The Old Sage Monster

[exbiologist]

Well, after running back and forth to my hunting area these last two weekends like a chicken with my head cut off, I finally dropped the hammer on something.
I blew an opportunity on a 170ish buck last Sunday that had stickers coming out his left side, then passed up a butt shot at really wide buck I ranged at 465. So this weekend the standards were a little lower, but I still couldn't find what I was really looking for.

With one hour left in the season, I saw a huge bodied deer come out of the P-J at about 1000 yards. Decided it was now or never, got my landmarks, then hurried down there.

Found this old boy eating green cheat grass, ranged him at 190 yards and decided to take him. Figured if he couldn't have great antlers, he may as well be interesting.


Took him with the .264 Win Mag and 130 Accubonds. Reared up at the shot and ran about 20 yards.




He's a scarred up old brute, with dinky antlers. Has to be getting close to the 300 pound mark, by far the biggest bodied deer I've seen. Certainly bigger than any elk calf I've handled. Notice how scarred up his face is. Also blind in one eye. Probably pushing 10 years old.

 

[KodiakBeer]

Perfect, really! When they get past breeding age, the antlers often have that shriveled appearance. So, you got him at the end of his natural life and saved him from a slow death.

 

[BlackSky]

Awesome. You filled a neccessary role in the play of life with that kill, congrats. I love the stock on your rifle, very nice.

 

[patsygarret]

congrats, looks like you made a great shot on him +1 on saving him from a possible slow death. that harvest defines what it means to be a hunter.

 

[Dr.Rob]

Rugged old boy, hope he tatses good!

 

[Blue Brick]

Nice!

 

[countertop]

Good kill (gorgeous rifle stock). I'd have him mounted. he's a hell of a trophy. Do they taste any good that old?

 

[KodiakBeer]

There's always sausage!

 

[exbiologist]

Thanks guys, the only thing I'm gonna steak is the straps and tenderloins. Everything else is going to be ground. I'm even fearing those backstraps, gonna be a little tangy.

 

[desidog]

Long brine and marination sessions might be in order!

Beautiful rifle stock there.

 

[Freedom_fighter_in_IL]

Biologist, You are correct in the assumption that even the straps are going to be a bit on the ewww side. A really good thing I have found on older buck backstraps is to soak them in Italian dressing for 2 days for a marinate. Gives them a really good flavor and does tend to mask that twinge. And ALWAYS grill them. Frying older buck meat makes the twinge worse. If you are going to grill them as a whole strap, marinate for the 2 days, then make a few slits in the meat about every 3 inches, put a fresh garlic piece, a basil leaf, a bit of thyme, and a little rosemary in each slit then sew the slits back up with some baking twine. Works better than injection but if you have a really good injection sauce that will work as well.

 

[WalkAbout]

Marinate the backstraps in buttermilk overnight, rinse then pat dry and marinate in anything you see fit. The buttermilk will draw out the blood and gamey-ness in the meat.

b

 

[hacksaw]

I second the buttermilk tip! Works like a charm!