Nov 22, 2009: Deadly Rut
 

The "rut" is when male ruminants, attempting to breed, become aggressive, combative and far less cautious.
A buck will fight any other buck, it feels is a threat to it's chance to breed...


even a concrete one.

http://cellar.org/2009/concretebucks.jpg

This buck deer sure put a hurtin' on that concrete lawn ornament, but it cost him his life, as you can see in the background.
More noble than being knifed in a seedy bar, I suppose, but the same result. :greenface


Edit: It was a 640 pound Elk statue and a 7 point buck. Some places (east) they count the points on just one antler, and some (west) count total points.

That is so funny and dreadful at the same time!

I am not drawing any comparisons whatsoever....That would be dangerous!! :)

The buck stops here.




What a maroon.



I hope that concrete buck had a hunting permit and tags.

Am I a bad person for laughing?


Poor fella, all hormones and no brains. I guess in the evolutionary timescale, the appearance of concrete bucks is so new that real bucks haven't adapted yet.

Seems the buck was right - the concrete buck very much nullified his chances of breeding...

Am I the only one thinking "dinner"?

My uncle has a deer statue in his yard, which I've long wanted to dose with buck lure... I think I won't.

For a cool autumn night...


Venison Chili

Ingredients

• About 3 lbs ground venison (with or without added fat )
• 2 small onions, chopped
• Equal amount of celery hearts, chopped
• 2 cloves of garlic, chopped
• Small palmful of crushed red pepper flakes
• 3 Tbsp olive oil
• 2 14.5-oz cans Del Monte Zesty Chili Style diced tomoatoes
• 1 can Rotel diced tomoatoes
• 2 Tbsp chili powder
• 1 can of red beans
• Shredded cheddar cheese
• 1 bag of tortilla chips

Procedure

1. Throw the onions, celery hearts, garlic, and red pepper flakes into a pot, along with the olive oil. Saute until the veggies are soft.
2. Add the ground venison, and brown the meat.
3. Season with salt and pepper and several dashes of hot sauce.
4. Stir in the diced tomatoes (both types) and the chili powder
5. Transfer to the pressure cooker and cook for 30 minutes.
6. Turn off the pressure, stir in one can of red beans and let simmer for a few minutes.
7. Ladle it into bowls, top with shredded cheddar cheese, and serve with chips on the side.

Could have been worse. Just think what would have happened to that poor buck if it had been a concrete doe.

This is Darwin's theory of evolution at work...

men. <rolls eyes>

I showed this IotD to my dad, he told me he had just got an email this morning from one of his hunting buddies. He's got a practice target doe in the yard for archery. Earlier this week they found it a little beat up with blood all down its backside. They assume the deer "hurt his weenie". >.< owch

I love the way IotD brings the lurkers out.

For some reason, I'm imagining that the dead bucks last words were "Hold my beer and watch this".

Sheldon, I was expecting a lecture on the evils and perils of heterosexuality.

"Hello, State Farm?"

"Dear Penthouse. You're not going to believe this, but..."

I'll bet one of his does got pissed at him and told him to go take a flying fuck at a concrete lawn ornament.

Mmm...backstrap.:yum:

What exactly are backstraps?

And while we're at it, does anyone know what "numbles" are? It is some part of an animal; Tolkien found it when translating some Olde Englisshe poems and couldn't figure it out. I reckon that was because he was buried in a university full of dictionaries and should have gone and asked some hunting-type country folk.

The deer ingredients for haggis.

Every year someone get gored by a rutting buck that has not only gone into rut but is also psychotic. I'm just glad this buck took himself out and not some farmer or kid he decided was competition.

Ha!

"...the Vernon County conservation warden tagged the buck with a note that read: lawn ornament fight - lost."

via http://journaltimes.com/sports/recre...cc4c03286.html

Backstraps are tenderloins, the long, narrow, deliciously tender cut of meat that comes from along both sides of the back/spine area. Most venison-eaters consider backstrap/tenderloin THE best cut of meat on (off?) a deer.