Chef

Congrats on your success on a tough year. I like that baby carrying backpack too! Too bad you didn't get a shot at the bulls you had seen during scouting.

Great looking bull! If it were me, I'd have his right side fixed. Especially since you know what he looked like before he was broken. Congratulations!

Congrats! You did good with a premium tag.

That was almost too cool. Nothing compares to rutting bulls at close range.

Great strory and pics. Congratulations on a successful hunt. You are very fortunate to have a forgiving wife that enjoys spending time in the outdoors with you. Kudos as well to the Mullins boys that helped take care of business.

I loved your palmated buck pic! Here is a lightened up pic...

Congrats to the winners! Thanks to all that voted and most importantly to those that stepped up and contributed to the prizes.

Great looking bull! Definitely worth posting up. Glad you finally hit pay dirt. Congratulations!

Thanks again you all! I appreciate it.

Congrats to your bro in law! Any chance of him posting his story and pics?!

That's awesome! Kids will always rmemeber being out in the fielde with Dad.

I hate to hear you've been going through all this Lark. Here's to a full 100% recovery to your granddaughter. Good luck on your Colorado hunt and thanks for reminding us to appreciate our time here. Seems like I've been reminded of that a lot recently.

Congrats and great pics. I've enjoyed hunting South Western Colorado a few times for elk. Mainly the Missionary Ridge area just North of Durango. Great country to hunt in.

I have to say, I haven't cooked rabbit all that much. Although the few times I did, it came out very pleasant. I got all fancy schmancy once and completely de-boned one keeping the entire thing one piece. I seasoned it, layed fresh sage leaves in it, rolled and tied it into a roulade. Cooked it in chicken stock before letting it cool down and chill completely. Sliced it and ate it as an hors d'oeuvre with crackers and Havarti cheese. This was about 15 years ago, seriously, and my brother still reminds me about how much he enjoyed it.

Thanks again for all the well wishes and to all that called me today! I finished off the evening by enjoying some pronghorn tacos! Dad braised some up in some birria spices and well, the rest is history! Here is a pic as I was thinking of my friends here... (enlarge the pic for full HQ view, LOL) shredded cabbage, chipotle salsa, minced jalapenos, and lime...mmmmmmm! Oh yeah, polished them off with a couple tall glasses of this!

Been there! I completely understand!

That looks great TJ! Any pics of the finished product? That looks like it would also go AWESOME with quail!

That sounds like you've got a real shooter Christian. Let me know if you ever want to sell her.

Thanks guys and gals! I'm just happy to be here. Lol As for the ordeal that Amanda is talking about...well, yesterday afternoon, I'm driving and some lady totally cuts me off as I'm coming up to a stop light. I SLAM on my brakes and as I begin to slow down, my brake pedal "pops" and it hits the floorboard. I popped a brake line and completely lost any and all braking power! I don't know how, but I managed to swerve onto oncoming traffic and maneuver into a left hand turn then into a parking lot. Very lucky that I hit no one and no one hit me! All is good though, got this in the mail!

Here is an easy to follow "method" of cooking stew. I rarely use quantities as I cook by just winging things much anymore as it's second nature to me. I'll try my best to tell you how I do it and what I think as I'm doing things. Cube up some cleaned meat into 1" cubes. Dust them in flour (heavy on the flour) and sear them in a large pot in plenty of olive oil. (med-high heat) Turn them frequently to achieve an even "browning" on all sides. (don't worry about this too much) The olive oil will absorb some of the flour and will become a "roux" which will thicken the stew. Once you start seeing some nice color, add some chopped onion and a little minced garlic to the pot. (turn down to med heat) Be careful not to burn the garlic as it will turn bitter on you. Things will start to smell lovely at this point. Cook until you see the onions turn "translucent' Add some sliced celery and carrots and continue to toss everything around at this point as things cook. Make sure you don't burn the "fond" or the good stuff that is sticking to the pan. Once the onions start to turn brown, (caramelize) deglaze the pan with a little (1/2 cup) red wine. (anything will do, but wine adds a lot of flavor, beer is good too) This is where you use your spoon and scrape off all the good stuff that's been sticking to the pan. This is nothing but FLAVOR. The wine (or whatever you use) is helping you do this, as it reduces down as it evaporates. Once this is done, add some salt, pepper, a SMALL PINCH of allspice, little paprika, and a bay leaf. Add some red potatoes, cleaned and quartered. Add a can of peeled crushed tomatoes, and enough water to cover the meat by one inch. Simmer (covered) until the meat is fork tender, meaning you can pierce the meat with a carving fork and it comes back out easily. Remove the bay leaf and taste the stew for seasoning, adjust salt at this point. (potatoes always tend to absorb some of the salt as it cooks) That should do it! Give it a whirl and let me know how things turn out. You can always get crazy with herbs and spices (I usually do) but I wanted to keep things simple. Happy Cooking! Both elk & buffalo are awesome table fare!

The hunt stories keep getting better and better! Congrats to your Dad. i too love the extra points.

That DOES look cool. Kind of like it's strutting on the wall. With it's wing tips touching the wall.

Buddy of ours just got back from Wyoming whacking five antelope as well. Looks like an absolute blast! Especially giving you multiple opportunities and a lot of game. Loved reading about your adventure.

Great grouping in my book! Nice looking rifle.

Thanks for taking the time to write up your hunt story. I enjoyed it and especially loved the last pic! Can't wait for the vid too. Congratulations!