I've ben thinking about this thread after posting on it the first time way back toward the beginning.
What is it about 300-pound deer? THERE'S MORE MEAT ON 'EM!!!
JB: I'll tell ya,and you've said it in articles before and I remember it,but these BIG bucks,killed before the rut,eat like butter. That hog I killed in Alberta was fabulous and we ate him down to the toes.Merlin, my Alberta outfitter,is a butcher by trade,and he "chunked" him for me,like into roasts instead of steaks.
So what I do is marinade the roasts in the refer for 5-6 days,and then put one on the grill.I have non-hunting friends who come over when I do this and they want to know when we can do it again.....so I gently but firmly tell them to get a rifle and go get their own
Merlin says I am one of very few hunters who goes to the trouble of getting my meat back from Alberta;but I would no more think of leaving it than I would using someone else's rifle to kill one
