Never-ending season

mtlion

Well-known member
Joined
Apr 20, 2011
Messages
1,509
Location
Hamilton, MT
After seeing the "my year in pics" posts I was inspired to do my own. However, my season is not quite over yet so I decided to make it a live hunt. Between my wife and I we will be hunting turkey, wolf, lion, and I have an either sex whitetail tag I'm going to be working on over the next month. The idea is to recap my year in pics and hopefully ;) add more pics as our hunts unfold.

First tag filled in 2011 was my bear tag in April.
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Opening day of deer/elk my wife was up to bat and scored a point buck and a doe.
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Then it was my turn...
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Then she finshed off the season with another doe hunt.
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This is a bone in venison roast that I do. I'll post the recipe if people are interested.

The next hunt on the list is a shotgun turkey hunt for my wife this weekend. We're going to be hunting on some private property owned by my family as well as some nearby public. I'm getting gear organized today and I hope to head out in time to get a quick sit in on Friday. The word is there are a couple nice toms hanging around so we'll see how we do. As soon as we get home from that I'm going to hang a couple stands for some whitetail hunting and I'll start hunting late this week or next week.
 
That roast looks awesome. Please post up the recipe. Congrats to you & the wife for a great year of hunting. And who owns, it still may get better with a Booner. Good Luck.
 
WOW, looks like the two of you had a phenomenal season. I agree with the previous post, please post the recipe for that great looking roast.
 
Thanks guys, we do have fun out there. :)

Bone in venison roast:

1 trimmed venison haunch (I use deer or pronghorn)
Seasoning
Herbs for packing
Fatty bacon

-Preheat oven to 425.
-Season roast (salt, pepper, garlic/onion powder).
-Pack with herbs. I like fresh rosemary, thyme etc. You can get the variety packs with 3 or 4 different herbs. You can also use dried herbs but use less.
-Cover entire roast with strips of fatty bacon.
-Weigh the roast, cook for 20 min if under 4 1/2 lbs, 30 min if over.
-Reduce heat to 325 and cook an additional 13 min per 1/2 lb of weight for med rare (see pic). A meat thermometer should read 130 for rare, 140 for med rare.
-Remove from oven and cover tightly. Let rest for 20 min before carving.
-Serve with creamed horseradish and mashed taters and gravy. Don't forget to throw a strip of bacon on your plate too!
-Serves a Viking war party or a band of Merry Men. :hump:

What to do w/ the leftovers?

Cool in fridge overnight. Remove remaing meat from bone w/ a fillet knife and shred with two forks by pulling in opposite directions. Add to crockpot on low with water and taco seasoning and...wham! You have shredded "beef" tacos that will even fool my sister ;)
 
HOLY SMOKES!, and man am I hungry! Awesome season thanks for making me jealous! Have a happy holiday. Great pics. WOW - love the one of your tent at night all lit up, very cool!
 
Great season so far. And that roast.... If I could make a roast look like that, my wife might actually eat it.
 
If it was today you must have taken them soon just after flydown. Christmas tablefare?
 
She got the bird yesterday. We had six come through all hens, and she was shopping for a big gobbler. The next bunch that came by was incredible, 44 birds counted and all were hens! I have never seen a flock that big while hunting and not even a jake among them. This one broke off and gave her a 12 yard shot which she couldn't pass ;)

Tomorrow I get to start bowhunitng for whitetail. I put a stand in a couple days ago and it looks like some cold sitting right now!
 
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When's dinner? After looking at that roast, I'm ready to try your turkey! Congratulations to both of you on the many animals and thanks for sharing the photos.
 
In Kansas there are three types of winter flocks. Toms/jakes, hens and their immediate offspring, and hens without offspring. It's later in the year that the older boys join up with the girls again.
 
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