Today’s harvest (Not for weenies)

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Piping Abe
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BlueRidge wrote: Sun Nov 05, 2023 2:15 pm odd morning of being frozen in place for 30 minutes straight because of does and young of the year about to bust me. all the while the centerfire jackass touching off rounds a valley over (it's blackpowder till mid November in my zone).

In hindsight don't know if i'd shot this guy but had a small window as he was working scrapes through laurel and rhododendron. shot was slight quarter toward and uphill. got back of heart, one lung, liver and reticulum due to angle. best of all it was a quick clean kill and now i've refreshed my venison stash.

I will be picky on antlered deer if another shot comes otherwise will take a couple does late season.

exit wound and how he fell
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entry wound (taken after recovery)
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Save me the backstraps :thumbs:
Plinsc
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Tsal wrote: Thu Nov 02, 2023 6:49 pm
Riff89 wrote: Thu Nov 02, 2023 4:38 pm
Tsal wrote: Thu Nov 02, 2023 12:12 pm
Duck is delicious. 🍽
Sure is @Tsal hes hanging as we speak. It’s in the upper 30s and I read somewhere to age your ducks for a day or 2 for better flavor. He’s gonna get plucked and dressed tomorrow wish me luck I’ve only ever breasted them out but I’m sick of wasting all that tasty skin.
I like to Confit the legs. Cassoulet is one of my favorites.
Here you go, send this to your secret Santa, when not smashing duck parts you could press some tobacco!
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Just a hill William with a BS in Appalachian Engineering
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Tsal
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Plinsc wrote: Mon Nov 06, 2023 11:00 am
Tsal wrote: Thu Nov 02, 2023 6:49 pm
Riff89 wrote: Thu Nov 02, 2023 4:38 pm
Sure is @Tsal hes hanging as we speak. It’s in the upper 30s and I read somewhere to age your ducks for a day or 2 for better flavor. He’s gonna get plucked and dressed tomorrow wish me luck I’ve only ever breasted them out but I’m sick of wasting all that tasty skin.
I like to Confit the legs. Cassoulet is one of my favorites.
Here you go, send this to your secret Santa, when not smashing duck parts you could press some tobacco!
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That is a hardcore item that belongs in every French kitchen if you like making sauces or consider yourself a Saucier.
The Troll Whisperer
Plinsc
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I’ve been known to hit the sauce but I’ll pass on that one! Lol
Just a hill William with a BS in Appalachian Engineering
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Ruffinogold
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Plinsc wrote: Mon Nov 06, 2023 3:07 pm I’ve been known to hit the sauce but I’ll pass on that one! Lol
:lol:
" I believe adventure is nothing but a romantic name for trouble " L.L.
HSigurdsson
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Got a buck opening day of bow last month.
Today I got a doe at 6:50 am opening day of regular season.
Sunrise isnt until 7:11, but we can now shoot 30 minutes before sunrise. Good thing or she would have been gone. Another doe froze when the first hit the ground....could have had her.
Base of the skull shot at 30 yards.
Sort of grsphic but not bad from this angle.
Very big doe....well over 130 pounds dressed.
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Piping Abe
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Good to see you @HSigurdsson ! Have fun processing, that one is thick
HSigurdsson
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Piping Abe wrote: Sat Nov 18, 2023 2:38 pm Good to see you @HSigurdsson ! Have fun processing, that one is thick
Thats what she said.

But yes, she is a thick girl.
HSigurdsson
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Luckily I got her 100 yards behind our house. :)
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Tsal
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Second week of small game and I still haven't had time to go out. Definitely Thanksgiving morning though, my son's are looking forward to it.
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