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Monthly Archives: January 2017

Our Own Ranch

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I think that it’s a dream of just about every hunter to have a place of his own… not a hunting lease but a hunk of land that belongs to him to hunt as he pleases, to wander around on, look at the stars at night, watch the sun rise and set, knowing that every corner and everything in between is his.

It’s been a dream of ours for years; having a place to hunt that is our very own, not a lease. It’s a dream that has finally been realized!  Deerslayer and I are now the proud owners of our own 256 acre hunting ranch in the Texas Hill Country! I don’t think I can put into words my excitement.

The process of finding the place was difficult, frustrating, and exhausting but it was worth it.  For years, we’ve added to and adjusted our wish list.  Our “dream ranch” :

  • has to be in the Texas Hill Country
  • has to have at least 200 acres
  • has to have access to highway and city
  • has to have power and a well
  • has to be easily traversed
  • has to have lots of oak trees
  • has to have a view of sunsets and sunrises

After more than a year of searching in earnest, we found a place within our budget and negotiated until we agreed on a price.  Our ranch (I just love saying “our ranch”) is about two hours away from San Antonio with it’s medical center, shopping and international airport.  There are smaller towns within 30 minutes to an hour away that have grocery stores, hardware stores, a church, etc. that we will need access to.

There’s a casita on the place that will take some fixing up. Since we bought the place “as is”, there’s lots of trash that will need to be hauled away.  There’s also a trashed camper on the place that, luckily, the realtor will be removing. We’ve taken our own camper out there which will allow us to work at our own pace until things are taken care of to our satisfaction. It will certainly be a labor of love. Heavy on the labor.dsc_0233

We’ve brewed coffee and watched the sun rise over the ridge.  We’ve seen axis deer and flushed coveys of quail.  We’ve heard turkeys.  We’ve watched the sun set, sat around a fire and gazed at the stars ON OUR OWN RANCH.

wp-image-1004744136jpg.jpg2017 is going to be a great year. I can’t wait to share it with you.

 
 

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A First! An Axis Buck!

I’ve seen axis deer for years on drives through the Texas Hill Country.  Usually, they’re behind  the high fences of hunting ranches.  Sometimes they’re dead on the side of the road, having escaped from one of those ranches and not having kept up with the rules of the road.

They’re beautiful animals originally from India, fully spotted with long, three-pronged antlers. They were brought here to be hunted as exotics.  Slightly larger than whitetails with beautiful spotted coats like a fawn, they were first brought to Texas in the 1930s to keep on game ranches.  Because they’re exotics, they can be hunted any time during the year, not just during hunting season.

Deerslayer and I had heard, through the years, that axis is a preferred game meat because of its mild “non-gamey” taste.  I’ve always said that game that is properly processed and prepared beautifully doesn’t taste gamey.  But my curiosity was certainly piqued regarding axis deer.

Even though Deerslayer has hunted since he was a kid, he’d never had an opportunity to bag one….. UNTIL NOW!  An opportunity presented itself for Deerslayer to harvest his first Axis.  We were both really excited.  The buck was a little larger than a whitetail.  The skin was gorgeous.  I asked Deerslayer to save it for me.

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Being the Deerslayer’s Wife, I was so excited to try out the meat. It had quite a reputation. And after all, this is what I do.  As I use the meat for all my favorite recipes, such as Venison Parmesan, Pecan Crusted Venison Steaks, Seared Tenderloins or Backstrap, Bacon-Wrapped Garlic Football Roast, and all the others, I’ll share with my readers my findings regarding any differences that I discover between the axis and whitetail.

The first night that we brought it home and processed it, I noticed the gorgeous deep, rich mahogany color of the meat, deeper in color than whitetail.  There was also more fat on it than what I was used to seeing on whitetail.  In the Deerslayer household, we don’t really care for fat  that some whitetail have.  It kinda coats the inside of your mouth and doesn’t seem to add good flavor to the meat.  For the sake of experimentation, we decided to grill the tenderloins of the axis, one trimmed of fat and the other with the fat left on.

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It was the consensus of the family that both tenderloins, seared to a glorious medium-rare were as good as, if not better than, whitetail.  The tenderloin that had the fat left intact was as flavorful as can be. There was no unpleasant after-taste or mouth-feel.  I’ll continue to compare and share.  I’ll keep you posted.

 

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