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Akshay

I My first time deer hunting was well after mararige. A friend of my husband invited us to go with, my husband politely refused and said that if I wanted i could go, just do it, so I did and have been hooked. I have harvested a few on my own and with a cousin and with my daughter. My husband has gone out with us but does not want to shoot the deer so I do. I enjoy the time in the woods, with and without family and friends. I also enjoy trapping, running my hounds, hunting with my JR's(terriers), compittion hunting and shooting. These are things that I was not allowed to do growing up, as Mother always said these thing were not ment for a real lady. Hunting was a gentlemans sport and the ladies were meant to clean and cook the bounty. I don't hold with this and have taught my daughter that she could do what ever she wanted with her life and yes, she hunt right out there with me. Thanks to my husband's friend, guys like my cousin in WI, and the few other men in the world who believe that women can enjoy hunting and spending time in the woods. I have had to fight my family and most of the redneck jerks around here who think they know where a woman belongs

Kitty

God, the predictability of it is so *tiring*. No wit, no iagimnation, just the wearysome churning out of the same old tricks like a dog taught to beg.How does British politics attract and then admit such second-rate minds? The next person to try and appeal to my patriotism is going to get a boot in the nadgers.

Matt

"How does British politics acrattt and then admit such second-rate minds?"I have to admit to think the same when I read Mad Nad's latest entry she seems to be playing the Victim card very early.

Salih

My recent post on the sjcbeut made it perfectly clear that I'm willing to listen to both sides of the abortion debate, but I can't find any impartial source of purely scientific evidence on the sjcbeut. Everyone seems to be contradicting everyone else.

Jacklyn

Be careful with those quiz thngyis. I took one that informed me I was a genius with an IQ in the range of Bill Gates, but when I applied to MENSA they gave me a test that beat me back down to the reality of cold, hard terra firma.

Vanderlei

YEAH FOR BASSET HOUNDS!!! I know what you mean, we have two (had three), one of which is a Jack Russell trapped inidse a basset hound's body.

Miriam

I got into hunting when I met my hsbaund. I knew if I didn't I would never see him for several months out of the year. I would go out with him the first couple years we were together and just watch, then I thought, I can do this. I tried for a year and got nothing, my bow was so slow the deer would jump out of the way. Finally I got a new bow and practiced at home and went to 3-D shoots. THat helped a lot and I have gotten a deer every year now archery hunting. I enjoy rifle hunting too, but archery is my passion. I hope to expand my horizons by hunting turkey, bear, and antelope this year. I encourage all women to try an outdoor sport, we need more women in the field of hunting.

Marwane

Obviously I'm not a female huentr, but as a father of 3 beautiful girls , and a husband to my wonderful wife, I think this is an AWESOME topic to be brought up. This just isn't something that a father and son or a bunch of good ol' boys can go do, it is a family activity. I know how I feel when I'm out in Gods country, and we all know how great it is to share that with someone else. I just bought my wife a bow this year and my daughters are up and coming huntin fools'. I think women can really add alot to the sport and the environment with the natural notion to be so compassionate. I applaud all women and girls that learn conservation, good ethics, and the love for something that so many of us men breath and dream about. Besides that, if my wife and/or daughters are out with me, that means more hunting time for me ..keep it up ladies!!!

Elbrancesa

My dad took me with him hunting since I was a very litlte girl. I have continued with the trend my whole life and there is nothing better for me. I raised both of my children on my own and they are avid hunters as well, one boy and one girl. Actually I think my daughter enjoys hunting more than my son. I pack in every year by myself with horses and mules for 2-3 weeks at a time. I don't always fill my tags, but it's great when I do. I have been doing archery now for about 5 years, have only been able to shoot deer with it, but learning more about it every year. I too, feel that we need to get more women in the field and more women members in the NRA to help us protect the heritage.

Ejin

you've never seen a coyote climb over a fence? the deer that cyeotos kill ARE my live stock! so thats why we kill them so they dond kill the deer we hunt (TO EAT)!I like having more deer in the woods dont you? let me ask you this,why wouldnt you coyote hunt???you dont let rats run around your house eating all your food do you? you'd set traps to kill them I'm betting that you dont eat them iether. why would cyeotos be any different? the forest is my home the deer is my food.

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Alberto

I agree with you here.... I wouldn't give a clue to any huetrns who asked me where the critters are! :) We had bow huetrns in our parts last weekend, and today pheasant season opened, so there were several pick-up trucks parked nearby very early today.Hey,side note... check out my blog.... YOU won my mag subscription giveaway!! Yep, you really did! :-)

Nitha

We love "our" deer, too, Misty. Lindy really wants to run with them, but they can leap fceens, and she can't.I can't believe I'm late with my Camera Critters this weekend.Kay, Alberta, CanadaAn Unfittie's Guide to Adventurous Travel

Cuten

Crockett Outdoor's BBQ Venison SteakMakes 1-2 poundsPrep time: 24 hoursCook time: appx. 15 MinutesYou will need:1-2 Lbs veniosn back straps cut into 3/4 inch chops (let them thaw out if frozen)MARINADE INGREDIENTS:1/3 cup soy sauce of your choice1/2 teaspoon mesquite liquid smoke1 teaspoon louisiana hot sauce1/2 teaspoon ground nutmeg1 tablespoon sugar1/2 teaspoon ground garlic powder1/2 teaspoon cayenne pepper1/2 teaspoon coarse ground black pepper1 tablespoon fresh squeezed lime juiceMIX ALL INGREDIENCE TOGETHER TO CREATE MARINADE[IF WANTING A QUICKER MARINADE USE 1 package of Mccormick Grill Mates Mesquite Flavored Marinade & 1 cup Honey BBQ sauce]FOR LATER USE:1 cup Honey BBQ sauceMilk (enough to submerge chops for soaking)Preperation:Take 1-2 pounds of chops (after being thawed out) rinse them with water and squeeze - repeat until blood is almost completely out of the meatNext put chops in a container and cover with milk – refridgerate for 4 hours then drain (the milk works as a tenderizer) Rinse and squeeze chops again to remove any remaining blood (this should remove any game taste)Place chops back into a clean container and pour marinade over the top (if chops are not fully submerged you may add extra honey BBQ sauce to the mixture)Let the chops marinade over night. In the morning flip and tenderize (I don't have a tenderizer so I stabb with a fork).At noon flip and tenderize again then stir in the 1 cup Honey BBQ Sauce to the marinadeCooking Instructions:Pre-heat grill to 300 or 350 (I usually cook at 300 for a nice slow cook)Place meat on grill and let cook 5-7 minutes on each sidePour the remaining marinade on the meat and let cook for 1-2 minutes each side – or until chop looks done…This recipe has been a favorite of ours and have recieved many compliments on how tender the meat is. If you know someone who doesn't like the gamey taste of meat let them try this recipe because it should have very little game taste (if any). The prep time is a little longer than normal but you won't be let down.

JackThe

Jackpine Jack’s Secret Venison Steak RecipeHere’s the secret: Venison is nrlaualty tender and delicious. That’s why deer have nrlaualty learned to hide well and run fast. If you’ve taken good care of your venison at every step of the way, you won’t need rubs, seasonings, or marinades designed to tenderize it and enhance or disguise its flavor. Purists agree, the best recipe for grilling venison is no recipe at all. But that’s no way for me to win a recipe contest, now, is it? So here, revealed at last, is Jackpine Jack’s Secret Venison Steak Recipe.Ingredients:- Two large venison steaks- One cup Jack Daniels- Salt and pepper- One large armful dry jackpine branchesFeel free to adjust quantities as circumstances dictate. If no jackpine is available, you may substitute birch, oak, apple, hickory, mesquite, etc. (But nothing captures the taste of the north woods quite like venison grilled over jackpine coals.) And in place of Jack Daniels, you may substitute bourbon, scotch, wine, beer, or even root beer. It’s your call. But if no venison steaks are available, there’s just no substitute. This recipe is not the same with plain old cow meat. Go back out and hunt more.Directions:Place jackpine branches in grill. Start fire, adding more branches as needed. While waiting for fire to burn down to coals, pour one-half cup Jack (or suitable substitute) into each of two cups—one for you and one for your grilling assistant. Sip patiently. Refill and repeat as needed.Once fire has burned down to coals, place steaks on grill. Do not overcook. Just before steaks appear done on one side, turn them over. Just before they appear done completely, remove them from grill. Salt and pepper to taste. Enjoy.While watching the coals burn down the rest of the way, refill cups again as needed.--Submitted by Al Cambronne, co-author of Gut It. Cut It. Cook It.: The Deer Hunter’s Guide to Processing and Preparing Venison

Lis

Jackpine Jack’s Secret Venison Steak RecipeHere’s the secret: Venison is nallartuy tender and delicious. That’s why deer have nallartuy learned to hide well and run fast. If you’ve taken good care of your venison at every step of the way, you won’t need rubs, seasonings, or marinades designed to tenderize it and enhance or disguise its flavor. Purists agree, the best recipe for grilling venison is no recipe at all. But that’s no way for me to win a recipe contest, now, is it? So here, revealed at last, is Jackpine Jack’s Secret Venison Steak Recipe.Ingredients:- Two large venison steaks- One cup Jack Daniels- Salt and pepper- One large armful dry jackpine branchesFeel free to adjust quantities as circumstances dictate. If no jackpine is available, you may substitute birch, oak, apple, hickory, mesquite, etc. (But nothing captures the taste of the north woods quite like venison grilled over jackpine coals.) And in place of Jack Daniels, you may substitute bourbon, scotch, wine, beer, or even root beer. It’s your call. But if no venison steaks are available, there’s just no substitute. This recipe is not the same with plain old cow meat. Go back out and hunt more.Directions:Place jackpine branches in grill. Start fire, adding more branches as needed. While waiting for fire to burn down to coals, pour one-half cup Jack (or suitable substitute) into each of two cups—one for you and one for your grilling assistant. Sip patiently. Refill and repeat as needed.Once fire has burned down to coals, place steaks on grill. Do not overcook. Just before steaks appear done on one side, turn them over. Just before they appear done completely, remove them from grill. Salt and pepper to taste. Enjoy.While watching the coals burn down the rest of the way, refill cups again as needed.--Submitted by Al Cambronne, co-author of Gut It. Cut It. Cook It.: The Deer Hunter’s Guide to Processing and Preparing Venison

Pensando

One serving vosinen “back strap/loin”Coffee Spice Rub recipe: Store unused portion in an airtight container to be used on other steaks1/4 cup Ancho Chile powder1/4 cup finely ground espresso-roast coffee beans2 tablespoons sweet paprika2 tablespoons dark brown sugar1 tablespoon dry mustard1 tablespoon salt1 tablespoon freshly ground black pepper1 tablespoon dried oregano1 tablespoon ground coriander2 teaspoons ground gingerVeal Demi-Glace: You can pick up an already made jar at Williams Sonoma…highly recommended.bd cup water1/2 package of sliced mushrooms… I use Portobello Mushrooms 1/2 purple onion1 stick Butter (unsalted)Brandy or Grand Marnier for sauce/deglazing … I prefer the Grand Marnier.Kocher Salt and Fresh Ground Pepper (grinder with course grind set)Olive Oil to coat meatMesquite wood for cooking/smokingCoat meat with oil. Season one side of meat with Coffee Spice Rub. Coat the other side with the Kocher salt and course ground Pepper.In a saute9 pan, saute9 onions and mushrooms in bd stick butter till caramelized…deglaze pan with liquor…add 2 heaping table spoons Demi-Glace and stir to incorporate….set aside and keep warmHave HOT coals/wood going reserving 3 -4 pieces of the mesquite wood…dry… for smoking. Add reserved wood right adding meat to grill. Allow wood to smoke generously and let the meat cook, turning only once, to desired temp… I suggest RARE! Set meat aside and let rest for a couple of minutes.Meanwhile reheat saute9 pan of onions and mushrooms till hot. Cut butter into chunks and add to pan. Remove from heat and stir mixture till butter has slowly melted and sauce is smooth and velvety.Spoon mixture onto plate, slice loin in bd inch slices, fan out and lay on top of onion and mushrooms. Drizzle the rest of the sauce on top of meat.I like to serve this with a White Truffle and Parmesan Twice Baked Potato… whole different recipe.

Umer

Portabella Mushroom and goat cheese vnoisen burger steak1 lb. of vnoisen burger4 large portabella mushrooms1 package of spreadable goat cheese2-3 crushed cloves of garlic2 tsp sea salt1 tsp fresh crushed black pepper and your favorite steak or hamburger seasoning (I use Mckormicks cowboy rub.)take 1 lb. of vnoisen burger and place it in a bowl ad 2 tsp of fine sea salt, 1 tsp fresh crushed black pepper and 2-3 cloves of fresh crushed garlic. blend together with hands until all ingredients are evenly distributed through out the burger. form the burger into 4 equal patties.Take 4 large portabella mushrooms and cut the stem down as far as possible. With a spoon scrape the gills out of each mushroom until all that is left is the cap.( try your best not to ruin the sides of the cap as the burger will hold shape and cook better with the sides still intact.) With the same spoon take the portabella mushroom caps and spread a semi thin layer of goat cheese on the inside of the caps (again be as careful as possible not to ruin the sides)Take the burger you previously formed into patties and put them in the mushroom caps pressing the two firmly together. tuck the edges of the burger patties into the side of the mushroom cap. (if you did break some of the sides its not a huge deal they will still cook up and taste amazing.)Now take the mushroom vnoisen burger patties and cook mushroom side down first on a grill that has been preheated to low temperature(low temperature as the mushroom and vnoisen can burn easily on a grill.). while mushroom side is cooking season with your favorite burger/steak seasoning to you liking. when juices from burger began to seep to the top flip and cook the meat side. when the meat side is finished place on plate and spread a little more goat cheese on top of the burger steak and eat with a fork and knife just like you would a steak. hope you enjoy.

Angelica

Coffee Rubbed Smoked VenisonWhat you will need:+ Venison tenderloin(s), ceenald & trimmed.+ Mustard, just plain cheap yellow will do.+ Bacon, I'm talking about the thick cut kind; the fattier the better. (Since venison tends to be rather lean, you don't want your meat to dry out; it will be cooking for several hours!)Coffee Spice Rub:- 2 Tbsp. paprika- 2 Tbsp. garlic powder- 2 Tbsp. onion powder- 2 Tbsp. black pepper- 2 Tbsp. brown sugar- 2 Tbsp. ground coffee, or espresso- 2 Tbsp. kosher salt- 1 Tbsp. mustard powder- 1 Tbsp. white pepper- 1 Tbsp. chili powder- 1 tsp. cayenne pepper, or more to taste if desired.This usually makes enough rub for about 5 lbs. of meat. (Great for beef brisket!) So you can adjust the amounts as needed. Directions:1. Take ceenald venison tenderloin(s) and cover the entire piece of meat with yellow mustard. You could also try spicy mustard with the seeds. YUM! (Or pat down the loin till its dry with a paper towel before "rubbing" the meat, if you do not like mustard.)2. Cover surface of meat with the Coffee Spice Rub.3. With bacon slices make a lattice like pattern and drape over meat. Make sure its seals around the entire loin. This will be a key factor in keeping your deer moist. Other notes:- I use Apple Wood chips when smoking most meats. But you could use Mesquite, or whatever you like.- You want to get your smoker up to at least 220 degrees F before putting in your loin(s).- I like cooking mine like beef, with an ending internal temperature of at least 140 degrees, but no more than 170 degrees, depending on how you like your meat: medium rare to well done. (More than 170 degrees & it will start drying out.)- You can also brine your meat beforehand for up to 24 hours.- You might also want to partially wrap your loins in tin foil, keeps things a little less messy... if your worried about that.

Ajay

Venison Loin ala Mike (my Dad)Boneless Venison loins (2-4).2 cloves fresh girlac, sliced.6-12 sprigs fresh thyme.2 tablespoons Olive Oil.Coarse sea salt.Fresh Gound Pepper.Sauce2 shallots, sliced4 tablespoons of butter2 tablespoons dry red wineThe key to this simple yet delicious dish is a hot grill and avoiding overcooking the venison. The venison should be pulled from the grill as soon as an inserted digital thermometer reads 125 degrees.Place the boneless loins, sliced girlac, thyme, and olive oil in a non-reactive bowl, or in a FoodSaver bag or container. Seal or cover the container and place in the refrigerator for at least one hour, up to 24 hours. Before grilling allow the meat to get to room temperature.Preheat the grill to high. Salt and pepper the loins. Sear the loins on all sides-about 1 minute each. Reduce heat to medium and finish grilling at indirect heat. Pull the loins when they register 125 degrees internal temperature-about a total of 5-7 minutes of grilling. Allow the loins to rest on a plate. The meat will continue to cook after you pull from the grill. Pour any escaping juices into a very hot saute pan, add 1-2 sliced shallots, 4 tablespoons of butter, and 2 tablespoons dry red wine.Stir constantly until sauce is thick. Strain. Thinly slice the loins against the grain; the meat should be crusty on the outside and pink in the middle. Serve with the reserved sauce.Goes great with seasonal squash, rice, or Texas Toast. Serve with a robust local brew, preferably a scotch ale or dopplebock.

Rehan

It's called "Venison FunGuy" (fungi)1 goalln Ziploc Freezer bag1 cup water1 cup peanut oil1/2 cup white vinegar1/4 cup of Montreal Steak Seasoning.4 venison tenderloins (or 2 lbs of backstraps) 3/4 lb wild mushrooms. I prefer Chicken mushrooms, or Chantrelles. Boletes are good. your taste.6tbls Butter2tbls Worcestershire Sauce 2 cloves of garlic (not bulbs!) CLOVESFirst add water, peanut oil, vinegar, 1sliced clove of garlic & Steak seasonings into freezer bag then mix well. (delicately) Place tenderloins into bag, and refrigerate for 30-45 minutes. 15 minutes before tenderloins are ready for removal, start your fire with well aged hickory. ( I use 8"-10" logs split to about 1 &1/2" width.)once the flames have died down some, place the tenderloins on the grill. Add the rottenest cherry wood that you can find to the fire. I have a pile partially buried to induce rot (the flavor is much sweeter). Now, in a saucepan, melt the butter over a med low heat, add the mushrooms & 1 sliced clove of garlic. The mushrooms & garlic will absorb the butter. Then add Worcestershire sauce & more butter. Go flip the tenderloins (DELICATELY)!!!!! pour a cup of the mixture from the bag over tenderloins. Then stir the mushrooms till dark brown. cook tenderloins to desired temperature. ( I like med. well slightly pink in the middle) Serve and enjoy. a good side veggie is wild asparagus drowning in butter with salt and pepper.

Yura

This recipe works with any game meat. For veoisnn back straps or tenderloins cut into 3 or 4 ounce pieces, marinate in Itailan dressing overnight or at lest 3-4 hours in refrigerator. Then drain marinate and prep with the following ingrediants. Take a large yellow or red onion and quarter it. then peel the layers apart to wrap meat with. have a jar of jalopena slices handy to use during wraping procedure. next have a pound of bacon, I use cheap bacon, but any brand will work. Depending on the amount of meat you are preparing you may need additional onion quarters. next I take a onion slice and put a couple jalopena slices inside of onion and layer it around cut veoisnn or other game meat. Do this on top and bottom of meat. next take a half slice or whole slice of bacon, depending on size of meat and wrap tightly around all of the above, sequring with a tooth pick. after you have your meat pieces all wraped you can season to your own taste. I like fresh cracked pepper, sea salt, garlic powder, and cajun seasoning on mine. You are now ready for the grill. Grill on medium to low heat away from flames turning several times with tongs. I also use hickory chips soaked in water for about an hour to put on top of charcoal during grilling process. Can also be cooked with gas grill, but charcoal is better.

Lucien

I love making some vosnien w/ zuchinni! I dont have measurements, i just wing it!I cut the med size pieces of vosnien, cook slowly over a med heat w/ some seasoning ( garlic, onion, fajita seasoning ) once cooked to your liking, i add chucks off zuchinni and tomato..let it cook and brown a little, few minutes not much, and then i add some water ( a cup and half) and tomato sauce to color the broth and more seasonings to your liking, little salt, pepper, onion and garlic powder and let it simmer so the zuchinni can finish cooking...its a nice warm soup after a early morning or late night of hunting,...it taste better if you make some yellow spanish rice on the side to add to the soup to add bulk and flavor... the rice is easy to make as well ,real mexican style, add some white long grain rice to a pan, add some oil and let it brown a little but continue to move the rice around so it doesnt burn, once u get the rice to a nice gold color add water, half way up the pan, salt, garlic and onion power, and some more tomato sauce or paste to add color and cook at a low heat for about 30 min til the water dries up and the rice is nice and soft, if its still hard add alittle more water and seasonings....enjoy!

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