Shortest season ever?

[44hunter45]

Thank you for sharing this trip out. Hunt stories like this are what make Hunttalk so great and it is the only form of social media I participate in. Makes me glad I picked up a left over cow elk tag this year even though I drew my first Montana deer tag this year. I can’t help but want to keep my elk supply stocked up for the next year.

Good Luck on your hunt!

 

[44hunter45]

I worked on cutting and wrapping roasts tonight. Total into the freezer is now 70 1/2 pounds. I re-watched the Hank Shaw "seam butchering" videos on Outdoor Class again last night.
I've always done it this way, but Hank has made me more efficient in wrapping stew as I go. I used to save all my stew and stir fry chunks until the end. I would lose track of what cut those chunks were trimmed from. Now I trim up a roast, cube up the trimmings for stew. Then I wrap them right there.

I have one more pan full of steaks to do tomorrow night, then it is clean up and grind the "junk bits".

Meat cutting has always been a solo occupation for me. I'm pretty much on pace.

 

[Duck-Slayer]

Helluva write up, grand adventure! Congrats
Matt

 

[jvanhoy]

Congrats! Man now I’m even more fired up for my upcoming Cow hunt!

 

[44hunter45]

Congrats! Man now I’m even more fired up for my upcoming Cow hunt!

Good Luck!

 

[44hunter45]

Having one of the tenderlions for the dinner tonight. Just 3 of us. They have been wet aging in the fridge 7 days. Doing Hank Shaw's "Venison and Spring Vegetables" from Buck, Buck, Moose.

He recommends against oven finishing elk or moose backstraps, so I cut it into steaks. Almost passed out with anticipation. MRS will eat one or two, Micah and I will make sure there are no leftovers.

 

[44hunter45]

 

[44hunter45]

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I forgot to pat the meat dry before searing. Pulled at 125°

Thank you, Hank Shaw!

 

[Dave N]

View attachment 380854

That shore nuf looks like a mighty fancy plate!

 

[brymoore]

View attachment 380854

Tenderloin Jealous.

 

[44hunter45]

That shore nuf looks like a mighty fancy plate!

Your turn is coming. If you shoot an elk, I will send you a copy of Buck, Buck, Moose. No pressure.
A promise made is a promise kept.
Start on page 99 and we want pics of your interpretation.

 

[44hunter45]

Tenderloin Jealous.

The steak knives were a garnish. I said as much and Micah proved it by cutting one with his fork.
My season is fully satisfying, any other punched tags are icing on the cake. I do have my eye on some nice WT bucks, though.

Don't go telling them I posted this...

 

[44hunter45]

It's grind day! Taking MRS to breakfast and then 32 pounds of trimmings to grind and wrap.

 

[cohunter14]

Congrats on a great start to the season!!

 

[44hunter45]

I had to freeze the last big bowl of trimming due to a business trip. I got home yesterday about 2PM and pulled it out of the freezer to thaw. I got it ground today.
Grand total in the freezer, including heart and liver is 158 pounds of meat.

I have two big bowls of sinew and fat still to render out. I have that rendered fat promised to a soap making friend.

 

[44hunter45]

Sunday dinner. Venison heart with grilled veggies. Added grilled sweet corn.
Buck, Buck, Moose page 234

 

[44hunter45]

Heart is amazing. It always throws me how tender it is when it beats every second of an animal’s life.

 

[Dave N]

Heart is amazing. It always throws me how tender it is when is best every second of an animal’s life.

First thing I cook, unless the tenders go on the grill the day I kill a deer.

 

[Bicyclerips]

You mixing any thing into the grind? Tallow/bacon etc?

 

[CPAjeff]

Congrats on the cow - great stuff!