Boy Did Get Lucky!!!!!!!!!!!!!!!
11-18-2002, 08:01 AM
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Boy Did Get Lucky!!!!!!!!!!!!!!!
Well, This Is My First Buck I Ever Shot, 9 Point, 175 LBS.. Green Score 131 2/8
It's Going On My Wall.... The Best Part Was, I Was On My Own Land, And Having My Brother There To Help Me..........
80 Yard Shot, 12 Guage Slug, One Shot, Found 30 Yards From Were I Shot...
Jeff
It's Going On My Wall.... The Best Part Was, I Was On My Own Land, And Having My Brother There To Help Me..........
80 Yard Shot, 12 Guage Slug, One Shot, Found 30 Yards From Were I Shot...
Jeff
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11-19-2002, 01:27 PM
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Impressive.....You should see the pics of the two nice manitee's I bagged earlier this year in Fla. I've got the pics around here somewhere........Hmmmmm Lemeee seee.... ahhh here they are....J/K Very nice deer though...Props!
11-19-2002, 01:56 PM
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Why would you want to kill such a innocent animal, don't understand it!
Now a Iraqi, I 'd understand
Now a Iraqi, I 'd understand
Last edited by skatermike24; 11-19-2002 at 01:58 PM.
11-19-2002, 03:03 PM
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Hey Neu-rich, I heard their shooting some Bald Eagles up in Washington State, take your Annie Oakley ass out there and play a little..................................LOL
11-19-2002, 08:50 PM
#10
Hey Jeff,, Nice Deer, I remember my First Buck!!!!! Let me give you my Recipe for the Tender Loin!!
Soak the Loin in Ice Water for a Couple Days, that pulls all the Blood Out,, Then slice the Loin in 11/2 inch Pieces, and soak them in Worchestshire Sauce for 24 Hours
Wrap the Outside Edges of the Loin in Bacon, Secure with a Toothpick,, Just like a Fillet Mingon,,
Put on Hot Grill for Ten to Fifteen Minutes, Don't Overcook or dont use a Fork to Turn Them
Oh yea I use Lemon Pepper and Garlic Salt on both sides before you Cook them!!!!!!
You can also Marinate them in Italian Dressing,, if you dont like Worchester Sauce
Bon Appatite!!!!!!!!!!!
Soak the Loin in Ice Water for a Couple Days, that pulls all the Blood Out,, Then slice the Loin in 11/2 inch Pieces, and soak them in Worchestshire Sauce for 24 Hours
Wrap the Outside Edges of the Loin in Bacon, Secure with a Toothpick,, Just like a Fillet Mingon,,
Put on Hot Grill for Ten to Fifteen Minutes, Don't Overcook or dont use a Fork to Turn Them
Oh yea I use Lemon Pepper and Garlic Salt on both sides before you Cook them!!!!!!
You can also Marinate them in Italian Dressing,, if you dont like Worchester Sauce
Bon Appatite!!!!!!!!!!!
