A Couple of Beckers (One ex Moose) and a deer.

Col Defender

Col Defender

Joined
Nov 11, 2011
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Sorry for the terrible pictures but my hands were pretty frozen by this point:
Took this decent sized doe last night - food in the freezer pretty soon. :)
Skinning it with a BK 16 that used to belong to Moose (He gave it to me one year in Tennessee) Thanks Moose!

And off comes the head with the mighty Machax!



Just a few days left here to find something with antlers!

PS Field dressed the deer with the knife Psyop made a year ago or so.
 
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Looks like you will have some good meat for a while!! Tomorrow is our last day of rifle season and I'm going to spend the whole day hunting in hopes of getting a last minute buck. Some grilled back straps sure do sound tasty right now!!
 
Good job Col.


ac700wildcat said:
Looks like you will have some good meat for a while!! Tomorrow is our last day of rifle season and I'm going to spend the whole day hunting in hopes of getting a last minute buck. Some grilled back straps sure do sound tasty right now!!
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Ac700wildcat.
What unit are you hunting in. I always hunted in Walhalla or Ft Ransom.
 
trailbum said:
Ac700wildcat.
What unit are you hunting in. I always hunted in Walhalla or Ft Ransom.
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I'm in 2L. It is from Churches Ferry to Lakota, south of hwy 2 and then south of the lake a ways. Deer numbers are waaaaay down here. This year 60,000 tags were issued and 3 years ago it was more like 150,000.

Colonel, what are your plans for the meat? I usually cook the tenderloins right away, butterfly the backstraps, and the rest goes to sausage. If I'm able to get a few deer in a season, I usually save a few roasts too.
 
How many chops did it take to lop the head off of a deer? Also that looks like a BK16 ;)
 
Colonel, what are your plans for the meat? I usually cook the tenderloins right away, butterfly the backstraps, and the rest goes to sausage. If I'm able to get a few deer in a season, I usually save a few roasts too.[/QUOTE]

We're not real sophisticated with how we butcher and because of the way my wife likes to cook it's pretty much all ground venison, stew meat and of course butterfly steaks. Hope you get that buck. Psyop and I will probably try Sunday afternoon and then we'll see about next week. 6 degrees tonight so I'm not going in the morning.
 
Looks like your're set on meat for the year - ladies and gentlemen, the deep freezer is at capacity.
 
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