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goaliemn · 10-04-2009, 05:52 PM,

It was pretty good. Water was about 54F. Visibility was about 10 ft or so. There were acouple of other groups out there.

tullibee · 10-04-2009, 09:20 PM,

Okay...I'll take the bait. BAMBI TENDERLOIN ??? :'(
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Lynn wondered what "back straps" were. that's the venison tenderloin. sounds like a few of us will try to bring some sort of venison with us to Calhoun next Sunday! (some people may find my attitude and description of venison a little "insensitive" :'( - I don't mean to offend! but I'm not likely to change either! > Big Grin

) some people say I've got an attitude problem -- I think they are the ones that have the problem with my attitude! :o

scubafreek864 · 10-04-2009, 09:31 PM,

I thought you were going to bring the steaks? That is what we call the back straps(all along the spine on both sides from the neck to the rump) The tenderloins are inside the ribs, aren't they?

Either way, I can taste all the venison already. Yummy! ;D

10-05-2009, 06:12 AM,

Not a big deal...wasn't offended. Just feel sorry for Bambi. Fawns are so pretty. Smile

But yes, cooked right, vension is yummy.

tullibee · 10-05-2009, 08:22 AM,

the backstraps are the tenderloin. the hunks inside the ribs I think are the soaz (sp?) muscle - we've always called them "mock tenderloin" -- I guess it doesn't matter what you call them, but when you trim them out first, wash them off, slice them into a hot frypan with butter, garlic, and onions you wind up with a mighty tasty break after you finish skinning the beast! ;D

I'll have to check my freezer to see what I can bring! I know I've got some Brats or Polish Sausage, but I don't remember what I have left for steaks or loins...

I do agree that Fawns are mighty cute, but I must admit that I did pick up a road-kill once that still had some of its spots - and talk about tender and YUMMY! Those tenderloins absolutely melted in your mouth, and no knife required to cut them to bite sized either.

open invite to the folks here - if you ever hit a deer with your car (and the deer doesn't get too beat up) - and you'd like to try cleaning and butchering it yourself, I'd be happy to help and show how to do it. (and if you buy the bag material, I'll even bring my FoodSaver along to package it nicely too!) Lots of people that aren't fond of venison find out that they actually like it if it has been butchered well! Many times all they had tried in the past was something that had been done in bulk by an overly busy butcher shop along with dozens of other deer that may not have been handled as cleanly and carefully as it should be. The secret is too keep the tallow and marrow exposure to a minimum! Nothing sours a person on the taste of venison like that nasty film left on your teeth by too much tallow mixed up in the meat (especially in burgers)

acharpenter · 10-05-2009, 12:54 PM,

It was pretty good. Water was about 54F. Visibility was about 10 ft or so. There were acouple of other groups out there.
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I was at Square Lake from about 2p-5p - friend of mine was getting her check outs done...were you at Golden Acre's? I bet you were the one other group I saw then!!!

Diving was a blast, I dont know why I was worried about the cold, it was great! Looking forward to next Sunday!!!

**freedivernd** · 10-05-2009, 03:28 PM,

speaking of venison.. check out this short vid of mine.. off the back porch.
Fred - HEY.. AND GO VIKES!!!!!

10-05-2009, 05:40 PM,

Nice video!!

goaliemn · 10-05-2009, 05:53 PM,

Yup. That was me Smile

I was the bigger guy. Smile

I like Golden Acres better than the county park. Having the car right next to the lake is a nice touch Wink

Dragon Eye · 10-05-2009, 06:02 PM,

ok all you carnivores.... make sure to leave a space on the grill for my veggie burger! I'll bring dessert!