Holy Sheet Gentlemen, what a bunch of awesome options. Now my head will be spinning on which one to try first. One answer I have, the Elk was shot on the morning of the second day. It was quartered and hung in a game cooler within 6 hours. Maybe could have hung it outside overnight, but it was...
Was wondering if you long time Elk Chefs could offer me some insight to this question. I've been grilling several pieces of Backstrap lately and they have tasted awesome. My question, what advice can you offer in pre-tenderizing this specific cut of meat? I'm not looking for crockpot advice, as...
I know the original OP was had to do with 66 Elk, just imagine trying to draw a 2nd or 3rd season deer tag in that unit as a NR. It's just ridiculous. Don't know about this year yet, but I'm guessing 18 or 19 points.
I hunted 66 a few years ago. Big & Tall nasty unit in the southern end. The points to draw 1st rifle have been trending higher the last couple years. The bulls in 1st are high and tough to get to, but doable. During 3rd rifle, the snow (if it happens) does move the Elk down and are way more...
I've always got a laugh out of the " I shot a Cull Buck". To me, that just means your either don't put in the time or just aren't a very good hunter....
Ditto on the fallen log. Was rock steady. Clean missed one the day before, standing with sticks, while under duress. Never again. If there's a tree standing or fallen, I'm using it. Using sticks during a quick fluid encounter is only asking for problems. If I'm sitting with sticks and have time...
I'm sure how the animal dies and stress make a difference. Elk that live in extremely saggy area's might add to some unwanted extra tastes. The Elk I shot last month in NM has been the total opposite. Only olive oil, salt & pepper so far. It has been amazing. Absolutely no gamey test whatsoever...
Certainly a subject that has been beat to death here, over & over. It comes down to a sturdy bullet design and the ability to put it where it needs to be.