Deer hunting BS thread

Nice!

 

My wife has the cheapest Barnett money could buy 10+ years ago, less than $200, she’s shot several deer with it. I’ve learned you don’t have to have the most expensive thing available, just be good with what you have

 

True !

 

Agreed. Afterall, these things really are considered to be luxury items. When I was looking at them, I found a couple that were less expensive and a lot that were more expensive. After I had shot a number of compound bows, I'm pretty set on the Bowtech ICON. That for me felt the most comfortable. So I would rather spend a greater amount on that. Where with the crossbows, I shot some of my friends and I really couldn't tell the difference. But I'm not an aficionado by any means. This Barnett cost me about $380 after tax delivered. It shoots at 375 fps and that is just fine for my needs.

 

I’ve got a Carbon Express, it doesn’t shoot any better than my wife’s but it did cost more

 

TENPOINT

 

Threw together this little euro stand, the support is actually the shaft from one of my old rear shocks. So it was a free display! (Euro is from a buck I shot in Alabama about 10 years ago) And re-arranged my trophy wall, minus my big 8 from this season which is in the living room

 

nice, very nice...

 

The new way I cut backstraps was almost disappointing. I couldn't get any crust and it didn't taste right but I dry brined it for 6 hours and notice we had garlic salt instead of garlic powder so I didn't use much salt. My wife broke out some soy sauce after I sliced it and it was perfect... Salt is super important lol in case you didnt know. Reverse seared to 110° or so and then brushed with mayo and attempted to sear 1 min per side. The shape made it kinda awkward because it sorta had 3 sides. The great news is I cut 2 deer this way so I have plenty of time to figure it out. The cut did make it super tender (I mean I know backstraps are not tough to begin with) and easy to eat though

 

I like the other way better

 

I mean this does make the cuts thicker so its easier to cook it to the right temp. I think if I just didn't butterfly the other way or didn't split these in half they would be the best of both worlds; thicker pieces and a nice evening 2 sides, and probably stable enough to sear the ends too...

 

Not deer, but made elk roast Ramen.
No deer this year

 

I usually cut each back strap into two or three pieces depending on size and when I cook steaks I just slice it in 1.5” ish thick steaks and about the time I get a good sear on both flat sides I take it off and let it rest but i like it pretty rare. I don’t mess with searing the sides but I also have the full width of the backstrap.

 

Little left over backstrap burrito

 

Seen this one this morning and knew something wasn’t right. We turned and went back and seen it had so many warts around it’s lower jaw it was probably having a hard time eating. It looked like they were as big as grapefruits. I wish I could’ve helped it to greener pastures. I hate to see one suffer like this.

 

I prob would have shot it, put it out of misery

 

Me too.

 

Fish and game would let it suffer. But i prob wouldnt tell anyone about it. Thats just me though.

 

You ain't kidding there. I called our local Parks & Wildlife on the fella below for a week straight while I was working on a pipeline install. Watched him hobble in, bed down and slowly die through the week. Upset me quite a bit at that time.

 

Head shot, gut, and let the vermin and scavengers do the rest. Circle of life.