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Non-Tech : Kirk's Market Thoughts -- Ignore unavailable to you. Want to Upgrade?

To: Kirk © who wrote (12400)	11/19/2021 10:15:52 PM
From: robert b furman	2 Recommendations Recommended By Ken Adams Kirk © Respond to of 26636

Hi kirk, Neat inside view. I shot him with a Ten Point Crossbow. It is a Carbon NITRO RDX bow. It has a unique draw down feature that compresses the wind down of the bow. It requires that knowledge before one shoots it. The first time I aimed at a buck below me, as I pulled the trigger it bounced off the tree i was near, and darn near blew the bow out of my grasp. I never did find where the bolt (arrow in crossbow jargon ) went ? I have a Matthews bow as well and I've made all the mistakes there are to make. LOL I was raised with hunting deer with slugs in a shotgun. They are not very accurate. The laws changed and allowed rifle hunting, and it is much more accurate, and results in less missed unrecovered dead wasted animals. Bow hunting of all kinds, is a much closer hunt. It requires much more experience and learning. IMO To beat the sensory skills of an keen animal and harvest it, is a great challenge I was raised to admire. My dad made a point of teaching me that. I view it as a heritage. Many do not understand that. I admit and understand their somewhat ignorant view of the challenge. I have never enjoyed the killing that IS involved. Nor do I mourn the death of a cow when I grille a nice steak. What I do like is the knowledge of the clean kill, and the quick gutting of the animal, along with super cleansing of the carcass, and then cooling it for several days and then the butchering of the fine cuts. I have a surplus of venison and will not take part in the gun season starting tomorrow. Conservation is BIG in Wisconsin, and myself as well. We eat venison all year long, with medallions, stir fried in onions, mushrooms, red wine, with a touch of butter and brown sugar just at the end. Its a tasty meal. At this point I think I have a bit surplus of ground venison, and will have the local meat market cold smoke some German style summer sausage with garlic, mustard seed and natural casings. I usually give it as Christmas gifts, about every 5 yeas or so. It is a valued gift of times when I've been of good fortune. I work hard at hunting smart, but the lord sends the beast to me. It's a family tradition! Bob