Nathanael_Greene
Member
Nice buck!
My First Buck
- Thread starter carnaby
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Tim51
Member
Really nice buck! Where'd you harvest him at? Looks like you were on the east side of the mountains. I'm looking forward to getting out again in Nov/Dec for late archery. Saw lots of game during the early season, but wasn't able to get close enough to anything legal.
Oh, nice hat btw!
Congrats,
Tim
Oh, nice hat btw!
Congrats,
Tim
nico
Member
haha, after my experience this past weekend, I'm not so sure about that. I was in camo shoulders to boots (orange hat) and didn't even see a deer.
My dad, however, was wearing jeans (LL Bean flannel lined) and a black/blue flannel shirt and shot a small button buck and had a shot at a good sized 6 point. The 6 point was with a good sized doe and didn't even see my dad when he shot:banghead:.
I'm thinking maybe I should find a blue jumpsuit for firearms season
OP
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carnaby
Member
I got him in the Manastash area, south of Thorp, between Cle Elum and Ellensburgh.
And thanks to Polishrifleman who has mentored me through these first two hunting years, even if he does wear a funny looking hat
And thanks to Polishrifleman who has mentored me through these first two hunting years, even if he does wear a funny looking hat
OP
OP
carnaby
Member
UPDATE: I cooked up a portion of the backstrap for dinner tonight "Shrimp Stuffed Tenderloin" from my "Wild Bounty" cookbook. Had white wine sauce drizzled on top and bacon wrapped around it. Cooked it to Rare/Medium Rare on the BBQ using indirect heat.
Success. The wife and kids gobbled it up. It was among the best tasting meats I've ever had. That's a relief, I wasn't sure if the kids would eat the venison, needless to say, I'm pleased
Success
. The wife and kids gobbled it up. It was among the best tasting meats I've ever had. That's a relief, I wasn't sure if the kids would eat the venison, needless to say, I'm pleased swampdog
Member
I guess all the deer I've shot while wearing bluejeans were blind or dumb or maybe they like red or blue. If you're in a treestand, bluejeans blend well with the sky.
Nice deer. I helped a first timer dress a deer 2 weeks ago. He wasn't as successful as you, at dressing the deer or holding onto his lunch. lol
Hunting, for me, IS about meat. Horns are great, and I've got a few, but it's about meat. I had backstrap steaks tonight, cooked on the grill, from a 4 pointer I got last week. It doesn't get much better than that.
Good Job
I like to see that recipe for shrimp stuffed tenderlion. Sounds good.
If you're in a treestand, bluejeans blend well with the sky.Nice deer. I helped a first timer dress a deer 2 weeks ago. He wasn't as successful as you, at dressing the deer or holding onto his lunch. lol
Hunting, for me, IS about meat. Horns are great, and I've got a few, but it's about meat. I had backstrap steaks tonight, cooked on the grill, from a 4 pointer I got last week. It doesn't get much better than that.
Good Job
I like to see that recipe for shrimp stuffed tenderlion. Sounds good.
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carnaby
Member
Here's the recipe:
take a 1 1/2 pound section of backstrap and cut lengthwise to within 1/4 to 1/2 inch of bottom to butterly. Marinate overnight in a combination of juice from one lemon, two teaspoons or so of coarse sea salt, a half cup of olive oil, a teaspoon of garlic powder and a tablespoon of italian herbs (I used the McCormick blend).
cook shrimp in pan with butter and chopped garlic (about 12 shrimp pieces). Place shrimp inside backstrap cut, melt 1 tablespoon of butter, mix with 2 tbsp of lemon juice and drizzle over shrimp. Close backstrap and tie closed with string. wrap over the cut with a few pieces of bacon. and secure with toothpicks.
Place backstrap on oven rack in broiler pan (I used the BBQ with indirect heat) at 400 deg F for approx 40 minutes until rare. Meanwhile, prepare wine sauce.
Wine sauce: Melt 1/2 cup butter in saucepan. Add 1/4 cup finely chopped onion and 1/2 cup sliced mushrooms, saute' until tender. Add 1/2 cup dry white wine (I used sauvingnon blanc) and 1/2 teaspoon Worcestershire sauce. Simmer slowly to reduce to about half.
To serve, remove toothpicks and string, slice into desired thickness pieces, and spoon on wine sauce. Enjoy!
take a 1 1/2 pound section of backstrap and cut lengthwise to within 1/4 to 1/2 inch of bottom to butterly. Marinate overnight in a combination of juice from one lemon, two teaspoons or so of coarse sea salt, a half cup of olive oil, a teaspoon of garlic powder and a tablespoon of italian herbs (I used the McCormick blend).
cook shrimp in pan with butter and chopped garlic (about 12 shrimp pieces). Place shrimp inside backstrap cut, melt 1 tablespoon of butter, mix with 2 tbsp of lemon juice and drizzle over shrimp. Close backstrap and tie closed with string. wrap over the cut with a few pieces of bacon. and secure with toothpicks.
Place backstrap on oven rack in broiler pan (I used the BBQ with indirect heat) at 400 deg F for approx 40 minutes until rare. Meanwhile, prepare wine sauce.
Wine sauce: Melt 1/2 cup butter in saucepan. Add 1/4 cup finely chopped onion and 1/2 cup sliced mushrooms, saute' until tender. Add 1/2 cup dry white wine (I used sauvingnon blanc) and 1/2 teaspoon Worcestershire sauce. Simmer slowly to reduce to about half.
To serve, remove toothpicks and string, slice into desired thickness pieces, and spoon on wine sauce. Enjoy!
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carnaby
Member
whoops! almost forgot. Need to add a couple tablespoons of white wine vinegar to the marinade! That oughta do it
swampdog
Member
I'll try it tomorrow night. I'll probably use a few wood chips in the grill, too.
Tonight, I had small steaks out of the backstrap, wrapped with bacon, liberally sprinkled with "Western Sizzle Deersteak Seasoning", cooked rare. Texas toast and (don't laugh) collard greens. YUM
My girl asked me what we were having for dinner tomorrow night a little while ago. I just laughed. So far this week, we've had barbecued deer ribs, Texas Deer chili, and sauteed inner loin with mushrooms and onion, too. The shrimp ought to make her happy, anyways.
Next week, I plan to get serious and really eat some deer.
Thanks
Tonight, I had small steaks out of the backstrap, wrapped with bacon, liberally sprinkled with "Western Sizzle Deersteak Seasoning", cooked rare. Texas toast and (don't laugh) collard greens. YUM
My girl asked me what we were having for dinner tomorrow night a little while ago. I just laughed. So far this week, we've had barbecued deer ribs, Texas Deer chili, and sauteed inner loin with mushrooms and onion, too. The shrimp ought to make her happy, anyways.
Next week, I plan to get serious and really eat some deer.
Thanks
JustsayMo
Member
GREAT Buck! Great story and follow up menu report.
Saw his cousin last weekened while Elk hunting just north of there. Could only admire him from 50 yards for awhile.
Very impressive first Buck!
Saw his cousin last weekened while Elk hunting just north of there. Could only admire him from 50 yards for awhile.
Very impressive first Buck!
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BJPZOO
Member
Very nice buck....did you get the weight of the hoss???
OP
OP
carnaby
Member
Nope, no weight
I think he was in the 180 lb range, maybe more. He was a heavy beast, that's for sure.
Dressing him out was funny. As it was my first time, I wasn't sure what to expect. He was warm, and his legs were gangling all over the place, reminded me of a dog wanting a stomache rub
I'm sure the chipmunks were having a good laugh watching me wrestle with a dead deer. That first cut was interesting, I had no idea what to expect. Was surprised at how little effort it took. And I'm super impressed with my sub $20 Winchester hunting knife.
I think he was in the 180 lb range, maybe more. He was a heavy beast, that's for sure.
Dressing him out was funny. As it was my first time, I wasn't sure what to expect. He was warm, and his legs were gangling all over the place, reminded me of a dog wanting a stomache rub
I'm sure the chipmunks were having a good laugh watching me wrestle with a dead deer.
That first cut was interesting, I had no idea what to expect. Was surprised at how little effort it took. And I'm super impressed with my sub $20 Winchester hunting knife.22-rimfire
Member
I've shot deer wearing blue jeans. The blue thing may well be true, but I have also shot two bucks smoking a pipe. I was just ready to head to the car and was taking a break...what can I say?
QuarterBoreGunner
Member
Straight up city boy chiming in here.
I've never hunted, but I have no illusions as to where the meat I buy at the grocery store comes from. Just never had the opportunity to go hunting; Dad didn't hunt (LEO for 30 years, but that's a different sort of hunting) so I never picked it up, plus here in the greater metro Bay Area, there's really no where to go hunting.
All that being said, carnaby, that was a great tale a, great pictures and pretty good recipe as well.
Outstanding work.
I've never hunted, but I have no illusions as to where the meat I buy at the grocery store comes from. Just never had the opportunity to go hunting; Dad didn't hunt (LEO for 30 years, but that's a different sort of hunting) so I never picked it up, plus here in the greater metro Bay Area, there's really no where to go hunting.
All that being said, carnaby, that was a great tale a, great pictures and pretty good recipe as well.
Outstanding work.
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