azslim

I've only heard of Vortex and Leupold fixing accident damage for free

naw, not asleep, under a rock in the desert

nothing beats hunting with kids, tell her good job.

Huh???? can't hear you over the ringing in my ears

"never argue with an idiot, the people watching from the sidelines might not be able to tell you apart"

it was in 69/70, drove thru 07 coming back from fires in Mt and it was not the small town I remembered

Yea, I'll be holding my breath for that Chris, they'll have Anti's holding up the process the entire way, time all the studies are done what's left won't be worth dragging out of the woods.

now its just going to be dead trees with snow on them, need to wait till spring and the green-up. It is still going to be very dangerous, there will be snags falling for years unless there is a monster wind storm through the area.

The small towns in Wy used to have lots of game wandering through them. When I lived in Pinedale there were a couple of bull moose that walked Main St. We used to have to look out all the windows before leaving the house to walk to school, a cow moose and her calf hung out in the woods by us, she was in the yard more than once. Or sleeping in the backyard under the stars we'd have skunks and racoons come by, we'd bury our heads in our bags and hoped the skunks kept on walking.

+1 on that, liked what I heard when it was being established, supported it, no longer. I posted in the first thread that the numbers sounded like BS and I wanted specifics on how the money was going to be used not the general statements that were thrown out. I think after this any org with SFW in the name is going to have a tough row to hoe to garner support in this state.

coati +1 I have bear, lion, badger, weasel, coyote, fox and javi skulls, yours is not one of those

nice job I picked up a javi skull several years back with an expandable embedded in it's nose that never expanded. One of the blades fell off when I was boiling it, but the other 2 are still there. Pig lived for a while with that thing in it's head, can tell by the bone growth. I like European mounts, have a few laying around the house, a big pot, turkey fryer for heat and a 12 pk and you are good to go.

Here are some recipes to help out TJ, I make my sausage real lean, up to you if you add more fat. Chicken & Apple Sausage - I like stuffed, like bratwurst - wife and girls like bulk for breakfast w/pancakes or french toast & syrup. I tried this recipe with mtn lion and it was just okay, is a lot better with birds - chicken, turkey (white meat) or quail. Have used ground turkey from Costco, works great, just add spices and mix. I grind the apples thru a #10 hand crank grinder. 1 cup apple cider 31/2 lbs chicken - book says thigh's with skin, but I usually grab breasts, less work and better meat 3 oz dried apples 4 tspns kosher salt 2 tspns freshly ground black pepper 2 tspns dried sage 1/4 tspn ground ginger 1/8 tspn ground cinnamon 1/8 tspn ground nutmeg 1 chicken bullion cube dissolved in 2 tblspns boiling water boil cider down to syrup, about 2 - 3 tblspns, cool & reserve (or use frozen concentrate, easier and quicker because I am lazy). Grind meat with 1/4 plate, mix in spices and liquids and knead together well, then I grind again thru 3/8 inch plate to get good mix. Cook small patty and decide if you want to add anything else. Hunter Sausage - I like to make hash with this one, mix in potatoes and maybe scramble an egg or 2. Book stuffs and makes links, I have made them and they are good too. Good with deer, elk & javelina. 2 lbs pork butt 1 lb smoked bacon - also is good with maple flavored bacon too. 1/2 cup cold water 1 tblspn whole mustard seeds 2 tspns minced garlic 2 tspns coarsely ground black pepper 2 tspns sweet Hungarian paprika 2 tspns dried mustard 1 tspn kosher salt 1 tspn ground coriander 1 tspn freshly grated nutmeg 1/2 tspn ground ginger grind meat/bacon together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. Italian Sweet Fennel - is real good in spaghetti sauce. Good with deer, elk, and javelina. I have a baggie of these spices mixed up. If I want quick Italian food I just add a couple spoonfuls of the mix to a lb of burger, makes cheap sauce taste expensive. 3 lbs pork butt 3/4 lb pork fat 1/2 cup dry red wine 4 cloves garlic minced 2 tblspns fennel seeds 1 tblspn freshly ground black pepper 4 tspns kosher salt 1 tspn dried oregano 1/8 tspn gound allspice grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. Venison Sausage - I didn't have any brandy so I used Maker's Mark bourbon, an extra tblspn or 2 wouldn't have hurt either. Good with elk, deer. 1 1/2 lbs venison or elk 1 lb pork butt 3/4 lb pork fat 1/2 lb bacon 3 tblspns dry red wine 2 tblspns brandy - (and a shot for the sausage maker) 4 tspns kosher salt 2 tspns coarsely ground black pepper 2 tspns minced juniper berries - I bought a jar, but you can get same thing off of the trees out camping 1 tspn minced garlic 1 tspn minced shallots - I didn't have any, (or know what they were at the time), so used diced green onions. 1 tspn fresh rosemary or 1/2 tspn dried. cut meat, fat, bacon into 2 inch pieces and mix in lg bowl with spices & liquid, marinate overnight. Grind twice, mixing in any juices from the bowl. Cook small patty and decide if needs anything. I only marinated 5 hrs first time I made this, kids came back for seconds so guess it was okay. Smoked Country Sausage - makes good biscuit and gravy meat, is wife & girls 2nd favorite behind chicken & apple. Good with deer, elk, mtn lion & javelina. In addition to brown sugar we add in lots of honey. You have to watch the heat when cooking though because it is easy to burn. 1 1/2 lbs game meat (nice, clean meat - no wild fat) 1 lb clean pork (I use pork sirloin if possible, not too fatty) 3/4 lb pork back fat (I ask butcher at supermkt to save for me) 1 tblspn brown sugar or how we like it add 3+ tblspns desert honey 1 tblspn kosher salt 1 tblspn paprika 2 tspn red pepper flakes (cut back if not into spicy stuff - like my daughters) 1 tspn ground sage 1 tspn dried tyme pinch of allspice 1/2 cup cold water (may use little less based on moisture in meat) - is also good to use 1/4+ cup water & couple few tblspns brandy or sweet whiskey - wild turkey, southern comfort, etc. Once again it is some for the meat and some for the maker...... grind meat & fat together into bowl, then mix in all spices/water, knead together and then grind again. Chorizo - this is what I turn my javelina into, yum, yum. Have used deer & elk too. I have also made this using a 50/50 mix of game and 70/30 hamburger, gives it a different flavor. Different vinegars add different flavors also. I have used white & red rice wine & red raspberry vinegars and been pleased with the results. 1 1/2 lbs pork butt - I use 1 lb wild meat & 1/2 lb pork sirloin or other boneless cut 1/2 lb pork fat - I have butcher at our market save for me 1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup – I have used 2 - 3 tblspn dried also 1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped 1/4 cup red wine vinegar - I have used red wine, rice wine & red raspberry vinegars, each adds it’s own distinctive flavor. 1 tblspn New Mexico or other dried chile powder 1 tblspn sweet Hungarian paprika 2 tspns kosher salt 1 1/2 tspn whole cumin seeds 1 tspn ground cumin 1/2 tspn coarsely ground black pepper 1/2 tspn ground cayenne pepper 1/4 tspn ground coriander grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. If you want to add more bite leave the seeds in the peppers. I keep a bag of all these spices mixed, minus fresh peppers & cilantro, that I use for all my Mexican food. Throw in a couple spoonfuls with a lb of burger and you have taco meat, thin slice a roast or chicken breasts and you have fajita's. I use dried jalapeno's & dried cilantro in my spice baggie. Iowa Farm Sausage - Here is a recipe I really like. Have used deer, elk, javelina and mtn lion. 2 1/4 lb pork butt or sirloin (I use 1 1/4 lb game and 1 lb pork) 3/4 lb pork fat 1/4 cup chopped parsley 1/4 cup finely chopped onion 1 tblspn kosher salt 2 tspns ground sage 1 tspn dried tyme 1 tspn dried basil 1 tspn red pepper flakes 1 tspn coursely ground black pepper 1 tspn ginger 1/2 tspn minced garlic 1/4 cup water I dice my meat into small chunks, add the spices & liquid and mix good then run through the grinder. Book says to grind first then mix spices in, your choice here, I like double grinds and my way cuts down on handling time. Also, if you can get ground pork I mix 50/50 game to pork, for this recipe I would use 1.5 lbs game to 1.5 lbs ground pork. I grind them together so the meat mixes good, chunk of game and chunk of ground pork with the spices already mixed in. Bratwurst - Have made this with elk & javelina, pretty tasty. Only grind once or it comes out like hot dogs, this needs the fat or comes out real dry when cooked. I got my casings from Denmark's, 7712 W. Golden. 1.5 lbs game 1.5 lbs fatty pork butt 1 T kosher salt 1 T coursely ground black pepper 1 T coursely ground mustard seed 2 t minced garlic (I like fresh but have used dried also) 2 t sugar 1 t ground mace 1 t dried sage 1/2 t ground nutmeg 1/2 cup water I dice my meat up into 2" chunks, mix in the spices and water and run thru the grinder with the 3/8" plate. This mixes things pretty good, then I may grind again, depends on how well the mix looks. Don't over-grind or the meat comes out like hot dogs. I stuff into hog casings, tie into 4" links then hang them in my meat locker (old refrigerator on the back porch) to let the casings dry. Recipes are from the book "Bruce Aidell's Complete Sausage Book" - ISBN # 1-58008-159-2. Published by Ten Speed Press - www.tenspeed.com and available at Barnes & Noble or Border's Books. I'll also make up some packs of bacon burger, 2 lbs game to 1 lb bacon. Tastes real good grilled up or for making your own cheeseburger macaroni. I buy my spices in bulk at Sprout's or you can order them online from Penzey's. The little bottles at the store run $3 to $7 for a couple ounces, scoop into a plastic baggie and I pay about 40 cents an ounce. The Penzey's spices are real fresh. There is a Penzey's in Scottsdale I think, haven't been there tho, Sprout's is only 1/2 mile from my house. Your spices loose some of their flavor as they get older, you can just add a little more when you mix stuff up.

wonder if they stott or take off like a rocket

unfortunately I'm not going to be able to make it this year, have a beer for me tho

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not even close......it's the thing you hate to get in the mail every month......Bill Slim got hung on me when I was in the Marine Corps, even then it didn't really fit

did a little reading on it many years back, from what I remember it is a whitetail buck & mule deer doe, don't know why it wouldn't work the other way, maybe Amanda can shed some light on the subject, she's a lot smarter than I am.

I'd check him out if I knew where to go.

horns are nice to look at, but tender steaks taste better

You'll see mule deer in the deserts west of Phx that have antlers that look whitetailish, been told they call them burro bucks, they'll have a mainbeam that wraps like a whitetail then the bifurcations on the points that come out of it. I'd lean towards them being hybrids except there aren't any whitetails around.

curious to see what their antlers would look like thanks for sharing

I'd butcher the meat and stick it in the freezer, boil the head and hang it on the wall, call him a good buck and try for a bigger one next year. But then I'm a crusty old oddball. I could kill the next world record and only a few people would know, from my side of the fence scores are for games. He is a nice buck, hope next year you get a bigger one.

I've got a buddy with a pet duck, she lays him an egg every day. I'll ask if he wants another one. The duck and the cat have quite the relationship, cat thinks she's his ugly sister.

for the guys that posted their range by animals - why the extra 30 yds for mule deer? They aren't that much bigger.