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My name is Brady Miller and I have severe target panic -
posted 2 weeks ago
Well you clearly wrote a fine article. I believe every word was spelled correctly.
Considering the amount of time that you have invested in your unsuccessful quest to cure your target panic, I'm thinking that you should just stick to stuff that you are good at. You know, just stick to journalism and participate in as many spelling contest as you have time for.
Similar to me and my poor basketball skills, perhaps shooting at stuff with your archery gear just isn't your game.
OK, seriously...I thought the self deprecating approach to the article was funny and interesting. So, OK, seriously...are you like some kind of a ten time national archery champion?
Replaceable vs. fixed blade knives -
posted 3 weeks ago
Opps--make that a small folding knife for cutting my cheese and "MOOSE-abou" sausage, not "mouse-abou"............
But if I did skin and quarter a mouse, or consume mouse sausage, I would use a very tiny Havalon.
I use a Havalon for backpack hunts for sheep, deer, and goats. And the Havalon is used for caping and the detail work done on all heads.
I use two fixed blades for caribou, black bears, brown bears, and elk.
I use three fixed blades for moose.
And of course I use a small single blade folding Gerber knife for cutting my cheese and "mouse-abou" sausage at lunchtime.
The mountain hunting adrenaline high -
posted 1 month ago
I enjoyed your hunting story as well as the many fine pictures. Although you reported that you recovered the horns and cape, you didn't mention anything concerning the recovery of any of the meat. So................
While I understand that many mountain goats are shot for the wonderful trophy horns and cape, did you and your hunter recover any of the trophy meat?
How much trophy meat do you generally get off a mature billy?
What does it taste like? And can you compare its taste to any other game animal?
Dennis... in Alaska
Going in light and coming out heavy -
posted 2 months ago
Thanks for writing up your "hunt report" and allowing me to tag along with you in the mountains of Wyoming. Several years ago I was able to take a few fine mule deer and elk on very similar backpack hunts in the mountains of western Wyoming, so much of what you wrote took me back to the timberline hunts at about 9000 feet of altitude looking down on the Greys River.
I do however have one tiny complaint or suggestion for future hunt write-ups. While I may be the only reader to say this, I would liked it if you had written more about that "Coming Out Heavy" part. Did you physically train and condition your body for the backpacking and meat recovery? Do you have any secrets for preparing your brain for the perseverance required for these challenging endeavors? Did you remove the quarters without gutting the deer? After you deboned all the meat so off the bones how much edible meat did you recover? How heavy do you estimate your packs were when you were coming out heavy? How great did those tenderloins taste when you cooked and ate them in your mountain camp? Did you butcher and package the meat yourself? Did you split the trophy meat with your hunting mentor? Like me and my hunting/guiding friends up here in Alaska, when you have a freezer full of wild game meat does it make you feel like you have a bank account full of money?
The Coming Out Heavy part is about 30 to 50 percent of the hunt so I would like to read more about it. Other hunter/readers might agree with me . Or perhaps I'm the only hunter/reader who cares.
And I have a few questions for GoHunt.....is it wrong for a writer to say how wide the antlers are? And is it wrong to say what the antlers scored?
Clearly this writers buck was very old, huge, and exceptionally beautiful. Knowing the gross B&C score simply adds another dimension so the reader, or at least this reader, can visualize how fine this animal truly is.