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Post by lenapej on Nov 13, 2023 6:34:14 GMT -7
Saturday was opening morning of the MO rifle season, and I had a bit of luck. Shortly after daylight I had two bucks chasing a doe and yearling around and they kept my head on a swivel they were moving so fast, finally one buck went through an opening about 40 yards away and I had to almost yell at him to get him stopped, I made a bad shot...backbone... and ended up having to put another round in him. 62 cal Fusil de Chasse - 75 grains - over powder card - ball - thin card.    |
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Post by bushfire on Nov 13, 2023 10:33:13 GMT -7
Great work with the fusil, and beautiful buck. How old would tht buck be? What is their eating quality like during the rut?
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Post by spence on Nov 13, 2023 13:15:20 GMT -7
Excellent, lenape. Nice buck and I enjoy seeing a hunting post.
Spence
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Post by lenapej on Nov 13, 2023 14:52:42 GMT -7
Thank you gents.
Bushfire, I would guess this buck to be 2 1/2 years old, definitely not more than 3 1/2 years, I am very picky with my meat, get it cooled down as soon as possible, and keep it clean, and no problems, an older buck will start to get tough, but if taken care of properly is edible.
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Post by brokennock on Nov 13, 2023 19:11:52 GMT -7
Very nice. Congratulations.
Interesting brow tines, see any others like him in the area, this year or in years past?
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Post by Black Hand on Nov 14, 2023 5:18:00 GMT -7
Letting meat age seems to be the trick. Don't run them, clean and get cooling. I hang my deer for around 2 weeks before cutting, wrapping and freezing.
Looks like an excellent catch - well done!
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Post by bushfire on Nov 14, 2023 12:31:58 GMT -7
Its teresting, I mostly hunt red deer and stags can get very rank during the rut. I mostly mince/grind it up at that stage.
I prefer late summer or late winter for eating quality.
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Post by lenapej on Nov 14, 2023 16:31:59 GMT -7
Nock, I have not seen this one before that I know of, I pulled my one camera in Oct, and decided I would just take the first legal one that gave me an opportunity, Those brows are a first for me.
Blackhand, We used to hang our deer, but I read that deer does not age like beef, so now I just process as soon as I can.
Bushfire, our rifle season is right during the rut, and the best chance to kill a buck, they do smell a bit, but once they are skinned and cooled its no different than any other time, in my opinion.
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Post by Black Hand on Nov 14, 2023 16:57:12 GMT -7
Not really convinced about deer not aging like beef. While it may differ in some way, I doubt it doesn't work at all. When the temperature is warmer than optimum to hang, I cut the deer apart and age in the refrigerator.
I've eaten the loins a day or two after harvesting and they were chewy at best. Given a few days in the fridge, they are far more tender.
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Post by Black Hand on Nov 14, 2023 17:00:13 GMT -7
Its teresting, I mostly hunt red deer and stags can get very rank during the rut. I mostly mince/grind it up at that stage. I prefer late summer or late winter for eating quality. Unfortunately, here in Montana the general (rifle) big game season is 5-6 weeks long. Other seasons may extend this somewhat, but our hunting time is limited and does tend to overlap the deer rut... |
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Post by brokennock on Nov 14, 2023 17:00:50 GMT -7
Nock, I have not seen this one before that I know of, I pulled my one camera in Oct, and decided I would just take the first legal one that gave me an opportunity, Those brows are a first for me. Blackhand, We used to hang our deer, but I read that deer does not age like beef, so now I just process as soon as I can. Bushfire, our rifle season is right during the rut, and the best chance to kill a buck, they do smell a bit, but once they are skinned and cooled its no different than any other time, in my opinion. I ask because several years ago I tool a shot at a buck during archery season and nicked it. I saw it a few more times that season and it was fine, but, I saw him look up into trees especially near where I shot at him. He had very unique black markings on his face and down his back. I haven't seen him in several years, but, I have a small young buck on one of my cams in that area that has the same marks. |
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Post by bushfire on Nov 14, 2023 17:48:10 GMT -7
I'm certainly "fortunate" in that regard these days. In my state we had a 2 month deer season during the winter up until 10 years ago when it was made 12 months. One deer species is the exception in that we still only get a 1 month season. 12 month seasons aren't all good though. On another note, I decided a few years back to build points for a western hunt, tossed up between MT and WY. MT required a hunter safety to buy PP so I went WY and figured I'd deal with hunter safety down the track. Saw a couple of years ago MT introduced a trad ML season, kicking myself I picked the wrong horse. Hopefully WY follow suit by the time I can draw a tag. It's a beautiful part of the world you call home. If you ever feel like creating a thread of the scenery and wildlife I'd sure enjoy it. Apologies to Josh for digressing. |
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Post by Black Hand on Nov 14, 2023 17:59:41 GMT -7
Our current Heritage muzzleloader season is one week long. However, you can hunt with a muzzleloader during the general rifle season.
The picture at the top of the forum is of the Lost Lake/Creek area - one of the prettiest areas I've seen in Montana.
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Post by lenapej on Nov 16, 2023 9:28:22 GMT -7
Not really convinced about deer not aging like beef. While it may differ in some way, I doubt it doesn't work at all. When the temperature is warmer than optimum to hang, I cut the deer apart and age in the refrigerator. I've eaten the loins a day or two after harvesting and they were chewy at best. Given a few days in the fridge, they are far more tender. This year it warmed up during our season so that I couldn't hang it, So what I normally do is de-bone it and put it in a ice chest between layers of ice and let drain, its still very cold a day or two later,... that's worked well for me. |
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