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  1. #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.


  2. #2
    Moderator RX951's Avatar
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    I love deer meat. I've got coworkers that give me free deer meat every year.

    good shot there VA

  3. #3
    Thanks man,

    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.


  4. #4
    Moderator RX951's Avatar
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    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 !

  5. #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.

  6. #6
    Moderator RX951's Avatar
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    that see those horns being hung on a wall...i.e.) den/gameroom/office ect....

  7. #7
    GPryan's Avatar
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    mmmmm.. bacon wraps are delicious too!

  8. #8
    Quote Originally Posted by RX951 View Post
    that see those horns being hung on a wall...i.e.) den/gameroom/office ect....
    Yeah...I believe they'll join the set I got during ML season.

  9. #9
    Quote Originally Posted by GPryan View Post
    mmmmm.. bacon wraps are delicious too!
    Oh yeah....I like to strain bacon grease and use that instead of oil.

  10. #10
    Moderator RX951's Avatar
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    Quote Originally Posted by VaRedneck View Post
    Yeah...I believe they'll join the set I got during ML season.



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