Do we have any hunters here?

[WiregrassTiger]

did WT hack your account?

I hope this is because his posts were funnier than they normally aren’t and not because of the spear comment. If it was re the spear, Wes very well may kick your ass.

[chinook]

if you don't know Cameron Hanes get acquainted with this video of his recent hunt.   

he's also a stud trail runner...completing 2 of the 3 200 mile runs.  

[Godfather]

if you don't know Cameron Hanes get acquainted with this video of his recent hunt. 

he's also a stud trail runner...completing 2 of the 3 200 mile runs. 

He doesn't wear crocs.

[AUTiger1]

I am test driving a crossbow this time.  A buddy of mine is working an outage until Dec and let me use his until then.  I figured I would try to use one to see if I will like it instead of buying one and hating it.  I love it. Shoots like a rifle and is slinging arrows at 375 fps.  Is accurate and deadly up to 75 yards.  The down side is I hate it.  I feel like I am cheating with it.  It also takes some of the difficulty out of it.  Part of the thrill is maneuvering my bow around and drawing it back without getting caught.  The other thrill gone is waiting on them to get so close to your stand.  With a crossbow, I don't have to be as patient.  Going to try it a few more times and I will more than likely buy one, but I am thinking I will let my son use it when we hunt and I will still take my bow out when I go by myself.

Attached a few pics of some deer I am seeing this year on camera.  The two daylight pictures is a doe that I watched from my stand Saturday morning.

I hate that something happened to the one buck to cause him to lose that antler.  It is down to the head, so I assume that he was injured and it's not something genetic.  9 out of 10 times if it is genetic they will still grow something out of the one side.

[Snaggletiger]

You'll put your eye out with that thing.

[CCTAU]

I just fried up some venison cube steak yesterday.

Deep fry.
Bread with House-Autrey Medium Hot breading and then deep fry til it floats.
Make up some white gravy (I use Pioneer) and serve. Tastes just like country fried steak!

I used to hate deer cube steak, I never could get it to not come out stringy. But using a deep fryer eliminates that.

[AUTiger1]

I just fried up some venison cube steak yesterday.

Deep fry.
Bread with House-Autrey Medium Hot breading and then deep fry til it floats.
Make up some white gravy (I use Pioneer) and serve. Tastes just like country fried steak!

I used to hate deer cube steak, I never could get it to not come out stringy. But using a deep fryer eliminates that.

Yep.  Deep fryer makes all the difference.  I have already planned Sunday's after church meal.  Going to cook up a whole back strap in the crock pot like a roast in brown gravy.  Mashed potatoes, green beans and biscuits. 

[AUTiger1]

You'll put your eye out with that thing.

Is there no end to this conspiracy of irrational prejudice against Red Ryder and his Peacemaker?

[Snaggletiger]

Is there no end to this conspiracy of irrational prejudice against Red Ryder and his Peacemaker?

[CCTAU]

Yep.  Deep fryer makes all the difference.  I have already planned Sunday's after church meal.  Going to cook up a whole back strap in the crock pot like a roast in brown gravy.  Mashed potatoes, green beans and biscuits.

My best backstrap recipe so far has been this:

Butterfly and beat flat. Then fill with cream cheese mixed with mushrooms and chopped jalepeno. Fold close and wrap with bacon.
Bake in over at 400 for 20 mins. 

[AUTiger1]

My best backstrap recipe so far has been this:

Butterfly and beat flat. Then fill with cream cheese mixed with mushrooms and chopped jalepeno. Fold close and wrap with bacon.
Bake in over at 400 for 20 mins.

I have tired that on a smoker.  It is delicious, but it gets dried out a little bit on a smoker or grill if you aren't watching it like a hawk.  I will have to try that in the oven.  I have two processors that I use.  One of them cuts venison steaks to perfection and does an overall better job with letting them hang in the freezer and processing the meat.  I get all my steaks, cube steaks, stew meat, and all other cuts like that from Whitt's. 

Bucks I use strictly for the jerky and summer sausage.  I let him give me the back strap, tenderloin, 10lbs of summer sausage, 10lbs of jerky, roast and do the rest in burger and sausage.  No specialty cuts.   His summer sausage and jerky are on point.  He uses pepper jack, cheddar along with the Jalapeno peppers and a Cajun seasoning.