First Day and took this 200lb
- Thread starter TXCOONDOG
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A truck full of meat, very good!! BANG BANG!!
A truck load of Really Good Meat!! Congratulations.
TEXASLAWMAN
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I thought those things were supposed to be small!?!?
RattlesnakeDan
San Antonio Texas
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Make some good samiches and some nice throw pillows!
Very nice haul!!
TXCOONDOG
Highlands, Texas
Correction: He was actually 205lbs and hit the 3 in lieu of 2.
I'm more into eating my game more than mounting. However, my buddy is tanning the hide and doing a head mount because of him being in velvet and size.
The Axis are free-ranging in Stonewall, Texas and I shot him on my buddy's farm. Herd of 200 plus eating on his wheat so we took a total of eight which I shot four of and that big boy jump up and only 75 yds away.
I'm more into eating my game more than mounting. However, my buddy is tanning the hide and doing a head mount because of him being in velvet and size.
The Axis are free-ranging in Stonewall, Texas and I shot him on my buddy's farm. Herd of 200 plus eating on his wheat so we took a total of eight which I shot four of and that big boy jump up and only 75 yds away.
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I always wanted to try Axis. I heard it is about the best venison available.
TXCOONDOG
Highlands, Texas
Once you go Axis you won't go bac-xis to white tail.
I love cutting the backstrap into steaks then butterfly them and cook'em on the grill.
Been working on making hamburger meat , chili meat, pan/link sausage, etc
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Ratdog68
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Back in the day, when I did a lot of caribou hunting, I'd bone out each critter (THOROUGHLY)... always careful to keep everything clean and free of hair in it. Then, all that "junk" meat, scraps, cuttings... would get frozen and shipped to Anchorage, to "Alaska Sausage". Since caribou is so lean, they'd add about 20% beef suet to it. I'd have sausage, dogs, grinder/stew meat... all seasoned up, linked up, smoked and packaged up nicely, returned to me. All that work paid off BIG time with all the tasty morsels in the freezer. Add that to all the roasts/steaks, and life was good !! I was able to get six per day up there (as a resident/native). So... we'd go get six a piece when we'd go. Some folks didn't want to do all that detailed boning that I did... so, I'd get their "left overs" to process and add to my pile of grinder meat. I DO miss those days.
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RattlesnakeDan
San Antonio Texas
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I was just munching on some hog backstraps. Pan fried them this morning in Olive oil and a bit of butter and 2 whole onions sliced up along with garlic salt. Made a sandwich for breakfast but keep going to the fridge to snack on the the cold meat with all those onions. It's almost gone. Straight up fantastic!
