Whereabouts, what are your fav recipes? Starts here next week. What are you harvesting them with? Any crossbows out there? Bought a new Ruger M77 Mark II All-Weather .270 I’m taking out tomorrow to fine tune the sighting.
I’ve always used a Ruger M77 for every deer I’ve taken, 7 or so, in a 22-250. Uncannily accurate, it’s as humane a dispatch as possible, all one shot, immediate drops. Your .270 is a nice choice.
We’re hunting Burnet, about 10,000 acres with nice deer, turks and views. I’m not a trophy hunter, just practising game management. It’ll be processed, heavy on the sausage.
Oop… recipes. I’ve just one really and make minor adjustments to ingredients depending on what’s on hand and my particular tastes at the moment.
I’ll put several venison steaks in a skillet with a little salted butter and olive oil and add sliced onions, cover and simmer. As it cooks, I’ll smother it with mushrooms, tomatos and okra.
I filled a tag last week on my second day in the stand. I used this PSE at 55 pounds w/ fixed broadheads.
We’re having steaks, the tenderloin, 3 lb of summer sausage, and the rest ground.
I’ll be back in the stand after Nov. 22.
I’m no hunter, but I just thought I’d say – go get 'em boys, before they get us.
I’ll be following this thread - I’m not a hunter myself but have some venison promised and I’ve never cooked it myself before.
In my big fat deer hunting family, it just doesn’t get any better than SOS: Shit on a shingle made from coarsely ground deer meat. Onions in the gravy, poured over biscuits. mmmm.
I haven’t been in several years, but I’d love to go again. I just simply don’t have the freezer space anymore. I always took my dad’s M77 in .30-06. I always wondered if the SKS would have worked, but I’m not convinced that the 7.62x39 is an adequate deer round.
I always did steaks wrapped in bacon and lots and lots of ground venison for deer burgers….mmmm……
Gonna nudge this back up toward the chefs…
I know you’re all thinking this but you left it to a non-hunter to make the obvious sick joke: An SKS shooting 7.62x39 works well enough on deerhunters. :eek:
(stepping out of the cesspool that is my brain) Hey, how good is elk? They look like long-legged cows and there’s a part of me that wants a taste. Not that I care to pack it out…
The bolt action .30-30 I have took a wee little 46# doe on 11/9/06. 2nd day of the firearms season, and the last day of “Any deer” in Unit A, New Hampshire.
2 more archery tags left to fill… we’ll see if I get out any more this season.’
Made for a great weekend at hunting camp, and my freezer is a bit fuller.
Vealison (veal + venison) 
Dude, do the farmers in your area have to start stenciling CALF on their calves again? 
I prefer elk to mulie (I’ve never had whitetail) - less of a wild flavor than deer, but more than buffalo. Less likely to be gamey, in my experience.
My mother, who grew up eating elk year-round, disagrees and would rather I take up deer hunting. She’d rather eat antelope than elk :rolleyes:
Pretty much anything has more taste than buffalo. The stuff needs more marbling.
I know a guy that swore by his SKS for hunting.
I’ve never hunted, though I would like to.
But what I’m really posting for here is the hope that someone has some spare deer meat to sell/trade in the Pittsburgh area. Heheheh…
Pretty much anything has more taste than buffalo. The stuff needs more marbling.
My deer season is over and I got skunked (for deer, at least, but y’all didn’t ask about bear.)
When I do harvest one, it’s with a Remington .243 Mountain Rifle, in stainless with a synthetic stock and a compact 3x9 Leopold scope. It’s done right by me every time so far.
I went looking for my venison chili verde recipe not too long ago, but it’s gone the way of the dodo. Being short of venison, I made a bastardized version of it with pork instead. It’s basically chili-ground or cubed meat, roasted tomatillos and jalapenos (and more next time!) some garlic, a little beer for basting liquid, and I believe the official version had a couple of cloves thrown in. I skipped those this time. When I do have venison to cook with, I always throw a little pork sausage into the pot to add a little fat.
The first thing done with each deer though (except for lightly breaded heart and liver in camp) is bacon-wrapped backstraps. I keep them good and rare, but seared on the outside like a good piece of filet mignon. Outstanding!
(The bear meat went to a friend who likes to make sausage out of it.)
Man, you must care about this deeply to post it twice, 15 minutes apart! (I’m sure there’s a rational explanation for it.)
I personally like buffalo. I think the best meal I’ve ever eaten was chunks of buffalo roasted over an open fire, camping out on a friend’s local buffalo farm after an all-day hike through the woods.
A friend of mine supposedly knows someone with a large amount of forested property who may take us bowhunting on it sometime this month. I’ll see if that pans out or not.
The only elk I’ve had was farm raised and restaurant prepared. It wasn’t gamey (although that rarely bothers me) but was richer than bison and almost had a sweet taste to it, possibly from it’s controlled diet.
I should be able to provide you with a wild elk assessment come next October or November. A herd of 50+ has moved onto our CO ranch. Ripper, it’ll be with a Ruger #1, 7 Mag. Yes, I like Rugers.
My brother lives in NW Oklahoma, and they’re currently overrun with deer. Seriously, he has to be close to the legal limit just on the number of deer he’s accidently hit with his pickup truck. He’s hit and killed four deer this year while driving to or from the drilling rig he’s working on.