Deer Season

[cowboydoc]

Thanks Dave. How long do you cook it for and at what temp. in the oven?

 

[DUMBDOG]

Eight to twelve hours at 145 degrees or desired dryness.

 

[gvw]

The attached is our version of Bambi

 

[cowboydoc]

NICE ELK GVW!!!

 

[DaveNH]

That has to be the biggest whitetail
I think I've ever seen!!/w3tcompact/icons/smile.gif

Don't they have names for elk with masive racks like that? Something like, a 6X6 is called a Royal or Super
or something thing like that?
Any one know what I'm trying to say?

 

[gvw]

Dave - think -- and I really should know for sure - but don't - that a 6X6 is called a Royal - and a 7X7 is an Imperial. The photo is of an elk that we took off a ranch in Wyo on which I manage the Big Game Hunting - fellow in the pic is a client - Cowboy doc - thanks for the comment - we took another one that is a bit bigger but that person does not want his picture spread around for personal reasons.

 

[thumbtrap]

60% Pork and you still call it venison? Reminds me of the old joke - during wartime England - you could still label it "Beef" if it were 50% Beef or more. The meat inspector kept getting compalints about this one shop selling "Rabbit" that taste suspiciously like horse. So the inspector decides to check up on it. "We're investigation some complaints that you're selling horse meat as rabbit." "Oh no sir - it's 50% rabbit." "But I bought some yesterday, and it taste just like horse." "Well, I swear to you it's 50% rabbit. We take one rabbit, and one horse..."

We have two more hunting days in our season - and I just got out for the first time Thursday. Didn't see squat. I hope to get out again, but I have two homeplaces to keep up - mine and mom's , and sometimes being a responsibile adult can be a real drag.

 

[DUMBDOG]

Have also made it using a 50/50 mixture or leaner, the problem is that the sausage gets a little dry, the best mixture that I have come up with is 60/40.