if they have to shoot, skin, bone, and process a fucking deer.
On the other hand, we know how to do all that.
Meanwhile, the degenerate is standing in line at Starbucks for his Latté, wit his man bun and painted nails trying to cure his yiest infection.
I made some kicking Hungarian deer gulyás (goulash for non-Hungarian speaking ones )
With red wine of course.

I may be a vegetarian but Damn that looks great!

With homemade dumplings the Queen made.
Very young meat. No typical game taste.
Just almost the same as if it were made of beef but of course leaner meat.
Only needed 2 hours of cooking to become completely tender.
Next hunt is gonna be for wild pigs.
They ruin everything here in FL.

Way to go.! Nothing like our freedom to keep and bare arms...to target shoot, hunt with, and fight foreign and domestic animals.

I just had some deer meat last week. I think I will fry a squirrel tomorrow.

Missed an opportunity to shoot some hogs last night.....twice!
Was in Hot Tub and saw a passel of them porkers headed up the street. two bigguns and 6 or 7 baconlets.
ran to house to get rifle....theyre gone. go back to hot tub...
20 min later here they come again, get out of hot tub, they see me and bolt before I can get to rifle.

either I will starve too, or I need a waterproof rifle!

Looks good .... venison is one of my favorites .... have not hunted for years but our family farm usually has 30 to 70 living in the forest by the river .... they come out at night to eat alfalfa and sleep in the bush all day.

That way they dont develop tough muscles like if they were free ranging on the open prairies.

I have tasted deer who feed on things like marsh grass and not as good as meadow hay and alfalfa

Same as you Gab ... I select a young tender doe , they are the best .... my hunting buddies always want a big old buck so they can mount the antlers but end up making sausage because it is so dry and tough.

I cook mine like the Indians do .... cut into 1 inch bite sized cubes , sear and quick fry in a bit of oil on the stove top ..... usually stays tender and not too dry

My buddies hang theirs in a cooler-locker for a couple weeks trying to tenderize it .... but I am too impatient .... have mine half eaten by then.

Gee whiz ..... now I have to give you firearms lessons .... rent an old western move where the guy is relaxing in a bathtub and when his enemies try to kill him he shoots them with his revolver which he kept hidden underwater .

Must be true because Clint Eastwood did it many times and we all know he is a straight shooter.

HAAAAAAAAAAAA

.... never knew they had wild pigs on your island .... I always wanted to try a pig roast with a small one to see if they are better than a big old one .

I know the best pork is from a gilt ... a female who is young and never had a litter ....

Happy Hunting from your Hot Tub Henry

Narnie, the island is so overrun with them the gov just removed all restrictions on them.
Kill on sight, any method of take.
The locals agree with you the little pigs taste better.

And just for the record it was Tuco (Eli Wallach) in the tub scene
"When you have to shoot shoot, don't talk!"

Clint Eastwood didnt shoot revolvers..

He had a Glock back in them old westerns. ha

I have both and know the difference. yep
..ha

See , that's what happens .... I got all my firearms training from the movies so a revolver is a Glock to me.

Now if I was Italian I would call everything a Pistolini like those mafia movie guys do. But they screw that up sometimes and call it a piece.

I actually use a Feinwerkbau ...a trebuchet ...to kill squirrels with.

It knocks the whole tree down. I then pick up the dead squirrel, eat it, and then go cut up the downed tree.

The beauty of it is I can reuse the rock and load my trebuchet for my next squirrel and get wood for another stairway.

That keeps my overhead down. Free food and wood!

I am the same way.
No waiting!
It's okay to wait and allow the meat to pick up moisture from the air to loosen the fibers.
Some even use hot water to help the process.
Some wrap the meat in bacon to allow it to soak up the grease.
There are many ways and they all seem to work.
That whole pot was gone in one sitting by 6 people.
No leftover

Gabor....I am about as basic a cook as you will find. Fry everything! ha.

But, seriously, my pressure cooker on squirrel or pork ribs...or deer meat.....or it will even make a brick edible without teeth!

Anyway.....what a life huntin, shootin, cookin, eatin and poopin!

"Piece" is a corruption of the word "Peace" which was originally the name of the Colt Peacemaker.

Glock came out with the 9mm Parabellum but stole the word from The Pistole Parabellum which is commonly known as Luger



Somebody please just shoot me .... haaaaaa

Yes....there is no end to google intelligence!

And everything with a black hand grip is an assault weapon "Please pass the butter assault weapon with the 300 round clip"

.

Smart snakes in Guam

Rare endangered birds eggs were being eaten by snakes so they mounted birds nests up on a smooth pole so the snakes could not get to them .

But something kept eating the eggs so they set up a video camera

.

Now, to stop the snakes, all they have to do is break out the Vaseline... and grease the pole

Nothing like a bit of vaso on the pole, I always say

Hey Gab, Have you ever taken the backstraps and cut then into cubes, wrap in bacon, marinade in Coca cola and teriaki sauce, then grill.....Like Meat candy!! Had some elk burritos in Alaska..YUM!

I really wish you guys could taste squirrel fried in pancake/cornmeal/egg/milk batter......after pressure cooking it first. I like pork ribs, ribeye steaks, etc....but squirrel has its own flavor and I just love eating them.

I have been shooting a bunch with my .22 pistol....and after I clean them, I fold their legs in tight and wrap them in several directions with packing wrap....that saran wrap type. It looks just like a human heart wrapped up. I always write on them the month and year I froze it. I have accidently let a few get lost in my freezer and were right at 3 full years of age...

and they had no freezer burn the way I wrap them, and tasted like it fell from the tree into my pressure cooker.

Now, if you cook a squirrel like I did my first one.....just chop it up and throw it in the Fry Daddy, .it will be tough if it is an old male.....but pressure cook him and I can make the meat fall off the bones

Dang, I am working up a hunger for lunch typing this.