BilletHead

Ouch😁

You guys are tough. When I take Ham, I drive him to the spot. He could even cast from back of truck if he wanted to. 🤣

It's a broken rod waiting to happen.

Same here JD. We are still in the severe drought zone here. Hot to boot on top of that. I am so ready to go into the El Nino system. I went to a place yesterday in the middle zone. A small pond in the river bottoms. It was low last year but managed a few ducks on the opener. It is dry now. No opener for us. I am really beginning to get cranky. Just had a small front come through and cells all around. We did not get squat. More this afternoon and tonight in the forecast. We will see. If and if we turn the corner with El Nino and it rains, I will not complain. If anyone catches me complaining about too much rain you all can find me and kick me in the arse.

You are right about 9 inch nails but it fits Johnny Cash so well.

I bet that would be neat to attend. I grew up listening to him through what my parents listened to. It too awhile to appreciate him. I am glad for this. Several Cash CDs and listen to them. This song gets to me, All the songs he sang with the Highwaymen.

Venison Backstrap loin two ways today, Venison Carpaccio. We have been wanting to do this for some time. Raw Venison. Have dome Venison heart Tar Tar before and liked that. First i will tell you I would not do this dish with a processed deer meat from anyone else, but Pat and I. W know exactually how Our Venison is handled from the time it hits the ground until it goes into the freezer. Second, I would not do this unless the meat has been frozen for a time in a freezer that goes to 10 degrees. The one we use for this actually goes to -10 degrees. This assures any critter that might be in the meat is dead. How we process our venison from the time it hits the ground until it goes into said freezer is taking care of the other element in this dish. Thinly sliced and between two pieces of plastic (gallon ziplock freezer bag) with flat tenderizer hammer worked over super thin, Then a dressing drizzled on, Layer of baby greens and shaved Parm. Then more dressing. Some crusty bread. We used Italian loaf buttered and toasted in skillet. It's an appetizer dish. What did we think? Nothing to compare to for us. We both tool a slice and loaded the lettuce and sopped up some dressing. Put on bread and took a bite. Interesting with the meat texture. It was good. As we kept eating the better it tasted. Why? I really don't know but this I do know as we cleaned up that plate and looked at the empty plate, we were wishing there was more to eat. Later on, we used the rest of the loin piece to make a Japanese broth and venison like a Ramin dish. Seen this prepared on Farming the Wild. Ingredients are all there but had to guess on the amount of each used. Venison Ramin. It too was a first-time deal. It will be done again and again. A light healthy meal and very tasty. We did use Pho broth. The venison was again cut thin, not pounded into submission but just put into the hot broth to be cooked for 60 seconds before heading into dish, after it is in there the broth is pored in. A couple things that will be done differently is instead of red pepper flakes for a slight bite We will use thin sliced pepper like a serrano. Here is the layered dish and then stirred up to mix the goodies before eating. Seven minute soft boiled eggs too.

This reminds me I am about ready for a skillet of Pat's potato rolls! Thanks, RPS for posting and Nancy for doing her magic.

Good times I would say so!

What little cooking fat that is left, Grated onion, flour with a bit of Creole or Cajun seasoning, Squirrel or pheasant or chicken stock. I used some squirrel and chicken stock I had retained and frozen up. 2 cloves of garlic, half of a can of beer. At the end before serving 1/2 cup heavy cream. Worcestershire sauce to taste, Black Pepper and hot sauce to taste. Really easy to make. and can sub pheasant, turkey, quail, Rabbit, sage grouse, dove and woodcock. I will say anything even domestic would be good in this. Chicken, pork loin or chop. Here are a few that can be subbed A Variety of game by Hank Shaw. This recipe is not listed from this link. I have had The White Rabbit but used Squirrel. The Hmong Squirrel stew, braised rabbit with garlic, the white rabbit, burgoo, Sichuan rabbit with peanuts, Braised Squirrel Aurora (our favorite). All of these can be subbed with similar meat of what is called for. Today Pat took our doctor she works with daily some of what I posted. Pat did debone it for her. Loved it. She has had several dishes pat has taken in. Only one thing she could not get passed. Authentic Cajun dirty rice. We made it lie you are supposed to. Some duck and goose liver and hearts. It's just a wee bit and is what makes it dirty. She was told ahead of time and has a thing about organ meat. She did try it but just the thought of that caused a nope reaction. Folks that cringe at what we eat have no idea and need to get over it. Rabbit Recipes - Recipes for Rabbit, Hare and Squirrel | Hank Shaw (honest-food.net)

Excellent post and explanation! Thanks Oneshot.

Thanks

That would be almost as bad as finding a broken point and disgracing it by trying to fix the think. Blasphemy !

So this is what I have found. The reel does fit the rod in question I want to put it on, but I have found one of my older English made Madason Reels I just acquired will not fit one of rods I tried it on. Made it work with a thin strip of thin foam under the foot. For anyone interested here is the link for the J.W.Young Reel collector group. J.W. Young Reel Collectors | Facebook

Yes as you and @Terrierman said they are actually good for us. UNTIL @fishinwrench batters and fries in oil then that cancels out all the good stuff. Note I have cancelled that out many times. 😁. Certain fats in moderation is good for you. Moderation is the key word.

That is why one a week is my limit.🙃

we need a food post as @rps is keeping this thread alive. I have one started. Just what is in this deep hammered lodge in the oven? You will know soon enough😉S Southern Squirrel Fricassee, video000001.mp4

No specialty store close. You might have hit the nail on the head here why the one the hardware store said would work as he compared what he had that were too long with the one I took when looking. The ones I ordered would start pretty good but after a couple turns begin to bind. The reel in question was manufactured in August of 1963 making it the British BSW size you mentioned. I really like this reel and should be looking for a parts reel like it.

YES sir they are!

Free, tasty and provided by mother nature. Easy ID just do some research.

Yes and hen of the woods and maybe oysters!

Keep doing what you can oneshot.

We are still in the severe drought section of the state but did have enough last rain to bring up some fungus. Meadow mushrooms. We have never messed with these before and I really don't know why. Once you have them figured out easy to ID. There is the Destroying angel look alike but it has white gills and a white spore print plus a sac-like cup around the base of the stalk. The Meadow mushroom has light pink turning chocolate and then blackish brown. If it's getting on the darker side, it has gone too far. I did my spore print when I picked one yesterday. Color confirmed brownish, I took this one and broke it up and did a quick sauté in a bit of goose fat. Tasted good and I will watch for more. Some smaller ones were up this morning and I grabbed those. Will sauté those for Pat when she gets home from work this evening. Happy hunting!

This help any @Terrierman?