Uncle Nicky

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Uncle Nicky last won the day on September 4 2018

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About Uncle Nicky

  • Rank
    Elite NY Hunter

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  • Location
    Valley Forge, PA

Extra Info

  • Hunting Location
    SE PA, Westen NY
  • Hunting Gun
  • Bow

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  1. First to the party! First year bird with my dog Maizy. Hunted near Cooperstown NY.
  2. That looked like a pretty hard shot to miss. Not the world's best meat shot, for sure. I can't lie...I've had horrible luck shooting at turkeys on the wing. I rarely miss at the trap range, and consider myself an average (but not great) wingshot on geese, ducks, pheasants, etc. But for reasons I can't explain, I have a tough time knocking a turkey out of the air with turkey loads. I often wonder why...maybe I'd have better luck with #2s or #1s like you use for geese, maybe the gun's choke is too tight, or maybe I just choke. I know I'm hitting them, I see feathers fly, I've even recovered a couple that a dog found hiding under a log or blowdown (peppered). But at this point, I won't shoot at a flying turkey any more, it's just not meant to be (for me). But again, if it's legal and you have confidence in the shot & your abilities, then by all means take the shot. But please, don't just throw hail-Mary shots at them, it rarely works out.
  3. A little late to the party but.... A group of us were doing the Wyoming DIY thing for mulies & pronghorn about 15 years ago a few years in a row around Sheridan, WY. I shot one mule deer & more pronghorn than I can count. To me the pronghorn was edible, but had a "sagey" taste to it. It was a LOT of fun, & I have the mounts at home to remind me. The mule deer tasted a lot like a whitetail buck to me, but it was always early October, so maybe they weren't rutting yet? Another gang that started coming with us pretty much ruined it, they bought as many tags as they could & shot whatever moved, I don't see how they were going to eat 6 or 7 antelope each, but a couple years of pressure like that and the ranch wasn't the same, and I never went back. It is ABSOLUTELY correct that a rutting caribou isn't fit for coyotes. I'd shot them in September in Canada & in the winter, both times they were as good as moose or axis deer. The one rutty bull I shot in October in Newfoundland was horrible, I should have listened to the guide who suggested I leave it behind. It tasted like VERY old mutton.
  4. Apparently, it's "gua-gua-gua". https://barkpost.com/discover/woof-other-languages/
  5. We had tons of them where I grew up (SE PA). Sadly, they are all gone now, unless you want to hunt stocked birds. My father always had a dog of some kind or another, a bird dog or beagle. Some days were better than others, but most Saturdays in the fall we'd come home with something (woodcock, pheasants, rabbits, squirrels). But those days are just past history now. We hunted with cheap double barrels he'd buy at an estate or yard sale, most were "skeet" or "cylinder" choked, until he splurged & bought himself an 1100. When we DID hunt without a dog, it seemed like nothing would flush until we got to the end of the field, then multiple birds would flush at the tail end of the field, usually headed toward the woods. Memories..... Your gun, your license, your hunt...use what makes you happy as long as it's ethical & legal.
  6. Uncle Nicky


    Tough, tough critters. Wise choice not using the crossbow. Congratulations!
  7. Not a NY trip, but spent yesterday on the Delaware Bay & NJ tidal marshes. 3 guys, over 150 white perch boated, about 50 of the larger ones kept. First weakfish I've caught in probably 30 years; couldn't have asked for nicer weather!
  8. Wild hog & shrimp curry, over bismati rice. JUST the right amount of heat.
  9. I have a buddy that always says "It's easier to ask for forgiveness than to beg for permission".
  10. No, you didn't actually "ruin" anything, but an inedible crust on the outside of the meat muscles is one of the downsides to dry-aging any kind of meat. I don't have a ton of experience dry-aging venison but have worked with dry-aged beef a lot in the past. I'm sure I'll get arguments, but dry-aging venison doesn't seem worth the effort: yield if you ask me, plus the meat will develop a stronger "deer" taste the longer it ages (not a fan). I usually let a quartered deer sit in the frig a few days covered with freezer paper before finishing for the freezer.
  11. I lost some arrows walking with the arrows clipped on the crossbow walking in the brush, & sometimes the "recoil" would cause the arrows to fall out (while I was up a tree). It was a Barnett, so that may have had something to do with it. Good luck with whatever you decide to do!
  12. I never liked the quiver that came with my first crossbow, so I went with one of these. I still have the original one I bought, it's about 15 years old. https://www.cabelas.com/product/WESTERN-RECREATION-WRANGLER-QUIVER/3067383.uts?productVariantId=6096815&WT.tsrc=PPC&WT.mc_id=GoogleProductAds&WT.z_mc_id1=01379939&rid=20&ds_rl=1246591&ds_rl=1247873&ds_rl=1247876&ds_rl=1252079&gclid=EAIaIQobChMIoZaVyouS5QIVkJ6fCh0sCQLZEAQYASABEgLcJPD_BwE&gclsrc=aw.ds
  13. They eat a lot of goat in India, which tastes like deer to me (along with eating chicken & tons of vegetables). I sometimes make Indian dishes out of deer meat (tandoori, tiki masala, curry, etc). I really enjoy the taste, but the house smells like curry for a few days after.
  14. Great idea, if there isn't one soon I will start one & feature this fine specimen.