Important Business

[motorjock]

I went deer hunting again this evening with hopes of taking a couple of old, mature does before the season ends. None showed...only young bucks and young does. Suddenly they all took off in every direction with their tails flagging in the air. Seconds later one of the biggest boar hogs I've ever seen charged in. The few deer that stopped to look back found themselves being charged by this monster.

One well placed shot from the .270 cured his problems and ended his reign of terror on the local deer population. He weighs in at 362 lbs. Was nearly 5 feet in length and has tusks over 6 inches long.

[Sean Woodruff]

WOW!

:notworthy::notworthy:

[JEBar]

One well placed shot from the .270 cured his problems and ended his reign of terror on the local deer population. He weighs in at 362 lbs. Was nearly 5 feet in length and has tusks over 6 inches long.

that was one dangerous critter .... am happy you took care of making sure we aren't in the same state with him

Jim

[HitchnRun]

Holy Moly Batman....He must have taken care of the older ones...Yikes

[JerzeyJoe]

YIKES:shocking:

Good Job Mike...

[Wingnut]

Some GOOD Eats there!! :ready::applause:

[JerzeyJoe]

I watched part of a show on Discovery about wild pigs... here is a link to some clips

Joe

[JerzeyJoe]

JerzeyJoe,
For my CFS I use the backstrap of the deer and some parts of the hindquarters. I cut them about 1 inch thick and package them into vacuum sealed bags, each weighing 2 lbs.

When preparing the CFS I season each one with seasoning salt, onion powder, garlic powder, black pepper and paprika. That seasoning that Jim JEBar uses looks good too. I then pound the heck out of it to tenderize it. I also mix some seasoning into the flour.

Then I beat a couple of eggs and mix with milk. I dip the steaks into the egg/milk, then into the seasoned flour, back into the egg/milk, back into the flour and then into the skillet. You know it's done when the steaks turn light brown and float. Remove, Drain, Smother is cream gravy and enjoy. :ready:

Mike... I made your CFS recipe tonight... all I can say is WOW... it's a winner... Thanks for sharing...

Joe

[motorjock]

Glad you enjoyed it. I know I do.