Sober Hunting (TW: contains photos of animals and guns...)

Opening day, two hours in!

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Doe or cow tag? Lemme grab some backstrap :joy:

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Cow elk. I haven’t shot my deer yet.

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Jane Doe?..

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What did you take it with? Beautiful elk!

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.270. 1 shot, 1 kill. Nice buck.

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Nice cartridge! My favorite was a TC contender chambered in .30-30.

Only get moose tags every 3 or 4 years so small game fills the gap this year.

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My long range rifle. I’m actually going to take the scope and place it into a .300 rum.

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I used to hunt cougars but then I got sober.

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Why stop man!?! They are so much fun!

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Dont like guns here in Scotland thank god police dont carry them

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I’m sorry you don’t like guns. You are in the hunting thread.

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yea i know just stating my opinion, happy hunting

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Just gave the 6.5 300 weatherby Mark V a good spit shine. This is the absolute best gun I’ve ever shot. Only complaint is, its so fast you can only shoot it 3-4 times before the barrel gets to hot.

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The thread was created with a title, trigger warning (which I have updated to make it explicitly clear and easy to avoid) and staff warning to give those for whom hunting is perfectly legal and a normal part of life a place to share and connect.

We appreciate this is not everyone’s cup of tea and that in some parts of the world gun ownership and hunting are not the norm. I live in the UK and so I fall into that camp.

Let’s not have a debate about hunting here - different people have different opinions on the subject, and that’s ok :blush:

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Venison is tasty. Do you have any specific recipes you like? I have some steaks in my freezer that I would like to get creative with.

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Raspberry balsamic as a marinade…it is phenomenal

Where do I begin… first, what cut are the steaks? I know from personal opinions that not everyone cares for venison due to the “gaminess.” I’ve never minded it, which is why I hunt deer.

Anyways, there are three routes you could go. Marinade, dry rub season, or frying it.

I have a homemade marinade which has olive oil, soy sauce, Worcestershire sauce, a little red pepper, garlic, onion, salt , pepper, and other seasonings. The steaks are less fatty than traditional beef.

Dry rubs are endless. Mix and match to your preference.

The last way, which is how I cook it for when people have never had it is to cube the steaks, to in flower, and cook them using a garlic butter mix with some herbs.

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This is what I am looking for. I don’t mind the gaminess at all. I’ve been eating deer as long as I can remember so I guess it’s just natural to me lol.

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