30-06 in the bush

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Clean em up a bit, poach em in stock, and finish on the grill.

Or grind em.

Deer ribs left in the bush or thrown out are a shame.
 
Clean em up a bit, poach em in stock, and finish on the grill.

Or grind em.

Deer ribs left in the bush or thrown out are a shame.

I agree. Hate it when I come across garbage bags of recently killed deer ribs and bones left on the side of the trail in me area. Cutting & splitting the bone to get the most flavor and nutrient value from the marrow whist simmering for stock is my way.

I've only owned one 30-06 (Rem 760 carbine) and got a deer with a top of the heart shot at about 60 yds using the Rem 180 gr RN load back in the late 70's. Not too much bloodshot effects on the meat.
 
At 30 yards I would go for a head/neck shot in order to harvest as much meat as possible.

Ribs, liver and sometimes the belly flaps (skewered with onions, peppers, mushrooms, ...) are the items we eat in camp, cant beat that !
 
I respect that, I do the guts and head as one pull and let the bears and birds enjoy that, and game ribs I give to friends. Fortunately none of us who can waste the time and bandwidth talking here have to hunt and gather to live these days.

It's considered bad form to teach bears to associate people with food.
 
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