Fresh venison tonight

That bullet rarely fails to out meat on the table if you get it even close to the right place. Congratulations!
 
35 Remington would be fun, mine is a Whelen Handi Rifle.
 
Yup, a 35 Remington and a 35 Whelen and a 357 Mag rifle and a 35/30-30 and a 35 BO and a 35................. ;)
 
I'd settle for being in the field. Congratulations to Smac!
 
Henry makes a 35 rem levergun.... jus sayin.

we are having deer burger cooked into something tonight... I see the wife twisting the can opener as I type.
we got about 50lbs of it to use up,, so.. I guess [shrug[ a lot of burgers and taco's are on the menu for a while.
 
We had grilled backstrap last night and if I get a venison ham deboned tonight, wifey is gonna try something in the instant pot thingy.
 
That's what makes for horse races. Just like spicy. I like spicy food pretty warm to hot. My wife, likes spicy, but not as hot as me.
I like venison, but not really strong.
Heart shots and DRT hits are great, but if the deer runs and gets that chemical cocktail in their blood and pumped throughout their body (adrenaline and stuff) the meat can be pretty strong, so we don't take chances on the meat. We bleed them out for a week in ice.
Like Dad used to say "You can take a prime steer, hit him between the eyes with a ball peen hammer and butcher him and he will be fine eating. Take that same steer and run him around the pen with a bull whip for 10 minutes and butcher him and he won't be fit to eat".
 
I do have 35 Rem dies, some brass, several moulds, hmmm. I just bought a BB in 45 Colt, liking it. You guys are making it tough.
 
Hawk, the English used to do just that but instead of bullwhips they bred special dogs called (you guessed it) English Bulldogs to torment the beef into a frenzy before slaughter. Beef tormented thusly brought a premium price.

I'm still waiting for photos of the doe or at least the steaks... :p
 
the English used to hang their pheasants by the head until they dropped on the floor before cooking them too.

I get the meat cooled down as quick as possible then let it hang 10-14 days before butchering it.
you lose a little around the edges doing that, but the meat is most always pretty mellow.
you know it's deer, but it don't taste like mountain bushes.
 
Didn't take any pics, the meat is in the freezer. Except the inner loins, ribs, a a couple of steaks that have been consumed.
 
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