Lookee what we found whilst wandering....

   #141  

Andy

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For Easter dinner, I made Redneck Tacos using the neck roast from the doe that I harvested during muzzleloading season. I removed as much fat as possible, applied a dry rub, dumped on a jar of salsa and set the crockpot to low for about 8 hours. They came out AMAZING:










 
   #142  

Bruce

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This past weekend, this old bear was on the mountain to get the tractor back up and running. Here is proof we succeeded:

Next up, the old man in a pair of dungaree coveralls, no shirt, beat up straw hat, with one boobie hanging out! hehe
 
   #144  

Andy

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Mike got his first deer today. With the muzzleloader. A nice sized doe. Free range organic transported by zero emissions:




 
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   #146  

Uwe

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Nice ice storm this morning. Power is out up here. Internet only while the UPSs hold out.
 
   #147  

Andy

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Today was the last day of muzzleloading season and the first chance I had to hunt so far this year (we were cleaning up fallen trees and branches from the ice storm that has still left us without grid power). About 1/2 hr after settling down in the tree stand, this 8 pointer walked from the woods at my 5 o'clock position about 20 yards away:



 
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   #148  

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This morning I got another buck, presumably a brawler since his main antlers appear to have been broken off a while ago. Call him a 3 pointer now ... who knows how many points he had originally? I heard him walking behind the tree stand and followed him out onto the driveway where I had good shot. I used my 1969 Remington 700 in .30-06 using handloads I made specifically for hunting with a 150gr Hornady GMX all copper bullet:



Bruce was able to back the tractor into the woods so we could load the buck onto the basket with minimal difficulty:

 
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   #149  

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I vacuum sealed and froze the inside tenderloin from the 8 pointer and 3 pointer:



I brought one from each deer down to my brother's for Thanksgiving and I grilled them for Black Friday breakfast (with sea salt, black pepper, and olive oil cooking spray):



Cooked to medium-rare, they served as a fine accompaniment for eggs:



I told my hosts that deer taste like what they eat. My sister-in-law quipped "Well these deer must have been eating steak!". :)
 
   #150  

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Emptying out the last of my venison from last year to make room in the freezer for this year's harvest, here's some teriaki marinated round steaks:



They were great on Saturday night and I stashed away one skewer for lunch on Sunday:



Cold venison, roasted veggies, swiss, and spicy creamy horseradish sauce on garlic naan. Soooooo good.
 
   #153  

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I should get some actual picture frames but the 2018 8-pointer is now up on my office wall next to the 2017 8-pointer and the 2015 9-pointer.

 
   #155  

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You may want to double check your math. :cool:

Wow, those antlers almost look like pin oak leaves.
 
   #156  

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I made some venison jerky over the weekend using round steaks (slices of thigh) from the 8-pointer marinated overnight in Mojo marinade (citrus juice/garlic/etc). About half the batch is "wit" red pepper flakes and half is "wit-out". After 7 hours in the dehydrator at 145*F it reached pretty ideal consistency, a bit chewy without being hard or crunchy:







24 oz. of raw steak yielded about 11 oz. of jerky, or about a 55% reduction in moisture. The ring-shaped piece had the 1" femur in the center, needless to say it shrunk dramatically.
 
   #157  

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RTHQ last night at about 5:45pm:



The deer were aware of my presence, didn't care. Out of season, in a dense residential/commercial area, at night, and they know an e-tron is not an acceptable weapon for the Pennsylvania Game Commission.
 
   #159  

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Since Gawie is in town from South Africa, I asked for his help making Biltong using some of last fall's venison round steaks, trimmed but left as natural cuts. We marinated the meat in apple cider vinegar for 1 hours, then patted it dry and covered with kosher salt, black pepper, and freshly toasted and cracked whole coriander.








It will be left to dehydrate at 35*C/95*F for 24 hours, then we will check consistency and give it more time if needed.
 
   #160  

Andy

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After 23hr at 95*F:



The thinner pieces are quite edible and tasty now, I know the South Africans say this isn't jerky but it sure tastes like jerky to me. Since there's no cayenne or chile pepper, and no sugar it's a strictly savory experience. As Gawie says "lekker".
 
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