10-24-2015, 05:52 PM
Join Date: Sep 2014
It was a Remington 700. Stainless, with Synthetic stock. I bought this a few years ago, and it's sighted in at 2" high at 200 yards, so it's got legs with the 7mm Mag cartridge.
Shot was an easy one. <100 feet. Buck kicked up once, flopped towards the road. Last one several years ago, it was down a steep hill and took me and my buddy an hour to drag it up the 250 yards. Glad not to repeat that, especially since I was alone this time.
So far the dog is enjoying the deer the most. I sliced up some of the meat alongside the ribs that I will jerky tomorrow as I remove the hide and start butchering it.
Liver is big. After some research this looks good:
1 Deer Liver - skinned and sliced
1 Cup Flour
2 Large Onions
Salt & Pepper
1 Cup Rose Wine
1 Cup Water
Roll Liver in flour. Heat oil in frying pan. When oil is hot, fry liver for about 2 minutes on each side. (Don’t over cook). Remove liver from frying pan and discard oil. Then put liver back in the pan and add wine, water and onions. Salt and pepper to taste. Cover and simmer on low heat until onions are clear, approximately ½ to ¾ hours.
Serves 4 to 6 people.