Home Forums Gear Knives and Blades Tits Up!

Had the opportunity to go to the "Petting Zoo" last Thursday. It was closing weekend for rifle season in Texas.
I've been hunting with the same group of guys for the last 19 years and have not missed a closing weekend yet.

The deer and hoglets did not co-operate. In fact after 14 years of hunting the "Zoo" it seems that the hogs have totally gone nocturnal or have completely changed their range. I had traps set and feeders that the corn was not disturbed between Wednesday eve and Saturday morning. Un-figgin-believable.

Anywho, had the opportunity to put the smack-down on a Aoudad ewe. I hate going back to town empty-handed, so I nailed her.



Took me two hours to get her loaded and back to camp. I was already tuckered but what the hey!

I had brought one of the Menefee A2 Skinners that I had not taken the opportunity to destroy the collector value of. Figured this would be a good opportunity to do so!



so it was Tits Up, as the campfire and a beverage wuz callin'



caped her out in a jif (pix from the next mornin')

I luv it when I can let meat hang over-night. It was to be 32 degrees so I did just that!



As usual, the Menefee skinner worked well for caping, gutting and quartering!



makes for a pretty good cutter for a breakfast stogie to boot!

ya!


GWB

Well done... I like your style GW...

Nice work GW!! How's aoudad as table fare? Cool animals

Excellent GW! Yeah, how do the Aoudad taste?

Awesome! That is an awdead! How’re you liking your 26 Nosler?

Todd

Awesome as usual!

Where I hunt on low fenced ranches in the Texas hill country, one does not have elk or Mule Deer. We have exotics such as free range sheep and goats, Sika, Fallow and Axis deer and of course white-tail deer. We also have hoglets a plenty.

I very much enjoy game meat and it is a staple for my family in that I purchase almost no beef or pork.

As I am a meat hunter, more so than a horn hunter, when it comes to Aoudad, I generally take ewes.

I've prepared them a number of ways.

If one takes a back strap from a ewe, and puts it in a 2 gallon zip lock bag and adds a couple bottles of zesty italian dressing, a half cup of Teriyaki sauce, cayenne pepper, garlic powder, black pepper and a bit of "Slap yo' Mamma" or Tony Chacheries and marinates for 12 hours or so before slitting said backstrap longways, then stuffing with pickled jalepenos, onions and cilantro, then wrapping with bacon, and grilling over mesquite coals till it is medium rare to medium, it is palatable, even tasty.

I've also taken the backstraps and cut them into "steak fingers" say 1" thick and 3" to 4 " long, soaked them in Negra Modelo for a couple hours. I will take some tortilla corn chips and lay them out on wax paper, then roll them with a rolling pin to crush them up fine. I will then mix the crushed up tortilla chips and combine them in a bowl with Pioneer peppered gravy mix, Tony Chacheries, garlic powder, black pepper, paprika, cayenne pepper (all to taste). Take the beer soaked Aoudad fingers and roll them in the chips/gravy mix till they are coated, then deep fry.

However, the easiest by far is to simply quarter the critter up and let my processor turn it into sausage!



Jalepeno/Cheese Summer Sausage, Smoked links of various types and flavors.

Which is what I plan to do with this ewe!

ya!

GWB

Todd, I'm liking it a lot.

as I posted in the hunting rifles forum..........

I lightened the trigger per instructions to +/- 2.5 lbs

did my usual 50 strokes thru the barrel with a bronze bore brush coated with a JB Bore Paste/Kroil mix, then cleaned to bare metal,

mounted a scope, took it to the range and zero'd at 200.


I'm 4 for 4 with my mine. Two hoglets on two different outings a white-tail cull buck on the next outing, and an Aoudad ewe taken last Friday.

All DRT. Bang flop with 142 Gr. LR Accubonds.

I like the tang safety, bolt lock on safe, and the slim fore-end that just fits my palm for toting. I've quite a few excellent shooters, but the last 4 outings, this is the only rifle that I've hunted.

I like it that much!




Aoudad ewe from last Friday eve.



Cull Buck



one of two hoglets.



It works for me

ya!

GWB

Nice work GWB...As usual, all things are in a proper place. Good meat, slick shoot’n iron, nice blade, and excellent libations with cigar. The world is right 😎

Nice!!!!

Good work GW! I always enjoy your posts & photos.

10/4,

thanks.

Enjoying the "outdoors" taking pix and posting, keeps me out of the bars, off the streets and after 40 years of marriage to the same woman, she appreciates the down time, when I am so occupied.

ya!

GWB

Gee ole buddy,

You gotta work pretty hard to make awdaddy tolerable. 😊 bought like javelina... pour enough hide’ens on em to cover up the taste.

Dale

Haha I knew it, start talking about marinades, followed up by sausage pics, that’s your sign!!! Bet they make good sausage and pepperoni though,

I do take a Javelina from time to time, but they are not my fa-0-rite when it comes to vittles!


As you probably remember, years ago, Texas had a Mohair subsidy. Most hill country ranches at that time were infested with sheep and goats. Between 1995 and 2000 I used to shoot quite a few rams . Here are a few pictures of some of the rams I took years ago when I had the opportunity. The leases I'm on now do not have any sheep/goats other than Aoudad, and the occasional escapee from a near-by game farm.



Corsican taken with bow


New Zealand Ram taken with bow


Black Hawaiian taken w/ 270 Winchester, 130 gr. Nosler Ballistic Tips


Wool sheep with a Corsican cape, taken with 315/70 R16 Goodyear Wrangler AT, ruger blackhawk in 41 mag and poulan chainsaw (but that's another story)


Texas Dall, taken with S&W model 29 in 44 mag



Aoudad Ram, taken with a Browning High-Wall, 30-06 Springfield, 180 gr. Nosler Partiton. (Circa 2004)

Consequntly I've cooked sheep and goats quite a few ways.

As mentioned before, IMHO, sausage is the way to go with Aoudad.

ya!

GWB

Good job GW!

Nice

I always enjoy your threads GW. On two forums. I'm with you but slightly ahead with 47 years in the same marriage. Rusty

Bourbon and amaretto is my favorite cocktail

I want to come for supper!!:). Must admit I never heard of mixing bourbon and amaretto