Lawdwaz

I can close my eyes and still see the inside of the place. Kind of an "L" shaped store, right? IIRC they used to advertise over 4,000 guns on display. Heck, how many gun shops have a landing strip? The Holy Grail of gun stores..............

You'd have to come to Buffalo but you could handle 4 of them. One is a ML'r.......the others are a 300WSM, 7mm-08 and a 243. All 4 have kills but the ML has by far seen the most action. And all are left handed.............

Baby.................. Heck.......I'd call in sick tomorrow if it was me.

WYRK (the local country station) had a similar thing for spring gobblers one year and DJ John Lamond talked about a nice spring bird I killed on air. To be honest I don't recall if I sent the information in or a friend did?? John was a good guy that is unfortunately not in the business anymore, screwed (from what I was told) by management........

Does your friend have any connections in Savannah, NY?

Dang.......you kicked azz! Waaaaay better than Red Osier.

Sounds like a great night, enjoy.

One of the BIGGEST advantages to processing your own venison is (as you noted) the mere fact that no other venison will be mixed with yours. That is HUGE IMO...... I've seen many deer that haven't been gutted properly, guts NOT washed out and deer that have been left with the hide on in warm temps WAY too long. Congratulations on doing the first of many deer! One thing.....what grinder are you using? I got a big Cabela's 3/4hp grinder after the season last year. I am VERY impressed with it and will say it was worth every penny.

Well there you go.......persistence pays off again! Take note all that are thinking of throwing in the towel,stick it out!! Well done Jay!

What's your gig rocky?

Nuthin' here

I shot my archery buck in October with 30mph winds buffeting me........the shot was almost 12 yards IIRC though and down wind.

Hey man, you going to the Red Osier for a monster prime rib to celebrate the day? Have a great birthday whatever you do!

What is this "missed"? That is one word that I'm getting weary of hearing............. 2012_taco used that word in a text yesterday morning then got things dialed in last night, I hope like hell you do what my old and deceased mentor Wally used to tell me, "set her on deadly, kid" 2012_taco should be filing a report today I hope.........meanwhile I think I broke a bone in my foot helping with the drag. (for sure I know I busted my azz)

Nice going! Niagara County?

stubby......You HAVE posted pics of your deer on here? What thread?

Don't give up on your deer season yet!

OUTA LIKES!!!!!! Bingo, the big guy from Lancaster NAILS it!

Many, many more can make a tenderloin taste like a boot............too damned bad. The biggest mistake sooooo many make when preparing venison is over cooking. Hot and FAST is the way we roll. The bloodier the better..................

Zip for me this morning.......all good though as I had a pile of things to get done today before the bill's game started. The problem now is I'm sleepy.........a couple Molson's and a 'rocks glass stuffed with Crown has me right on the edge. Dinner is backstrap from '15, squash and mashed potato. We were supposed to have asparagus but my wife left them at the damned check-out at Tops. No worries, I eat plenty of good veggies.

Great job Rockie!

I've killed a truck load of bucks with the gun but the bow bucks stand out vividly........

I have three great meat saws with fresh blades from Povinelli........I leave one in my truck, stashed in a cooler with 2.5 gallon zip locks and a boning knife for road side (or where ever I kill one and processing needs to be done NOW due to temps) processing, and the other two are at home. I always de-bone my venison and the bone saw has it's uses: If I have a hanging deer, the head is down always. First thing I do is saw the front legs off. I know I can remove the front legs at the elbow lickity split with a knife but that is more wear on the edge of the blade that I don't need. After the hide is removed, I'll saw off the head then pull the shoulders, neck meat, tender loins, back straps etc. Next step I do is saw the back of the rib cage off right where it meets the hindquarters. Then I'll let the deer hang from one hock as the other swings in the breeze, allowing me to severe the ball/socket joint. That hindquarter gets laid on the table top/tailgate/cooler etc and the meat saw cuts the rear leg from the quarter. From there it's all about getting rid of the rest of the bones and making the meat freezer ready. Bottom line; I haven't had a piece of venison bone in my freezer in 35 years.

I agree, why saw them off? Ball/socket is no match for a man with a sharp knife. I've mentioned the fact that aging can lead to mold but no sweat, scrub it off. IIRC you can use plane old vinegar and water to wipe it down.

Start eating venison......