Finally got 'er done with a bow!

[eclark53520]

It's really weird, some places here it seems like the activity is winding down, other places, it hasn't even started yet...

My buddies land the scrapes and rubs were hot starting around Halloween and it has all pretty much stopped there. My uncles lease, they just started opening scrapes last week and the rubs are showing up hot and heavy now...

I've already shot my buck tho, so I'm just waiting and hoping some of my friends get a chance at a nice one. My uncle had a 150"+ 10 at 18 yards, but never presented a shot...always stayed in the heavy brush and never exposed himself.

 

[anonymous golfaholic]

It's really weird, some places here it seems like the activity is winding down, other places, it hasn't even started yet...

My buddies land the scrapes and rubs were hot starting around Halloween and it has all pretty much stopped there. My uncles lease, they just started opening scrapes last week and the rubs are showing up hot and heavy now...

I've already shot my buck tho, so I'm just waiting and hoping some of my friends get a chance at a nice one. My uncle had a 150"+ 10 at 18 yards, but never presented a shot...always stayed in the heavy brush and never exposed himself.

It's weird to see our deer chasing, making scrapes and rubs when it's still kind of warm and the leaves are still partially green. It's like the trees (where I hunt) are a couple of weeks behind schedule. The trees in my yard are bare. It's puzzling but the rut is certainly on right now. It makes for entertaining hunts.

 

[eclark53520]

Alright, I put the tape to him.

95 7/8" gross

If his left side would have been identical to his right side, he would have been 105" or so

 

[anonymous golfaholic]

Alright, I put the tape to him.

95 7/8" gross

If his left side would have been identical to his right side, he would have been 105" or so

For story telling purposes, he was approaching 120".

European mount?

 

[TheTrueReview]

E, do you mount the head or give away the antlers, etc?

 

[eclark53520]

For story telling purposes, he was approaching 120".

European mount?

I have a friend who is getting into taxidermy, so he's attempting to shoulder mount it. Cape is in the freezer awaiting tanning.

So the antlers have already been cut off the skull so no European mount anymore unless I do one of the fake ones. If he fails at the shoulder mount, which is likely, I will just plaque mount them. Hang them up right next to the spikes of my first deer ever.

If I was paying for a mount, it would have been a European. He's not big enough for me to pay a professional to shoulder mount him.

 

[azgreg]

E, do you mount the head or give away the antlers, etc?

He mounts the head alright. Then when he's done he attaches it to the wall.

 

[eclark53520]

E, do you mount the head or give away the antlers, etc?

Just saw your post, my reply to AG addresses it though. I keep all my antlers, depending on their size I either plaque mount, European mount, or shoulder mount.

 

[MCDavis]

He mounts the head alright. Then when he's done he attaches it to the wall.

He mounts the head like a screen door in a hurricane.

 

[eclark53520]

He was mighty tasty!!!

 

[azgreg]

I see you ate your vegetables first.

 

[eclark53520]

I see you ate your vegetables first.

Ain't nobody got time for vegetables.

 

[anonymous golfaholic]

Looks to be cooked perfectly, E! I tip my hat to you. Most everyone I know seems to over cook it.

For those who don't know, venison is so lean that it will dry out in a heart beat. I don't worry about under cooked deer because I butchered it and I know it was kept sanitary (unlike store bought meat). People who dislike deer meat should try it rare to med-rare, it's fantastic.

 

[anonymous golfaholic]

Ain't nobody got time for vegetables.

Veggies are the vital to the tastebuds, bro. Get your shit together.

 

[eclark53520]

Looks to be cooked perfectly, E! I tip my hat to you. Most everyone I know seems to over cook it.

For those who don't know, venison is so lean that it will dry out in a heart beat. I don't worry about under cooked deer because I butchered it and I know it was kept sanitary (unlike store bought meat). People who dislike deer meat should try it rare to med-rare, it's fantastic.

Thanks, Man!

All whole hunks of red meat muscle gets cooked rare to medium rare. Anything past that should be a felony. I'd argue it should be punishable by death.

Although I do low and slow the neck roast with lots of fluids in the crock pot. It has so much connective tissue in it, it has to be cooked for a while to tenderize it. Great venison BBQ though.