Melvin Forbes and Chuck for the NULA

Bob Parker for the 275gr Ballistic Extreme

Del at MMP for the Short Black sabot

and many members of this forum and others

for this bowl of venison chili im enjoying right now instead of looking up a recipe for tag soup.

I hope you all have full freezers and time left to fill them if they are not.

Cheers

I take no credit, but i'll take a bowl of it.

If my brother had not finished it off, you would have been welcome to a bowl. I only made a small batch to check the quality of the meat. I should have gotten more summer sausage but i never tried this company before and chili is never really bad.

Its been so long since i took a deer in to be processed that i didn't know what to expect. This year it got upto 70F+ during opening weekend and the mid 50s at night. I hung it with 4 bags of ice wrapped inside the body and took it in to them after the next mornings hunt.

It was a little expensive but im happy with the results.

That's my biggest worry with our ML season. Sept 8-16 is just too hot, and lately it's way too hot.

I'm undecided what season to hunt now. We have to make a decision by April for the draw, and who knows what the weather is going to be like in the fall?

Deleted: Wrong thread-again!!!

Well..........................many thanks to you Gm54-120 for the help and support. Also thanks to Screwbolts that provided the necessary information i very much needed to be able to proceed working breech plugs. Thanks to Semisane for helping me maintain. Thanks to sabotloader for showing us breech plug modification.

To the 'boss' of us all, i give thanks for still being able to hunt, and for the venison in the freezer.

Finally, thanks to all that posted what they 'knew', or 'believed' was true. Lastly, **** on you cheaters and liars.

You might think twice about what the boss thinks of you judging people, and be more tolerant.

OK, i am thinking........................twice, thrice..............hmm, Boss might think i am plenty tolerant..................or...........maybe not. For sure, i don't know, and chances are neither do you.

Many thanks to all the good folks that, learn, fail, succeed, speak truth, and add to the body of muzzle loader knowledge.

The blessings continue

I just made Venison Panang aka Thai Panang Curry with venison.

This is a good walk through, just use 2lbs of venison instead of beef.
http://www.youtube.com/watch?v=1nQXiPRvZ4E

Here is a list of the normal Thai spices if you cant understand her.
http://www.thaifoodtonight.com/thaif...ngredients.htm

Use Mae Ploy brand curry PASTE not sauce.

Use Mae Ploy or Goya coconut milk not coconut cream. The top 1/3 of the milk is cream if you dont shake it. Avoid brands with emulsifiers and a lot of added sugar. Add the cream from the top of the can first and add the thinner milk later.

You can also just follow the directions on the container of Mae Ploy paste if you want it simplified. Just be sure to saute the paste in the top 1/3rd thick part of the coconut milk first. It brings out the flavor.

Don't use more than 3 tablespoon of paste per 16oz of liquid. 3 is hot enough for most people. You can tame it down with palm or brown sugar.

I am sooooo stuffed and soooo thankful.

I just saw the recipes section. The mods can move it if they want. I didn't see it until just now.