whitetail photo gallery

[birddog]

Post your Whitetail photos of this season here.

I didn't bag a Buck this season yet but, was thinking a photo gallery would be a good idea so we could share our successes, frustrations or point blank missed opportunities.

Post at will!

[69beers]

How do you post a picture on here?

[birddog]

Good question.... haha


I'll find out tho

[Benelli Southpaw]

I took a big swing and a miss (*twice) with my first deer of the season, a small doe, or maybe a nubbin' buck, but i whiffed it good with my model 7, and haven't been back, that was a month ago.
I should go back though and get my spirits up.

[birddog]

I hear ya lefty ... get back out there and harvest one or two, or three ..... HAHA

[Benelli Southpaw]

I finally got me one the other day, i'm not saying how big she was, but i got one, and it fried up nice and juicy, time to focus on my woodies and gobblers now.

[birddog]

congrats lefty ... sounds awesome!! You've gotta love fresh venison!! Like my father in law told me after I took a couple of does on the last day of rifle season after hunting all week w/o a clean shot at a mature Buck, .."Horns make really thin soup!".

Mark it up as population/herd control!

Plus, if you shoot the spots off them they taste better!! HAHA

[Benelli Southpaw]

that is very true, horns do make thin soup, but i would shoot a doe over a buck any day unless i was going to mount it, those bucks are just too strong to me, i don't care how much salt you put on em. any tips on how to draw out some of the gameyness??

[birddog]

A heavy brine of pickling salt and garlic powder. Soak for 24hrs. this will pull out a lot of the blood on steaks and chops.

Then grill on a HOT bed of coals or HI on gas!!! Grilling will keep the meat from cooking in it's own juices... one thing to remember is not to overcook it. like liver .. it has a tendency to toughen up from being so lean if over cooked and if it's cut wrong... watch out.

If I'm cooking meat from a full rut swollen buck... I just cut the backstraps out and grind the rest for sausage and burger meat... but thats me. I'm not a fan of pungent venison either.

[ 01-11-2004, 06:08 PM: Message edited by: birddog ]

[caseyquimby]

Here is a picture of one I killed this past season. I killed him with my 870 Supermag w/ a 24" fully rifled barrel, 3.5x scope, and shooting Barnes Expander slugs. Stone dead at 30 yds. Shot him in the throat. 10 pts. and 240 lbs.

http://home.ripway.com/2003-12/42694/Buck1.JPG

Casey

[ 01-28-2004, 01:23 PM: Message edited by: caseyquimby ]