I am not trying to give you *&^% just figured if we make sure to comment about it we do not have this happen again. Normally we mention this numerous times before the seasons even start and we did not. This is not one person's fault or problem as I see it...it is a group issue that isn't a big deal. Congrats again, looks like it was a really good doe...especially for NJ
I see 186". I looked at my score sheet and pics from my 142" 10p and it sure is bigger so I can't see why that number is wrong. Very nice buck!!!
I actually thought the first big one posted was the better of the two but deer scores are funny that way just eyeballing them. Racks that big can hide several inches in diameters, tine lengths, curvature, odd points, etc... A score would have to be pretty grossly fraudulent before I'd think much of it or raise a stink. Kinda like this years shed contest.
Actually three. I doubled on a September 11, just didn't put any photos up cause we were too busy processing. Also didn't take any photos with me , the bow and the deer on that one. So, I'm all done with does. Have my meat for the year. It's all about antlers now. So far on this trip I've only seen a spike and a 3 pt. The big boys just aren't moving here yet! I put out a camera and did catch a 2.5 yr old 8 or big 6 but nothing that I'd shoot. I usually don't shoot anything under 100", though occasionally I screw up my on the hoof calculations.
I made some venison stroganoff the other day and it was so good. If anyone got any good venison recipes throw them out to me, I got plenty of meat still from last year. Sent from my iPhone using Bowhunting.com Forums
My wife is Hispanic and a great cook. She takes neck roasts ( most people don't like em cuz of the bones) puts them in crock pot with beef broth and water. Cooks them until meat falls off. ( this is where I come in) pick the meat of bones. She then stir fries with chilies and taco seasoning. Then do what ever. Roll them into taquitoes. Fried tacos ect. She will do two roasts make a bunch of small tacos, the freeze them in meal size packages. Then they go in the toaster oven. This would work with any roast I think. Anyway my favorite besides lightly seared blackstrap medallions. Man I'm getting hungry. Sent from my iPhone using Bowhunting.com Forums
Dang that does sound good. I might try something similar next week then. I've never tried the neck roasts tho I'm pretty sure. So far my meals consist of just burger or the tenderloins, that's how I've always paid the processor since I don't have the time or resources to process myself, or the knowledge anyway haha. I could have him do it differently on the next deer I take though. I've only made chili, stroganoff, and tacos with the meat. I'm trying to learn more. Still got pike and bass to eat the rest of this week. I got a cross country race at Michigan State Friday so trying to finish off the fish tomorrow. Then I'll be in the stand on Saturday and Sunday finally.
Venison Sausage: 10 lbs ground venison 3 lbs ground pork 1 Box Bells Chicken Seasoning 1 tsp dry mustard 1 tsp pepper 3 Tsp salt We make pattis and eat it like burgers or eat with eggs. It also goes in with pasta. You can also wrap in skins to make more traditional sausage links. We like it, worth a try!
Alright guys! That's awesome Vermont congrats!! You are on fire. Don't worry about the first one, who cares. Good job on the killing for sure. That buck was a nice """"""186"""""" Sent from my iPhone using Tapatalk Pro
LMFAO! I walked ass off in three states to find mine. I didn't get stabbed with one so I know I didn't put enough effort in
