IQ Test (Page 4): Heck no man, I'd love it as well...

Sinker Rig Loc: Tampa area

Spiritof27 wrote:

They only stop by in the early spring and that's way before I open it for swimming in the summer. They don't make much of a mess. A little duck chit ain't no big deal. Ya know?

Heck no man, I'd love it as well

Catfish hunter Loc: Riggins idaho (Paradise)

Ivey wrote:

I nailed the answer, guess I can keep mine on.
So if there's a 50 MPH wind blowing from east to west across a north facing barn. If a rooster lands s on top and lays an egg which way will the egg roll?

😂😂 Rooster?

Pixiedog456005 Loc: Maryland

Venison having the bone marrow from a saw gives it that game flavor. Don't cut, but rather filet the meat from the bone. Slow cook as you would roast beef. Now it's good eating.

Frank romero Loc: Clovis, NM

Sounds like the question of how many pork chops you can get from a cow

Andy cacciatori Loc: Modesto cal.

Pixiedog456005 wrote:

Venison having the bone marrow from a saw gives it that game flavor. Don't cut, but rather filet the meat from the bone. Slow cook as you would roast beef. Now it's good eating.

You are right !!
I bone all my venison and when I get the hide off I wipe the whole carcus with a mixture of water and vinegar. Cut my back straps out and quarter it wipe down the quarters again and let the meat hang for 5 to 10 days in a refrigerator.
Have a good season
Andy

Sinker Rig Loc: Tampa area

Andy cacciatori wrote:

You are right !!
I bone all my venison and when I get the hide off I wipe the whole carcus with a mixture of water and vinegar. Cut my back straps out and quarter it wipe down the quarters again and let the meat hang for 5 to 10 days in a refrigerator.
Have a good season
Andy

That's the way to do it. Another important chore is to get the guts out asap. I've hunted at some lodges that don't allow field dressing, didn't keep any of that meat, donated it to the lodge

Andy cacciatori Loc: Modesto cal.

Sinker Rig wrote:

That's the way to do it. Another important chore is to get the guts out asap. I've hunted at some lodges that don't allow field dressing, didn't keep any of that meat, donated it to the lodge

Why?
I agree with you on that.
I once saw a hunter strap a deer 🦌 on the top of his jeep hood of the motor it was already 95 degrees outside!!!**
Can you imagine what the meat tasted like??
He was on a dirt road show off his deer 🦌 😳 l just started laughing 😃.
Have a great day and shoot stright
Andy

Sinker Rig Loc: Tampa area

Andy cacciatori wrote:

Why?
I agree with you on that.
I once saw a hunter strap a deer 🦌 on the top of his jeep hood of the motor it was already 95 degrees outside!!!**
Can you imagine what the meat tasted like??
He was on a dirt road show off his deer 🦌 😳 l just started laughing 😃.
Have a great day and shoot stright
Andy

They don't allow it because guts left around a stand will ruin that spot, they don't care about the meat, they just wanna keep using that stand

Spiritof27 Loc: Lincoln, CA

So Andy, Pixiedog and Sinker Rig what you're saying (sounds to me like) is all the folks that I know who enjoy venison just either don't know how to butcher it or how to cook it properly? Could it be that we who do not appreciate that rank flavor just don't like the taste of it? The only venison I've ever had that I thought was the least bit palatable was mixed with something else in sausage with lots of herbs and spices to make it taste like sausage or in some kind of stew, made to taste like something else. Thrown on a hot grill with a little salt and pepper, a beef steak or a pork chop, even a damn lamb chop tastes pretty good. Venison - in my opinion - does not. It tastes like venison, and I don't ike it. I'm sure I could live on it if I had too. But I don't. So I don't.

Andy cacciatori Loc: Modesto cal.

Sinker Rig wrote:

They don't allow it because guts left around a stand will ruin that spot, they don't care about the meat, they just wanna keep using that stand

I understand but what a waste of meat ?
Good luck this year and shoot straight.
Andy
I put in for Wyoming this year for Antelope but we didn't get drawn so we will try next year we'll have 3points that should be enough to get drawn.

Sinker Rig Loc: Tampa area

Andy cacciatori wrote:

I understand but what a waste of meat ?
Good luck this year and shoot straight.
Andy
I put in for Wyoming this year for Antelope but we didn't get drawn so we will try next year we'll have 3points that should be enough to get drawn.

Ha! They cook it and serve it at the lodge and it is beyond rank.....one morning for breakfast they had wild hog steaks, that crap was tough as hell and tasted worse than that, couldn't eat it

Andy cacciatori Loc: Modesto cal.

Spiritof27 wrote:

So Andy, Pixiedog and Sinker Rig what you're sayin... (show quote)

Spirito
It is how you take care of the meat in the field I have given my friends some of my venison and they loved it, and they had venison before and didn't like it.
Once you pull the trigger and you are lucky then the work begins!! But it is worth it if you do it right.
Andy

Andy cacciatori Loc: Modesto cal.

Sinker Rig wrote:

Ha! They cook it and serve it at the lodge and it is beyond rank.....one morning for breakfast they had wild hog steaks, that crap was tough as hell and tasted worse than that, couldn't eat it

As you know if you don't cook it right or take of it right it tast like hell!!
Have you ever had Elk?
It is the best tasting meat I have ever had , better than beef and Antelope is also very good and Moose.
Good shooting this season l'm getting my duck hunting great ready and decoys ready season is almost hear.
Andy

JoeT73 Loc: Punta Gorda Florida

I'd like to see the rooster that can lay eggs. ROOSTER DON'T LAY EGGS

Sinker Rig Loc: Tampa area

Andy cacciatori wrote:

Spirito
It is how you take care of the meat in the field I have given my friends some of my venison and they loved it, and they had venison before and didn't like it.
Once you pull the trigger and you are lucky then the work begins!! But it is worth it if you do it right.
Andy

Yes, and another bit of info, a 7-8yr old mossyback buck is not what you want for meat. A yearling buck or similar doe is preferred. Never had Elk or Antelope, but had Moose once......superb!!