Got this one yesterday 7 point Dropped in his tracks

[Smoke]

Got this one yesterday 7 point Dropped in his tracks
Nosler handloaded BT does its job again

[texasgrunt]

Nice! Backstraps for dinner? What time?

Grunt

[bwaites]

Nice!

[Smoke]

It was about 7:15 in the morning ..
we had a storm front coming in for the evening so I figured they might be moving ..
Had some Sure Kill buck scent in a film canister at the base of the stand and he came out of the woods and made a beeline for it .. payed me no attention at all even thought he looked right at me while I was raising the gun

[texasgrunt]

No. I meant what time is supper?

Grunt

[Smoke]

Supper is anywhere from 7Pm to 9Pm .. Just depends on when my work is done

This one will be about 4 days in the cooler before i process it

[Smoke]

Being from TX I'm sure you have a great recipe for possom on the half shell ?

[Smoke]

PS if you leave San Antonio and drive straight thru (approx 24 Hrs) you can rest a day and help me cut this one up

[texasgrunt]

I find that nutria are tastier, but since you asked:

1 Possum
1 cup salt


Possum Stuffing
1 large onion, chopped fine
1 tablespoon fat
Possum liver (optional)
1 cup breadcrumbs
chopped red pepper
1 dash Worcestershire sauce
1 hard-boiled egg, chopped fine
salt, to taste
Directions:
Roast Possum.
1 The Possum is a very fat animal with a peculiarly flavored meat.
2 It is dressed much as one would dress a suckling pig, removing the entrails, and if desired, the head and tail.
3 After it is dressed, wash thoroughly inside and out with hot water.
4 Cover with cold water to which has been added 1 cup of salt.
5 Allow to stand overnight. In morning, drain off the salted water and rinse well with clear water.
6 Stuff Possum with Possum stuffing (stuffing recipes next); sew opening or fasten with skewers.
7 Place in roaster, add 2 tablespoons water and roast in moderate oven (350°F) until tender and richly browned, about one and one half hours.
8 Baste every 15 minutes with drippings.
9 Remove skewers or stitches, and place on heated platter.
10 Skim fat from gravy remaining in pan.
Possum Stuffing.
1 Brown onion in fat.
2 Add finely chopped Possum liver and cook until liver is tender.
3 Add crumbs, a little red pepper, Worcestershire sauce, egg, salt and water to moisten.

Enjoy!

Grunt

[Variable]

Got this one yesterday 7 point Dropped in his tracks
Nosler handloaded BT does its job again

Excellent! The Nosler BT's (120's) have always worked great for me too!

[PA_Allen]

Nice buck! Congratulations!
PA

[mechanicuss]

Being from TX I'm sure you have a great recipe for possom on the half shell ?

"possum on the halfshell" LOL do they eat armadillo in TX? That is one stinky little critter hehe.

[texasgrunt]

Not me. They carry leprosy.

[MrMajestic]

It don't have the hardware but as yours it was DRT! 123 gr. A-Max, .264 LBC AR, chrono-ed at 2630 fps from 24" Les Baer barrel.

[texasgrunt]

Doesn't look like he had much of a chance. Looks like a smacked carotid with all that bright red. Nice Shot! What was the range?

Grunt

[MrMajestic]

After cosigning the -5 degree angle from the tree stand it ranged a distant 58 1/2 yards! We do all this long range prep and they appear in your hip pocket! :-)

[Smoke]

It don't have the hardware but as yours it was DRT! 123 gr. A-Max, .264 LBC AR, chrono-ed at 2630 fps from 24" Les Baer barrel.

Looks like you got some good eats there .. congads

[MrMajestic]

Thanks Smoke, Made a bunch of Jerky for my son that is getting home from Afghanistan on 12/27, my birthday! Him and the boys in the 1st out of Ft. Riley love the stuff. Sent some goose jerky over and they took it out on patrol.

[Smoke]

Would you share The Goose jerky recipe?? .. We are overrun with them (canadian geese) and So far have not found a good recipe for them

Thanks

[texasgrunt]

I have a buddy who, while learning the art of duck hunting, made up a BUNCH of water turkey jerky. It was pretty tasty and I'll see if I can get his recipe to share. If it works for water turkeys, surely it will be good for geese!

Grunt