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I hadn't posted photos here previously,or don't recall having done so, but decided to share. 2011 was a good season for me. I started in the early MLer season by taking a buck on Wednesday of the first week after passing several other, smaller bucks. I was in a stand in a laurel thicket and caught this one cruising through.
The shot was pretty close, probably only 25 yards, and I took him quartering away from me. Double lunged with a .565" PRB over 100gr fffg Goex and he ran about 35 yards, stopped and looked around, and collapsed. I reloaded, but needn't have.
The next afternoon I encountered a flock of turkeys, and turkey was in through Friday. I saw 2 long beards in the flock, and waited until one was clear of the other birds. The shot was at least 50 yards, offhand, and I purposely aimed high knowing full well that the .58 could make a mess.
The downhill shot caught the top of the nearside wing and took out the spine, so didn't ruin much. IIRC, it had 10-1/2" beard.
After cleaning the turkey up, my freezer and refrigerator were overflowing, so I packed up and left before bear came in Saturday!
We made soup with the turkey. I don't recall how long we cooked it, but it was still TOUGH! The dark meat looked like beef, but had good flavor.
The shot was pretty close, probably only 25 yards, and I took him quartering away from me. Double lunged with a .565" PRB over 100gr fffg Goex and he ran about 35 yards, stopped and looked around, and collapsed. I reloaded, but needn't have.
The next afternoon I encountered a flock of turkeys, and turkey was in through Friday. I saw 2 long beards in the flock, and waited until one was clear of the other birds. The shot was at least 50 yards, offhand, and I purposely aimed high knowing full well that the .58 could make a mess.
The downhill shot caught the top of the nearside wing and took out the spine, so didn't ruin much. IIRC, it had 10-1/2" beard.
After cleaning the turkey up, my freezer and refrigerator were overflowing, so I packed up and left before bear came in Saturday!
We made soup with the turkey. I don't recall how long we cooked it, but it was still TOUGH! The dark meat looked like beef, but had good flavor.