Mass impact you are challenged

#23

I think the conceit is that any form of weapon that is used to hunt game for personal consumption or gain MUST be regulated otherwise we’re never in short supply of crazy people thinking they could just hunt wild game until they slaughter everrything. rather than have an attitude of just raise animals in their own backyard. Proof of protectivism. makes sense on both sides of the spectrum.

Ive fantasized about just living out in the wild shooting duck and living off the land. but that can’t happen these days. not unless you’re an official aboriginal.

Russians and Chinese mainlanders have their rights too as communists to live off the land as they do just that. not many people in the ‘free world’ can say the same.

#24

So the way it works in the US is that there is a bag limit per person during the season. This is set on a state by state basis per population numbers. You also have different hunting seasons per type of weapon. Deer bow season is not the same a deer gun season, or Deer muzzle loading season.

#25

but who is to say or find that you have hunted? is there an official sign on sheet and a reponsibility to report every hour of your hunting? im assuming that would have to be the case.

#26

Yes, so you are supposed to call in and complete a phone interview and fill out info about the animal you killed. You don’t have to report anything if you didn’t get anything. Game warden can come and inspect to make sure you did it right, but that’s not often.

This is all for what I have the most experience with, which is whitetail deer in Kentucky.

#27

i’ve seen videos of folks killing deer, cutting up the carcass, freezing it and just living off the land and the wild game. Its incredible stuff on youtube!
But of course, if you must report every single one, it is assumed that you’re curtailed by the actual process of saving the meat through freezing and such.

#28

Yeah so what I do is gut the deer, drag it up to my cabin, then string it up so it begins cooling before I call it in. After I call it in, I skin it and begin the butchering process.

After that I toss all the meat in a cooler, drive back to my house, and toss it in the fridge until I’m ready to further prepare the meat. The next day I start doing the fine cutting and putting stuff back in my freezer, then turn the extra small scraps into jerky.

#29

do you personally do it alot? I mean if you’re stuck with the whole deer you must have to take a week to cut it. then store it…then at the end of the day it should have been worth it right? or is it one of those ‘kill one and we’ll see if we can eat it’ for the next 6 months because some of it is so freakin hard to cook?

I once had a venisan meat bought at a grocers. It was freakin tough as fuck made me want to not buy it again.

Its nothing like pork or beef. To me it was like tough like beef shank but looked like a leg. Deer meat isn’t an every day thing. if you didn’t boil the crap out of it it was useless.

-definitely not like lamb. you know the soft and juicy type? Its not something you want to impress the princesses with.

I’m assuming if you’re rich folks you might have the time to develop some system of cooking venison otherwise, if its not on in demand, regular folks still don’t have a real taste for it.

#30

I personally love venison, and it only takes a couple of hours to harvest everything from the deer, then about a day or two of prep for storage.

Anything from a store won’t be half as good as wild caught, but if you want to make the venison more tender wrap it in bacon before and while cooking, as deer is a very lean animal.
If you’re working with ground venison, mix with an equal part of ground beef. This ensures that it becomes tender from all of the beef fat.

You could also slow cook the venison in a roast to make it more tender, however I would highly recommend the addition of bacon wrapping as it helps the process by adding fat to a very lean animal.

My favorite venison dish is breaded and fried venison with biscuits and venison gravy. In that preparation you have to tenderize it first with a meat tenderizer.
I’ve also made a venison/beef stroganoff using the 50/50 rule with great success. As well as ground venison/beef burritos and tacos. Going to make venison/beef burgers next.