Received my new cell cam yesterday! Now where to place this one. Sent from my iPhone using Bowhunting.com Forums
Speaking of cameras. Here's a buck that's been showing up a lot this summer. Turns out I've got pics of him last year and right after the 2016 season as well. Sent from my SM-G930V using Tapatalk
He's got a messed up back, got some video of him walking...well limping I guess, and he just can't walk well. You can see the arch in his back. I think it's probably a birth defect or a really old injury because he's been like that since he was a 2 year old. Sent from my SM-G930V using Tapatalk
Help him along and send an arrow through him! Gotta respect animals like that who can live that long.
True. But... We need to get you addicted to elk hunting...it's next level...on so many levels. Their ability to survive is insane. Plus all the terrain, prep, challenges that arise along the way...
I'm all for it when I'm done with school. Still not sure if I'll be pursuing a P.h.D., or a masters. I want to work at a VA hospital, they require a P.h.D. However I've been told that I can make more money in the private sector. But the Gov't benefits are hard to beat. decisions decisions! I have about a year to decide. I'm prepping myself for grad school doing all the research and internships. I should have two things published next spring with my name on them.
First pic from the cell cam I put out the other day. Not exactly what I meant when I said get a pic of a beast. Sent from my iPhone using Bowhunting.com Forums
Hate to change to subject but does anyone have a good neck roast recipe? Sent from my SM-J700T using Bowhunting.com Forums mobile app
My generic recipe for tougher cuts: Tie the roast, if the piece is not a solid hunk (like a bone in shoulder or rump). Season liberally with your favorite rub (or S & P). Cut carrots, celery, onions and any fav root veg into bite size pieces. Sear all sides of seasoned roast to a dark brown- I favor searing on a hot outdoor grill. Next best in a pan (deglaze the pan with water, wine or stock). Add roast and veg to a crock pot on low or deep pan for stove @ ~250°F. Add half a bottle of your fav wine, or about 1.5C of stock. If you didn't liberally season the roast earlier (maybe you're from MN and find black pepper to be a strong seasoning ), add more rub/seasoning to crockpot/pan unless it's very salty... Cover and cook low and slow. Size of roast will dictate the time, but it will probably be 4-8hrs.
