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  More bootie than waist!
Posts: 18425
    
Location: Riding Crackhead. | I'm not into wild game but my son loves to hunt especially deer. He gets most of it made into deer sticks but we have some "chops" according to the package. What the heck is it and what do I do with it to make it edible. I should say edible to a pork and beef girl. I think I heard my son mention they were from the loin?
OK so someone help a girl out and tell me how to fix these bad boys. |
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 Undercover Amish Mafia Member
Posts: 9991
Location: Kansas | ahhhhh step into my kitchen my dear LOL.
I normally thaw my deer meat, soak them in liquid smoke (hickory) for 24 hours along with a few other spices I like. Warm up the grill and then let them cook!
Best thing to do is run cold water once the meat is thawed, and squeeze the blood out of the meat, rinse with cold water and do it again. |
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 Horsey Gene Carrier
Posts: 1888
Location: LaBelle, Florida | season, flour and fry like pork chops...... yummy |
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Expert
Posts: 1549
Location: Southwest Louisiana | I never even ate deer meat until last winter when my husband got his first. I was never a fan of wild game either. But the way he does it when he gets a deer (he's shot several at this point) is he buys some beef and processes the deer 50/50 deer/beef. This takes that game taste out and makes the meat last a lot longer. It's a little pricy doing it this way, unless you've got a calf, but to me it's worth it because me and the kids actually eat it like this, lol. |
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 Veteran
Posts: 224
Location: Southern OK aka God's Country | We either chicken fry them or smoke the loin and finish it off in the oven. Since they are already "chops" I would pound them out thin, soak them in milk overnight to take out some of the "game" and then chicken fry them as you would a regular cube steak. With a whole loin, we wrap them in bacon and smoke them. |
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 Elite Veteran
Posts: 816
| if the bone is in, I would recommend that you debone it if you want to minimize the gamey taste. You can also soak in buttermilk to remove the gamey taste. What's your favorite way to cook a steak? Treat the meat the same. We marinate and grill ours, I will wrap the loin in bacon and sear both sides in butter (use a cast iron skillet if you have one) and then put in oven for 2-3 minutes to finish cooking, You can cut into 1/2 inch pieces and batter and fry then make a gravy for them with mashed potatoes. |
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Expert
Posts: 1488
| hoofs_in_motion - 2013-12-05 4:15 PM
ahhhhh step into my kitchen my dear LOL.
I normally thaw my deer meat, soak them in liquid smoke (hickory) for 24 hours along with a few other spices I like. Warm up the grill and then let them cook!
Best thing to do is run cold water once the meat is thawed, and squeeze the blood out of the meat, rinse with cold water and do it again.
so you're a fan of wild card board?
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Undercover Amish Mafia Member
Posts: 9991
Location: Kansas | DD2012 - 2013-12-05 4:20 PM hoofs_in_motion - 2013-12-05 4:15 PM ahhhhh step into my kitchen my dear LOL.
I normally thaw my deer meat, soak them in liquid smoke (hickory) for 24 hours along with a few other spices I like. Warm up the grill and then let them cook!
Best thing to do is run cold water once the meat is thawed, and squeeze the blood out of the meat, rinse with cold water and do it again. so you're a fan of wild card board?
Yep I am |
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 Vodka for Lunch
Location: Lala Land | It makes good jerky! Otherwise, I'm not a fan really. |
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Elite Veteran
Posts: 816
| I forgot to add that the silver skin is very important to get removed. If the butcher has left any on it you should remove it before cooking! That will give a nasty flavor when cooked. The blood isn't that big of an issue on taste. It doesn't really give off a gamey flavor when cooked, in my opinion of course!!
Edited by JRC 2013-12-05 4:30 PM
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | I knew I could count on you guys. Keep the ideas coming guys! I'm headed out to do chores before it gets dark and I'll check back.
I forgot to mention these are already deboned it looks like. I'm just thawing them now. |
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 Expert
Posts: 1898
| If you don't like the gamey flavor soak them in milk for at least 24 hours. Some deer are much gamier than others, you'll know when you open the package if it's gamey or not. Older deer and bucks in the rut tend to have the gamey smell and taste.
I don't normally soak mine in milk unless I open the package and the gamey smell makes me want to gag but either way I always marinade it in 1/2 water and 1/2 soy or terriyaki(sp?) sauce, add onion powder, dried garlic and red peppers, coarse ground pepper and a little liquid smoke, marinade for at least 12 hours and either BBQ or fry them in olive oil. YUMMY!
If the chops are cut in 1" medallions, cut them in half. Cook it on a low heat until the chops are cooked all the way through. "Pink" venison will retain the gamey flavor no matter what you do to it!
ETA: Make sure to remove all the fat and connective tissues from the meat! If it is not red colored get rid of it! That is the main source of gamey flavor!
Edited by cyount2009 2013-12-05 4:33 PM
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 Balance Beam and more...
Posts: 11493
Location: 31 lengths farms | My fiancé made Chili Verde with it a few weeks ago, best stuff ever! |
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Expert
Posts: 1561
| If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it.
Just plain chops on the BBQ cooked as rare as you will eat it is great, add some potatoes and gravy with some green beans and its all over.
Another good way is to cut it in cubes and stuff a jalapeno in it then wrap the entire thing with a piece of bacon and BBQ it like that. I stick a bunch of the pieces onto one skewer to hold the bacon in place and make it easy to cook all sides.
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Expert
Posts: 1561
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Expert
Posts: 1561
| This is what youre looking for, but add a jalapeno or serano pepper.
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 Firecracker Dog Lover
Posts: 3175
| Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! |
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 Saint Stacey
| I agree that you need to de bone and get all the fat off. That's what makes deer gamey. We use Coke or balsamic vinegar, fresh garlic, pepper and basil. Fry in olive oil. Coke takes the gamey out and helps tenderize it. Or the balsamic vinegar does the same. I usually cut it into chunks and serve it over wild rice and brown gravy. Sautéed mushrooms also go well. I also throw almonds in sometimes. |
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 A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air!
Oh I dont like that much pink either  |
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 Elite Veteran
Posts: 1117
Location: MI | MMMMM I looveeee backstraps and tenderloins .. although I'm not much help. I usually shoot it and my boyfriend cooks it! haha When he gets one he'll probably still have to cook it. But anyway, lots of great advice. Enjoy! |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | Southtxponygirl - 2013-12-05 5:56 PM brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! Oh I dont like that much pink either
If that were beef I'd be on that like white on rice. Since its deer I think it'll have to be done a wee bit more than that. They are deboned. It looks like I'll have to take a little fat & skin off but the butcher cleaned them up pretty good. |
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 World 4D Champ
Posts: 28264
Location: PA | Mmmm...chops are one of my favorites!!!
I make a butter mix and marinade them, then broil about 5 minutes each side. and I'll rub more of the marinade on each side as they cook.
Butter mix is butter, parsley, garlic salt, and a tish of lemon juice. Mix all together. It is so yummy. |
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Expert
Posts: 1488
| brlraceaddict - 2013-12-05 5:17 PM
Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air!
Med. Rare is what that is.
That's where you want almost all wild game because of it's leanness it will get very dry if cooked past that.
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 Elite Veteran
Posts: 920
| If you let it soak in cold water and keep it changed it will get the game out also. Deer is awesome. We make minute steaks out of it that are really good. Flour,salt, pepper, Tony Tony Chachere's (cajun seasoning) and fry in a little oil. Fix some gravy and your good to go. We just made 50 lbs of jerky the other day
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 Elite Veteran
Posts: 623
Location: /ARKANSAS | Slice about a quarter or half inch thick, tenderize with a metal mallet, soak in sweetmilk, swish in a little garlic and salt and pepper in a plate of selfrising flour and fry. Sooo Good. |
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 Best of the Badlands
Location: You never know where I will show up...... | If you cook it with bacon, it's good!
Otherwise I like to cut it into small pieces and make chili with it. |
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 Experienced Mouse Trapper
Posts: 3106
Location: North Dakota | Hmmm, roll in fry magic, put in hot olive oil fry each side 3-4 minutes when you flip the meat the first time slice onions and green peppers over the top , put the lid on and let the veges steam, yumm, make a good milk gravy with thyme and sage, awesome, IMO if you would use round steak use venison, do not over cook it!
if you want a exceptional smoked tenderloin recipe let me know! |
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 Golden Heart
Posts: 5662
Location: SD | I don't know what to do with chops, but I do use venison in place of beef in stew. I don't do anything special to prep it (no soaking in milk, etc.). My boys love venison mixed with beef and made into sausage. I won't eat that. It stinks. As a side note, we are having pheasant jerky made this year. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | rockinas - 2013-12-05 7:52 PM If you cook it with bacon, it's good!
Otherwise I like to cut it into small pieces and make chili with it.
Anything is better with bacon......Emily mentioned making stew with it. Thought that sounded good too. When I opened the package there was no gamey smell at all. I trimmed off whatever skin/fat I could find and now having soaking overnight in Coke as per SKM's advice. They are about 2" + thick.. |
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Fire Ant Peddler
Posts: 2881
| Itsme - 2013-12-05 5:00 PM
**** that looks good where do you live? I will be there shortly. |
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 Expert
Posts: 3782
Location: Gainesville, TX | My husband will bring home the backstraps. Most of the rest I just grind into sausage or use in chili. You have got to remove all tendons and silverskin too.
For the backstraps, we either wrap the entire thing in bacon and bake it like a prime rib to medium rare (really gotta know what you're doing) or we cut it nugget size (don't tenderize) and then I soak it in eggs and milk for an hour to get gaminess out and then I mix spices in flour, including a little garlic and Cajun seasoning, I then put the flour in a ziploc bag, and put the individual pieces in the bag and then shake like Shake and Bake. I get a large skillet and it up about half the side with vegetable oil and cook on medium to medium low heat slowly. Mix up a pan of brown gravy with a little of the oil leavings and pour over the top. My nuggets are just a bit bigger than bite size. You can tell its venison but it's never tough or gamey at all. My husband has handed over all game cooking to me.  |
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 Googly Goo
Posts: 7053
| DD2012 - 2013-12-05 6:26 PM brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! Med. Rare is what that is. That's where you want almost all wild game because of it's leanness it will get very dry if cooked past that.
It's truly a sacrilege to cook venison past medium rare. |
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Googly Goo
Posts: 7053
| Itsme - 2013-12-05 4:57 PM If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it. ....
Yep. Gamey venison was either not cleaned properly or had bone fragments taint the meat. Over cooking won't make it gamey, just dry, chewy and tasteless. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | TXBO - 2013-12-05 10:28 PM Itsme - 2013-12-05 4:57 PM If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it. ....
Yep. Gamey venison was either not cleaned properly or had bone fragments taint the meat. Over cooking won't make it gamey, just dry, chewy and tasteless.
When I opened the packages there was no gamey smell. It was processed really well by the looks of it so I only had to clean it up a little more. |
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Industrial Srength Barrel Racer
Posts: 7264
| Okay, what about the heart? I had a guy at work bring me one yesterday. I had planned to boil it then maybe deep fry? Any suggestions? |
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 The Non Sky Diver
Posts: 9004
Location: SE Louisiana | If the meat is PROPERLY aged... the colors Red and Pink do not come into play... |
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 Good Grief!
Posts: 6343
Location: Cap'n Joan Rotgut.....alberta | i give you guys credit for even being able to talk about cooking let alone cooking it..........lol........
m |
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Googly Goo
Posts: 7053
| CYA Ranch - 2013-12-05 11:29 PM TXBO - 2013-12-05 10:28 PM Itsme - 2013-12-05 4:57 PM If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it. ....
Yep. Gamey venison was either not cleaned properly or had bone fragments taint the meat. Over cooking won't make it gamey, just dry, chewy and tasteless.
Good, then you should have a real treat on your hands. A venison chop normally refers to a backstrap with a rib bone. It's the most tender cut of a deer. Treat it the same way you would fillet mignon. There is no fat in the cut so be careful not to over cook it. |
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 BHW Resident Surgeon
Posts: 25351
Location: Bastrop, Texas | TXBO - 2013-12-05 10:23 PM DD2012 - 2013-12-05 6:26 PM brlraceaddict - 2013-12-05 5:17 PM Good Lord, I don't mind pink in my meat but that thing above wrapped in bacon is still grunting in the woods with his lip in the air! Med. Rare is what that is. That's where you want almost all wild game because of it's leanness it will get very dry if cooked past that.
I agree, TXBO. Also, I don't like to overwhelm my tastebuds with excess spices. I like venison taste. I cringe when I see people slather sauces on a lovely filet....or worse yet, catsup.
That brings tears to my eyes. Truly tragic. |
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BHW Resident Surgeon
Posts: 25351
Location: Bastrop, Texas | Griz - 2013-12-06 5:21 AM Okay, what about the heart? I had a guy at work bring me one yesterday. I had planned to boil it then maybe deep fry? Any suggestions?
The heart is delicious. The texture is a bit more firm, but not tough. Slice thin, salt and pepper, dust it with flour, and fry it in butter and a dash of corn oil. Great for football games. |
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 Goat Giver
Posts: 23166
| My suggestion would be to add sweet potatoes and brown rice, then feed to the dogs. I don't do deer meat. Not in stew, not in casserole, not at all. We don't hunt either. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | TXBO - 2013-12-06 9:28 AM CYA Ranch - 2013-12-05 11:29 PM TXBO - 2013-12-05 10:28 PM Itsme - 2013-12-05 4:57 PM If your deer meat is "gamey" tasting its one of two things. The deer wasnt properly handled after it was shot or you are over cooking it. ....
Yep. Gamey venison was either not cleaned properly or had bone fragments taint the meat. Over cooking won't make it gamey, just dry, chewy and tasteless.
Once thawed it looked like a filet mignon. I'll treat the meat very carefully just for you. If I don't like it I'll package the rest up and send it to you.  |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | kmcsunshine - 2013-12-06 11:08 AM My suggestion would be to add sweet potatoes and brown rice, then feed to the dogs. I don't do deer meat. Not in stew, not in casserole, not at all. We don't hunt either.
I have 2 catahoulas that were drooling as they watched me clean the meat last night so if I don't like it I'll feed it to them. Deer season is in full swing and my son loves to hunt both rifle and bow so I better figure out how to prepare it before he drags home the next victim. The deer are really thick around here so the more that get killed by a hunter is a few less that people hit on the highway, eat the hay, wreck trees etc etc. |
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Googly Goo
Posts: 7053
| CYA Ranch - 2013-12-06 11:11 AM Once thawed it looked like a filet mignon. I'll treat the meat very carefully just for you. If I don't like it I'll package the rest up and send it to you.
Make sure you come back and let us know how it turned out. I hope you enjoy it. |
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Industrial Srength Barrel Racer
Posts: 7264
| HotbearLVR - 2013-12-06 9:46 AM Griz - 2013-12-06 5:21 AM Okay, what about the heart? I had a guy at work bring me one yesterday. I had planned to boil it then maybe deep fry? Any suggestions? The heart is delicious. The texture is a bit more firm, but not tough. Slice thin, salt and pepper, dust it with flour, and fry it in butter and a dash of corn oil. Great for football games.
YUM! Thanks for the info! I plan to try it this weekend! |
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Googly Goo
Posts: 7053
| CYA Ranch - 2013-12-06 11:15 AM... Deer season is in full swing and my son loves to hunt both rifle and bow so I better figure out how to prepare it before he drags home the next victim. The deer are really thick around here so the more that get killed by a hunter is a few less that people hit on the highway, eat the hay, wreck trees etc etc.
If that's the case, somebody should really learn how to do a boneless butcher instead of sending to a meat processor. It's not that difficult and ensures that you get your meat.
Backstraps are the best but you should also get two of each of these from the hind quarters:
Top round
Bottom round
Eye of round
Top sirloin
Sirloin tip.
They all make nice roasts or steaks. You could eat really well for little money. |
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BHW Resident Surgeon
Posts: 25351
Location: Bastrop, Texas | What I have found is almost any cut of venison can be tender and delicious, assuming the fat and fascia has been trimmed. You can slice off a "steak" from almost anywhere and it is tender and delicious. Good venison can literally be cut with a fork. I love the unique flavor too. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | I'm a freak of nature and get nervous about trying new things...food that is. I'll give it a whirl tonight and let you all know how it turned out. |
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Firecracker Dog Lover
Posts: 3175
| DD2012 if that roast was medium rare I'll kiss your arse on main street and give you half an hour to draw a crowd. That is rare in my book! Ha!
I like a good deer roast, but it needs to be slightly more done than that. :) Course - bacon makes everything better so I may have to try that. I think my husband ended up grinding up his entire deer (and it was a nasty, smelly big buck) so I see lots of homemade pepperoni and summer sausage in my future. My husband makes THE best summer sausage. |
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Expert
Posts: 1488
| brlraceaddict - 2013-12-06 11:52 AM
DD2012 if that roast was medium rare I'll kiss your arse on main street and give you half an hour to draw a crowd. That is rare in my book! Ha!
I like a good deer roast, but it needs to be slightly more done than that. :) Course - bacon makes everything better so I may have to try that. I think my husband ended up grinding up his entire deer (and it was a nasty, smelly big buck) so I see lots of homemade pepperoni and summer sausage in my future. My husband makes THE best summer sausage.
Pucker up
I'll be there in a bit
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Elite Veteran
Posts: 838
Location: Georgia | I like to let my deer chops rest in cold, salt water for about 2 days before I will cook them. I make sure to rinse them a few times throughout the day and change the water. This pulls a lot of the blood and gaminess out, also helps tenderize as well. If the loin is whole I will slice into 1in cuts and then butterfly them. I beat an egg and season my flour with a little sea salt, course ground black pepper, and garlic. I dip my chops in the egg wash then flour and put in a super hot cast iron skillet with olive oil. Super crispy on the outside and the meat is so tender it can be cut with a fork. Deer meat is our favorite around the house. Even my 2 year old loves it! |
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Firecracker Dog Lover
Posts: 3175
| DD2012 - 2013-12-06 9:54 AM
brlraceaddict - 2013-12-06 11:52 AM
DD2012 if that roast was medium rare I'll kiss your arse on main street and give you half an hour to draw a crowd. That is rare in my book! Ha!
I like a good deer roast, but it needs to be slightly more done than that. :) Course - bacon makes everything better so I may have to try that. I think my husband ended up grinding up his entire deer (and it was a nasty, smelly big buck) so I see lots of homemade pepperoni and summer sausage in my future. My husband makes THE best summer sausage.
Pucker up
I'll be there in a bit
I'll get my watermelon lip gloss ready! |
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Googly Goo
Posts: 7053
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You got your freezer full of birds, addict?
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Firecracker Dog Lover
Posts: 3175
| TXBO - 2013-12-06 10:38 AM
You got your freezer full of birds, addict?
TXBO - not really. We've been eating them like crazy. Pheasant strips, Melt in your mouth pheasant in the dutch oven, chicken fried pheasant, hard to build up the freezer. We've got a new year's eve bird hunt planned though so hopefully we'll get the freezer full again. I can't think of a better way to ring in the new year - a good shotgun, a good bird dog, and hunting pheasant! Oh, found a nice little O/U but not sure if it has the right chokes in it for what we would use it for. Testing it out though. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | brlraceaddict - 2013-12-06 12:59 PM TXBO - 2013-12-06 10:38 AM You got your freezer full of birds, addict?
TXBO - not really. We've been eating them like crazy. Pheasant strips, Melt in your mouth pheasant in the dutch oven, chicken fried pheasant, hard to build up the freezer. We've got a new year's eve bird hunt planned though so hopefully we'll get the freezer full again. I can't think of a better way to ring in the new year - a good shotgun, a good bird dog, and hunting pheasant! Oh, found a nice little O/U but not sure if it has the right chokes in it for what we would use it for. Testing it out though.
Pheasants are usually thick as heck around here. We had a reallllllly loooooong winter last year with snow cover until May 1 so it wrecked a lot of nests and eggs. The out of State hunters were disapointed to say the least. |
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Googly Goo
Posts: 7053
| brlraceaddict - 2013-12-06 12:59 PM TXBO - 2013-12-06 10:38 AM You got your freezer full of birds, addict?
TXBO - not really. We've been eating them like crazy. Pheasant strips, Melt in your mouth pheasant in the dutch oven, chicken fried pheasant, hard to build up the freezer. We've got a new year's eve bird hunt planned though so hopefully we'll get the freezer full again. I can't think of a better way to ring in the new year - a good shotgun, a good bird dog, and hunting pheasant! Oh, found a nice little O/U but not sure if it has the right chokes in it for what we would use it for. Testing it out though.
Sweet! What is it? Does it have fixed chokes or do you need to buy new removable chokes? |
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Googly Goo
Posts: 7053
| CYA Ranch - 2013-12-06 1:02 PM Pheasants are usually thick as heck around here. We had a reallllllly loooooong winter last year with snow cover until May 1 so it wrecked a lot of nests and eggs. The out of State hunters were disapointed to say the least.
I saw where the forecast was down in SD this year. Next year let me kill some of your birds and I'll teach you to do a boneless butcher. |
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | TXBO - 2013-12-06 1:06 PM CYA Ranch - 2013-12-06 1:02 PM Pheasants are usually thick as heck around here. We had a reallllllly loooooong winter last year with snow cover until May 1 so it wrecked a lot of nests and eggs. The out of State hunters were disapointed to say the least. I saw where the forecast was down in SD this year. Next year let me kill some of your birds and I'll teach you to do a boneless butcher.
You can come kill some birds but I have no desire to do the butcher. The child might be up to it, but not me. |
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Expert
Posts: 1488
| CYA Ranch - 2013-12-06 1:02 PM
brlraceaddict - 2013-12-06 12:59 PM TXBO - 2013-12-06 10:38 AM You got your freezer full of birds, addict?
TXBO - not really. We've been eating them like crazy. Pheasant strips, Melt in your mouth pheasant in the dutch oven, chicken fried pheasant, hard to build up the freezer. We've got a new year's eve bird hunt planned though so hopefully we'll get the freezer full again. I can't think of a better way to ring in the new year - a good shotgun, a good bird dog, and hunting pheasant! Oh, found a nice little O/U but not sure if it has the right chokes in it for what we would use it for. Testing it out though.
Didn't make the trip this year for that reason.
Guy that we have hunted with for years called us and told us that the numbers simply did not support us driving 19 hours.
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More bootie than waist!
Posts: 18425
Location: Riding Crackhead. | DD2012 - 2013-12-06 1:17 PM CYA Ranch - 2013-12-06 1:02 PM brlraceaddict - 2013-12-06 12:59 PM TXBO - 2013-12-06 10:38 AM You got your freezer full of birds, addict?
TXBO - not really. We've been eating them like crazy. Pheasant strips, Melt in your mouth pheasant in the dutch oven, chicken fried pheasant, hard to build up the freezer. We've got a new year's eve bird hunt planned though so hopefully we'll get the freezer full again. I can't think of a better way to ring in the new year - a good shotgun, a good bird dog, and hunting pheasant! Oh, found a nice little O/U but not sure if it has the right chokes in it for what we would use it for. Testing it out though. Didn't make the trip this year for that reason. Guy that we have hunted with for years called us and told us that the numbers simply did not support us driving 19 hours.
Your friends were right. My cousins come from Denver each year. They didn't have a good hunt but always come no matter what just to see the family. My son hunts with them and brought down the only birds of the weekend. He gave them the birds he shot. I see more pheasants now with our cold weather and the snow on the ground. The ones that are left are coming out of hiding. |
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Firecracker Dog Lover
Posts: 3175
| TXBO - 2013-12-06 11:03 AM
brlraceaddict - 2013-12-06 12:59 PM TXBO - 2013-12-06 10:38 AM You got your freezer full of birds, addict?
TXBO - not really. We've been eating them like crazy. Pheasant strips, Melt in your mouth pheasant in the dutch oven, chicken fried pheasant, hard to build up the freezer. We've got a new year's eve bird hunt planned though so hopefully we'll get the freezer full again. I can't think of a better way to ring in the new year - a good shotgun, a good bird dog, and hunting pheasant! Oh, found a nice little O/U but not sure if it has the right chokes in it for what we would use it for. Testing it out though.
It's a Miroku, 26" barrels, but it's a fixed skeet choke from what I can find on it. Guy selling it bought it at a gun show in '82 and he really doesn't know much about it. Miroku makes Browning shotguns and it is very similar to a Browing Citori. Super nice gun, super good price but fixed skeet chokes are a problem. It'd be fine hunting a bird ranch but not around where I live. So - my husband is going to take and shoot it at some paper and pattern it - compare it to his Ruger and see what it does. The owner said he thought it was an improved modified choke but both barrels are marked S - which I am assuming is for skeet. :) Still - a nice little gun so we'll see how it shoots. My husband said if it shoots skeet chokes it's going back. |
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Googly Goo
Posts: 7053
| brlraceaddict - 2013-12-06 2:35 PM TXBO - 2013-12-06 11:03 AM brlraceaddict - 2013-12-06 12:59 PM TXBO - 2013-12-06 10:38 AM You got your freezer full of birds, addict?
TXBO - not really. We've been eating them like crazy. Pheasant strips, Melt in your mouth pheasant in the dutch oven, chicken fried pheasant, hard to build up the freezer. We've got a new year's eve bird hunt planned though so hopefully we'll get the freezer full again. I can't think of a better way to ring in the new year - a good shotgun, a good bird dog, and hunting pheasant! Oh, found a nice little O/U but not sure if it has the right chokes in it for what we would use it for. Testing it out though. It's a Miroku, 26" barrels, but it's a fixed skeet choke from what I can find on it. Guy selling it bought it at a gun show in '82 and he really doesn't know much about it. Miroku makes Browning shotguns and it is very similar to a Browing Citori. Super nice gun, super good price but fixed skeet chokes are a problem. It'd be fine hunting a bird ranch but not around where I live. So - my husband is going to take and shoot it at some paper and pattern it - compare it to his Ruger and see what it does. The owner said he thought it was an improved modified choke but both barrels are marked S - which I am assuming is for skeet. : ) Still - a nice little gun so we'll see how it shoots. My husband said if it shoots skeet chokes it's going back.
I hope it works out. I've found many shotguns whose actual choke constriction doesn't match it's markings.
Consider getting a brass choke gauge. I use mine on any shotgun or choke tube before I buy it. |
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Firecracker Dog Lover
Posts: 3175
| Good idea. My husband measured it and it measures the same as his Ruger Red Label but its marked S on each barrel. So we'll pattern in on some paper and see what it looks like. I really like so I am hoping it works out, if not, I told the guy who gave it to me to try I'd sell it for him if I don't buy it. He no longer shoots anymore and donated about 20 boxes of .20 gauge shells to the cause. :) |
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Extreme Veteran
Posts: 306
| My dad always breads the chops. If your deer wasn't shot in an area that has alot of corn fields they will taste gamey so you may want to add more seasoning if that bothers you. Here is a pretty simple recipe I used the other day.
http://allrecipes.com/Recipe/Fried-Venison-Backstrap/Detail.aspx?ev... |
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 Hero of the Year
Posts: 10767
Location: Haslet, Texas | What about duck breasts? What's the secret with them...wild and skinless.
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Deer meat