goosifer

THH, could you recommend a source (book, youtube video, whatever) that would teach a hunter how not to do this?

Mind explaining how you use the Evercalm? When/where/how much you apply?

Good deal. Note that would not be eligible for the B1G1, though.

Spypoint has a mail-in rebate good from 11/22/19-12/6/19 where if you buy one Spypoint Link-S (the solar one), they will send you one free. Link to rebate form They cost $499.99, so that would make them $250 each. If you have discounted gift cards for the in-store purchase, that would lower the cost. IF, big IF, they go on sale for Black Friday, that could get interesting. Note the Verizon network one has the V at the end of the name, Link-S-V or something like that.

Call me master of the obvious, but could your scope be off? You know where you aimed/saw the spot in the scope, but does the film show where the bullet actually entered? I had a similar thing happen to me in the past . . . .

That's why you should always wear plastic gloves when handling doe in heat scent.

I commend you on your restraint

My hunting companion in the tree in front of me

#bbD* #ontheboard #Ievendragged it** *button buck Down **Had some help for part of the drag

You MADE that? That is awesome. I really wish I know how to sew. My mother was a professional dressmaker--I did not inherit the gene!

Well I think you have a great shot of reaching your 80's.

I must admit my above post was somewhat tongue in cheek. More seriously, I would consider making a travois (see picture below) in the field, rather than just dragging the carcass, for a real long haul. Another idea is from @turkeyfeathers. In a post a while back he talked about used a heavy-duty tarp-like piece of fabric cut from a deflated golf dome as a drag carpet, if you will.

Goodness, Rob, you are like the hunting equivalent of being a good Catholic boy in high school!

Try making a deer backpack

Interesting. Implicitly, I was thinking about the use of optics to help me find a deer, but many people use them after they've spotted a deer. I just never really considered that aspect. For me, as I don't have depth perception, as soon as I spot a deer I grab my rangefinder, unless I had a ranged reference tree nearby.

How do you use optics (binoculars, monocular and or range finder) when you deer hunt? (I realize it is a function of where you are hunting (open fields or mountains vs thick brush or dense forest, etc.) and how you are hunting (up high from a treestand vs. still hunting on the ground, etc.) For the area and style you hunt, how much of your time do you spend "glassing" for deer vs just using your eyes to scan? Do you scan left to right, far to near or near to far, left to right? Do you have the binoculars case strapped to your chest, or just a strap around the back of your neck? What size magnification do you use? Fixed or variable? I understand that optics are one of many tools a hunter can use. I just want to make sure I am using them appropriately, not too much or too little. FWIW, I currently just use a 6X range finder to scan the fields from a treestand. I just bought a pair of binoculars with a variable higher magnification I want to start using. Thanks.

Keep the hocks whole and make osso buco. This is the link to my recipe. Oh, and I agree with you on taking the time to trim. For me, it's almost a two day process from start to finish, but i enjoy doing it.

Can't wait to read the long story long version.

That's what I've been telling my wife for ages now!

Tacks, I'd be happy to drop you off some of the pate I just made, if you'd like. Just let me know.

I didn't really notice it in the batch I just made. The iron taste comes from the blood, as I understand it. That's why the rinsing and soaking part is so important to get rid of the metallic taste.

A person I hunt with let me have the liver and heart, so I made liver pate again. (I am planning on saving up a few hearts and trying a modified barbacoa in the instapot with them.) I got the pate recipe from http://www.thekitchenwitchblog.com/2011/10/07/deer-liver-pate/ Below are some process pics for those interested. Sorry I forgot to take pics of the first part of the recipe. This is what it looked like after i had sauteed the liver and onions. (I did this yesterday and then put it the fridge; I finished the recipe this morning.) Honestly, I'd consider just cutting the onions into longitudinal slices, adding bacon, and then eating it as a hot entree after this step. The meat tasted good. In the food processor with the chopped parsley added: After several rounds in the food processor and some added salt, pepper and olive oil, this is that it ended up looking like: @Chef suggested to run it through a food mill (below) to get it silky smooth and remove any remaining gristle (gristly?) parts, but I chose not to. I did a good job of trimming and skinning the meat, and I was too laze to do this extra step. Now I just need to let it chill for six hours in the fridge to let the flavors meld, and I'm good to go. The keys ingredient in this recipe is the cognac or sherry. It really makes a nice flavor Also, before soaking the meat in buttermilk, it is very important to rinse, soak in salt water, and rinse again the meat to get all the blood out. In fact, in thinking about it, next time I will 1) trim and skin the whole liver, then 2) cut it into 1/2" slices, then 3) do the rinse, soak in salt water, rinse, then 4) put the liver pieces into the buttermilk soak. This will expose more meat surface area, and will make it easier to clean the blood out.

Thanks for the heads up. The recipe I'm doing calls for cooking the liver first, then pureeing in food processor, so it shouldn't be as bad as what you went through. i also did a rinse/soak/rinse of the raw meat in salt water to get the blood out. Depending on how the texture looks, I can run it through a food mill if there is a lot of gristle/arteries/skin/whatever you want to call it. I trimmed the meat pretty good, so I'm hoping that won't be necessary. I'll post a few pics in the morning.

I am making venison liver pate. Started it this morning, but won't finish it until tomorrow morning. A guy I hunt with shot a deer on Saturday, and he let me have the liver and heart. I am going to save up a few hearts and try to make a modified version of venison heart barbacoa in the Instapot.

On Wednesday I saw a buck chasing a doe in 9A. Over the past five days, me or a hunting partner saw 4 does and 4 small bucks. Only saw a buck and doe combo once, on Wednesday. I am holding out hope that the rut in 9A is a week or two behind the more central parts of NY because of the relatively warmth of Lake Ontario. Hunting pressure-wise, this weekend was pretty tame, so I don't think the deer have gone into nocturnal mode because of hunting pressure. I guess we'll have a better idea over the next week or so if my later rut theory is correct.