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Thanksgiving venison (WARNING: dead animal pics within)

Discussion in 'Off Topic [BG]' started by DigMe, Nov 25, 2005.


  1. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    We're out at our land (as usual) for Thanksgiving. I really wanted to get out and hunt in the evening as rain was forecast for the rest of our time here so we moved Thanksgiving dinner to 6pm.

    Well, I ended up not getting Thanksgiving dinner until 10:30pm because I shot a nice 10 point whitetail and it was late by the time we finished skinning and dressing him. He was nicely matured and as big as he was going to get. He came into a clearing boldly by himself although he had a harem of doe around him. This guy was probably king of that area where I was hunting but we have some immature bucks that I've seen that will take his place next year. The population is flourishing around here and I'd like to think it's due to good management. This has never been a particularly deer-rich area compared to much of Texas.

    He was tough too. My shot was a tad forward of where I wanted to place it and it shattered his shoulder, passed through some vitals, and exited. Even with a shattered shoulder this old boy was able to run, jump a barbed wire fence, and then run another 40 yards or so (probably on pure adrenaline) but died quickly after that and I feel good about the shot.

    Please, we've had the "You're a barbarian for killing that poor animal" discussion before so please start a new thread if you want that. If harvesting one's own meat offends you then you should have heeded the thread warning.

    Here are some pics:

    [​IMG]

    [​IMG]

    brad cook
     
  2. NJL

    NJL

    Apr 12, 2002
    San Antonio
    We're they making fun of you? :D

    BTW, if you don't send me some carne, I'll have to use the ole' "You're a barbarian for killing that poor animal" line in my next post.... :D ;)
     
  3. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    Sorry, this deer was pure Texan. No carne on him...just a lot of meat. :p

    brad cook
     
  4. burk48237

    burk48237 Supporting Member

    Nov 22, 2004
    Oak Park, MI
    Brad, Very cool! I'm feasting on tenderloins today! Shot a big doe saturday after a nasty (cold, torrential rain) opening day tuesday.
     
  5. Dan1099

    Dan1099 Dumbing My Process Down

    Aug 7, 2004
    Michigan
    Very nice.
     
  6. that was funny...

    nice shot brad! you should share the wealth (or in this case, meat) I would love some of brad cook's meat...
     
  7. pkr2

    pkr2

    Apr 28, 2000
    coastal N.C.
    Man, that's a nice buck. Are you at least going to make an antler mount?

    That thing looks like a moose beside the little deer that we have here in coastal NC.

    The deer in Cape Hatteras are about the same size as a redbone hound. Just about as tame too. They feed right beside the road in the broad daylight.

    Congrats. :)
     
  8. James Hart

    James Hart

    Feb 1, 2002
    toms_river.nj.us
    Endorsing Artist: see profile
    I'm not a hunter, my father and his father were both not hunters. I've only ever killed fish to eat.

    I clicked the thread thinking I was gonna see a Roasted Turkey and all the trimmings :meh:

    Guess I missed the Venison bit :p

    Nice shot, Impressive rack... you've reminded me to call my buddy tonight, he's sitting on 800 acres and shares the wealth. It's getting cold enough out for some Venison Stew
     
  9. MAJOR METAL

    MAJOR METAL HARVESTER OF SORROW Staff Member Supporting Member

    Enjoy ! :)
     
  10. Vorago

    Vorago (((o)))

    Jul 17, 2003
    Antwerp, Belgium
    Just curious, isn't hunting in camouflage without some kind of "marc" for other hunters rather dangerous? Or were you hunting on private terrain?
     
  11. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    Yes, that's true and I would never hunt like that on public land. We have 350 acres that goes way back in our family (originally awarded to my ancestor for his help in defeating Mexico during the Texas battle for independence) so I know exactly who's hunting out there and where at any given time...unless someone's trespassing of course.

    brad cook
     
  12. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    :eek: :meh: :scowl:

    brad cook
     
  13. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    Yeah, that's probably what I'm going to do. My friend offered to do a Euro mount for free but my wife isn't really into the skull look. I would love to do a full shoulder mount on this guy but I certainly can't afford the 300-500 bucks. So, antler mount it is. I'm also going to do steak, sausage and chili mounts on my dinner plate. :smug:

    brad cook
     
  14. MAJOR METAL

    MAJOR METAL HARVESTER OF SORROW Staff Member Supporting Member

    Do you cook Venison the same way you would cook Beef?
     
  15. syciprider

    syciprider Banned

    May 27, 2005
    Inland Empire
    Brad, how long was the shot and what rifle/glass/load combo did you use?

    I want some jerky.
     
  16. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX

    The shot was only about 40 yards. I used a stainless Remington 700 BDL .30-06 with synthetic stock topped with a Simmons Whitetail Classic. I'd like to get a better scope on it and will at some time but this one is doing me ok for now (obviously!). Scope is a 3.5-10x but I had it on 3.5. The load was a Remington Core-Lokt in 180gr. 180gr is overkill for Texas Whitetail but I just didn't ever find the time to buy some 155 or 165 gr loads and get to the range to sight them in. Also, core-lokts are not my first choice of bullet but I had enough faith in a 180gr core-lokt to take a whitetail. That was the last thing I shot at the range so I used it because I knew it was dead-on.

    Snap into a slim jim.

    brad cook
     
  17. DigMe

    DigMe

    Aug 10, 2002
    Waco, TX
    Depends on what it is. It needs to be cooked a little less because it's lean and if it's cooked too much it gets too dry.

    The backstrap is just cooked and eaten like steaks. Same with the tenderloin, but the rest can be turned into whatever you want. We'll get some made into sausage, some into chili meat, maybe some bacon-wrapped ground patties, some cutlets (which can be used to make excellent chicken-fried deer steaks) etc...

    Tonight for dinner we made marinated shish-kabobs from backstrap venison (not from the deer in this thread though) and it was delicious. Better than anything I had on Thanksgiving Day.

    brad cook
     
  18. burk48237

    burk48237 Supporting Member

    Nov 22, 2004
    Oak Park, MI
    Brad you are making me feel good! That doe I shot saturday was at 125 yards with a 12 ga. slug . It ran about 15 ft. and folded. Your right about the 165 grains, that's a hard load to beat. Those tenderloins sure tasted good! :p
     
  19. kserg

    kserg

    Feb 20, 2004
    London, UK
    Nice nice... :)

    a Brad... one thing i havent figured out... do you do anything with ribs? we bbqed them and they turned out to be decent but i kind of wondering if there is anything that can be done to make them better/softer...

    (cant wait for superbawl... there be so much venison and other type of whild meat:) mmmm )


    Cheers:)
     
  20. kserg

    kserg

    Feb 20, 2004
    London, UK
    PS i think you got some blood on your tires:(