Last week I took a mature whitetail doe with my .45 cal flintlock rifle, a first for me. I was concerned the ignition flash would give the animal enough time to jump--not. She went 20 yds and will be used up completely .
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Flintlock hunt
- Thread starteragbiv
- Start date
Thread Status: Hello
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Liver eatin' Johnson he was called! Robert Redford is great in the outstanding movie Jeremiah Johnson. I can also recommend Mountainmen with Brian O'Kieth and Charleton Heston.
The backstrap (loin) is the best part of the animal! Depending on what the forage was for the animal and how the shot was taken you may want to soak the tenderized butterflied pieces in milk in the fridge/cooler overnight. Pour the milk over your dogs dry food. They'll love you for it!
Ya'll do the metric conversion--I'm in Texas.
Take the cleaned backstrap (remove any silverskin) and cut into 2.5" roundels. Butterfly [bf] by slicing almost through and splay out. The grain of the meat is now up & down & more tender that way. You now can place bf onto cutting board. A slightly damp old towel under board keeps from slipping--do not, I repeat, do not use one of the good kitchen towels or your ass will be grass. Tenderize with a meat mallet (I prefer a metal one) but don't mash to smithereenies. Same as in schnitzel preperation.
Jullianne (cut into fine strips) one really large onion. Have can of mushroom pieces and stems ready. You maniacs that hunt your own shrooms can thin slice morrels and soak in 1/4 cup of water. Have 1/2 cup of milk out to come to room temp. 1 tablespoon minced garlic ready.
Beat 3 eggs into a froth in a bowl. Preheat 1" of canola or safflower oil in skillet on medium high. No smoking or splattering. Test by dropping some ground pepper into it. If it sizzles some and makes beer-like bubble ok - if it spats turn down heat a bit.
In a ziplock bag add 2 cups of flour, fresh ground pepper, a little fine ground sea salt, 2 table spoons of poultry seasoning (yes poultry seasoning--mix of thyme,sage, basil).
In another zip bag crush up saltine crackers - or use predone bread crumbs (no seasoning) - or try Japanese bread crumbs.
Wash bf in egg add drop into flour -- do about 3 or 4. Vigorously shake the bag - Apboy zip the top first. Wash pieces in egg again & pop pieces into bread crumb bag. Zip it and shake.
Transfer pieces into hot oil turning after 2 minutes or so. Remove to warm plate. Cover as necessary or place in warm oven til gravy is done.
Remove oil, deglaze pan with onions and as they go clear add garlic. Sweat for 2 minutes and add shrooms with liquid. Gradually add some of the seasoned flour from zip bag as thickener. Mix well add milk. Bring to a bubble for 1 minute or so to convert the flour starch. and you have gravy. Thin with water if necessary.
I like to serve the venison strap with a side of wild & brown rice mix. Take 2 cans of green beans. Reserve water from beans for cooking rice. Rice takes 25 minutes; at half way point gently add beans to top of rice, cover pot. They'll steam and warm as rice finishes. The green bean water adds nice flavor to the rice. The mix is great as spooned out of the pot.
Plate venison, big side of rice and beans, smother with gravy. Serve with skillet bisquits. Cold lager or cider goes well with the meal.
This is what we had in camp the second night of the hunt! All on outdoor propane stove (no fires allowed-burn ban on-we need rain!)
Enjoy! :friday
The backstrap (loin) is the best part of the animal! Depending on what the forage was for the animal and how the shot was taken you may want to soak the tenderized butterflied pieces in milk in the fridge/cooler overnight. Pour the milk over your dogs dry food. They'll love you for it!
Ya'll do the metric conversion--I'm in Texas.
Take the cleaned backstrap (remove any silverskin) and cut into 2.5" roundels. Butterfly [bf] by slicing almost through and splay out. The grain of the meat is now up & down & more tender that way. You now can place bf onto cutting board. A slightly damp old towel under board keeps from slipping--do not, I repeat, do not use one of the good kitchen towels or your ass will be grass. Tenderize with a meat mallet (I prefer a metal one) but don't mash to smithereenies. Same as in schnitzel preperation.
Jullianne (cut into fine strips) one really large onion. Have can of mushroom pieces and stems ready. You maniacs that hunt your own shrooms can thin slice morrels and soak in 1/4 cup of water. Have 1/2 cup of milk out to come to room temp. 1 tablespoon minced garlic ready.
Beat 3 eggs into a froth in a bowl. Preheat 1" of canola or safflower oil in skillet on medium high. No smoking or splattering. Test by dropping some ground pepper into it. If it sizzles some and makes beer-like bubble ok - if it spats turn down heat a bit.
In a ziplock bag add 2 cups of flour, fresh ground pepper, a little fine ground sea salt, 2 table spoons of poultry seasoning (yes poultry seasoning--mix of thyme,sage, basil).
In another zip bag crush up saltine crackers - or use predone bread crumbs (no seasoning) - or try Japanese bread crumbs.
Wash bf in egg add drop into flour -- do about 3 or 4. Vigorously shake the bag - Apboy zip the top first. Wash pieces in egg again & pop pieces into bread crumb bag. Zip it and shake.
Transfer pieces into hot oil turning after 2 minutes or so. Remove to warm plate. Cover as necessary or place in warm oven til gravy is done.
Remove oil, deglaze pan with onions and as they go clear add garlic. Sweat for 2 minutes and add shrooms with liquid. Gradually add some of the seasoned flour from zip bag as thickener. Mix well add milk. Bring to a bubble for 1 minute or so to convert the flour starch. and you have gravy. Thin with water if necessary.
I like to serve the venison strap with a side of wild & brown rice mix. Take 2 cans of green beans. Reserve water from beans for cooking rice. Rice takes 25 minutes; at half way point gently add beans to top of rice, cover pot. They'll steam and warm as rice finishes. The green bean water adds nice flavor to the rice. The mix is great as spooned out of the pot.
Plate venison, big side of rice and beans, smother with gravy. Serve with skillet bisquits. Cold lager or cider goes well with the meal.
This is what we had in camp the second night of the hunt! All on outdoor propane stove (no fires allowed-burn ban on-we need rain!)
Enjoy! :friday
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Mate, you need to come clean and tell her. This secret could ruin a marraige. Buy a nice bottle of wine and chill. Order out chinese food. Set table and light candles. Have her sit down and serve her. Let her have several glasses of the wine. Look across table lovingly and tell her:
"I love you with all my soul but hate f@#$%*& red cabbage!"
Several days later she'll let you move off of the couch. rofl
"I love you with all my soul but hate f@#$%*& red cabbage!"
Several days later she'll let you move off of the couch. rofl
I think I've had it every way possible (cabbage that is,)
with cream, without, with nutmeg, sugar, raisins, apples, cranberries, vinegar.
You get the picture?
It's not even that I don't like it, it's just that I'm all cabbaged out.
Hey Al, do you get any wild pigs down your way?
The other great German staple is wild boar (also served with red cabbage, you see a pattern forming here?)
Wild boar is excellent meat, all short fibres and taste, in Germany they are a pest and the meat is quite cheap.
Wondered if you have something similar?
As for the telling her thing, well we have a cellar full of wine or at least big space under the floor, the problem is they are all her mothers recipes, you know how they get about mommas cooking, might be more than my life's worth. :chatup
with cream, without, with nutmeg, sugar, raisins, apples, cranberries, vinegar.
You get the picture?
It's not even that I don't like it, it's just that I'm all cabbaged out.
Hey Al, do you get any wild pigs down your way?
The other great German staple is wild boar (also served with red cabbage, you see a pattern forming here?)
Wild boar is excellent meat, all short fibres and taste, in Germany they are a pest and the meat is quite cheap.
Wondered if you have something similar?
As for the telling her thing, well we have a cellar full of wine or at least big space under the floor, the problem is they are all her mothers recipes, you know how they get about mommas cooking, might be more than my life's worth. :chatup
The world hates me.
A red cabbage arrived in our organic veg' box today.
roflroflroflrofl
A pox on rotte cabbage. However in the interest of marital bliss I'd buck up.
Yes we do have lots of wild pigs. We call them feral hogs because although some Russian boar is in the stock the majority are domestics that have got loose and now bred into the wild. They are a major pest to farmers and ranchers. Destroy crops of all kinds, ruin deer habitat, chase off cattle, rut up roads and grass airstrips etc. They can get HUGE. Breed several times a year with 5-7 litters.
5-150 lbers taste best. Some around here hunt them at night with dogs and knives! Dogs chase down the pig and immobilize, Bubba jumps in with sharp pig sticker and opens the artery--meat made.
Also many use archery to skewer the devils.
I prefer a muzzleloader of .50 cal or better or a rapid fire carbine to take down 2 or 3 at a time. Hunting at night allowed. Meat is generally very good and light colored.
We also have javalinas--collared paccary. They look like small pigs but a different species. They generally run in small packs and can be quite visious if jumped up. Have a powerful musk gland on back near tail in the skin, but I've found that skinning them right away is best and gland comes off with skin.
All over them--deer, coyotes and feral hogs have fleas and ticks--fact of life. Better the colder it is.
Yes we do have lots of wild pigs. We call them feral hogs because although some Russian boar is in the stock the majority are domestics that have got loose and now bred into the wild. They are a major pest to farmers and ranchers. Destroy crops of all kinds, ruin deer habitat, chase off cattle, rut up roads and grass airstrips etc. They can get HUGE. Breed several times a year with 5-7 litters.
5-150 lbers taste best. Some around here hunt them at night with dogs and knives! Dogs chase down the pig and immobilize, Bubba jumps in with sharp pig sticker and opens the artery--meat made.
Also many use archery to skewer the devils.
I prefer a muzzleloader of .50 cal or better or a rapid fire carbine to take down 2 or 3 at a time. Hunting at night allowed. Meat is generally very good and light colored.
We also have javalinas--collared paccary. They look like small pigs but a different species. They generally run in small packs and can be quite visious if jumped up. Have a powerful musk gland on back near tail in the skin, but I've found that skinning them right away is best and gland comes off with skin.
All over them--deer, coyotes and feral hogs have fleas and ticks--fact of life. Better the colder it is.
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Hey Chef seems u shoot under and above water Post some pics please!!!
By the way whats the story of this RED CABBAGE
seems u shoot under and above water Post some pics please!!! By the way whats the story of this RED CABBAGE
Thanks! I'll respectfully decline to post any pics of land hunts (no pics taken on this one anyway). Although exhilerating this was a harvest for meat. I am not a supporter of trophy hunting but I am a supporter of good eating and sustainability.
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Hey buddy no problem and do not get me wrong at that i even do not land hunt!!! but was wondering how your gun looks like
Hey buddy no problem and do not get me wrong at that i even do not land hunt!!! but was wondering how your gun looks like
Not sure which make/model Al has but i would think something like this-
