More Winter's Meat
01-07-2017, 04:20 PM
#1
Giant Nontypical
Thread Starter
Join Date: Oct 2013
Posts: 9,230
More Winter's Meat
Last week the beautiful and fetching Mrs. Chief informed me that we didn't have enough burger in the freezer. Since we eat venison nearly exclusively this could be translated as "You need to go deer hunting." As a husband always eager to please my better half I contacted a guy I know in Paris TX that had some leftover MLD (Managed Land Deer) permits. He said to come on down.
Today was extremely cold in East TX. When I started hunting it was 8 with a wind chill of right at zero. For TX that's cold. Even had a couple inches of snow on the ground. when the sun came out and it warmed up to about 25 or so the deer started to move. A really nice looking yearling decided to stand broadside at 147 paces and I decided she was just the right thing for some burger. One round from a CZ 550 American in 9.3x62 Mauser did the job. She fell where she stood and even had a piece of browse in her mouth. Not the biggest deer, probably 85 or 90 lbs live weight but she'll eat good.
This is my 91st deer. Season is still open to end of Jan but I'm probably done for the year. We have enough meat to take us to next season. I've pulled the tenderloins and backstraps and kept the heart and the liver. The rest will be ground tomorrow. Life is good here in TX.
Cheers Y'all
Today was extremely cold in East TX. When I started hunting it was 8 with a wind chill of right at zero. For TX that's cold. Even had a couple inches of snow on the ground. when the sun came out and it warmed up to about 25 or so the deer started to move. A really nice looking yearling decided to stand broadside at 147 paces and I decided she was just the right thing for some burger. One round from a CZ 550 American in 9.3x62 Mauser did the job. She fell where she stood and even had a piece of browse in her mouth. Not the biggest deer, probably 85 or 90 lbs live weight but she'll eat good.
This is my 91st deer. Season is still open to end of Jan but I'm probably done for the year. We have enough meat to take us to next season. I've pulled the tenderloins and backstraps and kept the heart and the liver. The rest will be ground tomorrow. Life is good here in TX.
Cheers Y'all
01-07-2017, 04:35 PM
#3
Giant Nontypical
Thread Starter
Join Date: Oct 2013
Posts: 9,230
I only have 2 rifles here in TX, the CZ and a Model 1903 Mannlicher Schoenauer in 6.5x54MS. My wife bought me the CZ the year before we got married. It's become one of my favorite rigs. Admittedly it's a little overgunned for TX but it sure cuts nice round holes in a deer. If my count is right I've taken 15 deer with it and have never fired twice at any of them and it does a lot less meat damage due to bloodshot than my old 7mm Mag which is at my place in CO.. And if I decide to go after nilgai, I've got the right rig. Big slow bullets work now just like they did 100 years ago.
01-07-2017, 04:44 PM
#4
Giant Nontypical
Join Date: Mar 2006
Location: ****ifornia
Posts: 5,052
I only have 2 rifles here in TX, the CZ and a Model 1903 Mannlicher Schoenauer in 6.5x54MS. My wife bought me the CZ the year before we got married. It's become one of my favorite rigs. Admittedly it's a little overgunned for TX but it sure cuts nice round holes in a deer. If my count is right I've taken 15 deer with it and have never fired twice at any of them and it does a lot less meat damage due to bloodshot than my old 7mm Mag which is at my place in CO.. And if I decide to go after nilgai, I've got the right rig. Big slow bullets work now just like they did 100 years ago.
I like speed tho
01-07-2017, 05:21 PM
#8
Spike
Join Date: Feb 2014
Posts: 36
Hey Flags,
How do you prepare your liver? That's something I've never saved on a deer, but I would love to if I could find a good way to fix it. Found a really good/simple recipe for heart that I started doing this year.
-Slice heart thin and put in a double sheet of aluminum foil. Sprinkle with Montreal Steak seasoning and drizzle with a little olive oil. Fold the aluminum foil up (creating a tent) and throw it in the coals and cook for 20 minutes. Really tender and tastes almost like back strap when done this way.
How do you prepare your liver? That's something I've never saved on a deer, but I would love to if I could find a good way to fix it. Found a really good/simple recipe for heart that I started doing this year.
-Slice heart thin and put in a double sheet of aluminum foil. Sprinkle with Montreal Steak seasoning and drizzle with a little olive oil. Fold the aluminum foil up (creating a tent) and throw it in the coals and cook for 20 minutes. Really tender and tastes almost like back strap when done this way.