The land that those 2 above deer were shot on have had cattle on them almost the entire time I have been alive. No lack of deer or quality, so long as the land is not over-grazed. If it is mismanaged, that is a whole different situation.
backstraps, tenderloins, summer sausage and jerkey. Beautiful thing to look at but at that size & age, not the best eater.
Unfortunately my wife and kids don't like wild game. I've tried and tried. If I shoot a deer I get a bunch of jerky made and give the rest to my brother as his family devours it.
Ever tried mixing ground 50/50 with beef? Have family that doesn’t love venison that does that. Speaking of which my wife does not like venison allegedly but I’ve used 100% ground venison in two different recipes and never heard anything from her about a difference. Didn’t tell her until after the meals as an experiment.
Yep. Done 50/50. Also tried 33/33/33 beef pork venison. Same result. She'll try about anything once so it's not for lack of trying.
Re: cattle -doesn't matter at all, ime. Deer are largely habitual, so keeping the cows around is better than changing the rotation during hunting season. I'd have zero reservations about leasing a farm like that. Good luck.
Yeah, literally grew up on venison and our family loves it. We seriously only had a hamburger IF we were lucky enough to eat out. My wife now loves it to along with my brother’s family. With that being said, my brother’s family put 3 deer in the freezer this weekend, so 2 were smaller than that bruiser. He has plenty of more tender meat to get for ground and minute steaks and the like. That big boy’s fate is sealed plainly do to his size.
Good point. I actually think the fields/grazing areas are the same across most plots (grass only, not crop areas, obviously), but one nice thing about woods that cattle have been in is how little underbrush there is. Easy to see in, and the deer feed on mast etc. in relative comfort. Plus, it's another habitat. A farm with pasture and cattle grazed woods will mean that excluded areas will be extra thick in comparison, so the bedding areas should be easy to locate. I'm no great hunter, but active farmland makes the strategy part easier, in my experience.
Cow pastures are fine for hunting but make sure you get in and out without the cows seeing you. I’ve had a herd of cattle gather round me in a stand before thinking they were going to get fed.
Bad year for our club so far. Only one deer harvested. 100 pounds of corn are put out on each stand every 3-4 days and they are completely wiped out. Tracks are everywhere but they are just not coming out during daylight hours.
Going to be researching between the 3 options. Bow is a different animal from my enclosed ladder and box stands im used tom. Holes big enough for my rifle barrel to poke out.
I have a climber that I like a bunch. Just makes a little racket with underbrush sometimes. Working on silencing it more. Buying a bunch of older lock ons from a co worker, will be silencing them and setting them up all around on the public land near me. Keeping the 2 person ladder for when my kids are ready to learn. The saddle I’ll use on my hunting trip to public land up north. Should help me get deeper into some less pressured deer.
I use both Muddy hang on and a Lone Wolf hang on with lone wolf climbing sticks. I do quite a few hang and hunts. I once I get a tree picked out, I can usually have the stand hung and set up in the stand in about 15 minutes. I haven't had much luck with climbers as I feel they limit the tree types you can use.
We have about 50 head at our farm and neither deer nor turkey are bothered by them. Have even heard a turkey shock gobble to a cow mooing. I have had them lick a decoy which is obviously an issue
Obviously baiting is out, so moreso just scouting for bedding areas and trails? Completely different way of hunting than I am used to in the swamps and planted pines here in SC
Depends on what you have for crop or grass/alfalfa in mixed use ag land but if you have some open ground that’s sometimes grazed by cattle the deer bed in hardwood or treed bottoms and then come out into those open areas first and last thing to graze and mingle. That’s the time to shoot.
My dad got one this morning. It was 34 degrees and slightly windy. He has been rubbing on a cedar freshly and hocks were smelling like shit. Maybe secondary coming in with the full moon. He hasn't lost a lot of weight.
That’s a damn nice one! The one my daughter shot Sunday was stinking as shit too and tarsals were black as night
Backstrap? No, it won’t be tough unless you overcook it. It’ll be tougher than a backstrap from a young doe, but still about like a lean pork loin. If you’re concerned about gaminess, soak in buttermilk over night.
I typically marinate in coca cola and yellow mustard. Then slice thinly and batter and pan fry. Or marinate in your favorite dry rub for beef, wrap in bacon, and grill/oven/smoke to a medium temp. Or stuff inside a jalapeño with cream cheese and wrap with bacon for poppers
To quote my own shit lol, if I fry the medallions, I will make a homemade onion gravy with pickled peppers and grits. Nothing better on a cold night
Had deer roast off my first a few weeks ago. Crockpot with onions, carrots, celery, potatoes. Throw in a little beef stock and gravy mix. Nothing fancy but came out like a classic beef roast really. This was a doe though
https://www.janssushibar.com/venison-tenderloin-blueberry-red-wine-reduction/ We did a similar recipe to this. Quite good.
I’ve got a roast from my doe last year that I still need to cook, will give this a shot soon. and with that, I’m headed off to the woods.
For backstrap fresh cracked pepper, kosher salt, and a little jalapeno powder if you can find some. Grill to medium, at most, but med-rare is ideal. It will be delicious.
I've smoked a deer roast in an aluminum pan in beef stock and beer with green bell peppers, onions (yellow or white not a red like some heathen), and garlic until it's tender and the liquid has mostly cooked down to just a nice moist consistency. Shred. Buy good rolls and toast them in the oven on broil with swiss cheese then make some garlic mayo. Add the shredded venison to the swiss cheese garlic rolls and make phillies.
https://www.themeateater.com/video/...jb20iLCAia2xfY29tcGFueV9pZCI6ICJZeWdXUTcifQ== Speaking of deer and cattle