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I found this bare-bones version from the cattlemen down there, it's prob really good; simple as that recipe is, the little canned green Chiles from Wally World might not cut it to get a good flavor profile. It omits the tomatoes and uses straight-up water instead of chicken broth for the liquid...

Anyone have a good recipe for a Southwestern/Rocky Mtn style green Chile Stew using venison (or wild game, generically?) Last season was a good one for me with bags of roasted Chile from the garden crowding the freezer, and a couple does as well. I have a recipe I 'sorta' follow I've used in...

Is this really necessary? :rolleyes:

That concept works well with udon/soba buckwheat noodles; if you want to go big with the noodles.

Whichever one you can draw...lol In all seriousness, solid advice has been shared; good luck. When you come into town after roughing it on the BLM, Fort Caspar campground is a great place to spend a nite, get a hot shower and cleaned up!

Some of you guys are probably way more experienced than me with all this, but so far, I just mess with powder charge, then the seating depth to find a 'node'. I guess I mess a little with barrel length/harmonics/optimal timing to get a list of powders to start off. It also helps reading old...

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Did they all perform about the same? I guess too it would depend on the shot presentation and all that. I find that sort of info both interesting and useful. Not knocking the wet phone books, water jugs or ballistics gel, but seeing how a bullet performed in a hunting situation is pretty cool.

Yeah. I just posted a link to an article about the cattle kills on the CO side, just down the road.

https://coloradosun.com/2022/01/21/wolves-livestock-ranchers/ "People in Denver don't have a clue." (To quote the article, and well put) Hopefully, Colorado can look to it's neighbors and let hunters and ranchers play a role in management of the wolves. I've camped and hunted in that area...

I guess they're too well fed on roadkill here in this part of Iowa to bother with all the geese in the corn fields. 😉

My 1st trial run of Trail Bologna this weekend using inedible collagen casings. Very happy with the results; took smoke well and bound to the meat. This is 80-20 beef-pork. Smoked over cherry. Cooking process took the better part of 10 hrs. I have enough confidence now to try this recipe with...

For better or worse, I only really got started big game hunting as a middle aged adult. Almost a decade into this journey, I still am learning. It takes a while to make mistakes, try this, try that and begin to figure some of this stuff out; especially so with limited time and money, but I'm...

Maybe I'm cheap, but I just use a regular old mechanics vise on my workbench with plywood saddle blocks to keep the vise from marring the barrel steel.

One of these evenings, I'll get around to weighing how many grains all that shrapnel amounted to. I would not use those on stouter critters, like elk, but for most deer and antelope, they're probably fine? I have shot several with that bullet and they all were all quick kills. I guess I...

Let's see em! This past season was the 1st time I recovered a round from an animal. It was a doe antelope @ 270 yards, Speer 145 gr 7mm BTSP out a Winchester .280 Rem Featherweight. DRT. Found in the right shoulder after coming in the left side boiler room. It's cool seeing the rifling in the...

It will never happen. I will go rogue Federalist here and propose a Federal, guaranteed easement right of access to all public lands. Boom! 💥💣

Yep. That's what I use too! I do use sheep casings for snack sticks sometimes, when I can get it. I'm gonna try the inedible clear collagen on my next batch of trail bologna when I get to making some; will post back on how well it works out/takes on smoke.

Dang. We just ate all our deer loins. I still have some Hubbard squash in the garage that we grew last yr that's still holding just fine. I baked one last weekend and it was dang good.. Maybe try this with an antelope loin? I think I have one side left in the freezer.🤠

What casings do you guys use for your summer sausage/ trail bologna? Seems like most folks use fibrous, but I've heard good things about the inedible collagen in terms of taking on smoke. It's been a good year for me with an antelope and a deer in the deep freeze, all cut and wrapped DIY. I...