DaveS

I don't let no doe pee on me. They don't get that close. I have used a little doe in "esturas" a time or two in conjuction with a "doe in heat bleat". I use "scent away" like no tomorrow! If you take a stand "down wind" of your hunting spot, it don't all matter anyways!

I process my own, and I can spare some also. There is a needy family at our church that I give to every deer season. But I usualy have some to spare.

If the rack is real porous, go to lowes and get a "sanding sealer". Then stain. If they are not porous, and just white. Just use a light coat of stain.

Wild Boar sharpening his tooshes!

Post some pictures up when you get it back!

That does sound good. I'll give that one a try also! I love cooking (and eating).

I'm in!

Close.

These recipes and this cool weather gots me to wanting some chili!

This sounds really good. I will give it a shot. Thanks for sharing with us!

Dave's Venihawg Chili This chili is made from Venison and Wild Hog. If you don’t have Wild Hog or Venison, you can substitute beef and pork boston butt for the recipe. It is cooked in a 14 inch cast Iron Skillet and will feed 4-6 folks. I do most of my chili cooking over a campfire. This recipe has won 2 local “chili cookoffs” and I share it with you with great pride. My winning secret ingredient has been omitted for “logical reasons”. But ya'll should be able to figure it out. Step 1: Open two 12oz bottles of Miller Draft (bud if you’re a redneck). Set aside to “vent off” the CO-2. Step 2: Mix the following dry ingredients in a bowl and mix well. This is enough to season several batches of chili, and should be stored in a quart jar with tight fitting lid. 1/4 Cup of Chili Powder 1/4 Cup of Paprika 4 teaspoons of Cumin Seed 2 teaspoons Oregano 2 teaspoons Salt 4 teaspoons of Garlic Powder *Taste the beer to make sure that the CO-2 is venting off. No CO-2 in the chili. 1 teaspoon of Crushed Red Pepper 2 Tablespoons of Dried Sage You will be adding 3 Tablespoons of this dry mix, to each 1 pound of meat cooked. *Taste beer to see how it is venting. You want it flat. In a skillet (what I use) or pot, add: 1 pound of pork or boar sausage 1 pound ground Venison 1/3 pound of ¼ inch diced venison 1/3 pound of diced Wild Boar or Pork Boston Butt 1/3 pound of smoked bacon diced 3 Tablespoons of Olive Oil 1 Large Onion Diced 1 Tablespoon of Minced Garlic *Test beer again for progress. Brown the above ingredients until browned and onions are translucent. Drain. Open the following items and pour them into the meat mixture. *Taste the beer. 2 cans of plain stewed tomatoes (undrained) 2 cans of stewed tomatoes with green chilis (undrained) 1 can of Tomato Paste 1 cup Beef Broth 2 teaspoons salt 2 cans of Pinto Beans (drained) 2 cans of Black Beans (drained Stir all ingredients well. Bring to boil and allow to simmer for about 20 minutes. Add 3 tablespoons of the above mix to each pound of meat used. Stir well. Measure ¼ cup of Jiffy Instant Cornbread mix into a small bowl. Add just enough of the hot chili juice to the cornmeal mix to make a thick slury. Slowly, while stirring the chili, add the slurry to the chili to thicken it. If you don’t have enough juice, use hot water. Stir well. Add remaining liquid and stir well. Optional….Garnish the Chili with whole red Chili Peppers. Serve HOT with shredded cheese and crackers or cornbread. Fritos go well with this chili also! Season to taste with additional Chili Powder if needed.

Someone on here was looking for some deer meat for chili. I may have some for them.

A TGO cook book would be awesome! I love cooking and I have some great recipes to share! Most are deer camp/ campfire recipes. All good though!

Me too. I killed a creepy looking spike buck 3 years ago, and the biologisty from TWRA aged him (by teeth) at about 6-6 1/2 years old. Kiley's 12 pointer was aged at 2-2 1/2. I still can't figure where the "age" of a buck comes into play. I do know when I scope a "doe" and he/she/it, has knobs on it's head, I figure it's a young buck, and I let it walk! That's the best I can do!

Working on one of my flintlocks at the moment. Trust me....it's worth waiting on!

Buddy, it sounds like you "been there, done that".....I'm in!

I'm game! I cook with a dutch oven also. Cornbread, Biscuits and Cherry Cobbler! Is your "outfitters stew" anything like what we call "hunter's stew"? I would love the recipe. Every year when we have "deer camp".....I get the cooking duties! (only because everyone else would screw up a can sardines!) Let's get a thread going with all these recipes so we'uns can keep up with it!

Adam....I have a killer chili recipe already, but both of ya'll are posting some good stuff! Ya'll kill'n me.....now I got to try all these recipes....I love chili! I love cooking it over an open fire! I always cook mine in cast iron over a "campfire"......KILLER!

My problem is "aging" deer. I still to this day can't tell a 3 year old from a 5 year old or even a 2 year old. Everytime I ask, they run off and don't tell! Am I missing something?

It's all with love TROLL...When you think up something really "neat" to call me.....please let me know! It's all good though!

We won't lump you in that crowd. But just out of curiosity, what do you call a person who shoots a buck, takes it RACK off it's head, removes the backstraps and leave the rest to rot? Not a "meat" hunter....he/she would take it all. It seems the primary objective was the rack. Most likely a scrub buck that they didn't want to waste a "tag" on. Oh well.....we can't change the world!

I think there is a differance between a poacher and a trophy hunter. Unless you are talking about those trophy hunters busted on Fort Campbell this past spring. Just because a person hunts for meat and not racks, doesn't mean that person has a "if it's brown it's down" attitude. I'm a meat hunter, and in the past 3 years of having this property, I have let MORE deer walk with a FREE PASS, than what I have taken. I guess that makes me a QDMM. Quility Deer Meat Manager. I have taken some really nice racks, that just happened to be attached to the deer I decided to take. I have taken some really tiny racks, that just happened to be attached to the deer I decided to take. I have also taken more Does than anything. Little ones, big ones and some in between. My food plots this year are planted to produce body mass, not antlers. I'm sure it will work hand in hand, but I'm striving for BIGGER DEER, not BIGGER RACKS. SO....that make me a QDMM. I'm not a trophy hunt. I'm not a poacher. I'm not "if it's brown, it's down" kinda person. I'm a deer herd manager...period.

I'm not sure how that would work. I don't care to eat wild turkey, so I don't know, but people I know only eat the breast meat and throws the rest away. They say the thighs, legs and wings aren't fit to eat. Kinda like chewing on a tennis shoe I guess.

You are right, TWRA does a good job for the most part on managing our resources. I just hate turkeys. I hate the way they look....I hate the way they walk....I hate the way....I hate turkeys! They mess up my deer hunting. Besides, they don't even taste good! Ya'll can have all you want. I'm gonna harvest all I can this year. As long as I have people to take the meat, I will remove them from the property.

I hate them, I will kill them...even out of spite! I have no use for a $^^#* Turkey! TWRA restored these "dirt buzards", and did nothing but cause problems! If TWRA really wanted to do something...they should have stopped Turkey hunting to control the numbers instead of hogs! $^%$$^&%$ that's what I think!