Tuffhead 225 gr. Penetration

[tombow]

#5606

This went through a buck I shot on Wednesday and lodged in the bone just below the elbow ball joint. It travelled just back of the last rib on the right-side and hit the left-side elbow. 650 gr. Sitka Shafts, 225gr. Tuffhead single-bevel, FOC almost 19%. When I was doing the autopsy and found this I said “Wow! That broadhead is awesome!”

And here he is, my first longbow and trad. bow buck!

Then the next morning, I killed another deer making my total FOUR with the longbow! And FIVE animals total, including the gobbler I killed this spring! I have never killed 4 deer in a season before and I did it this year with my Whip! I am just a bit pleased. to say the least!

5 shots, 5 clean kills!

Cheers and happy holidays to all!

If your bows give you half the pleasure that mine does to me, YOU ARE LUCKY!

TomBow

[David Coulter]

#42938

Nice deer! Congratulations on a terrific season. dwcphoto

[Raymond Coffman]

#42964

Tombow

Outstanding! nicely done !

Gotta love those Tuffheads —

Scout

[David Petersen]

#43141

Tom — Just to get out and hunt in those wintery conditions earns my respect. You obviously have it figured out. Looks like a really big bodied buck. Congratulations and eat a steak for me.

[tombow]

#43582

My tradition is, when I shoot a deer, that evening’s dinner consists of fresh tenderloins and this deer was no different. And they were DE-Licious as usual. I mean, fresh t-loins cooked in butter and garlic just till a bit pink in the middle. The best meal I ever eat and this year so far it’s three such meals, the fourth is in the freezer as two deer in two days just took too much out of me to think about preparing dinner and I still had a bit of left over T-loin from the night before and some chicken fried deer steaks from the night before that. I am going after number 5 deer on Monday!

AGain, Can’t believe the unbelievable penetration with the Tuffhead!

Tom Brissee

aka TomBow

[David Petersen]

#43610

Ahh, pan-fried venison steaks in butter and garlic! Or if we’re being better to our bodies than to our taste buds, pan-fried in just enough olive oil to coat the castiron skillet, and plenty garlic of course. But geeze, health aside, it’s hard to beat chicken-fried venison/elk … which of course must include smashed taters and lots of thick white country gravy!

Yes indeed, my live-in chef is off visiting family and I’m too lazy to cook for just myself so I’m fantasizing … 😳 And salivating.

[Stephen Graf]

#44107

Wow what a great big deer! You sure grow em big in the land of 10,000 lakes!

I have to dispute the Olive Oil is better than butter argument though… I have read a lot from the whole food movement, including the iconic Nourishing Traditions Cookbook. And from what I’ve read, it seems that there is really nothing wrong with butter, or any other natural fat. What you want to stay away from is the artificial fats, like margarine.

And of course, moderation in all things… except hunting 😀

[Bruce Smithhammer]

#44270

Tombow wrote:

Then the next morning, I killed another deer making my total FOUR with the longbow! And FIVE animals total, including the gobbler I killed this spring! I have never killed 4 deer in a season before and I did it this year with my Whip! I am just a bit pleased. to say the least!

5 shots, 5 clean kills!

TomBow

That is truly remarkable, TomBow!! And a helluva lot better than my season has been. Well done!!

[Vintage Archer]

#44275

Tom, congratulations on your great season.Your pictures are terrific. Like Steve and David I am rally impressed with the body size of that deer.

Were you hunting from the ground or elevated stand?

The Picture of the TuffHead ending up in the elbow is real impressive.

Sure would like to get pictures and story for the TuffHead trophy room.

Again conratulations you are a hunting machine:D

[OpenSky1]

#44472

Congratulations, you look happy! Also admire the effort taken to present your trophy in the beautiful manner you have: good for you, good for the trophy, and good for the sport.

[tombow]

#44882

Thank you to all! As I have said before, it is through the efforts of the TradBow community that I have learned so much about trad archery, proper form, proper arrow selection, wood arrows, penetration producing, etc. which have produced these results for me. And I am so proud of the accomplishments that I have made this first season of nothing but trad. bowhunting.

And to Joe Furlong for producing a broadhead that has proven to me what it can do to result in superior penetration on these deer I have taken to date with my longbow. I cannot express adequately in words how I feel about this journey I have undertaken and the gratitude I feel for anyone who has had a hand in guiding me on this path I have chosen. To drop a few names, Dan and Jared Toelke for MTB my Whip longbow and great bowstrings and a great shooting tab, Joe F. for the broadhead, Neil Hildebrand for beautiful sitka Spruce shafts, Arne Moe for shooting form guidance and my intensive introduction to wood arrows, and all who have put into words and actions the stimulus for me to think that I could take deer and turkeys with a longbow. And to my wife who has been nothing but supportive to my longbow shooting and hunting addiction. Last but not least, I need to thank the first human, thousands of years ago that figured out that he could feed his family with a stick and string and sharpened projectile. I am gushing a bit, but I am sure you all know how I feel. The fire has been lit and burns deep within me. I have 5 trad kills to date and won’t stop hunting this year until the season ends on Dec. 31.

Did I mention who much I LOVE BOWHUNTING? Coulda sworn I did?!

[BuckyT]

#45679

David Petersen wrote: Ahh, pan-fried venison steaks in butter and garlic! Or if we’re being better to our bodies than to our taste buds, pan-fried in just enough olive oil to coat the castiron skillet, and plenty garlic of course. But geeze, health aside, it’s hard to beat chicken-fried venison/elk … which of course must include smashed taters and lots of thick white country gravy!

Yes indeed, my live-in chef is off visiting family and I’m too lazy to cook for just myself so I’m fantasizing … 😳 And salivating.

I’m extremely hungry now!!

Time to pull some backstraps out of the freezer!

Congrats on your trad kills Tombow!! Heck of a season you’ve had!!

[lyagooshka]

#45922

David Petersen wrote: Ahh, pan-fried venison steaks in butter and garlic! Or if we’re being better to our bodies than to our taste buds, pan-fried in just enough olive oil to coat the castiron skillet, and plenty garlic of course. But geeze, health aside, it’s hard to beat chicken-fried venison/elk … which of course must include smashed taters and lots of thick white country gravy!

Yes indeed, my live-in chef is off visiting family and I’m too lazy to cook for just myself so I’m fantasizing … 😳 And salivating.

Really? I mean do you have to be that graphic? 😆

Robin, I know you just said no extra forums for gardening, but now I really want one for recipes! Dave, that CFV/E… Recipe (don’t forget the gravy). Please!

Be well.

Alex

😀

[Robin Conrads]

#46638

I am not opposed to wild game recipes in the Campfire Forum. 😀

[lyagooshka]

#46789

Dave….

😀 😀 😀 😀 😀 😀 😀 😀

[David Petersen]

#48142

Well, I’d be happy to share, but prefer not to provide the recipe from memory, which increasingly, as they say, is just a memory. I know I’ve put it in writing, for TBM and one of “those books.” I may have even offered it as a “tip” for this site some time ago. But I just thumbed through several of those books and can’t find it. So if anyone knows where it is, please either post the recipe–just a slight variation on the traditional chicken/country fried steak Grandma used to serve, thus no big deal–or let me know where to look. And/or maybe the Surfer Girl, aka Beloved Webmother, can find it somewhere on her end of things. If not, I’ll do my best. Not that it’s all that complicated.

But for now I need to wade through the snow back to the cabin, as the live-in chef is “slopping up” (her term) her infamous “mystery elk” dinner. That is, creative leftovers. 😆

[Robin Conrads]

#48241

All I could find was the jerky recipe. Elkheart’s Elk or Venison Jerky. I don’t think I’ve ever seen the Chicken Fried Steak recipe.

[David Petersen]

#48992

Hokay–this is a radical kidnapping of a thread, but on request here’s my country/chicken fried venison/elk recipe:

Use just about any cut of meat, preferably cut across the grain and not too thick. I like 1/2″ to 3/4″ after tenderizing, which can be done with a meat hammer, the back of a heavy knife blade, the edge of a plate, etc. If you use tender cuts of meat it needs less tenderizing. So you beat it up real good on both sides, then prepare the breading mix. First coating is flour of whatever variety you like, spiced with salt and pepper and spread on wax paper or such. Flour both sides of of each piece of meat and lay aside. Now prepare the batter with one egg (you can skip the yolk if you must for health reasons) and a small amount of whole milk — you want it thick and viscous. Now dip the floured meat pieces in the batter, then dip a second tome in plain flour (no salt and pepper this time) and you’re ready for the frying pan, which should be preheating at this point. (If you like extra thick batter coating, repeat the batter dip and then flour a third time.) In a frying pan, preferably cast iron, preheat 1 tbs. butter and 1 tbs. olive oil — just enough to coat the pan fully but not enough to float the meat — preheat to med-hot or hot. Toss in the pieces and let them sear well on the bottom before gently turning with a spatula. Turning just once is best if you can, so’s not to knock of too much of the fried batter. Generally total cooking time is about 5 minutes, depending on meat thickness and pan temperature. Remove the cooked steaks and set aside on a warm plate while you use the remaining oil and fryings to start the country gravy in the same pan. A side of smashed taturs, a green veggie, crusty bread and you’re set for a feast. The only downside of this recipe, as with pan-frying anything, is the potential for smoke and stink so a vent is real nice to keep the spouse happy.

This recipe is hardly a secret but an American standard. I use the same exact recipe for rabbit, except no need to tenderize the meat, though I do bone the rear legs and butterfly so they’re not so thick.

Feel free to suggest alternatives and improvements. To me, the gravy is the heart of the thing and you can’t make the best country gravy without some meat fryings.

Now I”m getting hungry. 😀

[lyagooshka]

#49093

Dave,

Thanks! Hated to put you on the spot, but that sounded really good. Now I have to get a deer 😳 ! My big issue is I never want to waste any part of an animal, especially one I took. So with a limited supply of recipes (that the family will eat, I eat like a vulture, so no big deal) I am always looking for something outside of chili/tacos/spaghetti from the ground meat, chili/stew from the cubes and jerky from the backstraps (waste, I know, but family first). Thanks again. Be well.

Alex

😀

[David Petersen]

#49208

Alex — A rabbit will do just fine, and far easier to come by at this time of year. Man, I wish I had a few in the freezer, yum. My wife easily tires of red meat, and I easily tire of chicken, so rabbit is the perfect compromise. Too bad they’ve been on a way-down population cycle here for more than 10 years now. We have one huge one that lives under the woodpile and I see it every morning at first light, sitting in the snow doing I don’t know what (who can know a bunny’s mind?). But any wild animal in my yard is safe. Stray cats watch out! But I’ve never tried eating domestic cat, fried or otherwise. Tried lion once and couldn’t stomach it, nor could my two dinner guests. (Don Thomas will disagree.) To return to topic, I’m sure a Tuffhead would work great on fat, free-ranging, murderous housecats; nail ’em right to the ground for easy recovery. I think our Beloved Webmother is a cat person (as opposed to cat woman) so this post may be in trouble. 😈

[Ed Ashby]

#49235

David Petersen wrote: Tried lion once and couldn’t stomach it, nor could my two dinner guests. (Don Thomas will disagree.):twisted:

I’M WITH DON: LION, LEOPARD, CHEETAH, SERVEL, CARACAL, BOBCAT, LYNX … ALL VERY GOOD EATING.

ED

[Raymond Coffman]

#49241

I am with Don & Ed. Only had Mtn Lion, but thought it tasted pretty good.

scout.

[Alexandre Bugnon]

#49247

Nice everything!! tuffhead, penetration, the deer, snow, your season! the whole thing is great, man, congratulation!!

[archer38]

#49257

Dave, I use a very similar recipe, the only difference is pancake mix instead of flour. Occasionally I will also mix half and half pancake mix and fish crisp garlic and herb mix. The whole procedure is the same though and now, after all this thinking about it, I’m getting hungry too !!

[Col Mike]

#49261

The recipe is on page 150 of my signed copy of A Man Made of Elk. I know–why do I have so much time to chase these facts. Kind of hunkered down in 20-30kt winds–rain changing to snow later with wind gusts to 40kts. Should be an interesting weekend with 10-20″ of blowing snow. Dogs are happy snug in their straw filled houses waiting for next run.:D

Happy holiday to all.

Semper Fi

Mike

PS. I really think 225gr. tuffhead is a bit much for domestic cat:lol:

[garydavis]

#49408

Hey Colonel,

Thanks for the research. I think we were getting 60mph gusts when I was out putting the tin roof on the chicken run yesterday. Watched a nice Douglas Maple tip over. Great firewood. Might just use it to fry up some of those steaks if I’m lucky next year.

I wonder if they meant a 225gr TuffHead field point for that kitty. Oops, hope my wife doesn’t read this.

Happy days to everyone.

Gary

[David Petersen]

#50122

For full disclosure, the lion meat was given to me by a game warden friend who had confiscated it from a rancher who had killed the big male illegally. It’s fair to assume that meat wasn’t lovingly ore event promptly cared for and it showed in the sour flavor and very disagreeable texture, though there was no visible discoloration or bad smell. Bear meat has a grainy texture also, but I have no problem with that. I am all about eating everything we kill, so certainly don’t wish to discourage anyone from trying everything. “Meat’s meat.”

[Raymond Coffman]

#50133

Big Dave –

I figured that was the case,as I know you don’t hunt them [and I have not in some time].

That is the reason I rarely eat Game, I did not shoot or –most important– Take care of myself. A lot of hunters do not do it well IMHO.

Scout.

[archer38]

#50434

That may be so but this could be a case where its better to have it and not need it than need it and not have it !

Any good cat recipes out there ?? haha

[gigglemonk]

#51257

Great buck! Your winter courage is inspiring!

As for lion, i had it once and Im with David, not very good. Tasted like bad pork to me.

And the 225 penetration, I sank one up to the rim of the ferrule in a 4×4 yesterday while tuning. Totally missed the target. I think they are made from lightsabers and Guinness kegs. Cant wait to get a pig or a deer!

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