I hunted groundhogs in their earths with jack russell terriers for years. Just a lot of fun and they can give a dog a good fight. Very exciting. I've seen quite a few in trees over the years. They can sure cause some damage, in barns and they're really hard on soy beans. Seldom had difficulty getting permission to hunt them, but did get a few odd looks.
I tried a young one one time. They're the hardest animal to skin I've ever done. And the meat is tough. You must know how to do them the right way, around here it's a big nope.
Congratulations Marty, super deer right there.
I dredge heart in flour with a little granulated garlic added to the S&P. And then flash fry.
Jim, I do liver the same way only sliced about 1/2" thick. Hot bacon grease is the best. Still pink in the middle is done. Don't forget your potatoes and onions!
I know I sound like a broken record but St. Croix Premier 6'6" MLF sounds like something you might like. I have one and it's plenty for sheepshead, speckled trout and the like. Good rod for whites and hybrids.
I'm not a turnover expert except when it comes to Bull Shoals putting stinking brown water for several days into the White River during jigfest and then I know trout don't bite. Which makes me an expert compared to Patrick Mahomes. Who is busy with other things at the time.
Drove to Jefferson City yesterday and back to Ozark today. It's spectacular right now. We've got all the ingredients, trees had plenty of moisture early, they're dry now, had a hard freeze and it's early enough very few have already gone to brown. As pretty of a year here as I have seen in a long time.
We drove to Macinac Island in October 4 years ago. When we got into middle Michigan we thought it was time to stop for the night. It was homecoming weekend at Michigan State. There was not an available room anywhere within a 100 mile radius. And the upper part of mainland Michigan is not that densely populated. Hotels were few and far between, we wound up being about an hour from our destination when we finally found a place to stay. No reservations, which we just don't do on weekends at all anymore, no matter where we plan to stay.
I've been remiss lately. Tonight is a venison mini meatloaf and some sweet peas. The meatloaf has ketchup, yellow mustard, worcestershire sauce, roasted garlic panko bread crumbs, fresh garlic, sauteed onion and orange bell pepper. And venison. Doing it in a homemade foil pan on the egg.
I have 6'6" St. Croix Premier in LF and MLF. The MLF is a big step up from the LF. It's at its best with 10 lb. Line. I'd save a few bucks on something else and put it towards a lot better rod.
Me, on text to insurance dude: "Hey, somebody's Ford is running down a hill and it looks like it might go over a cliff and fall in the river..." Insurance dude reply: "For crying out loud, stay out of the way!"