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Cull Buck & The”Pluck”.
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.
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.
Heart
Lungs
Liver
Kidneys
Testicals
I’ve never had lung before. Any suggestions on how to prepare it?
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.
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.
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
Replies
Those testicles look enormous in your hand.
Dad 5-31-13
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.....
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.
He was a healthy buck in every way but his antlers.
So do mine.
There you go
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!
Yeah.
How bout I don the kilt and call it good?
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?
Leave it out for the pigs, and turn it into bacon
-Mikhail Kalashnikov
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!!
"As long as there's Lead in the air there's hope!" -- Ralph Adkinson(Daddy) The original Marlboro Man
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.
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.
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.
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..........
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.
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.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
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.
Whatever you do with it, that promises to be some fine venison.
My son in law has been eye balling a nice little 6 point lately that's a few inches narrow of legal. I've seen it from my car a couple of times from a distance but he says up close from his tripod it looks old enough to vote (for George Washington). He says it looks grey in the face. Anyway, tomorrow is the last day of regular rifle season and he's going for it.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.