Oct 1 starts deer archery and fall turkey seasons here. I stick to the deer. Firearms is late november, then on to muzzloader season. I hunt until my freezer is full. Then I usually pop 1 or 2 more for others who want meat. I mainly shoot does. My philosophy is to not shoot anything smaller than what's on the wall. 140"+ deer aren't around every tree where I hunt. I haven't shot a buck in 8 years.
Totally depends on the skill of the hunter/butcher. I'm still a rookie as I've only processed about 1/2 dozen deer by myself. Skinning ~30 minutes max. Debone and cut up ~1-1.5 hour. Vacuum pack ~45 minutes. We save all the grind meat in the freezer and then do all the grinding in one fell swoop at the end of the season. Honestly, I really enjoy the butchering process.
I'll start off the 12th of this month squirrel hunting. I like it a lot and like to eat them. I will go on the early bear hunt he 19th of this month with one of my rifles. I will begin bowhunting the 26th with my longbow. I will hunt until the week of thanksgiving with it. Change over to my rifle for a couple weeks of buck season, than do a week of muzzleloader hunting, back to the rifle for doe season, than bow season until the end of the year. Hope to do a little lte season squirrel and rabbot hunting, ten into spring gobbler, then SMALLMOUTH fishing. Life is great. You guys enjoy your hunting and God's creations to the fullest. We aren't promised tomorrow. God Bless
Fall is busy season for sure. All the hunting seasons open, fish start biting again, wood pile chores and winter preperations-what's a guy to do?
Saturday first day archery here. Last day of archery 5 months and 3 weeks later. Love to climb trees with a bow and arrow.
Around here it is mourning doves. The cooked flesh is reminiscent of liver but you don't get much from each bird.
I always wanted to eat dove. Dang things were too fast for me. Burned many a low brass #6 on those gray ghosts.
You know I never thought dove taste like liver. I really like dove, great meat and if you shoot a few makes a nice meal. Especially wrapped in bacon.
I don't think dove tastes like liver either. The texture may be somewhat similar, but that's it. Dove is easily my absolute favorite game meat though! Heck, I'd put it above any t-bone steak you can get in a grocery store, but below a t-bone that you get from a locally farm raised beef. It's probably a 3-4 hour project for me not counting freezer time. 30 minutes to skin. Another hour to 90 minutes to quarter and debone (I like to get every bit of meat I can scrape off. Then I'll put the meat in the freezer and let it get half frozen. After that I'll slice the steaks and whatever I want to make into jerky, and the rest gets ground up into burger and then I wrap it all in freezer paper.
I would much rather have back straps than beef any day. But I pretty much love it all, from Deer, Upland Birds and game, love Moose, Elk and so on. I even like Bear meat if cooked right, if not it is greasy and the more you chew it, the bigger it gets. I also love the fish, Trout, Bass, Walleye, Catfish, etc.... Wait .......... I am getting hungry!
Well fall is just starting for us well not really still 95° here but we got all of our feeders and stands up last weekend and we are going to cut up some of the oaks that fell for wood. But this weekend we will be spotlighting hogs in the watermelon feild and ruining dogs on them as well.
Yep, they are hard to beat with a wrap of bacon to keep them moist. A dove breasted splashed with olive oil sprinkled with salt and pepper, wrapped in bacon, skewed with a wet toothpick, cooked on a grill or in the oven is dang hard to beat. My goodness, they are great. I find duck breast to resemble the taste of liver. Fix it the same way and, it sure is good though. God Bless
