I apologize that my blogging frequency has slowed down recently. Lots of work in the field and at the office, not to mention my favorite time of year and source of much writing fodder has passed – deer season.
But I have been getting out tagging some deer at my research site – several buttonheads along with a yearling buck in the last 2 weeks. Did have this visitor show up at 4:00 p.m. on Thursday afternoon though.
9 point I figured to be in the high 120s range. It is moments like these that I really wish I had a great lens camera. I mean 30 yards, broad daylight. What more could you ask for in a photo opp.
Also wanted to post a few pictures from my venison processing frenzy from the end of the season. If you want a great way to store venison without sacrificing freezer space, try pressure canning. Just cube the meat into 3/4″-1″ chunks and put 1 teaspoon of salt on top of each quart. Follow the instructions to keep from opening up a skylight with your pressure canner lid and it is just that simple.
I ran 4 canners of 7 quarts each during the last week of deer season and now I am set for a couple years in the canned venison department. I remember mom and dad canning venison as long as I’ve been alive it seems, and it was the first time for me to try it. Not too difficult and it is one of my favorite ways to eat venison. Brown the meat in the oven, drain the drippings in a gravy saucepan, ladle gravy and meat over biscuits and wow – awesome.
I’m working on finishing up an antler mount of the G2 buck and I’ll post some pictures when I finish that project. I think I know why taxidermist’s charge $75-$100 for a high quality antler mount.
