BornToHunt

Want some cheese with that wine.

Eat It.

The number of points a deer has has nothing to do with safety. Thats not the point i am trying to make.

Paula I have never eaten it myself. Just something about eating eyeballs and brains that doesn't sound appetizing.

Nice racks

Doe my statement wasn’t referring to any specific accident or inferring that there were exorbitant amounts of accident here in NY. It was just a broad statement referring to accidents in general. If hunters were more aware of what they were shooting at jhere would be less accidents.

Doe what areyou talking about. Stats to back up what statement. My statement is pretty clear. Know what you are shooting at or you have no business hunting. I cant dumb it down any more than that.

Culver thats not what i am saying. I am not shoving AR down anyones throat. I can care less if you shoot a doe spike or 10 pointer. My point was that if you don't know what you are shooting at then you have no business being in the woods with a gun. That shoot first ask questions later attitude is what causes all these accidents to happen. You guys should spend less time arguing the politics behind AR and more time focusing on hunter safety.

Everyone is reading into my statements too much. The only point i was trying to make was that if you cant determine what you are shooting at then you shouldnt have a gun in your hands period.

Geno i have seen it being eaten by me grandfather but would never try it. I think they use a goats head for that. Not sure how it would taste with a deer head. These guys don't know about Capozelle.

Elmo me and my family have been eating deer liver for over 20 years now and none of us have gotten sick from it so this disease is probably really rare. I think you are more likely to get sick from food you buy in a supermarket rather than food caught in the wild. Wild game is as natural and organic as it gets. Heck people here on LI pay top dollar for organic meat. Lol

MMMM heart. Next time try frying up some sweet peppers with that heart and onions and instead of using butter use olive oil. Excellent flavor. Mouth is watering just thinking about it. When is opening day.

The point i am trying to make has nothing to do with AR only the caliber of some of the hunters out there.

WNY that wasnt what i was trying to say. My point was that if you cant tell how many points a deer has or how tall the horns are they you probably are not paying close enough attention to what you shooting or the deer to too far to make a clean shot on anyway and if thats the case then you probably wont see the house in the distance thats in your direct line of fire. (Didnt that happen last year. baby shot in crib because hunter didnt see the house in background only deer running across a field.) Those hunters are shoot and see hunters. Total disreguard for the animal or whats around them.

WNY don't knock it until you have tried it. There are a few things i wont eat myself but i have many "non-italian" hunting buddies that come over eat a lot of wierd stuff they normally wouldnt be exposed to in their culture and they like it. Heck how many of you guys have eaten scrapple, you know whats in that.

We dont eat the bones. They stew in the tomato sauce until the meat falls off. A traditional italian meat sauce usually has pork or beef neck bones in it its the same thing.

How about this if you think the antlers are too small and you don't have a DMP tag dont shoot. It not brain surgery people. I have been hunting for over 20 years and have never made that mistake. If you do make a mistake like that then you probably have no business being in the woods with a gun. You are the irresposible hunters that end up shooting other people. And thats all i have to say about that.

Only thing we dont use is the head and hooves. My family is a bunch of old school italians who believe nothing should go to waste. They eat pretty much anything including most of the organs. Hides i give to a neighbor most of the time. Most of the neck bones back bones and ribs get chopped up and used in a sauce. the rest of the meat and trimmings gets cut up for stew, steaks and chop meat.

Remaining carcass?? Everything gets used not much waste when i am done with it.

Looking to start excavating for foundation in spring of next year.

If you take into consideration a home that would have a 28x40 foundation with 8 ft walls and footings you would need over 30 yards of cement at $80 yard your looking at $2400 in cement alone. That doesnt include excavation costs or cost of forms and rebar.

Ok here is the pic of my garage

Such a small world. I have heard of Jake Hilts. He is a logger or contractor up on Axtel if I remember correctly. You should ask him he should be able to hook you up with a good price.

I would send you a pic but not sure how to upload picture.

I would give him one more year.