Cull Buck & The”Pluck”.

ZeeZee Senior MemberPosts: 19,072 Senior Member
Friend needed to cull a deer for his ranch foreman this evening. So, we confirmed zero on his Remington 700 LTR in .223 Remington with 65gr Sierra GK bullets and headed to the stand.

A 6 Point Cull Buck came out first and we decided that if nothing else worth while came out, his number would be up. Waited to see if any spikes, solo does, or other tempting trash bucks would come out. After 45 minutes, only small bucks and does with fawns we’re hanging around with the cull 6. So..........his time was up.

Friend aimed out the window and dropped him at 130 yards with a shot to the back of the neck. Just below the skull as he looked away.

PzL9vO5.jpg

1h5WkSR.jpg

He was a heavy bodied 3.5 year old with now brow tunes and short G3s. As well as they are fed and as heavy as he was, he should have been more. Such was his demise.

Back at the barn, I gutted him and decided that since there were no holes in his torso, I would salvage all edibles from th innards.

JzC8wTA.jpg

Heart
Lungs
Liver
Kidneys
Testicals

I’ve never had lung before. Any suggestions on how to prepare it?
"To Hell with efficiency, it's performance we want!" - Elmer Keith
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Replies

  • ZeeZee Senior Member Posts: 19,072 Senior Member
    It was a good ending to the day.

    5BfY72P.jpg
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • JermanatorJermanator Senior Member Posts: 13,814 Senior Member
    Where he lacked in antlers, he seemed to make up with big balls. Those are a meal by themselves.
  • Farm Boy DeuceFarm Boy Deuce Senior Member Posts: 5,895 Senior Member
    Lungs. Maybe fish bait?

    Those testicles look enormous in your hand.
    I am afraid we forget sometime that the basic and simple things brings us the most pleasure.
    Dad 5-31-13
  • JayhawkerJayhawker Moderator Posts: 13,648 Senior Member
    Zee wrote: »

    I’ve never had lung before. Any suggestions on how to prepare it?

    Yes, as a matter of fact...you have everything you need to make haggis.... except for the cleaned out stomach but you can use a large sausage casing for that...you can Google the recipe.....

    ..and you won't need the deer balls...split those, dredge them in flour, salt & pepper and drop them in a deep fryer.....
    Sharps Model 1874 - "The rifle that made the west safe for Winchester"
  • JermanatorJermanator Senior Member Posts: 13,814 Senior Member
    Lungs... I am sure people eat them, just never heard of how. This link goes into the preparation and some recipes....
    https://bertc.com/subfive/recipes/cow_lung.htm

    It looks like you have to trim out the collagen then pound the air out of them before you can get cooking.
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    Jermanator wrote: »
    Where he lacked in antlers, he seemed to make up with big balls. Those are a meal by themselves.

    He was a healthy buck in every way but his antlers.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    Those testicles look enormous in your hand.

    So do mine.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • JayhawkerJayhawker Moderator Posts: 13,648 Senior Member
    Sharps Model 1874 - "The rifle that made the west safe for Winchester"
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    Jayhawker wrote: »

    That’s more work than I’m thinking I want to put into it. I think I’ll try some kind of stew with the heart, liver, lungs, and deer meat. Call it good and feed it to the guys.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • JayhawkerJayhawker Moderator Posts: 13,648 Senior Member
    Zee wrote: »
    That’s more work than I’m thinking I want to put into it. I think I’ll try some kind of stew with the heart, liver, lungs, and deer meat. Call it good and feed it to the guys.

    But, but, you could wear your kilt, quote Robert Burns and attack it with a Dirk!
    Sharps Model 1874 - "The rifle that made the west safe for Winchester"
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    Jayhawker wrote: »
    But, but, you could wear your kilt, quote Robert Burns and attack it with a Dirk!

    Yeah.

    How bout I don the kilt and call it good?
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • CHIRO1989CHIRO1989 Senior Member Posts: 9,479 Senior Member
    I think they might be pissed if you don't grill the loins too.
    I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    CHIRO1989 wrote: »
    I think they might be pissed if you don't grill the loins too.

    I might try and figure out a way to grill all of it. If I tenderize, thin slice, and marinade all of it.........then rare cook all the slices........maybe a win?
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • CHIRO1989CHIRO1989 Senior Member Posts: 9,479 Senior Member
    Oh, I would try all of it, but if there is a whole deer to be eaten and I am hungry and not enjoying the organ meats, break out the marshmallow sticks and start a fire and start handing me chunk's O' deer.
    I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    There will assuredly be the old standby of “just meat”.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • cpjcpj Senior Member Posts: 37,099 Senior Member
    Zee wrote: »
    That’s more work than I’m thinking I want to put into it. I think I’ll try some kind of stew with the heart, liver, lungs, and deer meat. Call it good and feed it to the guys.

    So you're gonna muddy up the flavors of each item with liver. Fix them separate. Otherwise you'll not know what each innard tastes like. Aside from the fact that boiled liver just sounds ing disgstiing. More so than fried
    "I'm here for the guns, hunting, and skirt wearing men."
    Zee
  • bullsi1911bullsi1911 Moderator Posts: 9,078 Senior Member
    Zee wrote: »
    I’ve never had lung before. Any suggestions on how to prepare it?

    Leave it out for the pigs, and turn it into bacon
    To make something simple is a thousand times more difficult than to make something complex.
    -Mikhail Kalashnikov
  • shooter10mmshooter10mm Member Posts: 213 Member
    I so appreciate someone killing a genuine cull buck not just a small buck to make themselves feel good!
    As far as eating that garbage...two words come to mind...The second word is "That!!"
    What no H.E.B., Kroger or Publix near you? Hahaha!! I/we eat 3 or 4 deer a year, but organ meat IS OUT!!
    "You miss 100% of the shots you do not take!"
    "As long as there's Lead in the air there's hope!
    " -- Ralph Adkinson(Daddy) The original Marlboro Man
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    I so appreciate someone killing a genuine cull buck not just a small buck to make themselves feel good!
    As far as eating that garbage...two words come to mind...The second word is "That!!"
    What no H.E.B., Kroger or Publix near you? Hahaha!! I/we eat 3 or 4 deer a year, but organ meat IS OUT!!

    We manage his deer herd pretty well. He has some truly monster bucks. So, when it comes to lesser deer, as well as he feeds the herd, scrub bucks don’t get to stick around.

    As to what to eat.......I like trying new things.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • knitepoetknitepoet Senior Member Posts: 16,827 Senior Member
    Zee wrote: »

    As to what to eat.......I like trying new things.
    You are aware of the correct culinary term??

    offal

    Quite a coincidence that it's a word that sounds just like "awful", wouldn't you say?

    :rotflmao:
    Seven Habits of Highly Effective Pirates, Rule #37: There is no “overkill”. There is only “open fire” and “I need to reload”.


  • FisheadgibFisheadgib Senior Member Posts: 5,050 Senior Member
    When I was a kid hunting with my dad and his friends, it was a tradition to eat the heart and liver on the night of the kill. We would fry a pack of bacon till it was cooked but still pliable and remove the bacon, carmelize a chopped onion and some chopped peppers in the bacon grease and remove them and add to the bacon, then take the thinly sliced heart and liver and sear in the bacon grease. Mix all of it together with salt and pepper and served with fried potatoes. I later learned the reason that we always ate the liver on the night of the kill was that the flavor changed and it tasted pretty bad a day or two later but was ok on the first day.
    snake284 wrote: »
    For my point of view, cpj is a lot like me
    .
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    knitepoet wrote: »
    You are aware of the correct culinary term??

    offal

    Quite a coincidence that it's a word that sounds just like "awful", wouldn't you say?

    :rotflmao:

    Andrew Zimmern from Bizarre Foods calls it “the pluck” as well.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • cpjcpj Senior Member Posts: 37,099 Senior Member
    Fisheadgib wrote: »
    When I was a kid hunting with my dad and his friends, it was a tradition to eat the heart and liver on the night of the kill. We would fry a pack of bacon till it was cooked but still pliable and remove the bacon, carmelize a chopped onion and some chopped peppers in the bacon grease and remove them and add to the bacon, then take the thinly sliced heart and liver and sear in the bacon grease. Mix all of it together with salt and pepper and served with fried potatoes. I later learned the reason that we always ate the liver on the night of the kill was that the flavor changed and it tasted pretty bad a day or two later but was ok on the first day.
    That sounds excellent.
    Minus the liver of course.
    "I'm here for the guns, hunting, and skirt wearing men."
    Zee
  • CHIRO1989CHIRO1989 Senior Member Posts: 9,479 Senior Member
    Zee wrote: »
    Andrew Zimmern from Bizarre Foods calls it “the pluck” as well.

    There's your answer, email him, he wrote an article for our Minnesota Deer Hunters Association magazine a year or so ago, he would be an excellent resource.
    I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11
  • orchidmanorchidman Senior Member Posts: 7,360 Senior Member
    Yummy!!

    Pan fry lots of bacon and throw it into a big pot along with the scrapings from the pan......do the same for the heart and then the liver after slicing them thinly. Simmer and thicken with flour or arrowroot. Serve in bowls with big chunks of hot bread dripping with butter.

    Edited to add: You will hear the sound of your arteries hardening..........but it is worth it..........
    Still enjoying the trip of a lifetime and making the best of what I have.....
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    That sounds pretty good there.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
  • orchidmanorchidman Senior Member Posts: 7,360 Senior Member
    Zee wrote: »
    That sounds pretty good there.

    Forgot to add, between frying each item, use a bit of water to deglaze the pan and pour it into the big pot. The gravy is the best part.
    Still enjoying the trip of a lifetime and making the best of what I have.....
  • snake284snake284 Senior Member Posts: 20,866 Senior Member
    bullsi1911 wrote: »
    Leave it out for the pigs, and turn it into bacon

    Into bacon or coyote, which ever discovers it first. Hell, it might end up bear.

    I don't do gut meat. Of course I don't consider heart and liver as guts. Lungs, I don't do. The thought of it repulses me. I have eaten turkey fries. They were good. A few beers always helps.
    Daddy, what's an enabler?
    Son that's somebody with nothing to do with his time but keep me in trouble with mom.
  • Six-GunSix-Gun Senior Member Posts: 6,752 Senior Member
    How was the overall effect of those 65 grainer GameKings? I have those exact bullets loaded for my heavy-barreled .223 AR. From the looks of the lungs, they must have done a very nice job. Obviously, the deer thought so.
    Accuracy: because white space between bullet holes drives me insane.
  • ZeeZee Senior Member Posts: 19,072 Senior Member
    Six-Gun wrote: »
    How was the overall effect of those 65 grainer GameKings? I have those exact bullets loaded for my heavy-barreled .223 AR. From the looks of the lungs, they must have done a very nice job. Obviously, the deer thought so.

    He shot it just below the head in the back of the neck through the spine and into the throat. He dropped on the spot with no kicking.

    There was no exit.
    "To Hell with efficiency, it's performance we want!" - Elmer Keith
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