savagman

Good looking dog. Timing is good as those that free tags will optimistically clean out their freezers soon. Welcome to the site

Lots of variation using game meat in the comments on Hank Shaw site. Looks like one to try

You are crazy. I frigging love liver and onions... As long as my mom makes it. She has the magic touch. Only so many liver and onion meals though and I want to use use goose livers, crane livers, etc. Find new ways to enjoy the bounty.

Mazzafegati, Italian Liver Sausage This is what to do when life gives you livers. Mazzafegati are an unusual fresh sausage from Umbria, in central Italy, and they are delicious roasted over an open fire, especially a wood fire. You can use domestic pork and and pork liver for this, but I use wild boar; it gives the sausages an extra punch. Make sure everything is very cold when you make these sausages — liver is very moist, and will bleed when ground. Prep Time1 hr 30 mins Total Time1 hr 30 mins Course: Cured Meat Cuisine: Italian Servings: 5 pounds Author: Hank Shaw Ingredients 1 pound pork liver, partially frozen 1 pound pork fat 3 pounds pork shoulder 36 grams kosher salt, about 3 level tablespoons 55 grams pine nuts, about a half cup, toasted 30 grams sugar, about 2 level tablespoons 15 grams ground coriander seed, about 2 teaspoons 5 garlic cloves, chopped 5 grams black pepper, about 1 tablespoon Zest from 3 tangerines or oranges 1/2 cup sweet white wine, such as Muscat Hog casings Instructions Chill the meat until it is almost frozen by putting it in the freezer for an hour or so. Take out some hog casings and set in a bowl of warm water. Chop meat and fat into 1 inch chunks. Combine all the spices with the meat (except the wine), mix well with your hands and let it rest in the fridge for about an hour. Grind through your meat grinder (you can use a food processor in a pinch, but you will not get a fine texture) twice, first using the coarse die, then the fine one. If your room is warm, set the bowl for the ground meat into another bowl of ice to keep it cold. Add the sweet wine and mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. Mixing is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge. Stuff the sausage into the casings all at once. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string. Hang the sausages in a cool place for up to a day (the colder it is, the longer you can hang them). If it is warm out — warmer than 70F — hang for one hour. Once they have dried a bit, put in the fridge until needed. They will keep for at least a week in the fridge. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.

I have been intrigued with nose to tail eating for quite some time and as a hunter, I always want to use as much of a game animal as possible. Anyone have experience or recipes using organ meat in sausage? I am looking for something less (more tame) than liverwurst but that still has a helathy dose of heart and liver in it. I have some ideas and will share when I find time to experiment

Took several youth up for Kiabab hunts. Copper performed well out to 200 yards. Kept shots close due to less experienced shooters. Used leftover copper on reservation hunts in subsequent years. Lot's of dead deer no extended tracking or lost deer. All found within 40 yards. Keep in mind this is in the hands of inexperienced hunters. Shots were good, but not perfect. In competent hands, good shot placement, .243 with copper will absolutely do the job nicely. Shop early or online as Cabela's is prone to run out.

Shows $43 is that $13 application fee and $30 when you are drawn?

Is Sandhill Crane $30???? Never been so excited to see a charge on my card....

If the Lions did kill the hiker - How forthcoming will G&F be? Will there be a press release or attempt to keep it quiet?

The taste difference - pellets vs wood, has more to do with the intensity of the smoke flavor. I find pellet grills to be on the light side no matter the wood or smoke times. A quick Google search will reveal many agree with me. They sell an add on smoke generator. I believe it can be used with your pellet grill for added smoke or even cold smoking. Love my Cabelas pellet grill. Look forward to picking up the add on smoke generator to obtain the smokier flavor I prefer.

Roosevelt Mark, Thanks. I am glad you enjoyed a very simple preparation that brings out the best in game meat. I enjoy the high quality meat from elk and deer but as man has for eons, I also enjoy finding spices and cooking methods that pair well with the flavor and character of the meat. I appreciate the positive response.

Way to get it done John!!! I used steel in BB for crane a couple weeks ago and last week on a Utah Goose hunt. Despite bad shooting initially (crane hunt), I was perfectly happy with steel. I shot a limit of Crane and a couple limits of Goose. Most dropped dead, with no lost cripples. I am glad I do not have a frame of reference vs. more expensive shells. $11 Herters steel vs. $40+ for hevi. As for lead - I left it in camp and shot some dove after tagging out on crane. I was extra careful being close to a refuge and in a waterfowl area. Jump shooting tanks, I just switch before sneaking on the tank - leaving lead behind in the truck. I am not sure the legality of that - I guess someone could make a stink. pos·ses·sion /pəˈzeSHən/ Learn to pronounce noun 1. the state of having, owning, or controlling something.

Part one of a holiday mini series. It took years for the stars to align and make this happen. Here is the story.... I patiently stalked turkeys in their natural habitat. (I won't provide coordinates or hints but well know areas for turkey). They proved elusive but I finally found a small bird and sealed the deal. Limit one so I had to relocate and try for a second. I had a really hard time locating the second bird but it was a dandy. Dressed out at a little over 16 pounds. A bit larger than I usually smoke but happy to come home with a suitable turkey. Now I wish I could tell you that the hard part was over. But the anticipation of delicious smoked turkey became somewhat of an obsession. Research online, the BBQ Bible, old magazines and online forums dominated my evenings. The right recipe, the right cooking method, the right wood all critical to doing right by these birds. Asking online "best way to smoke a turkey" is about like, "best caliber for deer". Fun exercise but left sifting through competing and conflicting information. I settled on Alton Brown's brine. https://www.foodnetwork.com/recipes/alton-brown/honey-brined-smoked-turkey-recipe2-2203632 Hard to beat honey smoked anything. I have smoked turkeys in the past using charcoal barrel smokers - more art than science but always came out great. I do smaller birds and try to not cast shade on the star of the show - the big turkey traditionally prepared by mom or mom in law. Everyone loves mom's turkey but there is never a scrap of leftover smoked turkey. The barrel smoker was retired - Fast forward a few years, ok a decade or two and I am older and wiser and now own a Traeger style pellet grill. I shopped far and wide and preferred the Cabela's grill. Decided on a home blend of Apple and Hickory pellets. Cleaned up the turkeys, prepared the brine and have them soaking overnight...

Been thinking about this for a while. I enjoy stalking Jacks. Not as easy as some of you may think - they are quite crafty when exposed to hunting pressure. Managed a couple in the bag this week, I think this will be another method to turn the humble hare into excellent table fare. http://rabbittalk.com/corned-salted-rabbit-t16746.html

Rare more accurately.... Thanks😆