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Ford Truck Club Forum > THE LOUNGE > General Discussion



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  #21  
Old March 18th, 2012, 10:45 PM
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Come In CAT
thought about what you said yesterday, well I thawed out some Deer meat

tonight my Wonderful Wife made Fried Deer Tenderloin smothered in garlic with mashed tarers & corn; the garlic got a little on the crisp side, but it did'nt stop me from feasting away



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  #22  
Old March 18th, 2012, 11:30 PM
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Originally Posted by Ridgerunner View Post
Subscribed to this thread, I need to get back to cooking from scratch again. I need to get a freezer and get someone who can do some hunting for me.
What are you interested in, Hog I can shoot anytime I want and as many as I want(pilfering bastards!). Deer, there is 3 regular season's for whitetail here in OK: Archery, Primative, and Rifle I'm allowed 2 per season if I can even get that many, where I hunt Deer come from Missouri, Arkansas. I think Turkey I'm only allowed one, and it's spring time hunting only.. I don't have money to process the Hog, but I can process the Deer.
  #23  
Old March 18th, 2012, 11:36 PM
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Quote:
Originally Posted by big_blue79 View Post
What are you interested in, Hog I can shoot anytime I want and as many as I want(pilfering bastards!). Deer, there is 3 regular season's for whitetail here in OK: Archery, Primative, and Rifle I'm allowed 2 per season if I can even get that many, where I hunt Deer come from Missouri, Arkansas. I think Turkey I'm only allowed one, and it's spring time hunting only.. I don't have money to process the Hog, but I can process the Deer.
Thanks Blue.I will have to get a freezer. Fresh meat will really help my diet. I will pm you my phone number tomorrow.
  #24  
Old March 18th, 2012, 11:52 PM
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Ok.
  #25  
Old March 19th, 2012, 12:41 AM
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we got so many Deer in Ga they let us have 12 per hunter; 10 Does 2 Bucks
I usually take over the limit average about 18, as I have friends that dont Hunt and others that cant hit a Deer

we keep 6, Does only and that last till the next season; which runs from mid September thru mid January

Head or neck shots only, no loss of meat



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Last edited by JSoko; March 19th, 2012 at 12:43 AM.
  #26  
Old March 19th, 2012, 12:48 AM
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I haven't got my first deer yet, tried back in 06 but that will change this year. I've shot squirrels, sparrows, and that close cousin to the dog that is a savage when it come's to cattle. Dad shot a coyote with a handload Ballistic tip 190gr .270 winchester right behind the shoulder, the only thing holding the front legs on was a piece of skin, everything from the front of the ribcage forward was gone..
  #27  
Old March 19th, 2012, 10:12 AM
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Deer are on the list of nusance animals in GA.

if ya want a real screamer, load up some 125gr BT


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  #28  
Old May 6th, 2012, 01:24 PM
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Thumbs up Red Beans & Rice

Directions:
Prep Time: 30 minutes
Cook Time: About 7 hours
Makes: 6-8 servings

Ingredients:

1 pound dry red beans ( I like the small red beans )
2 yellow onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, minced
2 14-ounce cans chicken broth
2 cups water
1 teaspoon salt
1/2 teaspoon cumin
4 bay leaves
1/2 teaspoon hot sauce
4 whole full-length smoked sausages or **andouille sausages**
2 cups white rice
1 loaf French bread, cut into slices and buttered. (Don’t bake or toast; true Cajuns eat their beans and rice with fresh buttered French bread.

1. Cover red beans with twice the volume of water. Bring to a boil for 10 minutes, then remove from heat. Cover and let stand for 1 hour, then drain.

2. Combine all ingredients except the rice into a crock pot, Slice sausages about 1/4" thick. Set crock pot on high for 6 hours, stirring occasionally. Mash some of the red beans each time you stir.

3. When the red beans have thickened to a paste-like consistency, they are ready.

4. Serve beans and sausages over hot cooked white rice.

5. Slather with Hot Sauce 'Texas Pete' and prepare to eat with the buttered French Bread.



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  #29  
Old May 6th, 2012, 01:33 PM
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Holy crap, it takes 7hrs for Red beans and Rice?!?!?!?! I wonder if a cast iron dutch oven on low heat could shave that time in half, I've found regular beans don't take as long because the cast iron holds heat.
  #30  
Old May 6th, 2012, 04:46 PM
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depends how soft you like'em


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barriosman , BigBlue79 , BigT67 , bikertrash3531 , catmechanic07 , Cowboy-Kris , DoubleDee , glc , HawaiianF150 , JSoko , Klitch , nine5flareside , Ridgerunner , Russo2 , sbellinghausen , skatebowd , The Frankster

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