Chef

Thanks everyone, we really have a great Community here. It was a blast spending this season with all of you Sent from my iPhone using Tapatalk

Went up to camp this weekend with a buddy. We did a guided pheasant Hunt at Catskill pheasantry, it was a blast of the 16 birds we put in the air we came home with 11. I’m pretty sure we killed another two but they fell way back in the timber. When we got home we decided to call The back yard for yotes. Didn’t call any in but did call in a red fox. I let it walk. The wife has a weird thing about red foxes. My son is a red head and for some reason she doesn’t want me to kill them at camp. What ever makes her happy. I did take all the scraps from cleaning the birds and put them out in front of a trail cam... Added bonus I found I cam down in the creek bed i completely forgot was there. It was on video mode spent the afternoon watching 8 months worth of videos. Sent from my iPhone using Tapatalk

Don’t be nervous they are cake. You will do fine. Also get a window seat the views are awesome. Good luck my friend you will have a blast Sent from my iPhone using Tapatalk

Yes we are if there was a major consensus for a change I would have made one but there is not so Peekskill it is Sent from my iPhone using Tapatalk

Do you live in rockland ? Sent from my iPhone using Tapatalk

I’m good with that i can almost walk there lol Sent from my iPhone using Tapatalk

Haven’t been in forever Sent from my iPhone using Tapatalk

What do you need a bone saw for in the field ? Sent from my iPhone using Tapatalk

I agree we can say it’s 7:30 on the 2nd I’m for sure good with a location change.... roary Dolan’s In Yonkers is a good spot too but same problem With the Dutchess guys Sent from my iPhone using Tapatalk

I’m gunna on Monday wanna get close to a head count Sent from my iPhone using Tapatalk

Also the only safe and effective temps To age meat are between 33 and 40 degrees Sent from my iPhone using Tapatalk

Dude you have absolutely no idea what you are talking about, every cut on the deer that was supposed to be tender was. You also do not have to age it at all before butchering. All beef you buy in any grocery store is generally within 1 week from date of kill by the time it hits the shelf... also I vacuum seal all my venison. I defrost in the package a few days in advance and wet age it.... trust me pal when it comes to food and how to process, handle or cook the meat you will loose any argument you have with me. Sent from my iPhone using Tapatalk

@jmp5008 you should come too Sent from my iPhone using Tapatalk

lol Sent from my iPhone using Tapatalk

Why don’t u pick the place... 7:30 on the 2nd at any place of bionic’s choosing lol Sent from my iPhone using Tapatalk

7:30 on the 2nd at the spot u said Sent from my iPhone using Tapatalk

Yes I have a xds, shield, body guard, and a glock 43 Sent from my iPhone using Tapatalk

Agreed Sent from my iPhone using Tapatalk

Ah lol Sent from my iPhone using Tapatalk

Sounds like he was destined to wind up in a egg roll till you guys saved him Sent from my iPhone using Tapatalk

I did, it took the flavor very well. I used soy sauce oil and some ponzu soy. It was very good but tougher then what a beef flank would be. Slice thin and it’s still very good Sent from my iPhone using Tapatalk

Tried something new tonight. I left the flanks whole off of my opening day buck. Had grilled venison flank steak tonight with roasted potatoes and eggplant parm Sent from my iPhone using Tapatalk

My favorite form the Chinese place although o don’t think I’ve ever eaten Chinese takeout off of a plate Sent from my iPhone using Tapatalk

Lol think how dumb you have to be to get caught doing most things. I was a bad kid in high school and almost never got caught when I did it was because I was being really dumb Sent from my iPhone using Tapatalk

Wow that’s insane you could get 1000’s for work like that Sent from my iPhone using Tapatalk