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Author Topic: Paul in Omaha  (Read 1280 times)

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pmillen

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Paul in Omaha
« on: August 24, 2017, 02:00:51 PM »
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Paul

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Bentley

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Re: Paul in Omaha
« Reply #1 on: August 24, 2017, 02:08:57 PM »
Welcome...I wish I knew how to make them come up!  :o
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Bentley

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Re: Paul in Omaha
« Reply #2 on: August 24, 2017, 02:37:42 PM »
I have never done the Sporting Clays but have wanted to.  Been so many years since I was able to shoot Trap.  When I lived in the San Joaquin Valley, there was a place out towards Kerman Fresno Skeet & Trap...Loved Trap, was pretty good, but man I could not do the towers, just could not pick the clay up!

Pheasant hunted once when I was 8, Dove once when I was 21 and that is about it!  And there are deer all around me now!
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pmillen

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Re: Paul in Omaha
« Reply #3 on: August 24, 2017, 03:33:41 PM »
You would be doing the environment and the deer population as a whole a favor if you would shoot a fat doe.  Have an experienced butcher cut some select pieces for you (backstrap of course, round steak for Swiss steak and maybe others) and have the remainder set up so you can take it home to grind for home made sausage.  Venison also makes nice traditional jerky.  Pound some fruit into it and call it pemmican.

I suspect that your neighboring Uncle has hunted those local deer.  Get some cooking advice from the members here like you did when you were drone shopping. 
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Paul

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Bentley

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Re: Paul in Omaha
« Reply #4 on: August 24, 2017, 09:21:42 PM »
I should. I guess I figure if I shoot it I should be the one to dress it out!  A neighbors brother is big into it, some of the best jerky I have ever eaten...I do not lie venison!
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pmillen

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Re: Paul in Omaha
« Reply #5 on: August 24, 2017, 11:55:41 PM »
You'll have to field dress it soon after shooting it.  But you need to let it age above freezing and below the 40° danger zone for a week minimum.  Two or three weeks is sometimes better.  Leave the hide on.  You can quarter it (hide on) and age it in a refrigerator if the weather isn't cooperating.

Then have a butcher cut and wrap it.  That's what most people do.  The butcher will process it any way you want.  And they love it when you buy your pork from them if you're making sausage.

You say you don't like venison.  It tastes different based on the deer's diet.  Midwest corn-fed venison is wonderful.  California bean field deer should be pretty good.  Northern deer often taste awful to me.  It must be that they feed on pine needles or something.
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Paul

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Re: Paul in Omaha
« Reply #6 on: August 25, 2017, 01:04:11 AM »
Grew up in Eastern Oregon hunting everything with my parents and brother, deer, elk, pheasant, duck, goose.  My mother God rest her sole, would massacre venison till the dog wouldn't eat it.   Her idea of venison was cook it and make sure it is dead, dead,dead.  When I got married moved away and didn't have anybody to go hunting with and lost interest in it.  Didn't help that my new wife didn't want to eat Bambi either. ::)       
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Re: Paul in Omaha
« Reply #7 on: August 25, 2017, 07:17:10 AM »
Quote from: Bentley  on August 24, 2017, 09:21:42 PM
I should. I guess I figure if I shoot it I should be the one to dress it out!  A neighbors brother is big into it, some of the best jerky I have ever eaten...I do not lie venison!

After eating the pork jerky I made last weekend and telling me the price he paid to get venison jerky made, my buddy wants me to cook his venison jerky next time he gets a deer.
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Kristin Meredith

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Re: Paul in Omaha
« Reply #8 on: August 25, 2017, 07:45:02 AM »
pmillen, I think you need to come for a visit and hunt deer!  Actually, not much "hunting" for them involved -- just sit in a chair on our back porch and watch them walk across the bean fields in the morning and evening.  Poor farmers, they do a lot of damage around here.
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pmillen

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Re: Paul in Omaha
« Reply #9 on: August 25, 2017, 09:53:59 AM »
I would love to do that—sit in a lawn chair and visit with you two (and the dogs).  Hopefully, the deer won't bother us.
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Paul

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pmillen

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Re: Paul in Omaha
« Reply #10 on: August 26, 2017, 02:44:46 PM »
Bentley, do you still own that .303 Enfield?  That'll take down a whitetail, in fact it may be a bit of overkill.  Talk to your neighbor's brother.  I'll bet he's coach the field dressing and aging and advise you on which butcher to use.

EDIT:  Changed rifle caliber.
« Last Edit: August 26, 2017, 02:49:44 PM by pmillen »
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Paul

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Bentley

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Re: Paul in Omaha
« Reply #11 on: August 26, 2017, 03:16:11 PM »
My Uncles have an Enfield thought it was an 06,  they also have a Japenes sniper rifle is what I have always called it and then my brother has a couple of rifiles...All I have is my Remington 12ga, Grande and the 1911
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pmillen

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Re: Paul in Omaha
« Reply #12 on: August 26, 2017, 03:27:06 PM »
You have an M1 Garand (named after John Garand, and correctly pronounced to rhyme with errand)?  That's .30-06 Springfield caliber.  Also a bit of overkill for whitetail.  A lot of deer are harvested with this .30 calibers, though.  And 12 gauge shotguns shooting slugs.  Talk with a local sporting goods store about the choke requirements for the slugs you buy.

I think you're set.
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Paul

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Re: Paul in Omaha
« Reply #13 on: August 27, 2017, 07:43:21 AM »
Quote from: Bentley  on August 26, 2017, 03:16:11 PM
. . . and the 1911

The 1911 is a sweet pistol. An engineering marvel. Pretty amazing.
Z
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pmillen

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Re: Paul in Omaha
« Reply #14 on: August 27, 2017, 10:42:31 AM »
Quote from: ZCZ on August 27, 2017, 07:43:21 AM
The 1911 is a sweet pistol. An engineering marvel. Pretty amazing.

John Browning was an engineering genius.  (I made a promise to myself to stop posting off-subject, but this is my own thread so I can hijack it.)  Browning designed shotguns, rifles and pistols—I, too, love the 1911 and it is still in production.  But he said that the Hi-Power is his favorite design.  (It's still in production, too.)

His biographies are probably out of print but are worth reading if you can find one.
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Paul

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