The only time I got to hunt during the 2022-23 season was opening weekend and a couple days. However, it was successful. This was a late day buck I harvested from a ground blind. He was a big body, making me think he was not young. However, he did have a nice rack and it had a lot of red color in it, although that doesn’t show well in the photo.
We not more deer on this first hunt and when other team members were on site. We’re preparing for the 2023-24 season already and hoping for an another great and safe time in the woods on the Pig.
Here are some photos from our hunt: 2022-23 CPHC Photo Album
This is only one of many reasons why I like to hunt deer. Eating them. Freezer meat is where it’s at. I hope we have a great fall hunt this year.
Today’s supper menu includes some small steaks that will be quick grilled on a hot fire. These pieces come from what we call the “football roast” in the ham. I take that roast and trim it, muscle it out and then slice it about 1/2 to 3/4 of an inch. These are marinating in the fridge with Dale’s Seasoning. You don’t need a lot. In fact, I dilute it a little with water. I’ll add a dry rub right before grilling and any good steak rub will do. With a side salad you just can’t beat this for GOOD.
I have cooked venison like this for lots of people and unless I tell them they don’t know they’re not eating beef. Of course I like and cook beef too! Just thought I’d share with my foodie peeps. What’s your favorite way to cook venison?
It’s deer season at The Pig (short for Crystal Pig Hunt Club). On opening day Saturday Paul, Luke, Joe and I were on location. We all got a doe that day! Now, it’s time for a buck. We’re not in the rut yet. We’ve seen over 30 does and only 2 bucks so far.
In the pick, Joe gets his first deer, pictured with his Dad and my brother Paul. You want to talk about excited. He got it with his first shot too.
So, we’ve had some good fresh venison on the grill and in a stew and I think some more recipes are coming.
Now back to the hunt.
I think this hog looks like he’s taking a nap in the back of the CPCH New Holland Rustler. Maybe he’s dreaming of sausage and bacon! At least that’s what he’s going to get turned in to.
This is another wild hog that brother Paul picked up last night from a neighbor. He’s glad the Rustler was available since this is not a small one!
I’m waiting on the details of the story since all I got so far are these photos.
I’m sure it has something to do with pigs causing property problems, getting caught in the act, subdued via a bullet and hung up for processing.
I’ll update this post when I get more information.
What do you do when a feral hog is “destructing” your property? You make him in to a good, tasty hog. Here’s the story. Paul got a call from his neighbor to help him out. Fortunately for Paul our camp’s New Holland Rustler got in on the action and made transportation a snap.
A neighbor alerted us to the fact that he and his wife have seen 2 separate groups of hogs rooting and “destructing” on our land and his. We’ve not historically had a hog population in our woods, but evidently the deer food sources have brought them to us. At least 3 of the hogs sighted were described as “enormous”, and we are now on full alert.
A phone call at 11:30P woke me up with the same neighbor’s voice asking, “So you want a hog? Come get him!” I got dressed, loaded butchering equipment into the New Holland Rustler and headed through the woods to find my neighbor with a celebratory drink in one hand and a flashlight in the other. We loaded the hog he’d shot, estimated at 150-200lbs into the Rustler and drove to our hanging spot. He said this was one of 3 in the group (passel of hogs? flock? pack? gaggle? No, gaggles are reserved for geese…) In any case, this was the smallest hog in the _______ (you fill in the blank!).
This job was not as easy as skinning and cleaning a deer, but the result was well worth the effort. I found myself in the wee hours of the morning with a celebratory drink in MY hand, and a cooler full of wild hog meat! Gotta run…the smoker is calling my name…!
Successful hunting leads to successful cooking and that even includes freshly made jerky!
Using some of the venison from my deer this year I made 8 trays of jerky which I have packed in food saver bags and used for some Christmas gifts. I’m also bringing some to a south Florida family get together.
Making jerky is not difficult. In fact, it is easy. It does take some time though. I like to muscle out the meat and carefully trim it before slicing. Then it goes into spice and marinade before laying on the trays. Click on the photo to go to a website with some great venison jerky recipes.
I’m not suggesting that this is something that will benefit you on a deer stand. However, not everything you’re going to find on this website will be strictly about hunting deer. Why? Because we think hunting goes hand in hand with a lot of other topics like food and beverage and anything related to meat. Bacon pretty much makes everything better and your underarms are not excluded thanks to J&D’s Foods. Just ask Jim Gaffigan.
POWER BACON deodorant is designed specifically for those with active lifestyles – or people who just sweat like pigs.
Using POWER BACON will probably make everyone drawn to you like you were the most powerful magnet on Earth. And by everyone, we mean friends, acquaintances, beautiful strangers, dogs, bears, swamp alligators, lions and even pigs. It’s like an aphrodisiac for your armpits. But use your new power wisely, because with great bacon power comes great baconsibility.
For all day meat-scented protection, apply liberally to your underarms or private areas.
Do not eat or hike in the woods without a firearm while wearing POWER BACON.