hard
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: #2 Son gets his deer without even trying hard
    Posted: 29 October 2012 at 09:12
 
Hopefully this should work for everyone - simply click the link for the pictures (the story runs in progression with the pictures if you read the "captions":

http://www.facebook.com/media/set/?set=a.4258972004600.160413.1594908980&type=1&l=249b865657

Not too much to tell - It was easier and quicker than going to the grocery store. We didn't even get the chance to actually start hunting.

There they were, so we turned in, parked; he got out, crept over a little hill, picked the biggest doe and let her have it.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 October 2012 at 09:19
Tas,
 
I had just visited Michael´s and your´s Facebook. I sent you both a message.
 
Ciao,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 22 December 2012 at 19:45
   Congrats to both him and you!  I can't wait to see the dishes that come out of your kitchen!

   congrats Smile,
  Dan
Enjoy The Food!
Back to Top
Lupinus View Drop Down
Cook's Assistant
Cook's Assistant
Avatar

Joined: 03 November 2012
Location: Upstate, SC
Status: Offline
Points: 35 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Lupinus Quote  Post ReplyReply Direct Link To This Post Posted: 23 December 2012 at 15:26
Congrats!

What's he shooting?
K.I.S.S.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2012 at 08:17
Thanks, guys ~ it was definitely a memory to remember.
 
Lupinus - Mike was shooting a Semi-custom Savage M110 in .280 Remington ~ I believe he was using hand-loaded 150-grain Speer HotCores. It's a nice rifle, for sure!
 
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2012 at 09:53
Originally posted by TasunkaWitko TasunkaWitko wrote:

Thanks, guys ~ it was definitely a memory to remember.
 
Lupinus - Mike was shooting a Semi-custom Savage M110 in .280 Remington ~ I believe he was using hand-loaded 150-grain Speer HotCores. It's a nice rifle, for sure!
 


   a nice thing for a father and son to bond upon. 

  I've been kicking around the thought of getting into reloading, just not sure.

   Congrats again...

  Dan
Enjoy The Food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2012 at 10:10
Dan - if you would like any information at all regarding hunting, shooting, or reloading, in order to help with any questions you might have, please send me a PM, and I will be happy - MORE than happy - to help get you started. I honestly believe that those skills are great ones to have, and actually dovetail pretty well with cooking (reloading is, after all, not much different than preparing recipes, and hutning is a great way to provide meats for great cooking!) ~ they also prmotse self-sufficiency, and I'm a big fan of things like that!
 
Just like anything else, if you learn some easy fundamentals, you will find yourself in good a position for nearly any situation. I do not mean to toot any horns, but I am pretty knowledgable on those subjects, and what I don't know, I can usually find. You can also, if you wish, goto my other website, www.baitshopboyz.com and meet the knights of the roundtable there - the folks there REALLY know their stuff! Thumbs Up
 
Ron
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2012 at 15:31
   Cool, Ron...I'll send you a PM.

Dan
Enjoy The Food!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2012 at 15:35
Dan, +1 on Ron's reloading comments.
 
One point to consider, though, because it throws many beginners for a loop. Given the cost of components, you will not, repeat not, save a significant amount of money by handloading. And that's even before you amorterize the capital costs.
 
What handloading does is allow you to build a better bullet, creating the best match of cartridge to the gun you are shooting.
 
Cautionary note #2: Handloading can be as habit forming as heroin. Even worse if you evolve into things like cast bullet loading. Really. If you ever have trouble sleeping, give me a call, and I'll bore you to death talking about lead alloys.
 
Give you just one idea of how bad that monkey can be. I have a friend who is a ballistician. When I lived in northern Illinois we were just a couple of miles from each other, and did a lot together.
 
When they brought out the 357 Rmax cartridge, he and I went through 2,500 loadings for it; each of which was pressure, velocity, and accuracy tested in various firearms.
 
In fact, I later wrote that whole thing up in a two-part series in Handloader Magazine. But the articles weren't the impetus. It was the fun of developing and testing the loads that sent us on that journey.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2012 at 03:15
So just what kind of venison sausage, or jerky, or snacksticks are we going to be seeing soon?
Looking forward to seeing what becomes of that doe.

Nice job Michael!Thumbs Up
Go ahead...play with your food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2012 at 11:34
hey, dave ~ not sure exactly what we will do ~ we've already made some jerky, but of course that didn't last long. lol ~
 
most of the steaks will be prepared quite simply: a little seasoning, depending on whim or application, then pan-fried or dredged in flour and pan-fried. a lot of times, they will end up as swiss steak of some variation with sauce or gravy. other times, i prefer to make a simple pan gravy or on really busy day i will add some cream of mushroom soup and serve with potatoes or rice.
 
steak cubes will either be treated as above, or incorporated into stew, chili or of course carbonade ~ we've already made a great, basic carbonade with this deer: tender as a baby's sigh and with outstanding flavour. also, they work GRAT in some sort of stir-fry with fried rice or even simple rice-a-roni.
 
there are a couple of special recipes i would like to try, one from germany and another from the basque country. maybe one italian recipe too ~ we'll see.
 
as for ground deer into sausage etc., i've got a couple of sketchy plans, but nothing specific. venison will give itself lovingly into any sausage, cured or fresh, dried or not - the only thing is that fat is often added - which is usually, but not always necessary.
 
one thing that i for sure want to do is make some pickled sasuages or pickled snack sticks - not because i like those things (Dead), but because my youngest son (i'll admit, i spoil him rotten) LOVES those things and has been bugging me for a couple of years to make some ~ so i promised i would ~
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2013 at 21:11
  Hi Ron!

   Have you done a mince on the venison, to make a Ragu Alla Bolognese?  I've been looking at some of your game recipes and they sounds great!  Most times it's tough to beat salt and pepper...but I'll be looking at some of your recipes next time I get some venison.

   Thanks for sharing!

  Dan
Enjoy The Food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2013 at 02:32
DAN & TAS,
 
In the Italy section; my Grandmom used to prepare Boar or Lamb Ragú !  TO DIE FOR AND GO TO HEAVEN !!!  I am sure, venison Ragú would be simply, splendid !
 
It is absolutely lovely on potato Gnocchi or in a Lasagne al Forno baked in tiella earthenware dishes.
 
Kindest regards,
Margi
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.134 seconds.