MOPanfisher

Mine were on secondary stuff, smaller rock to gravel, though we did find a few along a bluff as well. wind was crucial, as were the shad.

Mitch, you GIL would starve a good yard dog to death with that process. But I bet that stir fry is dang good. I am not sure if there is a wrong way to do stir fry, if it has stuff you like and is tasty I say it's done well.

Wish I could go again but for some reason boss thinka I need to work. but you are right it can be fast and furious, and some good sized ones roo.

Congratulations to her, and on her fine marksmanship. My wife's 2 deer are just deboned and in freezer awaiting end of season. AND maybe a new smoker for christmas. Lem sells an andouille summer sausage mix that I absolutely love, might even last longer with kids all grown up.

When they are a feed they sure do get messy, but sure are fun too. when they get shad trapped like that I would be afraid to fall in, might look a giant shad to them.

I would be both drunk and out of mice in very short order. wonder if any pet stores sell beer, or liquor stores sell mice.

Ness, we used to have versions of that too, don't remember any names for it though. my favorite had soup bones and meat. I do love the flavor bones put into the soup, though I don't remember tapioca but assume it was to thicken the broth. Well today a grocery store opened up in my small little town. since my wife is gone tonight she first stopped by and picked up a couple of beautiful butterfly pork chops for mom and i. tenderize them a little and poured some leftover Italian dressing over them to marinate. Found a head of cauliflower so chunked and into the big skillet to saute, steam, whatever you want to call it. look through the cupboard for spices, hmm Cavenders, A1 garlic and herb perfect shake it on the cauliflower and cover the skillet with foil since I dont have a big enough lid. the chops go onto the grill with a dash of famous Daves rib rub. Will see how it comes out, heck it's pork and vegetables how bad can it be. not mentioned yet is the dipping sauce of ranch and bullseye bbq sauce, and thin slices of velveeta on top of the cauliflower. overall.it was good, albeit underseasoned, still haven't got full taste back and mom doesn't do spicy, so I gotta improvise a little.

Kind of what we found. When it was good it was real good. A fishing buddy went yesterday and basically struck out, no wind. the wind seems to be critical, give it a while to push shad up against those areas and its game on, otherwise nothing. Of course if you go Thursday lack of wind won't be an issue!! Friday, big cold front, probably wind, but different direction, who knows. Feast or famine on that kind of fishing.

What a beautiful, quiet evening, if a little warm to hang out in a deer blind.

Some of the disconnect on pen raised critters vs. wild or even feral is that the ones in captivity/confinement are under the jurisdiction I believe of the Dept. of Agriculture, the wild animals are obviously MDC, and the feral ones are sort of a Siamese twin, with both agencies working together on them. And honestly I forgot what the rest of the disagreement was about.

Somehow I messed up the formatting, but copied and pasted the above information from a report by MDC.

Feral swine are not native to Missouri. Over 6 million feral swine can now be found across more than 35 states. • Nationwide the total aggregate cost of damage caused by feral swine is estimated to be $1.5 billion annually, with at least $800 million of this estimate related to direct costs to agriculture. • Feral swine are known to occur in approximately 40 counties in Missouri, with established populations in 28 counties on public and private land from a variety of sources including illegal releases by individuals desiring to establish swine populations to hunt. • Feral swine threaten the forest, fish, and wildlife resources, and these resources annually generate over $10.5 billion dollars annually in economic benefit to Missouri. • Feral swine have been known to carry or transmit over 30 diseases and 40 parasites that can be transmitted to livestock, people, pets, and wildlife. • Risks and threats associated with known feral swine diseases have been steadily increasing in recent years. Diseases such as pseudorabies and swine brucellosis have been eliminated from the U.S. domestic swine industry, but circulate at high levels in feral swine. Risk assessments and models have shown the importance of addressing foreign animal diseases such as classical swine fever and foot-and-mouth disease in feral swine due to the ability of these viruses to remain unchecked and rapidly spread throughout the U.S. Some estimates value the domestic swine industry at over $22 billion, and a single incursion of classical swine fever or foot-and-mouth disease would devastate the industry and U.S. economy. • Missouri ranks 7th nationally in the sales of swine (hogs and pigs), it is estimated to be approximately 1 billion dollars annually. Thousands of swine move into and out of Missouri on a weekly basis, maintaining the health status of Missouri swine is crucial to prevent additional cost of testing, and loss of domestic and international markets to our swine producers. • In 2015 Missouri ranked 4th nationally in cow/calf operations and 9th in gross income derived from cattle sales. • Missouri made 179.8 million from exported beef and veal in 2014. • Missouri made 311.5 million from exported pork in 2014. • Feral swine can carry several diseases that affect domestic swine, such as pseudorabies, brucellosis, porcine reproductive and respiratory syndrome (PRRS), swine influenza and Trichinellosis. • If a foreign animal disease, such as foot-and-mouth disease or classical swine fever, were to enter the United States, feral swine could spread the disease to domestic swine or other susceptible animals. • The World Conservation Union, Invasive Species Specialist Group has labeled feral swine as one of the “World’s Worst Invasive Alien Species.” • Feral swine directly and indirectly damage natural communities, destroy agricultural crops, compete with native wildlife, and serve as reservoirs of disease. • Recent population models in Missouri estimate an annual population growth rate of 166% if no actions are taken to eliminate feral swine. • Based on these models, an estimated 62% of the population would need to be removed annually to stabilize population growth and 71% percent of the population would have to be removed annually to cause decline.

I don't think the MDC is going to lose their sales tax base, as a population in Missouri we know what we have and are glad to have it, usually no problem in re-authorizing it. Feral Hogs, Pen raised birds, fly shooting, and bear wrestling, at least we aren't single minded in our conversations. Gotta love OA for stuff like this.

Dang deer trying their best to ruin a perfectly good hunt. Had enough energy tp walk down to wifes stand, 7 does hanging around, got lucky and they moved off into the woods befor I got completely to stand. Had a very nice evenine sitting there enjoying my view of nature. Looked up and here came "limpy" a young 8 pt. my wife nicknamed yesterday. he wandered around for a while, then I decided to play some buck grunting noises for him. at first he ignored them, then decided to jump the fence and head toward me. whoops, didnt think hat all the way through, he got within about 30 yards, and then hung around for a while, had to wait till full dark to slip away. the walk back up the hill was not as enjoyable as going down had been, only had one coughing fit on way out. beautiful evening. Don't know if the video will load or not, and no clue where the music came from, phone did it I guess. Video1114.mp4

Don't know if it was turning over or not, but we launched out of Browns Bend the other day and fished around the 60mm, water was definitely off color. Had to get way back in the coves to find better looking water. keep a rod rigged up with a 1/16 jig and blue or pearl something and throw it right to the bank when you get to a point where there are shad and wind, hold on because the whites and hybrids are hungry and fun to catch too.

I haven't even hunted yet, but will start spending some time in the stand. Don't know if I will shoot one or not. came home last night from visiting with friends and there was a VERY nice buck in our yard eating acorns.

Yes, there a few groups of people who raised and released hogs. Every time I hear that hunters could eradicate the hogs, I have to wonder why the hogs weren't all killed out a few years ago. when it was legal and encouraged to shoot n sight. Private landowners can still shoot them on sight, and hogs can be hunted on pivate property.

Loaf mush, sliced and fried. Haven't even thought of that in a long time. kind of like the old "scrapple" we used to make after butchering a hog, basically mush with pork scraps in it. cooked in a loaf.

Tried to take a pic of the fish and taters. taters were roasted in over, with bacon, onions chees, all the stuff that belongs with taters. the heart appetizers were all gone. toss in a salad in a bag option and some roasted cauliflower, there was plenty. Sadly my head cold or the self medications are comprising my taste buds, but every one said I didn't overdo it with the seasonings.

OK, the heart was a hit, both the grilled and the fried in butter. Grilled I pulled it off still red in middle. completely different texture. even the teenage girls pronounced it delicious.

BH, I did go look at his recipe, and while the particulars disn't appeal to me I did use it as a guide to make my own. Coca cola, soy sauce, worchetersure, a little white vinegar, squeezed a lemon into it, then some Famous Daves Rib Rub. All happily marinating now. I might grill some and fry some, as I will have the grill going for cajun grilled fish anyway. My friends won't get told what it is other than fresh deer meet. Will see how it goes, bet their dog would love it even if they dont.

I have done steaks with heavy seasonings and with almost nothing, I like them all, as long as it isn't over cooked. preference is salt pepper and garlic powder and melted butter. Right now I have a different dilemma, I have 2 deer hearts soaking and chilling, gonna serve them tonight to some friends. Only way I really know to cook it is to trim the heck out of it, slice, dredge in seasoned flour and quick fry in butter. any better ideas?

And now wife is tagged out. she saw another buck about the twin of the one she killed yesterday evening, but no antler less that gave her a shot. this morning after a looong night for me still fighting the head cold or what the heck ever it is, she goes down and kapows a dog sized doe, sure was a lot easier to skin and quarter, even if she didn't make nearly as good a shot on it. both boned out and chilling in ice, awaiting the deep freeze.

Had to post this young man and his deer as well. I took him as a youth, and was setting beside him when he shot his first deer, a very fat spike buck with my little NEF Handi Rifle loaded with 60 grain Nosler Partitions, sinice then he has taken a couple more, bigger than any I have killed in years, all with that same boring little rifle. One shot no more heart or lungs. He has his step dad to take him now, but I still sort of claim him.

The description of the sound is like one that flew over my house today as I was trying to check my eyelids for leaks. didn't go look but the noise was definitely different.