Sorry for the slow posting this weekend. I was busy.
57 Replies to “Blog Notes”
i hear waterboarding works better. 😉
Nice shot. The buck stops here.
yum.
Bambi is better hanging in your garage than colliding with my front end.
Happy eating Kate!
My young nephew (13 yrs old) went on his first hunting expedition this yr.First deer ever,during black-powder season? A monster Manitoba buck..atypical,7pts one side,6 on the other..his smile stretched from one ear to the other..and he’s still smiling!
For just a split second I thought that was an amazing pet trick…
Nice. I thought so.
Wow. That is the tallest jack stand (far right in picture) I have ever seen! What is it used for?
I see several elecrical code violations, and then there is that stove pipe, against code slaughter house conditions……….when are U ppl going to join civilization like us’n here in Taranna????
Nice “catch”, friend of mine has a “bow” tag and is going to see if he can score one here on my farm, before my PU scores one!!!!!
Looks like your typical NDP candidate.
Good looking deer, my favourite place to find deer is still beside the mashed potatoes.
Good un.. I can hear the frying pan rattling on the stove right now..
I love you Kate. Made me laugh.
Shot in the head even (by the looks of it).
Lots of good eating.
The food you harvest yourself always tastes better.
Better to have a deer in the freezer than one in the windshield. Bow or rifle?
Nice one!
I haven’t been deer hunting in years.
Of course the puppy dog size whitetails here in Texas take up a lot less space in the garage when bleeding out… 🙂
So the title will be changing tomorrow to large dead animals?
Oh Bambi, say it ain’t so…
Denis, now that’s funny.
Finally figured out that pulling the hide off works much quicker than skinning with a knife, and no hair! Google YouTube for skinning deer with a golf ball.
Oh dear,that does look good.
WalterF ” pulling the hide off “, that is the way it is done in the slaughterhouses. You prepare the carcass,wrap a chain around the excess hide where the head used to bobble,and pull the hide to the ceiling.I don’t remember using a golfball though.
I wish you’d come to my house Kate…Damned urban deer are camping out on the front lawn.
And, of course, the bleeding hearts of Oak Bay and Victoria in general have struck a committee to decide what, if anything, to do.
My Biggar raised wife is not plagued by such doubts – those are dinner on the hoof. Only problem being the undesirability of misses and ricochets in built up areas.
Nice work. One less on the Highway.
Congratulations, nice deer. Last year we got skunked but this year our group of four filled our tags. Funny how different the hunt can be from one year to the next. A buck in the freezer makes the approach of winter more appealing.
Hey Kate. Was that gun previously registered?
We were skunked last year too, perhaps partly due to the flooding in the previous winter. The numbers were up this year, though still didn’t see the big herds of 6 or more does that we usually do. We got a buck and a doe, both a good size, so enough meat for a looooong winter!
walterF
we used to “blow” air under the skin of sheep, worked like majic:-)))
So the young buck is bobbing for apples?
Come to SE Man.all you ‘starved’ hunters..we are overloaded with the buggars.Got one with my Jeep!!
wallyj, you’ve got the procedure right. The golf ball (or small rock) is just something to put under the hide so it’s easy to tie a knot that won’t slip. Not having a winch at hand, we just pulled the hide with the pickup truck.
We had a stray fawn in our yard last year that would walk right up to us-Mom was probably hit by a vehicle. The fawn had no fear of humans but took off at the sight of my daughters Chihuahua.
Daughters boyfriend filled our freezer last winter with a nice sized deer-something about the taste of deer I find unpleasant-perhaps I’m not preparing it properly-everyone gobbled it all up though with no complaints.
If anyone can point me to some good tips on preparing deer meat I’d appreciate it-tried a few techniques I found on-line without the results I am wanting-likely to have another freezer full this year.
So, if the economy goes south, you’ve got lots of food for the winter. Nice “catch.”
Nice work,Kate.
I hunted deer for two weeks this year, never saw a legal animal outside the Town limits.
Did get my moose,though.
Liberal … So tell me Kate.. what did you “feel”, when you shot this innocent animal
Kate.. A little recoil.. then kinda good when the thing dropped..
Tis the season – Dasher, Dancer, Prancer Vixen, Comet, Cupid, Donner and Venison
Lucky Lori said:
“If anyone can point me to some good tips on preparing deer meat I’d appreciate it-tried a few techniques I found on-line without the results I am wanting-likely to have another freezer full this year.”
The membranes around the meat are very gamey. Make sure you remove as much of them as you can prior to cooking. It makes a world of difference.
Slow cooking is your friend. I sometimes pressure cook roasts to tenderize them, then slow bake. Like pot roast.
Chops are good fried with garlic, onion and bacon. Throw in a little red wine.
And for burgers, add a little HP sauce for flavour. We have pork added to the ground venison – 25% pork of which it’s 50/50 meat to fat.
Yea Texas, I saw some of those little deer north of New Braunfels on Nov. 4, sorry to not believe everything is bigger in Texas,, because I’ve got bigger collie dogs, but everything else there was great, tell you what, I’ll load a liner load of our Alberta deer up and bring them down to Texas for a good tip on a cheap house in the San Antonio area, great place and great people, and the Mavericks were awesome at Gruene Hall.
Thanks Texas-was not use to working with meat that is so lean. Left anything that resembled fat on it for that reason-did try a number of brine recipes though before roasting.
Nice deer Kate, how much did it weigh?
I’m skunked so far this year in Ontario but our New York State hunt hasn’t happened yet.
Lucky Lori ask the provider if you could have a tenderloin ( the butcher usually steals them) and roast or barbecue it with salt pepper rosemary and olive oil.
If the season permits it (has to be cool) then hang your deer with skin still on it for about three days. Indoors in a well-ventilated shed away from animals is best. During this time the tough connective tissues in the meat will be broken down by enzymes, making the meat less tough. Or in the alternative, you can just drag the field-dressed carcass behind your ATV for about six miles. I think that the exhaust fumes do something to the meat. And yeah — slow-cook that venison. Smokers are great. If you have a big pressure cooker then give your roast or ham about fifteen minutes under pressure before you smoke or roast it. Yummy!
Stamps over LIONS, West finalist to Grey Cup
Argos over Aloulettes, East finalist to 2011 Cup
Wow, c’mon Kate. No sour grapes. Go West!
Nice deer, -excellent- collection of garage junk. 🙂
You’ll be thrilled to know that Senator Chuck Grassley (Iowa) approves.
(I also note in passing that Chris Matthews’ undiagnosed brain tumour thinks election night was “orgasmic”, and Joe Biden called Barry a “homeboy”, which isn’t racist or anything because shut up.)
i hear waterboarding works better. 😉
Nice shot. The buck stops here.
yum.
Bambi is better hanging in your garage than colliding with my front end.
Happy eating Kate!
My young nephew (13 yrs old) went on his first hunting expedition this yr.First deer ever,during black-powder season? A monster Manitoba buck..atypical,7pts one side,6 on the other..his smile stretched from one ear to the other..and he’s still smiling!
For just a split second I thought that was an amazing pet trick…
Nice. I thought so.
Wow. That is the tallest jack stand (far right in picture) I have ever seen! What is it used for?
I see several elecrical code violations, and then there is that stove pipe, against code slaughter house conditions……….when are U ppl going to join civilization like us’n here in Taranna????
Nice “catch”, friend of mine has a “bow” tag and is going to see if he can score one here on my farm, before my PU scores one!!!!!
Looks like your typical NDP candidate.
Good looking deer, my favourite place to find deer is still beside the mashed potatoes.
Good un.. I can hear the frying pan rattling on the stove right now..
I love you Kate. Made me laugh.
Shot in the head even (by the looks of it).
Lots of good eating.
The food you harvest yourself always tastes better.
Better to have a deer in the freezer than one in the windshield. Bow or rifle?
Nice one!
I haven’t been deer hunting in years.
Of course the puppy dog size whitetails here in Texas take up a lot less space in the garage when bleeding out… 🙂
So the title will be changing tomorrow to large dead animals?
Oh Bambi, say it ain’t so…
Denis, now that’s funny.
Finally figured out that pulling the hide off works much quicker than skinning with a knife, and no hair! Google YouTube for skinning deer with a golf ball.
Oh dear,that does look good.
WalterF ” pulling the hide off “, that is the way it is done in the slaughterhouses. You prepare the carcass,wrap a chain around the excess hide where the head used to bobble,and pull the hide to the ceiling.I don’t remember using a golfball though.
A few guys at work will be doing crock pot moose!
@Robert – the jack stand is for one of these.
I wish you’d come to my house Kate…Damned urban deer are camping out on the front lawn.
And, of course, the bleeding hearts of Oak Bay and Victoria in general have struck a committee to decide what, if anything, to do.
My Biggar raised wife is not plagued by such doubts – those are dinner on the hoof. Only problem being the undesirability of misses and ricochets in built up areas.
Nice work. One less on the Highway.
Congratulations, nice deer. Last year we got skunked but this year our group of four filled our tags. Funny how different the hunt can be from one year to the next. A buck in the freezer makes the approach of winter more appealing.
Hey Kate. Was that gun previously registered?
We were skunked last year too, perhaps partly due to the flooding in the previous winter. The numbers were up this year, though still didn’t see the big herds of 6 or more does that we usually do. We got a buck and a doe, both a good size, so enough meat for a looooong winter!
walterF
we used to “blow” air under the skin of sheep, worked like majic:-)))
So the young buck is bobbing for apples?
Come to SE Man.all you ‘starved’ hunters..we are overloaded with the buggars.Got one with my Jeep!!
wallyj, you’ve got the procedure right. The golf ball (or small rock) is just something to put under the hide so it’s easy to tie a knot that won’t slip. Not having a winch at hand, we just pulled the hide with the pickup truck.
We had a stray fawn in our yard last year that would walk right up to us-Mom was probably hit by a vehicle. The fawn had no fear of humans but took off at the sight of my daughters Chihuahua.
Daughters boyfriend filled our freezer last winter with a nice sized deer-something about the taste of deer I find unpleasant-perhaps I’m not preparing it properly-everyone gobbled it all up though with no complaints.
If anyone can point me to some good tips on preparing deer meat I’d appreciate it-tried a few techniques I found on-line without the results I am wanting-likely to have another freezer full this year.
So, if the economy goes south, you’ve got lots of food for the winter. Nice “catch.”
Nice work,Kate.
I hunted deer for two weeks this year, never saw a legal animal outside the Town limits.
Did get my moose,though.
Liberal … So tell me Kate.. what did you “feel”, when you shot this innocent animal
Kate.. A little recoil.. then kinda good when the thing dropped..
Tis the season – Dasher, Dancer, Prancer Vixen, Comet, Cupid, Donner and Venison
Lucky Lori said:
“If anyone can point me to some good tips on preparing deer meat I’d appreciate it-tried a few techniques I found on-line without the results I am wanting-likely to have another freezer full this year.”
The membranes around the meat are very gamey. Make sure you remove as much of them as you can prior to cooking. It makes a world of difference.
Slow cooking is your friend. I sometimes pressure cook roasts to tenderize them, then slow bake. Like pot roast.
Chops are good fried with garlic, onion and bacon. Throw in a little red wine.
And for burgers, add a little HP sauce for flavour. We have pork added to the ground venison – 25% pork of which it’s 50/50 meat to fat.
Yea Texas, I saw some of those little deer north of New Braunfels on Nov. 4, sorry to not believe everything is bigger in Texas,, because I’ve got bigger collie dogs, but everything else there was great, tell you what, I’ll load a liner load of our Alberta deer up and bring them down to Texas for a good tip on a cheap house in the San Antonio area, great place and great people, and the Mavericks were awesome at Gruene Hall.
Thanks Texas-was not use to working with meat that is so lean. Left anything that resembled fat on it for that reason-did try a number of brine recipes though before roasting.
Nice deer Kate, how much did it weigh?
I’m skunked so far this year in Ontario but our New York State hunt hasn’t happened yet.
Lucky Lori ask the provider if you could have a tenderloin ( the butcher usually steals them) and roast or barbecue it with salt pepper rosemary and olive oil.
If the season permits it (has to be cool) then hang your deer with skin still on it for about three days. Indoors in a well-ventilated shed away from animals is best. During this time the tough connective tissues in the meat will be broken down by enzymes, making the meat less tough. Or in the alternative, you can just drag the field-dressed carcass behind your ATV for about six miles. I think that the exhaust fumes do something to the meat. And yeah — slow-cook that venison. Smokers are great. If you have a big pressure cooker then give your roast or ham about fifteen minutes under pressure before you smoke or roast it. Yummy!
Congrats. Got mine two weeks ago.
This may be O/T but I’m not really sure there is a “topic” here so here goes: CNN would have you believe that Israel is now fighting a “perceived” enemy. Unreal – really.
http://www.cnn.com/video/?hpt=hp_t1#/video/bestoftv/2012/11/16/exp-tsr-foreman-virtual-fire-power.cnn
Stamps over LIONS, West finalist to Grey Cup
Argos over Aloulettes, East finalist to 2011 Cup
Wow, c’mon Kate. No sour grapes. Go West!
Nice deer, -excellent- collection of garage junk. 🙂
You’ll be thrilled to know that Senator Chuck Grassley (Iowa) approves.
(I also note in passing that Chris Matthews’ undiagnosed brain tumour thinks election night was “orgasmic”, and Joe Biden called Barry a “homeboy”, which isn’t racist or anything because shut up.)
BBQ at Kate’s….