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Crepuscular | September 20th, 2013, 8:30 am | |
Boiling Springs, PA Posts: 923 | Wow.Thaks for shareing this Jason! The place is beautiful. I especially like the photos of the mountains and the one of the rock outcropping (second one from the top). Congratulations on the Caribou. I'd love to get my dogs up there and try and find some birds! | |
Feathers5 | September 20th, 2013, 9:43 am | |
Posts: 287 | Again, Jason, awesome pictorial. I just love seeing these photos. | |
Jmd123 | September 20th, 2013, 4:29 pm | |
Oscoda, MI Posts: 2584 | Jason, you are "living large"! BTW, any fishies in those waters in your photos? Again, thanks for sharing, just unbelievable. Glad you got you a caribou! Enjoy that healthy wild game. Recipes? What exactly will you do with that meat? Jonathon | |
No matter how big the one you just caught is, there's always a bigger one out there somewhere... | ||
Troutnut | September 20th, 2013, 4:35 pm | |
Administrator Bellevue, WAPosts: 2736 | Windy Creek is well-known for good grayling fishing, although that's true of almost every clear creek of its size in these mountains. I haven't had a chance to try for them yet but it might make a fun summer trip. From this caribou, I put about 45 steak dinners and 5 rib dinners in the freezer, and dropped off 61 pounds of loose meat to be processed into smoked hot dogs, summer sausage, and pepper sticks. I should also get enough ground meat back to make a 10-pound batch of ground caribou jerky (secret family recipe) and about 20 burger patties. I still have a bit of ground meat and sausage left in the freezer from last year's caribou, and I have breakfast sausage, italian sausage, and chorizo from my spring black bear. I'll be eating well this winter! This is my favorite elaborate recipe for tenderloins/backstraps and steaks: http://foodwishes.blogspot.com/2012/04/beef-tenderloin-medallions-with.html If I don't feel like messing with that fancy recipe, I just sear them with some butter in a cast iron pan, apply a dry rub (Grill Mates "Montreal Steak" seasoning) after searing so the spices aren't burnt, and then rest them under aluminum foil on a plate for a few minutes to finish cooking to a nice medium rare inside. And I've been using this one for the ribs: http://suite101.com/a/best-recipe-for-bbq-venison-ribs-a87352 | |
Jason Neuswanger, Ph.D. Troutnut and salmonid ecologist | ||
PaulRoberts | September 23rd, 2013, 7:37 pm | |
Colorado Posts: 1776 | Awesome country, wonderful photos, and great story. Thanks for the details. And congrats on your bull. Nothing like hard-earned quality meat in the freezer for the winter. | |
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