New year

[ACFISHERIES]

Cold in Fl.. Crabs buried up, told my crew I would see them 1/11/10. In the meantime I've been forced to hunt. Sat. a fat doe, Sun pheasants and quail. slept in today but will hunt this afternoon. Oh, the agony of it all

[tattoo]

Nice , you did well .,WTG,

[jack1747]

Very Nice.....   Saw on the news it was 34 in Tampa... 

[tattoo]

good luck today. 

[CrabDog]

Nice AC,

glad to see you getting out and chasing some air and land critters for a change....

whacked up some geese on Saturday.. windy as can be... highs in mid 20's and winds 20-30 gusts 40-50 all weekend.... it was cold.....  had a lot of geese want into the spread, but the [dang] wind kept blowing over full body decoys right when they would toll......  and the birs would flare....I even had horse shoes around the feet of the greenhead and bigfoot decs........ still blew over at times.. but hung in there killed a limit of canadas and we even had two tolls of snow geese.. group of 8 and another group of 10.... whacked 3 of them.. my buddy didn't shoot..... didn't know they were in and gave me grief... I said the [Sam Hill] you can't shoot em.. 15 a day.. til march....so good day, bt took longer than nrmal cause of the really strong winds..

[Big Rad]

You haven't removed the loins in that deer!!   It is my practice to remove the loins immediately....so that they will remain tender........ergo tender-loins

[Chef Lar]

You haven't removed the loins in that deer!!   It is my practice to remove the loins immediately....so that they will remain tender........ergo tender-loins

What would make them get tougher by leaving them in the animal. A beef tenderloin that I buy by the case in the restaurant is just as tender the day I bought it, as the day it was slaughtered. I don't think I understand your reasoning.

[Big Rad]

As the deer hangs they dry out.

[Chef Lar]

Ever heard of dry aged beef?

[Big Rad]

Hey chef,
Of course I've heard of that.
There is a big difference between deer and beef.  That is beef is usually marbled with fat.  You won't find that in deer.  The tenderloins of a deer are best when removed after field dressing the deer.  That is my opinion and my practice.  We usually have the tenderloins right after we hang em. 

[Chef Lar]

To be honest I can't see inside far enough to see if the tenders are still in or not. Wasn't intending on a big to-do. Just keeping busy at work. My apologies.

[Big Rad]

To be honest I can't see inside far enough to see if the tenders are still in or not. Wasn't intending on a big to-do. Just keeping busy at work. My apologies.

No need to apologize.  We are discussing food.  At 6'6" tall at 330 pounds I am speaking of one of the joys of my life; Food of which venison of any type is a favorite.  Deer then rabbit then squirrels in that order    In all honesty most folks think of the backstraps as the tenderloins.  I take for granted that they are still in by the lack of "spread" in the hinds.  You have to open the deer up to remove em and she shows no evidence.............So I guess, by your response, we are talking about the same cut of meat.

AC.....
Did ya remove the loins from that deer?

BTW: I'm at work too with very little to do........

Thinking of making cinnamon bun from scratch when I get home...............

Raisins, nuts or both?

[Chef Lar]

I'm just at 6' and a tad over that 300lb limit myself. Food is one of my favorites too. I know what you mean though. I consider the tenderloin as that little piece of meat(on a deer) that actually connects to the rib. It's the small piece of meat that is on a porterhouse steak opposite the sirloin, and yes on a deer they would dry out quickly with lack of fat.

Promised a buddy I'd cook him up a couple pound of shrimp, my way. I think he's stopping by tonight. Had enough to eat today, and I'll have a couple of his shrimp too. That should be good enough. Take care Big Rad and don't work too hard.

[ACFISHERIES]

Loins are still in. One buckshot hit the spine right at the loins. I shot her in front of the dogs and she was hauling arse. only one hit her and two inches higher she would still be running around. Broke her back and trashed the loins. Most of the deer I shoot in front of dogs I grind up, seems like when they run hard the meat seems tougher. Any I take during bow or m/l I keep backstrap and loins for frying or grilling, hams for the grill, and my wife does the shoulders in the oven with taters,carrots, and onions. BTW, have you ever cut the ribs in half lengthwise an deep-fried? It's goood stuff!

[ACFISHERIES]

CrabDog, I'm just wating on some ducks to show. We don't get them here like we used to. I shot a few bluebills and woodies last year. Back in the 70's we had a varity of divers and quite a few widgeon,black ducks, and some pintails. haven't seen any big ducks in years. I dream about the kind of days ya'll have up there.

[Mikie]

Loins are still in. One buckshot hit the spine right at the loins. I shot her in front of the dogs and she was hauling arse. only one hit her and two inches higher she would still be running around. Broke her back and trashed the loins. Most of the deer I shoot in front of dogs I grind up, seems like when they run hard the meat seems tougher. Any I take during bow or m/l I keep backstrap and loins for frying or grilling, hams for the grill, and my wife does the shoulders in the oven with taters,carrots, and onions. BTW, have you ever cut the ribs in half lengthwise an deep-fried? It's goood stuff!

I think any time they're running or you don't drop 'em with one shot, adrenaline can make the meat strong and gamey.

You have wild pheasants down there?

[ACFISHERIES]

I think any time they're running or you don't drop 'em with one shot, adrenaline can make the meat strong and gamey.

You have wild pheasants down there?

No, I was at a preserve. I paid for my quail and the pheasants were someone else's leftovers.. I 've got a young dog and I try to keep her in birds every time I take her out. She's still in training. I won't hunt wild birds until deer season is out jan. 23...

[ACFISHERIES]

One more bird.

[jack1747]

Nice! 

[Big Rad]

AC is it okay if I live vicariously through you for the rest of the winter???

Nice pictures

[tattoo]

good looking bird. WTG 

[CrabDog]

One more bird.

AC,

is that an Eastern wild turkey.. do you have the Ocealla ( sp ) variety near you.....my oldest brother was previously state chapter president for NWTF and they literally re introduced wild turkeys back into MD as there were none in MD as late as the 1980's and we now have a very good and viable hunting population state wide .... he won national volunteer of the year by NTWF a few years ago for all of his volunteer time.. he spent so much time vounteering for NWTF that he hardly got to hunt...   my other brother gets a nice gobbler every year eiother in MD or Northern Neck of VA... I have never gone trukey hunting  but I would like to go with one of my brothers one day and bag a gobbler......  looks very challenging... I have had wild turkey and talk about lean.. it is super lean compared to farm raised turkey so it is LEAN.... usually put some bacon strips on the brd to keep it moist.. and cook it breast dwon.. or the good ole deep fried too....

[jack1747]

AC,

is that an Eastern wild turkey.. do you have the Ocealla ( sp ) variety near you.....my oldest brother was previously state chapter president for NWTF and they literally re introduced wild turkeys back into MD as there were none in MD as late as the 1980's and we now have a very good and viable hunting population state wide .... he won national volunteer of the year by NTWF a few years ago for all of his volunteer time.. he spent so much time vounteering for NWTF that he hardly got to hunt...  my other brother gets a nice gobbler every year eiother in MD or Northern Neck of VA... I have never gone trukey hunting  but I would like to go with one of my brothers one day and bag a gobbler......  looks very challenging... I have had wild turkey and talk about lean.. it is super lean compared to farm raised turkey so it is LEAN.... usually put some bacon strips on the brd to keep it moist.. and cook it breast dwon.. or the good ole deep fried too....

Is there anything you Don't put bacon on?  

[CrabDog]

Is there anything you Don't put bacon on? 

No ... Bacon is one of the food groups Jack.....

[rdbeard]

remove tenderloins asap. if deer was not killed right away or struggled in dieing then hang with hide on temps no higher than 48 degree for 1 to 4 weeks then butcher. beef and venison age differently like said earlyier in beef the fat marbled in breaks down make a good taste and tender in a deer with hide on it don't dry the meat so much as it drys the blood content somwhat. any deer killed with a gun or bow don't have to be bled, cutting the throat, the bullet or arrow does this. i butchered deer pro for 2 different butchers for 10 years,only do my own now and i still take too long,guess i'm too picky.