Another kind of old timer story

[Tom Scholberg]

Just checking back in after a successful ? Minn deer hunt. I was lucky enough to shoot the only legal deer we saw and cut it up yesterday. While field dressing the buck I pulled the tenderloins and babied them into a bag and cooler til I got home. Sliced them up and lightly fried them in some butter, mmmm. THEY WERE INEDIBLE!!!!! Tough as shoe leather. First thought was I over cooked them, but they were still pink. Yesterday as I trimmed up the backstrap into beautiful butterfly chops I took one of the odd pieces in and cooked it up. NASTY AGAIN!!! SHOE LEATHER. This morning I woke up thinking about it and it came to me. Went out and pulled the head out of the garbage and cut it open. 2 molars on each side and a few stubs in the front. Another mercy killing. Time to fire up the grinder. Several years ago I shot a doe with the same kind of mouth and that meat was butter tender so I will always do a test cook and now I will always take a peek in the mouth. Live and learn.

 

[tod osier]

Missed this Tom... Yeah, I know how you feel. Last week we did the backstraps from an oldie I shot last year and Gus won't eat them - too tough. I didn't think they were that bad, but they were a bit tough. On that same deer I dried the top and bottom rounds and the eyes of the rounds for Bresoala, so I don't know how tough they were - they sure are tough now, but they are supposed to be.

Congrats! Any deer is good deer, just may not be tender deer.