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post #1 of 6 (permalink) Old 07-21-2019, 06:49 PM Thread Starter
 
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Axis deer meat recipes and/or pointers

So me and some friends have been granted rights to controlling the population of deer and pigs on a large ranch. Pretty much no limit on how much can be eradicated because of a real serious problem with the numbers running around. Condition is only use high power air rifles which we have using Scuba tanks as air source or use a bow/arrow.

So far weve made steaks and sausage out of them, but me myself have never been too excited about venison, although this taste better than other deer Ive tried, but still....

On another note, 40 days until Lobster season, cant wait.




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post #2 of 6 (permalink) Old 07-21-2019, 07:07 PM
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Venison steaks with a raspberry coulis (sp). Mmm... Mmm . Mmm

I grew up in the English New Forest where, until The Human Rights Act of 2000, "killing the King's deer" was still technically a hanging offence.

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post #3 of 6 (permalink) Old 07-21-2019, 07:13 PM Thread Starter
 
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If it weren’t for my total dislike for fruit that is tart, I might have tried that.

Surely a Texan would have multiple pointers for Axis deer, since I recall them being a problem there too.
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post #4 of 6 (permalink) Old 07-21-2019, 07:32 PM
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^ they just seem to make them into sausage around here. No imagination.
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post #5 of 6 (permalink) Old 07-22-2019, 03:42 PM
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Originally Posted by Nutz 4 Benz View Post

So far weve made steaks and sausage out of them, but me myself have never been too excited about venison, although this taste better than other deer Ive tried, but still....
Pity you're not closer, man. I'd take all the venison you didn't want.

Every year, I allow a friend to set up a "deer stand" on my Michigan property for bowhunting. The cost to him is one hind leg from each kill. Last year, we had 5 sliced in the freezer.
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post #6 of 6 (permalink) Old 07-22-2019, 05:45 PM
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My in-laws have a 300 odd acre ranchette in East Texas they raise hamburgers in waiting on. Stepson takes about half a dozen bucks a year. All made into sausage or jerky.
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