goosifer
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Posts posted by goosifer
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1 minute ago, wolc123 said:
It might be a coincidence, or maybe just a general improvement in WNY "trophy-hunting" conditions thanks to all of the voluntary passing of 1-1/2 year old bucks, but I have managed to kill a 3-1/2 year old buck in each of the last three years, since I started using Evercalm. I first thought this year's crossbow buck was a 2-1/2, based on his smaller chest girth than the last couple. After I finished the power-washer euro, the skull looks to be a 3-1/2. Apparently, he put more of his spare calories into his antlers. The wind conditions were nearly dead calm on this year's, last year's came in from directly down-wind, and I can not recall the wind conditions two years ago. I have never been an "antler guy", but these 3-1/2's taste exactly the same as the 1-1/2's and 2-1/2 that I usually ended up with before, but they have a lot more meat on them. For that reason, I will stick with the Evercalm, until something better comes along.
Mind explaining how you use the Evercalm? When/where/how much you apply?
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4 hours ago, mlammerhirt said:
I saw "Richards" has the micro for 99.oo on Black Friday ......pretty easy to find a 20 off 100 coupon which will drop it to 85ish with tax
Sent from my moto z3 using Tapatalk
Good deal. Note that would not be eligible for the B1G1, though.
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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.
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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 . . . .
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1 minute ago, mowin said:
WTH. Small one horn spike within 6 yrds of me ( ground hunting). Circled and caught my sent, but came back 4 times to do the same thing. 45 minutes of him staring at me from point blank range, smells me, runs 20 yrds and does it all over again, and again. Lol.
That's why you should always wear plastic gloves when handling doe in heat scent.
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2 hours ago, BigVal said:
2 buttons just went under me
I commend you on your restraint
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My hunting companion in the tree in front of me
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#bbD*
#ontheboard
#Ievendragged it**
*button buck Down
**Had some help for part of the drag
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12 minutes ago, enewhere said:
I made this "Deer Body Bag" to drag deer out of the woods. It slides really well and protects the deer carcass while transporting on the hitch rack or inside a car to protect the interior from blood or ticks. Then is easy to wash.
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!
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3 minutes ago, Nomad said:
Hunted two times out of an in closed blind / hut , because my daughter doesn’t handle the cold well , so I sat there with her ,I do camp out of it , .all 4X 8 of it, and store stuff in it to which was my reason for building it .After we sold my father in laws house , I had no place to keep stuff or dry off when it rained .
Yep I sit In stands , no longer walk miles trying to jump a buck or drive across muddy farm fields all day ,hell im 60 with a bunch of worn out parts ,but I draw the line at elevated blinds ,and atvs , perhaps when I reach my 80’s .
But now that I’m on CDB oil that seems unlikely.
Well I think you have a great shot of reaching your 80's.
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6 minutes ago, Bolt action said:
That's interesting.. messy.. maybe dangerous.. but an interesting idea for transporting smaller deer.
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.
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1 hour ago, Robhuntandfish said:
Patience my friend. I have 50 hunts in and haven't gotten a deer. Now I have seen deer and passed on deer but have had several days of 3+ strings of no deer. It's a learning process.
Goodness, Rob, you are like the hunting equivalent of being a good Catholic boy in high school!
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4 hours ago, Bolt action said:
Ok so the drag out took about 4.5 hours. @Buckmaster7600 just earned a new level of respect for what he's able to do in the mountains. After this ordeal I'm thinking that future deer might get packed out piece by piece when I'm this far from the car. Time for a shower and a nap.
Try making a deer backpack
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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.
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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.
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2 hours ago, BowmanMike said:
ok,i need to take lessons from you. It takes me a lot longer to process a deer. I didn't really have a setup,but made one this year. The trimming is done on my workbench in the basement. It takes me close to 1.5 hrs to hang the deer,skin it and get the meat of. Then several hours of trimming,maybe i am to picky,but that is how i learned. I want to try to cook the hocks whole,because trimming those is a nuisance.
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.
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5 hours ago, dinorocks said:
Just got back in after a crazy afternoon hunt and even crazier track...Long story short, a buck and a doe...one of which I tracked over 1/2 mile over land and about the same distance via canoe to bring it home. Couldn’t have completed the retrieval without the help of my brother. After 6 hours of waiting and tracking (and butchering my archery deer) the coyotes beat me to it...luckily only minor damage.
Great to read about all the success you guys and girls had!!Can't wait to read the long story long version.
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2 hours ago, Jeremy K said:
Going deeper then anyone else is a myth.
That's what I've been telling my wife for ages now!
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6 hours ago, The_Real_TCIII said:
Its been a lot of years since I had it so I couldnt say
Tacks, I'd be happy to drop you off some of the pate I just made, if you'd like. Just let me know.
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1 minute ago, moog5050 said:
Does it still have that strong irony taste as pate? I have never tried the pate because liver alone does not sit well with me.
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.
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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.
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1 minute ago, crappyice said:
Just be prepared....I’ve made venison liverwurst before and have to grind the partially frozen liver. That process may have been the most grotesque venture I’ve been a part of in the kitchen. Sights, smells and sounds are all dicey. I enjoy the liverwurst but the grinding was tough.
Sent from my iPhone using TapatalkThanks 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.
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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.
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On 11/15/2019 at 1:27 PM, greg54 said:
Anybody seeing any activity in 9a?
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.
LIVE From The Woods 2019 - Lets hear stories and see some pictures!
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THH, could you recommend a source (book, youtube video, whatever) that would teach a hunter how not to do this?