southern4perspective (Posts tagged buck)

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See, that’s what the app is perfect for.

Sounds perfect Wahhhh, I don’t wanna

Opening weekend of bow season.
September 11, 2016

It was a successful hunt. I was stalking with my bow. I was down wind and 20 yards away at his 6 o'clock position when he raised his head up to look back at me. By then my bow was drawn and I was looking at his head, the only viable target, through my Peepsight. Instinctively, I released the arrow. Like a laser, it flew through the back of the head, severing the spinal cord, taking his life as quickly and ethically as I possibly could. I am thankful for the shot but for those new to hunting, this is not an ideal target. The broadside heart shot is ideal. But, in this case I just did not have it and I was going to lose my opportunity. I am thankful the hunt went the way it did and I respected this beautiful creature with our prayer and a speedy trip into our cooler. Already we have eaten the tenderloin, the heart, and smoked the rib cage. The rest is dry aging.

Notes on how we prepare for freezing:

Before we deep-freeze the venison we give it a salt scrub and light rinse to clean it. This makes the surface a bit antimicrobial. You’re not trying to wash off all the salt, think washing off the majority of the salt but diluting it out so it can get in all the nooks and crannies. With a paper towel dab it dry then rub in a light coating of olive oil. We will leave it in the refrigerator on its coldest setting, just above freezing, for almost a week. During that time the meat is sitting above a little bed of kosher salt which just helps catch any drippings and aids in pulling out moisture. The meat will darken up and start to smell wonderful. At that point it’s aged and a lot of the water that was in the meat has been wicked out. At that point we will vacuum seal and deep freeze. It freezes so much better like this. Also, when it’s unthawed it feels as if it was never frozen.

I hope this message finds you developing a deep and profound respect for what nature has to offer.

Respectfully,

K

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October, 19th 2014

Opening weekend of deer season.

Our hunting property in Oglethorpe County, Georgia

As always, I’m extremely thankful to this beautiful animal for feeding my family. Harvesting an animal always puts into perspective the amount and quality of meat that most Americans consume. It is a reminder that even the best hunter wouldn’t be consuming as much meat as the average cubical worker. Also, being in this animals environment is always inspiring and so far away from the factory farm life that many animals are subjected.

Also, We are conducting a little experiment. We prepared one half of the venison backstrap with just a 24 hour poppy seed and olive oil marinade. The other half is going to be dry-aged for 6 days in our fridge. The dry-aging always makes the meat more flavorful and tender. Now we will see just how much better of an experience it will be.

The fact that a little over 24 hours ago I harvested this buck, processed him, and served it hot off the grill to my family gives it an extra point on the flavor scale. Not to mention that I used the hunting rifle I inherited from my father.


-Jenna

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“A view to a harvest”

Oglethorpe county #Georgia. •••

It’s a choke point. The deer bed down in a ravine that ends with a cliff on one end, steep sides, and an opening that leads into a field. The deer love the ravine because it is filed with #acorn and places of thick vegetation for bedding. When I studied the ravine the deer trails lead into the field with only a few, lesser used trails that switchback to the top. #Deer are like us in someways. They don’t want to take the difficult trail. In this situation, the deer need to cross the field to their water source. The field is closed in on all sides with high, steep granite piles from active quarrying. The only small passages are a narrow entry to the field from the ravine and a narrow exit on the opposite side. If I remain still, or slowly climb up on that overlook before sunset, I will usually have an opportunity to #harvest​. It’s just a 250-350 yard shot. So if wind and visibility are in my favor I am comfortable with that location.

Note: We hunt like a Chef’s would.  A big buck is is exciting and exhilarating to see in your reticle but, hunters and Chefs know what meat is best;-)
I am not saying I look for a big buck during the rut… its just a different when I hunt for the table. Hints our phrase “Table Doe”.
On a good day I can hunt, harvest, and process two or three “table does” into the back of my jeep and drive back into the city all by myself… usually smiling. 
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