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Discussion Starter · #1 ·
Hello ,
Here is how things are shaping up for this weekend openning day firearm deer season Northern Missouri , looks good the bucks are chasing the does , i have seen no less than 5 deer per outing bucks and does , i have been hunting winter wheat fields and every night they are comming to it around 4:00 pm to dark . as well as hunting fence rows where the timber meets grass fields . i have passed up 3 small bucks and a handful of does so far .

On 11-11 i was in my stand in a wheat field by 4:00 pm i saw this young doe run in front of me and i heard grunting , i first saw a 2 yr old 8 pt run in front of me and stop , then a spike and then this 9 pt came in behind them what was funny was the doe took off to a small patch of timber 30 yds to my right but the bucks were right by my 200 Proof doe urine they was smelling it and lost sight of where the doe went , then the spike saw the young doe and went to her, she let that buck jump right on her , i had my bow ready for the 9 pt i took the shot at 12 yds and he ran about 35 yards and went down . the 8 pt heard my bow go off but it didnt bother him at all he stood there still smelling the doe urine , then he saw the spike had mounted the doe and ran over to it and lowered his head and the spike ran around the two of them as the 8 pt mounted the doe . i lowerd my bow and when i was on the ground they saw me walking to the buck and they all took off to the timber .

TS2

Bow Golden Eagle Split fire 62 lbs.
Arrows Beeman
Broadhead Vortex



 

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Nice Deer. Unfortunatly I don't get to go opening weekend and I have only got to bowhunt a couple times this year. Working 2 jobs really cuts into hunting time. I'll be out there 2nd weekend and both muzzleloader weekends. Good luck.
 

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Targetshooter2

Nice deer.
Good story too, thanks for shareing.:)
 

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Discussion Starter · #4 ·
deer

Hello,

i copied this from another board that i visit .

Good Hunting !!
TS2



Venison is very lean and therefore shrinkage is minimal. Less venison is needed because the meat is very dense. Portion sizes can be smaller than for other meats.

Some people add beef suet or pork lard to venison to add moisture. This will change the taste and add unnecessary fat to the meat. Instead, consider adding quick oatmeal, rice cripsy cereal or steel-cut barley or oats - this will retain the favour and moisture, but will not change the quality or taste of the product.

If you got your venison from the wild and it has a strong "gamey" taste to it, try the following:

Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh.
Age the meat under refrigeration for 3 to 7 days to enhance tenderness.
Soak meat in marinades containing wine or vinegar with the heavier flavours of soy or garlic.
Serve the meat with sweet or spicy sauces as condiments to temper the wild taste.
Trim fat from game meats to remove a major source of the wild flavour.
Cooking tips

Here are some specific cooking tips for European Elk (RED DEER) provided courtesy venisonsteaks.com. The suggestions apply to most kinds of venison.

1. Do not overcook. The longer you cook red deer, the more it is likely to become dry.

2. Quality European Elk "red deer" should be cooked to no more than 130 to 140 degrees of internal temperature. At 150 degrees the meat starts to dry out, due to the lack of fat. The use of a meat thermometer is the best way to determine that the meat, has reached the desired degree of doneness. Let the meat rest in the juices, covered, for 10 - 15 minutes, before serving.

3. Frying/browning should be done very quickly - do not over cook. Again, let rest, covered before serving.

4. When broiling and grilling, you should cook to no more than rare or at the most, medium rare. When you need to serve to someone who prefers well-done, marinating the meat in your favorite sauce will help keep the meat deliciously tender. Adding moisture when grilling quality red deer is not necessary. But, you may wish to spread a small amount of butter or cooking oil onto the surface prior to cooking. After broiling or grilling let the meat stand for about 8 minutes before serving so that the flavorful juices can accumulate.

5. Stews and pot roasts should be cooked very slowly and at low temperature settings. Crock pots are great.

6. Slow cooked oven roasts have a tendency to become dry when roasting. Frequent basting is the principle method of retaining moisture. Another methods is to keep the roast covered. Flavors can be added to the roast by injecting it with liquids such as wine, fruit juices, light cooking oil, melted butter, or a marinade and allowed to set in the refrigerator for several hours.

7. Use tongs when turning or picking up meat. A fork will pierce the meat and cause some of the flavorful juices to escape during cooking.

8. Most alcohol used in recipes from wine evaporate during cooking.

9. Mushrooms add B vitamins. Bell peppers add fiber and vitamin C. Green onions are rich in potassium and a good source of vitamin C.

10. If you need to cut the steak into strips, before cooking, first cut against the grain into thin slices. Then stack slices and cut them into 1/4 inch thick strips. Cutting is easier if steak is slightly frozen.

11. High quality young farm-raised red deer DOES NOT need to be marinated to change the texture or to mask the flavor. However, a light marinate does help to keep the meat moist and enhances the flavor. Farm-raised venison is tender and does not have any "wild" taste.

Nutritional information

Venison is lower in calories, fat and cholesterol than most meats. This is appealing to a growing number of consumers looking for alternatives to traditional beef and pork.

Per 100 gram portion
Calories
Fat (g)
Cholesterol (mg)
Protein (mg)

Venison, loin cut
159
3.30
66
25

Beef, bottom round & lean
214
9.76
92
31
 

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NICE,

I like the story, and the pics. Congrats on the great hunt. And the reason you didnt shoo the 8pt to?

With the opening of firearms season last weekend my bowseason came to dead stop. I will return to bowhunting in a week or two.

Results from rifle hunting: 1 small fawn buck.

Dean_311
 

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Discussion Starter · #6 ·
deer

Hello,

Dean_311

((( the reason you didnt shoot the 8pt to? )))

In Missouri during the archery season we are allowed 2 deer & 2 Turkey but you can only take 1 buck before firearm season , after the firearm season if you havent filled any tags you may be able to harvest 2 bucks , also since Missouri has so many deer the state will allow you to take up to 4 more deer during the archery season but the four tags must be used on doe's only !!! so a archer may take 6 deer and 2 turkeys during our archery season .
not bad huh , my son has harvested 5 deer so far this year
he has kept two and donated the others to churches that help out needy families .

TS2
 

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Nice never the less.

Here in Minnesota.

I can take 1 with the bow either sex, then I can buy 4 intensive harvest permits which are anterless only.
I can take 1 buck with rifle, with the exception, EVERYONE in the zones around here got anterless permits, and almost everyone got the option to buy a management tag, antlerless only. I shot a little fawn buck last monday with the rifle :( I wish I had of known it was a male I would of let him walk, but at 80 yards on a trot through the brush you dont have alot of time.

Dean_311
 
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