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11-14-2019, 01:40 PM
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Join Date: May 2007
Posts: 16,263
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“You can’t eat the horn's” they say...
Yea, well I’ve always found horn volume generally equates to meat volume. And I’ve never been disappointed in the meat quality
Mature Mule Deer buck backstrap hung six days and butchered on the kitchen table. The flavour is exceptional and it’s fork tender.
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-14-2019, 01:48 PM
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Join Date: Mar 2009
Location: Edmonton
Posts: 9,813
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Agree. Take a big fat doe, ok. Take a big fat buck. Oh ya. Lots of good eats on some of those big bodied mature bucks. And get a decent rack too.
That plate looks yummy Chuck.
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11-14-2019, 01:54 PM
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Join Date: May 2007
Posts: 16,263
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I could founder on the stuff. :-)
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-14-2019, 02:17 PM
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Join Date: May 2007
Location: WMU 303
Posts: 8,536
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Yeah...but I'd starve waiting for enough priority to enter the draw for an antlered MD.
I've been distracted enough lately with other animals and fowl...maybe I can find a horned white boy to come home with me?
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11-14-2019, 02:47 PM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,775
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Bigger deer equal more meat...........whodathunkit.
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There are no absolutes
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11-14-2019, 04:08 PM
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Join Date: Apr 2012
Location: Edmonton, AB
Posts: 137
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I've always lived by the same logic: Big antlers, big meat. I've also killed all my bucks in peak rut and never had a single issue with the meat tasting bad as so many old timers profess. Everyone's palate is different I guess.
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"The world around me disappeared. I caressed the trigger with my index finger, knowing that a scant two pounds of pressure would cause it to unleash the firing pin and set in motion a series of events that would be catastrophic for one of us." - T.J Schwanky
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11-14-2019, 04:17 PM
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Join Date: Jun 2007
Location: Ft. McMurray
Posts: 38,860
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Quote:
Originally Posted by Bock Fever
I've always lived by the same logic: Big antlers, big meat. I've also killed all my bucks in peak rut and never had a single issue with the meat tasting bad as so many old timers profess. Everyone's palate is different I guess.
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I’ve shot a ton of big deer in the rut, old deer and young ones, but make no mistake , if I have two deer together, one with a big body and small rack and one with a huge rack and small body , the big bodied buck will die by my rifle not the “book” deer!
Cat
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Anytime I figure I've got this long range thing figured out, I just strap into the sling and irons and remind myself that I don't!
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11-14-2019, 06:18 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,589
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Darn fine lookin eats right there I say. Montreal Steak Spice, Olive Oil, and flames. Bon appetit.
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11-14-2019, 06:26 PM
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Join Date: Apr 2013
Posts: 3,281
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Oh ya...that right there is one of the main reasons I hunt....bon appetite!
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11-14-2019, 06:39 PM
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Join Date: May 2007
Location: WMU 303
Posts: 8,536
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Quote:
Originally Posted by sns2
Darn fine lookin eats right there I say. Montreal Steak Spice, Olive Oil, and flames. Bon appetit.
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I was thinking Montreal Steak Spice also...
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11-14-2019, 06:53 PM
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Join Date: May 2007
Posts: 16,263
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Isn’t it the only spice? :-)
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-14-2019, 07:55 PM
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Join Date: May 2007
Location: WMU 303
Posts: 8,536
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Quote:
Originally Posted by chuck
Isn’t it the only spice? :-)
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Let's rebrand it...…………………..Freedom Spice
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11-14-2019, 08:27 PM
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Join Date: Dec 2010
Location: Look behind you :)
Posts: 27,818
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I love the “meat buck” term...er um excuse. They are all made of meat last time I checked.
LC
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11-14-2019, 08:38 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,589
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Quote:
Originally Posted by CNP
Let's rebrand it...…………………..Freedom Spice
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Agreed
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11-14-2019, 08:39 PM
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Join Date: May 2018
Posts: 79
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Feeling hungry all of a sudden
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Vice grips for pliers, pliers for a wrench, wrench for a hammer ... hammer's everything else! - Corb Lund
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11-14-2019, 08:54 PM
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Join Date: Mar 2012
Location: In the middle of nowhere
Posts: 117
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Does not look like horns on your plate. Just saying.
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tac driver
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11-14-2019, 09:11 PM
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Moderator
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Join Date: Aug 2012
Location: Wheatland County
Posts: 5,820
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Love MD. Wait I love moose & elk & WT also. Good eats, Chuck!
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If you're not a Liberal when you're young, you have no heart. If you're not a Conservative when you're old, you have no brain. Winston Churchill
All tyranny needs to gain a foothold is for people of good conscience to remain silent. Edmund Burke
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11-14-2019, 09:31 PM
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Join Date: May 2007
Posts: 16,263
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Quote:
Originally Posted by Lefty-Canuck
I love the “meat buck” term...er um excuse. They are all made of meat last time I checked.
LC
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So true! :-)
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“I love it when clients bring Berger bullets. It means I get to kill the bear.”
-Billy Molls
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11-14-2019, 09:39 PM
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Join Date: Sep 2009
Location: Peace River
Posts: 1,268
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I’ve a black lab that would disagree with the “can’t eat the horns” notion. He may even consider it a challenge!
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11-14-2019, 09:40 PM
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Join Date: Jul 2011
Posts: 694
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Quote:
Originally Posted by chuck
Yea, well I’ve always found horn volume generally equates to meat volume. And I’ve never been disappointed in the meat quality
Mature Mule Deer buck backstrap hung six days and butchered on the kitchen table. The flavour is exceptional and it’s fork tender.
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Since when do Mule deer grow horns ?
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11-15-2019, 05:56 AM
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Join Date: Aug 2018
Location: USA
Posts: 386
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Quote:
Originally Posted by CNP
I was thinking Montreal Steak Spice also...
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Kansas city steak seasoning is also right up there!
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11-15-2019, 06:27 AM
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Join Date: Mar 2008
Posts: 2,072
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Don't shoot big deer, they are too tough. Don't shoot the dominant buck or any buck in the rut. I'm just after a meat buck. He wasn't my target deer but this one will taste way better. I'm just managing the local herd, shoot the little ones so the big ones can breed.
I've taken 'book' deer and spikers, rutting deer and Sept deer. No difference in taste or texture that I could notice. Any deer is world class table fair if you treat the meat right after the kill and don't overcook it.
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11-15-2019, 06:44 AM
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Join Date: Oct 2018
Posts: 7,696
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Oh I understand big bucks also mean more meat and often try to hold out but there are those days when I forget to pack a lunch. Next thing you know I am really hungry and BOOM it’s all over
It’s like going to the grocery store hungry you just might come home with something you did not plan on getting
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11-15-2019, 07:44 AM
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Join Date: Dec 2010
Location: My House
Posts: 13,589
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Quote:
Originally Posted by Smoky buck
Oh I understand big bucks also mean more meat and often try to hold out but there are those days when I forget to pack a lunch. Next thing you know I am really hungry and BOOM it’s all over
It’s like going to the grocery store hungry you just might come home with something you did not plan on getting
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Story of my life too
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11-15-2019, 08:11 AM
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Join Date: May 2010
Location: edmonton
Posts: 3,916
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Quote:
Originally Posted by Bock Fever
I've always lived by the same logic: Big antlers, big meat. I've also killed all my bucks in peak rut and never had a single issue with the meat tasting bad as so many old timers profess. Everyone's palate is different I guess.
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Yep all depending how you processed the meat , I usually field dressed ,gutted and cleaned I don’t care what other said about getting the meat wet, I rinse out the insides with water Then skinned , all done with in a couple of hours after the shot. I don’t aged it , I usually deboned and warp package it and goes into the freezer . Keep a couple of straps in the fridge
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11-15-2019, 08:29 AM
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Join Date: May 2010
Location: edmonton
Posts: 3,916
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Quote:
Originally Posted by sns2
Darn fine lookin eats right there I say. Montreal Steak Spice, Olive Oil, and flames. Bon appetit.
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Don’t forget a side of grilled asparagus onions and other veggies .. got to have your veggies with the protein
Back strap burger
Cuts back strap into 1/4 medallion 3-4 piece per burger, high heat on cast iron pan about 45 second on each side( medium rare) + Montreal steak spice , on the same pan add a big slice onion 1/2 thick cut ,browned and add butter caramelized .. goes into A toasted bun
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11-15-2019, 08:50 AM
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Join Date: Aug 2011
Posts: 5,315
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Quote:
Originally Posted by BigJon
I’ve a black lab that would disagree with the “can’t eat the horns” notion. He may even consider it a challenge!
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I opened the thread honestly expecting a picture of chuck on a prairie hillside, with that steely thousand yard stare and a 100 inch muley antler sticking out the side of his mouth saying “Don’t have to bring lunch, just kill it and eat the tougher parts first”
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“Nothing is more persistent than a liberal with a dumb idea” - Ebrand
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11-15-2019, 09:26 AM
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Join Date: Aug 2012
Location: Northeast of Edmonton
Posts: 427
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Quote:
Originally Posted by 3blade
I opened the thread honestly expecting a picture of chuck on a prairie hillside, with that steely thousand yard stare and a 100 inch muley antler sticking out the side of his mouth saying “Don’t have to bring lunch, just kill it and eat the tougher parts first”
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Haha!
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11-15-2019, 12:27 PM
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Join Date: Nov 2007
Location: Alberta
Posts: 1,290
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Mule deer bucks can be great eating and poor eating. Just like anything else I suppose.... but the worst eating deer I have ever ate was a rutted out mule buck shot the last day of November. It was well looked after too but maybe a teaspoon of fat left on the the whole body. I love wild game but my palate was forever scared after eating that.
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11-15-2019, 01:50 PM
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Join Date: Apr 2008
Location: In the Rockies
Posts: 2,948
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Only problem with mule deer meat is it will be freezer burnt before you get your cwd results back.
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