My best hunting shot in years

[wvfarrier]

I shot this girl at 527 yards with an 18" AR10 using a handloaded 195 grain Sierra Tipped Matchking. She was bedded down on an old logging flat with half a dozen other doe. One of tge heaviest doe I have killed in several years.

I watched them for about 15 minutes before she stood up to stretch. She dropped in her tracks and then slid down the hill a few yards. The exit hole is the size of a silver dollar, fantastic performance.

N-550 Powder with magnum rifle primer

Optic is a Sig Tango4 4-16×44

I am officially tagged out for the season.

 

[Ezana4CE]

@wvfarrier Sounds like a helluva shot. Congratulations. Is that cartridge your own hand load?

 

[wvfarrier]

@wvfarrier Sounds like a helluva shot. Congratulations. Is that cartridge your own hand load?

Yes. I have been working on it for several weeks.

 

[nagantguy]

Fantastic shot and great results with that load .
I hunt deer with a 16 inch large frame AR and don’t feel like I give up much in external ballistics vs what I gain in shorter easily carried lighter package .

 

[Ronws]

I have a quick and easy venison stew recipe, just in time. Kind of an improvisation. I have this seasoning called TX Whiskey (I like their whiskey) Rub but you can use whatever your favorite seasoning is.

dice some onion and some sweet baby peppers (cut out the seeds and ribs.) Add diced celery, if desired. Sautee until slightly soft.

Add some of the seasoning and garlic powder and stew cubes of venison and lightly brown it. I mean not much time in the skillet.

In a stock pot or stew pot pour one package of low or reduced soduim beef broth and heat.

Transfer the meat and onions and sweet papers to the broth.

Also, add one 12 ounce bag of frozen vegetables (I would suggest winter mix but any will do.)

Heat until liquid is just hot and then take off the flame and cover. Ready to serve after 15 minutes. The key is to not overcook the venison.

 

[nagantguy]

I have a quick and easy venison stew recipe, just in time. Kind of an improvisation. I have this seasoning called TX Whiskey (I like their whiskey) Rub but you can use whatever your favorite seasoning is.

dice some onion and some sweet baby peppers (cut out the seeds and ribs.) Add diced celery, if desired. Sautee until slightly soft.

Add some of the seasoning and garlic powder and stew cubes of venison and lightly brown it. I mean not much time in the skillet.

In a stock pot or stew pot pour one package of low or reduced soduim beef broth and heat.

Transfer the meet and onions and sweet papers to the broth.

Also, add one 12 ounce bag of frozen vegetables (I would suggest winter mix but any will do.)

Heat until liquid is just hot and then take off the flame and cover. Ready to serve after 15 minutes. The key is to not overcook the venison.

Similar to my recipe- but good sir you are 100% correct- the goal is ALWAYS to not over cook the venison!
It’s easy to do and most manage to cook it right into jerky. Flavorless jerky.