Home Forums Hunting & Shooting Ask The Gunwriters "Trophy" Bison meat

I thought you didn't like wine...

So, what do you do with one of these fine "robes" anyway?

The meat would be great, as would the skull mount on the wall, and it would likely be an interesting experience. What to do with the "robe" though?

dawaba - I think you've got this pretty well figured...

I've wanted a buffalo mount for many years. It's kind of a western heritage thing. So when I killed my buffalo, I picked out an old bull with good hair. He made a great mount. My taxidermist also bleached the skull and put fiberglass horns on it. It's another western heritage thing.

I had a local meat shop that processes a lot of buffalo process the meat. I told them to make the straps and loins into roasts and to grind the rest into burger. I got 500 lbs of burger and a box of roasts. That was fine because we eat more burger than roasts and steaks anyway.

When we cooked the first package of the roasts, it smelled and tasted great, but it was about as chewy as his hoofs. So I thawed out the rest of the roasts, fine ground them, and made some great tasting buffalo jerky.

Eaten them all and loved every stinkin bite....prime stuff there!

It gits plenty chilly in our Adirondack hunting camp. From Sep. through December I spend 3 day weekends and one 9 day trip up there along with occasional forays in the winter. Buffler robe would be PLENTY warm!!