.223 for bear, mountain goat, deer, elk, and moose.

Rock chucks are coming out in the canyons - still a little early but nice to get some positional shooting in. Tikka CTR and the AAC 62 gr Sabre.

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When do they usually come out in your area? I’ve put a hurting on the local population since about late February, combo of 223 and 22GT. Babies are just now starting to pop out so should get real good about now

Have you eaten any? I read somewhere that they're pretty good
That sounds impossible, they are nassty…
 
When do they usually come out in your area? I’ve put a hurting on the local population since about late February, combo of 223 and 22GT. Babies are just now starting to pop out so should get real good about now


That sounds impossible, they are nassty…

I cleaned out about 60 of them last Memorial Day weekend, so they probably really start getting thick around mid May here in north central Wyoming.

I just need to finish loading up 69 TMKs for the next round!
 
Hmmm. I think I may have actually read it on rokslide. I think someone said it tastes about like beaver. I assumed beaver was good... A guy once told me it was very good.

Maybe they're both nasty and those two guys are short a few marbles
 
A lot of ppl say mule deer/ducks/geese etc.. aren’t any good, I’d have to disagree. I’d say cook some up a few different ways and see if you like them or not.
 
Hmmm. I think I may have actually read it on rokslide. I think someone said it tastes about like beaver. I assumed beaver was good... A guy once told me it was very good.

Maybe they're both nasty and those two guys are short a few marbles

If they are anything like ground hogs, then it may be age/sex dependent. An old male groundhog is practically inedible. A young female isn’t terrible.


____________________
“Keep on keepin’ on…”
 
Never been that hungry..I do hear porcupine is good though. I just hope I never see the day when times are so tough that I have to try either of them
 
This winter, I was quail hunting with a friend. It was a tough winter down here for quail. My friend shot a black-tailed jackrabbit out of boredom. I asked what he was going to do with it and he said “eat it”. I said no thanks. He slow brazed it for hours in El Pato sauce with jalapeños and onions. Said it was spectacular. It’s generally more about how you cook it than what you are cooking.
 
This winter, I was quail hunting with a friend. It was a tough winter down here for quail. My friend shot a black-tailed jackrabbit out of boredom. I asked what he was going to do with it and he said “eat it”. I said no thanks. He slow brazed it for hours in El Pato sauce with jalapeños and onions. Said it was spectacular. It’s generally more about how you cook it than what you are cooking.

When I was a kid, my father had a rule that any animal we shot had to be eaten. My older brother shot a baby groundhog. My mother cooked it. It was sweet and tasty. Kind of like young rabbit. Then my older brother shot an old boar. My mother cooked it the same way. It was beyond vile. Tough, greasy, rank, inedible. The smell permeated everything. We had to throw away the cooking pot she used to cook it. After that, my father changed the rule. We could shoot all the groundhogs we wanted as long as we threw them back into the hole.


____________________
“Keep on keepin’ on…”
 
This winter, I was quail hunting with a friend. It was a tough winter down here for quail. My friend shot a black-tailed jackrabbit out of boredom. I asked what he was going to do with it and he said “eat it”. I said no thanks. He slow brazed it for hours in El Pato sauce with jalapeños and onions. Said it was spectacular. It’s generally more about how you cook it than what you are cooking.
And how the meat is cared for. Some things are beyond saving, but it's rather rare. I find most hunters are not well versed in cooking, generally beginning and ending around a grill and/or smoker and have little to no experience with foods from cultures around the world and the spices and cooking methods attached to them. So you take that "X is not good" with a heaping pile of salt.
 
I have decided what I am going to run through my 223 and 22 ARC this fall for a bullet. I accept that a bullet that fragments in the right place is deadly. However I just don't like the thought of eating something shot with a bullet that slings lead in all directions. So the 75 gr. Fusion will get to play.
 
And how the meat is cared for. Some things are beyond saving, but it's rather rare. I find most hunters are not well versed in cooking, generally beginning and ending around a grill and/or smoker and have little to no experience with foods from cultures around the world and the spices and cooking methods attached to them. So you take that "X is not good" with a heaping pile of sale.
Agreed. I’ve cooked and eaten raccoon, opossum, muskrat, beaver, jackrabbits, various snakes, iguanas, snapping turtles, alligators, pack rats, Mormon crickets, and the list goes on. Hasn’t killed me yet. But none of those were killed with a TMK or ELDM out of a 223.
 
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