HUGE ANNOUNCEMENT!!! . . . . . I'm Not Drinking Anymore . . . . .

high desert said:
After watching the revenant yesterday I told myself my next deer will be by muzzle loader. Not a high tech model but old school. This will be brand new to me. Good luck Jerry.
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Just hope you don't cross paths with a bear and it's cub.
 
Jerry Busse said:
Back at the shop now. . .

Apparently the deer don't like cold, rainy, weather either!:grumpy:

I'll get 'em tomorrow!

I really love muzzle loaders!!!:thumbup:

I shot a nice 8 point 2 years ago with a 50 cal round ball out of my flintlock. It went in right behind the right shoulder and then ricocheted off of the opposite left shoulder blade on the other side and travelled the entire length of the deer and exited right on front of the right rear leg!!! It came out the same side it went in!!!:eek:

Freaked me out!:eek:

It was almost like the deer was shooting back at me!:eek::confused:

Pure lead round balls are totally unpredictable!!!

The venison was delicious!!!!:thumbup:

Let's Drink!!!:thumbup:

Jerry:D
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If those are the hints to the next release, I'm going to say... "INFI Friction Folding Multi-tool Bayonet Skinner with Bullet Mold"!:eek:
 
I always like to cut out the loins and put them in vinegar to soak. Then we dress the deer. Once it's dressed we cut up those loins and fry them up after we roll them in flour salt and pepper. Eat them with some hot sauce. Mm good eatin'
 
I just started drinking again. About the time that it went wide left. AP didnt very much help.....
Go figure.

LETS DRINK!
 
I hear ya Dan. Your sig cheered me up, lmao. Might get into the bourbon tonight. Depression setting in.
 
tinfoil hat timmy said:
I just started drinking again. About the time that it went wide left. AP didnt very much help.....
Go figure.

LETS DRINK!
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I need a LOT more than a drink after that one.....
Oh well. Screw the Seachickens.
The Vikings are a strong safety, wide receiver, and a couple of o-linemen away from being elite in the NFL.
 
shane justice said:
And while most high power projectiles fragment, I have yet to see a lead round ball lose any of its weight. To me that means generally a cleaner wound channel.

One of the last deer I ever culled was a 150 pound, 4 point whitetail. (We only count one side of the antlers in Wyoming. )

He looked like he had been hit by a hand grenade. I used REM700 .30-'06, shooting a150 grain Rem CORLOKT at about 80 yards.

Once upon a time, my family used to rendezvous
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I load with hornady spire points. Every bullet I've recovered was in good shape with good expansion. Most didn't run far once hit. The ones that did, stepped forward as the shooter pulled the trigger and got it through the liver. Those all died at a run, between 50 &100 yards from point of impact.
 
tinfoil hat timmy said:
Next year even. Get rid of A. Putterson. Ugh. Never been more annoyed with an "elite" player.

GO! AWAY!
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No matter how many times they hand the ball off to him and he runs right into the defense for a gain of freiken two yards they keep on feeding him. Teddy better start throwing the ball DOWN the field next season. As in MORE than 10 yards on a pass. AP should be nothing more than a decoy now.
 
That's the thing.... They KEPT FEEDING HIM. Even though last year Asiata and McKinnon tore it up. The Viking offense averages more yards per play when Putterson is off the field than on. What does that tell you?

And yes, he has a dance video coming out next week. Called "How to be a hindrance".

GO TO DALLAS! CHUMP!
 
tinfoil hat timmy said:
That's the thing.... They KEPT FEEDING HIM. Even though last year Asiata and McKinnon tore it up. The Viking offense averages more yards per play when Putterson is off the field than on. What does that tell you?

And yes, he has a dance video coming out next week. Called "How to be a hindrance".

GO TO DALLAS! CHUMP!
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HAHA so true Timmy. We pay him wayyy too much for him to continue holding back our young QB. I couldn't care less about his rushing title every year. We shall see what magic slick Rick and Zimmer pull off in the offseason and look toward next season!:thumbup:
 
Ladams19 said:
I always like to cut out the loins and put them in vinegar to soak. Then we dress the deer. Once it's dressed we cut up those loins and fry them up after we roll them in flour salt and pepper. Eat them with some hot sauce. Mm good eatin'
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Is the vinegar for taste, or does it do something for the meat?
 
BlackKnight86 said:
Is the vinegar for taste, or does it do something for the meat?
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Well it takes the gamey taste from the meat. It was something that we have done since I was old enough to remember. After soaking in vinegar it takes very similar if not just like beef loins.
 
Ladams19 said:
Well it takes the gamey taste from the meat. It was something that we have done since I was old enough to remember. After soaking in vinegar it takes very similar if not just like beef loins.
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Hunting and venison is a completely new thing to me, no family history or traditions here. So as I went to explore recipes last year to prepare and enjoy the deer that I had harvested, it seems that the backstrap (outside) and the tenderloin (inside) are the premium cuts. The filet mignon of venison, as it were. But there were so many recipes where you would flour it, fry it, and smother it with gravy. I wouldn't do that to a beef tenderloin, or a ribeye steak, so why cover up the very essence of the meat? I just rubbed it with some oil, seasoned with a little salt and pepper, and grilled it briefly. And it was great.



 
Sure does!:thumbup::thumbup:

I like to marinate my venison in McCormick's marinade overnight, then grill it. Fantastic!;)
 
For me the back straps and loins get salt and pepper and thats it. Ive fooled my family more than once thinking they were eating beef tenderloin. I think it all depends what your deer are eating that determines the gameness. Resinguy that looks great!
 
resinguy said:
Hunting and venison is a completely new thing to me, no family history or traditions here. So as I went to explore recipes last year to prepare and enjoy the deer that I had harvested, it seems that the backstrap (outside) and the tenderloin (inside) are the premium cuts. The filet mignon of venison, as it were. But there were so many recipes where you would flour it, fry it, and smother it with gravy. I wouldn't do that to a beef tenderloin, or a ribeye steak, so why cover up the very essence of the meat? I just rubbed it with some oil, seasoned with a little salt and pepper, and grilled it briefly. And it was great.



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YOWZA!!!!

I just bit my iPad!!!!!

Man, that looks tasty!!!

That's good livin' Guy!!!

Jerry
 
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