On Thu, 19 Aug 2004 15:11:19 -0600, Ed Rasimus > said:

[]
] As a hunter and no friend of PETA, I might offer some comment. I've
] heard the stories of the adrenaline damaged game, but will suggest
] that it doesn't track with my experiences on mule deer, elk (wapiti)
] and pronghorn antelope.
]

Ed, have you ever had bull from the arena, after the corrida? A great
delicacy I'm told, altough I would certainly say that the meat tasted a little
scared... Not aware that there was a difference in butchering methods --
that's pretty tightly controlled in France.

Just had a lovely roast of venison night before last, it cut like butter.

-E

[]

--
Emery Davis
You can reply to
by removing the well known companies

On Thu, 19 Aug 2004 15:11:19 -0600, Ed Rasimus > said:

[]
] As a hunter and no friend of PETA, I might offer some comment. I've
] heard the stories of the adrenaline damaged game, but will suggest
] that it doesn't track with my experiences on mule deer, elk (wapiti)
] and pronghorn antelope.
]

Ed, have you ever had bull from the arena, after the corrida? A great
delicacy I'm told, altough I would certainly say that the meat tasted a little
scared... Not aware that there was a difference in butchering methods --
that's pretty tightly controlled in France.

Just had a lovely roast of venison night before last, it cut like butter.

-E

[]

--
Emery Davis
You can reply to
by removing the well known companies

On Tue, 24 Aug 2004 20:08:15 +0200, Emery Davis >
wrote:

>On Thu, 19 Aug 2004 15:11:19 -0600, Ed Rasimus > said:
>
>[]
>] As a hunter and no friend of PETA, I might offer some comment. I've
>] heard the stories of the adrenaline damaged game, but will suggest
>] that it doesn't track with my experiences on mule deer, elk (wapiti)
>] and pronghorn antelope.
>]
>
>Ed, have you ever had bull from the arena, after the corrida? A great
>delicacy I'm told, altough I would certainly say that the meat tasted a little
>scared... Not aware that there was a difference in butchering methods --
>that's pretty tightly controlled in France.
>
>Just had a lovely roast of venison night before last, it cut like butter.
>
>-E

I will confess to being an aficianado. During my four years in Spain I
traveled throughout the country to see the top matadors, and I had
"season tickets" to Plaza de Toros in Madrid for the 21 days of feria
de San Isidro with a corrida every day. I read Hemingway and also a
bunch of the modern writers on the bullfight and even have a John
Fulton painting of el toro on the wall of my office. (For those
unfamiliar, Fulton was one of two Norte Americanos confirmed as
matadors. Fulton holds the distinction of being the only one confirmed
in Madrid--the other was confirmed in Mexico City--the only two
recognized arenas for confirmation.)

But, I never dined on the loser. In most areas the meat is donated to
local charitable institutions--at least it was during the days I was
in Spain.

And, before anyone asks, I've still not experienced the famous local
delicacy in Colorado although several places I've been in have offered
it on the menu.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On Tue, 24 Aug 2004 20:08:15 +0200, Emery Davis >
wrote:

>On Thu, 19 Aug 2004 15:11:19 -0600, Ed Rasimus > said:
>
>[]
>] As a hunter and no friend of PETA, I might offer some comment. I've
>] heard the stories of the adrenaline damaged game, but will suggest
>] that it doesn't track with my experiences on mule deer, elk (wapiti)
>] and pronghorn antelope.
>]
>
>Ed, have you ever had bull from the arena, after the corrida? A great
>delicacy I'm told, altough I would certainly say that the meat tasted a little
>scared... Not aware that there was a difference in butchering methods --
>that's pretty tightly controlled in France.
>
>Just had a lovely roast of venison night before last, it cut like butter.
>
>-E

I will confess to being an aficianado. During my four years in Spain I
traveled throughout the country to see the top matadors, and I had
"season tickets" to Plaza de Toros in Madrid for the 21 days of feria
de San Isidro with a corrida every day. I read Hemingway and also a
bunch of the modern writers on the bullfight and even have a John
Fulton painting of el toro on the wall of my office. (For those
unfamiliar, Fulton was one of two Norte Americanos confirmed as
matadors. Fulton holds the distinction of being the only one confirmed
in Madrid--the other was confirmed in Mexico City--the only two
recognized arenas for confirmation.)

But, I never dined on the loser. In most areas the meat is donated to
local charitable institutions--at least it was during the days I was
in Spain.

And, before anyone asks, I've still not experienced the famous local
delicacy in Colorado although several places I've been in have offered
it on the menu.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On Tue, 24 Aug 2004 13:24:24 -0600, Ed Rasimus > said:

] On Tue, 24 Aug 2004 20:08:15 +0200, Emery Davis >
] wrote:
]
] >On Thu, 19 Aug 2004 15:11:19 -0600, Ed Rasimus > said:
] >
] >[]
] >] As a hunter and no friend of PETA, I might offer some comment. I've
] >] heard the stories of the adrenaline damaged game, but will suggest
] >] that it doesn't track with my experiences on mule deer, elk (wapiti)
] >] and pronghorn antelope.
] >]
] >
] >Ed, have you ever had bull from the arena, after the corrida? A great
] >delicacy I'm told, altough I would certainly say that the meat tasted a little
] >scared... Not aware that there was a difference in butchering methods --
] >that's pretty tightly controlled in France.
] >
] >Just had a lovely roast of venison night before last, it cut like butter.
] >
] >-E
]
] I will confess to being an aficianado. During my four years in Spain I
] traveled throughout the country to see the top matadors, and I had
] "season tickets" to Plaza de Toros in Madrid for the 21 days of feria
] de San Isidro with a corrida every day. I read Hemingway and also a
] bunch of the modern writers on the bullfight and even have a John
] Fulton painting of el toro on the wall of my office. (For those
] unfamiliar, Fulton was one of two Norte Americanos confirmed as
] matadors. Fulton holds the distinction of being the only one confirmed
] in Madrid--the other was confirmed in Mexico City--the only two
] recognized arenas for confirmation.)
]

Somehow I figured you might know something about it. I guess I
remember you're having spent time in spain, as well.

] But, I never dined on the loser. In most areas the meat is donated to
] local charitable institutions--at least it was during the days I was
] in Spain.
]

My friend in Nimes had "a connection," I've never asked any more questions.
But I think it is the loser that is reputed to have that special flavor.

] And, before anyone asks, I've still not experienced the famous local
] delicacy in Colorado although several places I've been in have offered
] it on the menu.
]

Never tried it either. Is it really eaten, uh, raw?

-E
--
Emery Davis
You can reply to
by removing the well known companies

On Tue, 24 Aug 2004 13:24:24 -0600, Ed Rasimus > said:

] On Tue, 24 Aug 2004 20:08:15 +0200, Emery Davis >
] wrote:
]
] >On Thu, 19 Aug 2004 15:11:19 -0600, Ed Rasimus > said:
] >
] >[]
] >] As a hunter and no friend of PETA, I might offer some comment. I've
] >] heard the stories of the adrenaline damaged game, but will suggest
] >] that it doesn't track with my experiences on mule deer, elk (wapiti)
] >] and pronghorn antelope.
] >]
] >
] >Ed, have you ever had bull from the arena, after the corrida? A great
] >delicacy I'm told, altough I would certainly say that the meat tasted a little
] >scared... Not aware that there was a difference in butchering methods --
] >that's pretty tightly controlled in France.
] >
] >Just had a lovely roast of venison night before last, it cut like butter.
] >
] >-E
]
] I will confess to being an aficianado. During my four years in Spain I
] traveled throughout the country to see the top matadors, and I had
] "season tickets" to Plaza de Toros in Madrid for the 21 days of feria
] de San Isidro with a corrida every day. I read Hemingway and also a
] bunch of the modern writers on the bullfight and even have a John
] Fulton painting of el toro on the wall of my office. (For those
] unfamiliar, Fulton was one of two Norte Americanos confirmed as
] matadors. Fulton holds the distinction of being the only one confirmed
] in Madrid--the other was confirmed in Mexico City--the only two
] recognized arenas for confirmation.)
]

Somehow I figured you might know something about it. I guess I
remember you're having spent time in spain, as well.

] But, I never dined on the loser. In most areas the meat is donated to
] local charitable institutions--at least it was during the days I was
] in Spain.
]

My friend in Nimes had "a connection," I've never asked any more questions.
But I think it is the loser that is reputed to have that special flavor.

] And, before anyone asks, I've still not experienced the famous local
] delicacy in Colorado although several places I've been in have offered
] it on the menu.
]

Never tried it either. Is it really eaten, uh, raw?

-E
--
Emery Davis
You can reply to
by removing the well known companies

>During my four years in Spain I
>traveled throughout the country to see the top matadors

We didn't go in the 'season', which is actually quite short, so I didn't have
to engage in the debate with SWMBO about whether or not we should attend a
bullfight.

Closest I come is owning an Islero automobile, named after the bull that killed
Manolete - I went to the bullfighting museum in Cordoba and took a picture of
his hide hanging on the wall!

>During my four years in Spain I
>traveled throughout the country to see the top matadors

We didn't go in the 'season', which is actually quite short, so I didn't have
to engage in the debate with SWMBO about whether or not we should attend a
bullfight.

Closest I come is owning an Islero automobile, named after the bull that killed
Manolete - I went to the bullfighting museum in Cordoba and took a picture of
his hide hanging on the wall!

Bill Spohn wrote:
>
> Closest I come is owning an Islero automobile, named after the bull that killed
> Manolete - I went to the bullfighting museum in Cordoba and took a picture of
> his hide hanging on the wall!

Are there other bullfighter's hides on display as well, then?

-- kov

"Bill Spohn" wrote

>
> .......... named after the bull that killed
> Manolete - I went to the bullfighting museum in Cordoba
> and took a picture of his hide hanging on the wall!


Oh Bill - how bizarre - fancy skinning a dead bullfighter, then hanging
his skin in a museum for eternity!!!

I mean, it cannot have been the bull's skin - he won!!!!

As an aside, I have always wondered why an Italian Auto manufacturer
(Lamborghini) named their cars after Spanish bulls (Miura; Islero etc)

--

st.h

"Bill Spohn" wrote

>
> .......... named after the bull that killed
> Manolete - I went to the bullfighting museum in Cordoba
> and took a picture of his hide hanging on the wall!


Oh Bill - how bizarre - fancy skinning a dead bullfighter, then hanging
his skin in a museum for eternity!!!

I mean, it cannot have been the bull's skin - he won!!!!

As an aside, I have always wondered why an Italian Auto manufacturer
(Lamborghini) named their cars after Spanish bulls (Miura; Islero etc)

--

st.h

>Are there other bullfighter's hides on display as well, then?

That thought struck me as soon as I saw poor old Islero.

It is a bit two-faced, applauding the bullfighter's skill, which without the
element of danger would approximate the impact of a rousing game of checkers,
but then wailing when the bull wins once in awhile.

>Are there other bullfighter's hides on display as well, then?

That thought struck me as soon as I saw poor old Islero.

It is a bit two-faced, applauding the bullfighter's skill, which without the
element of danger would approximate the impact of a rousing game of checkers,
but then wailing when the bull wins once in awhile.

On Tue, 24 Aug 2004 21:41:48 +0200, Emery Davis >
wrote:

>
>] And, before anyone asks, I've still not experienced the famous local
>] delicacy in Colorado although several places I've been in have offered
>] it on the menu.
>]
>
>Never tried it either. Is it really eaten, uh, raw?

No, breaded and deep fried.

Supposedly tastes like chicken.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On 24 Aug 2004 21:22:33 GMT, ojunk (Bill Spohn) wrote:

>>During my four years in Spain I
>>traveled throughout the country to see the top matadors
>
>We didn't go in the 'season', which is actually quite short, so I didn't have
>to engage in the debate with SWMBO about whether or not we should attend a
>bullfight.

The "season" typically starts with Fallas in Valencia in late March,
then to Sevilla for holy week and runs through a parade of ferias
around the country until late October. Longer than American baseball,
but not as boring.

If you only intend to "attend" one, you're wasting your time. To
appreciate what is happening you must read a bit beforehand and then
you probably need to attend a dozen before you can expect to see
something noteworthy. Understanding the spectacle requires an open
mind and a bit of background knowledge. I've been privileged to see
some remarkable performances, but also to view a lot of dreck.

Sort of like drinking wine, i'dnt it?
>
>Closest I come is owning an Islero automobile, named after the bull that killed
>Manolete - I went to the bullfighting museum in Cordoba and took a picture of
>his hide hanging on the wall!

There's a very nice collection of memorabilia in the Plaza at Madrid
as well. The very rare bulls who left the ring alive are often
immortalized in these venues.



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

>I mean, it cannot have been the bull's skin - he won!!!!
>

That's what I figured!

>As an aside, I have always wondered why an Italian Auto manufacturer
>(Lamborghini) named their cars after Spanish bulls (Miura; Islero etc)

I'm not too sure where they got that, and I still get into arguments with
pedants about whether or not mine is supposed to be an Jslero, from the
Spanish.

I respond that Jt Jsn't lJkely how Jt should be....

>I mean, it cannot have been the bull's skin - he won!!!!
>

That's what I figured!

>As an aside, I have always wondered why an Italian Auto manufacturer
>(Lamborghini) named their cars after Spanish bulls (Miura; Islero etc)

I'm not too sure where they got that, and I still get into arguments with
pedants about whether or not mine is supposed to be an Jslero, from the
Spanish.

I respond that Jt Jsn't lJkely how Jt should be....

Ed Rasimus wrote:

>>] And, before anyone asks, I've still not experienced the famous local
>>] delicacy in Colorado although several places I've been in have offered
>>] it on the menu.

>>Never tried it either. Is it really eaten, uh, raw?

> No, breaded and deep fried.
> Supposedly tastes like chicken.

Mountain oysters were one of my father's favorites. And yes I have
eaten them too but they don't taste much like chicken to me, more
like that tuna liver. Not that bad really.
Another Colorado favorite that I used to eat in the Denver area was
Bison.

On Tue, 24 Aug 2004 15:56:51 -0600, Ed Rasimus > said:

[]
] Supposedly tastes like chicken.
]

<g>

-E
--
Emery Davis
You can reply to
by removing the well known companies

On Tue, 24 Aug 2004 15:56:51 -0600, Ed Rasimus > said:

[]
] Supposedly tastes like chicken.
]

<g>

-E
--
Emery Davis
You can reply to
by removing the well known companies

>Yes, indeed, Ed. Many people make the mistake of thinking that they can
>cook it <wild game> like they do beef or lamb. I too usually flash pan fry
my
>venison steaks, but you can roast larger cuts of venison if you take
>care that it doesn't dry out.
>Barding, a now largely forgotten
>technique, works wonders (Exhibit A in why I haven't thrown out my 3rd
>Ed. Joy of Cooking despite loss of structural integrity)

What about a good marinade, Mark? That seems to be the conventional wisdom I
hear out here (in Wyoming). I've had some really tender steaks recently, but I
leave the preparation to others.

Tom Schellberg

Xyzsch wrote:

> What about a good marinade, Mark? That seems to be the conventional wisdom I
> hear out here (in Wyoming). I've had some really tender steaks recently, but I
> leave the preparation to others.

Tom,
A good marinade can certainly tenderize tough meat, but I tend to
marinate with a light hand so as not to overwhelm the flavors of the
meat. For instance, I usually marinate the venison steaks I get in a
mixture of red wine, garlic, olive oil, pepper and raspberry vinegar for
4-6 h. I then take that marinade and reduce it, adding some fresh
raspberries and a bit of sugar in, for a sauce to drizzled over the top
of the pan-fried steaks. (Lingonberries would be my first choice were
they available here)

HTH
Mark Lipton

Xyzsch wrote:

> What about a good marinade, Mark? That seems to be the conventional wisdom I
> hear out here (in Wyoming). I've had some really tender steaks recently, but I
> leave the preparation to others.

Tom,
A good marinade can certainly tenderize tough meat, but I tend to
marinate with a light hand so as not to overwhelm the flavors of the
meat. For instance, I usually marinate the venison steaks I get in a
mixture of red wine, garlic, olive oil, pepper and raspberry vinegar for
4-6 h. I then take that marinade and reduce it, adding some fresh
raspberries and a bit of sugar in, for a sauce to drizzled over the top
of the pan-fried steaks. (Lingonberries would be my first choice were
they available here)

HTH
Mark Lipton

On Mon, 30 Aug 2004 16:20:00 -0500, Mark Lipton >
wrote:

>Xyzsch wrote:
>
>> What about a good marinade, Mark? That seems to be the conventional wisdom I
>> hear out here (in Wyoming). I've had some really tender steaks recently, but I
>> leave the preparation to others.
>
>Tom,
> A good marinade can certainly tenderize tough meat, but I tend to
>marinate with a light hand so as not to overwhelm the flavors of the
>meat. For instance, I usually marinate the venison steaks I get in a
>mixture of red wine, garlic, olive oil, pepper and raspberry vinegar for
>4-6 h. I then take that marinade and reduce it, adding some fresh
>raspberries and a bit of sugar in, for a sauce to drizzled over the top
>of the pan-fried steaks. (Lingonberries would be my first choice were
>they available here)
>
>HTH
>Mark Lipton

Can't find a single thing to fault about that prescription!

Then serve with some butter and cream mashers, some sort of a green
veggie, a martini before and a hearty Zin (or maybe a Rhone) with.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On Mon, 30 Aug 2004 16:20:00 -0500, Mark Lipton >
wrote:

>Xyzsch wrote:
>
>> What about a good marinade, Mark? That seems to be the conventional wisdom I
>> hear out here (in Wyoming). I've had some really tender steaks recently, but I
>> leave the preparation to others.
>
>Tom,
> A good marinade can certainly tenderize tough meat, but I tend to
>marinate with a light hand so as not to overwhelm the flavors of the
>meat. For instance, I usually marinate the venison steaks I get in a
>mixture of red wine, garlic, olive oil, pepper and raspberry vinegar for
>4-6 h. I then take that marinade and reduce it, adding some fresh
>raspberries and a bit of sugar in, for a sauce to drizzled over the top
>of the pan-fried steaks. (Lingonberries would be my first choice were
>they available here)
>
>HTH
>Mark Lipton

Can't find a single thing to fault about that prescription!

Then serve with some butter and cream mashers, some sort of a green
veggie, a martini before and a hearty Zin (or maybe a Rhone) with.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

Ed Rasimus wrote:

> Can't find a single thing to fault about that prescription!
>
> Then serve with some butter and cream mashers, some sort of a green
> veggie, a martini before and a hearty Zin (or maybe a Rhone) with.

Dinner at Ed's tonight! :P

It's just a short, 1000 mi jaunt along I-70 for me, and I'm sure that
Tom can bomb on down I-25 and make it in time for aperitifs. In fact,
I'd probably have the chance to bag a buck or two en route! ;-)

Mark Lipton

p.s. On a serious note, Ed, do you hunt whitetail or mule deer in CO?

Ed Rasimus wrote:

> Can't find a single thing to fault about that prescription!
>
> Then serve with some butter and cream mashers, some sort of a green
> veggie, a martini before and a hearty Zin (or maybe a Rhone) with.

Dinner at Ed's tonight! :P

It's just a short, 1000 mi jaunt along I-70 for me, and I'm sure that
Tom can bomb on down I-25 and make it in time for aperitifs. In fact,
I'd probably have the chance to bag a buck or two en route! ;-)

Mark Lipton

p.s. On a serious note, Ed, do you hunt whitetail or mule deer in CO?

On Mon, 30 Aug 2004 16:58:36 -0500, Mark Lipton >
wrote:

>Ed Rasimus wrote:
>
>> Can't find a single thing to fault about that prescription!
>>
>> Then serve with some butter and cream mashers, some sort of a green
>> veggie, a martini before and a hearty Zin (or maybe a Rhone) with.
>
>Dinner at Ed's tonight! :P
>
>It's just a short, 1000 mi jaunt along I-70 for me, and I'm sure that
>Tom can bomb on down I-25 and make it in time for aperitifs. In fact,
>I'd probably have the chance to bag a buck or two en route! ;-)
>
>Mark Lipton
>
>p.s. On a serious note, Ed, do you hunt whitetail or mule deer in CO?

Seriously, I'm an inveterate carnivore and unabashedly proud to be at
the top of the food chain. I've hunted for the last 30 years and
missed only one year since I've lived in Colorado (19 years this
summer). I've been fortunate enough to take a deer every year for the
last fifteen and have gotten an elk about every three years. Antelope
is easy, once I get drawn--which is becoming increasingly confusing
despite the proliferation of pronghorns.

I thought I wouldn't be hunting this year, but things are looking up
after a bit of consultation with the landowner's daughter this
weekend. Will probably be out for a doe and a cow elk at the end of
October if things work out.

Mule deer--the whitetail population is strictly out in the prairies in
the E. half of the state. I've hunted Moffet County, N. and W. of
Craig for the last twelve years.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On Mon, 30 Aug 2004 16:58:36 -0500, Mark Lipton >
wrote:

>Ed Rasimus wrote:
>
>> Can't find a single thing to fault about that prescription!
>>
>> Then serve with some butter and cream mashers, some sort of a green
>> veggie, a martini before and a hearty Zin (or maybe a Rhone) with.
>
>Dinner at Ed's tonight! :P
>
>It's just a short, 1000 mi jaunt along I-70 for me, and I'm sure that
>Tom can bomb on down I-25 and make it in time for aperitifs. In fact,
>I'd probably have the chance to bag a buck or two en route! ;-)
>
>Mark Lipton
>
>p.s. On a serious note, Ed, do you hunt whitetail or mule deer in CO?

Seriously, I'm an inveterate carnivore and unabashedly proud to be at
the top of the food chain. I've hunted for the last 30 years and
missed only one year since I've lived in Colorado (19 years this
summer). I've been fortunate enough to take a deer every year for the
last fifteen and have gotten an elk about every three years. Antelope
is easy, once I get drawn--which is becoming increasingly confusing
despite the proliferation of pronghorns.

I thought I wouldn't be hunting this year, but things are looking up
after a bit of consultation with the landowner's daughter this
weekend. Will probably be out for a doe and a cow elk at the end of
October if things work out.

Mule deer--the whitetail population is strictly out in the prairies in
the E. half of the state. I've hunted Moffet County, N. and W. of
Craig for the last twelve years.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

>>p.s. On a serious note, Ed, do you hunt whitetail or mule deer in CO?
>
>Seriously, I'm an inveterate carnivore and unabashedly proud to be at
>the top of the food chain. I've hunted for the last 30 years and
>missed only one year since I've lived in Colorado (19 years this
>summer). I've been fortunate enough to take a deer every year for the
>last fifteen and have gotten an elk about every three years. Antelope
>is easy, once I get drawn--which is becoming increasingly confusing
>despite the proliferation of pronghorns.
>
>I thought I wouldn't be hunting this year, but things are looking up
>after a bit of consultation with the landowner's daughter this
>weekend. Will probably be out for a doe and a cow elk at the end of
>October if things work out.
>
>Mule deer--the whitetail population is strictly out in the prairies in
>the E. half of the state. I've hunted Moffet County, N. and W. of
>Craig for the last twelve years.
>
>
>Ed Rasimus
>Fighter Pilot (USAF-Ret)

Glad to hear that there are still hunters out there. I've hunted in Routt
County around Clark for Mule Deer. I have a small (200 acres) farm property
here in Ohio where I hunt for whitetails and turkeys.
Bi!!

>>p.s. On a serious note, Ed, do you hunt whitetail or mule deer in CO?
>
>Seriously, I'm an inveterate carnivore and unabashedly proud to be at
>the top of the food chain. I've hunted for the last 30 years and
>missed only one year since I've lived in Colorado (19 years this
>summer). I've been fortunate enough to take a deer every year for the
>last fifteen and have gotten an elk about every three years. Antelope
>is easy, once I get drawn--which is becoming increasingly confusing
>despite the proliferation of pronghorns.
>
>I thought I wouldn't be hunting this year, but things are looking up
>after a bit of consultation with the landowner's daughter this
>weekend. Will probably be out for a doe and a cow elk at the end of
>October if things work out.
>
>Mule deer--the whitetail population is strictly out in the prairies in
>the E. half of the state. I've hunted Moffet County, N. and W. of
>Craig for the last twelve years.
>
>
>Ed Rasimus
>Fighter Pilot (USAF-Ret)

Glad to hear that there are still hunters out there. I've hunted in Routt
County around Clark for Mule Deer. I have a small (200 acres) farm property
here in Ohio where I hunt for whitetails and turkeys.
Bi!!

>Glad to hear that there are still hunters out there.

Indeed, my favourite 'kill' is the wily duck confit.....

>Tom,
> A good marinade can certainly tenderize tough meat, but I tend to
>marinate with a light hand so as not to overwhelm the flavors of the
>meat. For instance, I usually marinate the venison steaks I get in a
>mixture of red wine, garlic, olive oil, pepper and raspberry vinegar for
>4-6 h. I then take that marinade and reduce it, adding some fresh
>raspberries and a bit of sugar in, for a sauce to drizzled over the top
>of the pan-fried steaks. (Lingonberries would be my first choice were
>they available here)
>
>HTH
>Mark Lipton
>
>
>Sound good, Mark. I'll try it this next time someone gives me some
elk/antelope. people do tend to have a heavy hand with the spicy marinades
here.


Tom Schellberg

>Tom,
> A good marinade can certainly tenderize tough meat, but I tend to
>marinate with a light hand so as not to overwhelm the flavors of the
>meat. For instance, I usually marinate the venison steaks I get in a
>mixture of red wine, garlic, olive oil, pepper and raspberry vinegar for
>4-6 h. I then take that marinade and reduce it, adding some fresh
>raspberries and a bit of sugar in, for a sauce to drizzled over the top
>of the pan-fried steaks. (Lingonberries would be my first choice were
>they available here)
>
>HTH
>Mark Lipton
>
>
>Sound good, Mark. I'll try it this next time someone gives me some
elk/antelope. people do tend to have a heavy hand with the spicy marinades
here.


Tom Schellberg