Otto

No rain, but FOGGY! Sent from my SM-G950U using Tapatalk

Nice job! Congrats!

Roger, my set for the morning.....thanks!

Facing away from you? Or towards you?

One thing I was told regarding deke setup - also set them off to the side - not directly in front of you from where you thing the turkey will come in from. You want his attention on the dekes and not you. Still easy to get busted, but it tips the odds a little. And yes, welcome back Bill Schmidt.

Will scan and send to you tomorrow!

I rarely use ground venison. If I do it is for Venison Bolognese Sauce. (And later using that sauce for lasagna). I would be happy to share that recipe with anyone. When we process our deer, most cuts are left whole to use as needed later on. If I need to grind it, I can do it after it thaws. If I was using beef for any of those other items, I would be sure to drain the fat well and use less fat in the recipe overall. With venison you don’t need to do this. Sometimes, you may even need to add a little fat - i usually use olive oil, sometimes butter.

Adding in for a shot of Jim Beam and Miller High Life - at hunting camp. Summer camp is Makers Mark Manhattens, or. Bombay Saphire Martinis, or Tanguray and Tonic if its hot out. And beer.

I love venison - all cuts and recipes. Each cut has it’s own best way of being prepared. That’s one of the things I love - knowing exactly where on a deer a piece of meat came from and the best way to prepare it. I also love beef, but given the choice , I would take venison (wild) first. I have not used bacon as a part of a recipe in several years. Any version of a recipe calling for a pre-made product (i.e. Campbell’s Cream of Mushroom Soup) is also off my radar. If you like that, great. Just not my favorite. If you are looking for true, authentic and delicious recipes really made for using Venison or other wild game - check out Hank Shaw’s cookbook BUCK, BUCK, MOOSE. Or his website and blog at honest-food.net. Also lots of recipes utilizing other types of game or foraged (mushrooms, ramps, etc.) foods. Venison and beef are not interchangeable. Or comparable.

Well done! That last pic is made for a frame and put on the mantle.

Looks like I have lawn issues..... Sent from my SM-G950U using Tapatalk

Dinner with a view. Grilled chicken thighs and artichokes. Dashed with 2 NE Style IPAs. Dessert is 1/2 Italian lemon ice and 1/2 vanilla soft ice cream. Perfect sweet/sour combo. Sent from my SM-G950U using Tapatalk

Keep posting TF and others, just learned a few things right there.

NICE bird, awesome pics too!

Good Luck All! Be safe and get that big Tom!

This dish that our friends cooked deserves it own thread, Venison Osso Bucco with Mushroom and Sausage Risotto. Shanks were saved from the 4 deer the both of us tagged this year. We will FOR SURE be saving all future deer shanks, ABSOLUTELY DELICIOUS!! And to top it off homemade Creme Brule. I'm stuffed and in a pleasant food and wine coma for the rest of the evening. Sent from my SM-G950U using Tapatalk

As a lifelong lefty, I don’t have any advice for you on switching over. I cant imagine having to go from LH to RH, but I know a few people that have done it. I would try some of the area bow shops to see if you can trial run a left handed bow. They may have a couple of LH bows just sitting there.

Happy Birthday to you!

Do you have a picture of that canoe? Sounds like a fun toy!

They are sometimes called wild leeks. They have a strong garlic taste and smell and are usually one of the first things to green up in the woods. I found some today in my woods, they need a couple of more days. Sent from my SM-G950U using Tapatalk

I had to come home early from work, so I took the opportunity to get some of my stuff set up for opener. I even washed my decoys. Still need to sight in gun with the new choke tube, that is on tomorrows list. One year I forgot to change the choke, I had left in a choke from goose season. Of course, missed a bird and I blamed the wrong choke tube for it. I wont forget again.

I love it too, especially larger roasts that I either smoke on the grill or bake in the oven, depending on season. For ground venison, using it for a Venison Bolognese sauce is my favorite. I’ll use that sauce for a lasagna too, very very good! Back straps are always good, I’ve grilled them, and also stuffed them with cheese and spinach, etc. Not a huge fan of venison burgers, but my cousin can cook them up and they taste great! He adds whatever he finds in the kitchen, might be Ritz crackers, triscuits, bread crumbs....just depends, but they always turn out real good. I do like steaks too, just season lightly with Montreal seasoning and grill to MR. We eat them with a horseradish sauce, on a good crusty roll...... one of my wife’s favorite meals. I would hate the thought of shooting a deer and not utilizing the meat. I do give away some of our venison to those that I know like it and don’t hunt. But I mostly like to keep it for myself!

I am a die hard traditional Italian - honestly, I can’t tell the difference between the regular lasagna and the no boil sheets. Even my family in Italy uses the “oven ready” sheets. TF, that looks pretty dam good, I’m sure her deer tastes just as good as any of the ones you got on your own. Maybe even better.

If you need anything, just holler , I’m sure I have extra, as do several others here! Welcome to another hunting obsession!