Thread: Thankful for a good season
11-21-2008, 12:32 PM #1
Thankful for a good season
I'm grinning this morning.
The weather stations were calling for snow flurries and wind. I stepped out at a little before 6a.m. to 34* and light winds outa the west. Things couldn't have been nicer. Fearing the worst I had grabbed a sleeping bag to climb into once on stand....decided against it when everything was so nice.
I climbed on up into the stand feeling pretty good, sat and enjoyed some coffee. (I really am getting used to having coffee in the stand.....might have to figure how I can make that a regular thing.)After sitting there for almost an hour I was wishing I had that sleeping bag. Feet were getting cold...had to start hunching down....making myself small. Hadn't seen a thing. Wondered if I'd made a mistake...maybe I shoulda been in my climber half a mile away?
Wind starting to pick up...losing what little I can hear.
There....just over the hill....coming outa the pines...doe.....moving pretty good...OH YEAH.....guess who's following....
BOOM.....perfect shot.....he made twenty down hill yards.
I used a Browning 81L BLR in 30-06 that was given to me years ago. 8pt dressed out at 200lbs.
Last edited by VaRedneck; 11-25-2008 at 10:51 PM.
11-21-2008, 12:39 PM #2
I love deer meat. I've got coworkers that give me free deer meat every year.
good shot there VA
11-21-2008, 12:46 PM #3
I cooked up a pan of tenderloin last night for the little one and myself. Damn that's some good stuff.
Gonna have a mesquite smoked duck on the grill tonight.
I do love this time of year.
11-21-2008, 12:50 PM #4
I always get a few backstraps to make like a steak type tenderized flour pan cooked fried steak type dish....breakfast sausage from the pork, & 50/50 sausage.
VA, Is the tenderloin from the backstraps?
My buddy was telling me also he has a solar powered feeder and a digital camera with a 4GB card that takes pics while he is not there. I said wow...high tech !
11-21-2008, 01:06 PM #5
The tenderloin comes from inside or under the backbone the backstrap or saddle runs along the outside of the spine. Both are good cuts.
I slice mine across the grain into "medallions"....no thicker than a 1/2 inch. pat dry on some paper towels...dip in a scrammbled egg then cover in a flour/salt/pepper mixture. drop into hot oil...hot oil...just a few minutes or until the meat, when cut, is no longer dark red/raw...pink is good....The only way to go.
As far as cameras and feeders....yeah, high tech. Feeding deer here has become against the law.
11-21-2008, 01:10 PM #6
that see those horns being hung on a wall...i.e.) den/gameroom/office ect....
11-21-2008, 01:15 PM #7
11-21-2008, 01:21 PM #8
11-21-2008, 01:23 PM #9
11-21-2008, 01:24 PM #10
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