I had some moose for super . Fried it in a pan with garlic butter and pepper , now dats some good . ;D :)
Tastes like chicken eh? ;D
Chicken eh eh Yep thats dam good chickenn . :D :)
Deer season is just around the corner . Dats good eatin ' too .
what's deer season for? Do they get ripe in the fall? :D
I had some moose stew once, best DanG stew I ever had. Of course, any stew is good when you've just come in from working in -10 with high winds to sit next to the woodstove. ;) I don't hunt, but if there was a moose around here, I'd try to stew him.
Dave
Moose can be good if properly prepared and cooked. It can also be as tough and gamey as my old Kodiaks. ::)
Yep Tom...they feed all summer to get fat for winter..fawns are grown and not dependent on the does...bucks runnin around nuts and sometimes aimless...pack in the meat for winter eatin...variety of reasons for deer seasons ;D ;D ;D but you knew that already. :)
Quote from: isawlogs on October 22, 2007, 08:00:20 PM
I had some moose for super . Fried it in a pan with garlic butter and pepper , now dats some good . ;D :)
How much is a plane ticket to Quebec ???.
Too much for me :(
asy :D
Local guy just bagged a 900-pound bull moose about ten miles from here. There's a lot of 'em in the area. The head of the moose was big enough to fill the back of the pickup truck. Around here that kind of kill makes the front page of the paper. Probably to annoy, horrify and disgust the city folk. ;D
Quote from: sawguy21 on October 22, 2007, 10:43:18 PM
Moose can be good if properly prepared and cooked. It can also be as tough and gamey as my old Kodiaks. ::)
Funny you would say that .. I have not yet had one that tasted like my Kodiacs , then again I havent been that hungry to try my Kodaiacs . :-\ Truthfully I have never had one that was bad eatin and or tuff on da jaw .
Quote from: WDH on October 23, 2007, 12:17:57 AM
How much is a plane ticket to Quebec ???.
drive up .. should be straight up from you , aim da truck between Champlain lake and Memphremagog lake and youd be right close then once youd hit da border . .. Just dont bring sausage wit ya for breakfast . ::) :D
Marcel, say it isn't so. No sausage for breakfast ???
Oh therell be sausage but not if he brings it . :-\ I know that fur a fact ( now ) . :P Dem guys at da border like um a lot much . >:( :'( :'( :'( :'(
Had deer inner tender loins for dinner last night. One onion, 1/4 stick butter, one hot cast iron pan, two inner loins digin_2
moosehunter
Aren't the tender loins the same as 'inner' loins? Along the spine are the loins.
Fresh deer recently? (or did I miss it? )
I miss the days my dad used to make deer jerky...that was some good eatin' there...and of course the rest of the deer meat was awesome, too.. musteat_1
Ah jerky .. dats something I want to try to make this year ... Did he make it spicy or etable ;D ..
he made it kind of both...ask Fla._deadheader...that's my pa.... ;D :D :D
When we butcher hogs the old timers (Me) always called the inside tenderloins the butchers meat....The fish or inside tender loin.On a beef it is the fillet mignon.On my plate it is called dang good eatin. 8)
I just had some two nights ago outa a doe .
I think the ones on the top of the critter are loins,..Is that correct?
Quote from: SAW MILLER on October 25, 2007, 10:39:18 PM
I think the ones on the top of the critter are loins,..Is that correct?
That is correct.
i dont care my mouth is watering reading. just 3 more weeks till deer gun season. just 3 more weeks till deer gun season. keep telling myself that.
They make me hungry also! Got a young doe last thursday the 18th. Wisconsin has an early earn-a-buck season, shoot an anterless, and you get a buck tag ::) This is for some units. Gov. Doyle and his mighty DNR :o :o :-X think that is the way to go :-\ But if that's how one is to play, well that's the way it is. Anyway's I take the leg of deer and cut round steak on a meat saw, then, run the rounds thru a tenderizer, that you use for cube steak, fry onion in some butter, flour the cube's,fry, fork tender 8) 8) ;D MGD, wheat bread, Nuff said :) :) Raider
beenthere,
Yes, "tender loins" and "inner loins" are the same. I only used both names because some refer to the "back straps" as tender loins.
My son Paul got his first deer yesterday evening right at dusk. I had to go to a fire dept meeting so I did a quick skinning on it and finished procesing it when I got home. I was up till 2:30 this morning. No help from Paul, little bugger had school this morning.
He was proud as punch of himself and ole daad was pretty proud too. Got him a little four point. He want's jerky from it, but I saved out the backstrap and tenderloins, plus the usual ground meat.
I took a doe a few days ago and we had the tenderloins from it the next day. First time I've hunted in many years. Had it fried with mashed taters, gravy, corn, and green beans. Yummy!!!!
Since I've never gotten a deer in my (very) limited hunting experience (with one exception) - what percentage of dressed weight will wind up as usable meat? Reason I ask is I'm considering a rifle permit again after 20+ years without going hunting, and I want to know if it's worth my time. I won't hunt for sport - I want venison for the freezer.
I did squish a small deer, maybe about 90 lb, with my truck, probably about 7 years ago. I had help dressing it out and cutting it up, since I didn't know what I was doing, and it seemed to me that there was only about 20-30 lb of meat after we were done. Is that reasonable? All but the tenderloin was donated to the fire dept. for our annual venison supper, and my package of tenderloin might have been three lb. but not much more.
A rule of thumb Jon is that they'll dress out at about 60% of their weight after being field dressed. Boned out weight would be less.
Tell your son congratulations Lee. :)
Engineer,
I bone-out and cut-up-process about 4 deer each year. A normal doe deer (field dressed weight of say 100 #'s), will yield after boning and cleaning of all fat, connective tissue, and silver skin, about 35 - 40 #'s of meat. If there is a lot of shoulder damage from the shot, it will be less. That is my experience.
Like LeeB says, it is a lot of work. Takes me 6 hours to cut up, de-bone, and de-fat a deer. However, the results are superior to any commercial processor that I have ever used. I also grind the meat with no added beef fat, so it is much healthier than packaged ground beef.