1600lb free range bison, 338 wsm

[yotefever]

Sounds like barbecue time at Neals ;-))
And I thought my mule deer was big ;-)))

I know one nurse that no one will argue with, nice shooting Lisa!!!

[HUAINAMACHERO]

Neal,
Thanks for the explanation, I have never killed an animal that big, and was wondering how to use properly all the meat nature can give you with an animal that big. It is great to know that a lot of people will enjoy this buffalos meat. Do you make some into sausage or not? And how do you prepare the heart? I love eating deers hearts, but they are tiny in comparison to a five pound heart!!!
How about the cape? It will probable make a huge and very nice rug.
I just enjoyed this thread a lot. Sorry for all the questions, but it sure is very interesting for me.

[hammertyme]

Ask away- don't be sorry about the questions. Maybe you can fly in next year and ride out with us?

The hide is exactly 10' X 10' and we skinned it such that it is mostly round. It took 150 pounds of table salt to salt it down!
For myself I will make 50 pounds of sausage (self) 50 pounds of burger maybe 75 and 100 pounds of boned steak and roast.

Heart and Liver are soaked in milk for 12 hours to remove blood. Split heart in half and remove any clots. I like to stuff bacon in the heart valve cavity along with my seasonings and place in slow cooker along with veggies and cook in a stew mix until yender.
Cut in strips
Liver and onions baby- Liver and Oinions fried in bacon grease after breading. Turn heat down after searing, add water and cook on low heat until tender.

Neal

[HUAINAMACHERO]

Neal,
Thanks for the invitation. I tried writing you a personal message but you have that option blocked. Could you please send me a personal message, with your email address so we can get in contact, I would love to make that trip some day!!!

[jwp475]

Congradulations on a hunt very well done........