Leecher

That won't stop it because those shares are hidden system shares.... that's what the $ sign means at the end of each.... must be something else causing that behavior. Have you applied all of the recent updates from Microsoft?? Leechman

Great report and pics Wayne Man those eyes are huge Good quality fishing with great company..... can't get better than that Thanks for sharing Leechman

Thanks tibbs Sure was tasty and tender Jacques

On froot Loops Hope you don't get a breatherlizer test Just joking I hear ya.... the more garlic the better and the wine will take the taste to the next level for sure Soya is already in the recipe but the orange juice is real interesting Thanks for your input HH Now have different options for my next marinade Thanks again Jacques

Great tip Dan and thanks for the reminder I too do that and forgotten to mention to heat up the plate before serving. It just slip my mind Must be old age I would certaintly try it on the BBQ to..... doesn't matter what the heat source.... for me, like the old cast iron pan with a little butter mmmmm Jacques

Great report and pics LeX WOW look at the belly on that thing Fat and chunky Congratulation on your PB Thanks for sharing Leechman

Great report and pics troutguy Beautiful browns guys.... WTG Great job and thanks for sharing Leechman

Great report and pics fil Beautiful skis.... Congratulation That last one is a real hawg Great job guys and thanks for sharing Leechman

Your welcome bly, when you get deer steak and try it, let me know how you find it I'm sure you'll like it

Great report and pics TbayBoy That is one hell of fat eye Paul caught WTG Thanks for sharing Leechman

That sounds real good sturgman Thanks for sharing

Great report and pics fishindevil That is real serious gigantic eyes you caught Congratulation and thanks for sharing Leechman

Great report and pics Bly Congratulation on your PB Real nice ski....WTG Thanks for sharing Leechman

That is just awesome Mike WTG Loved the fish fry pics.... ummmm looks good Thanks for sharing Leechman

Would like to dedicate this thread to the successfull hunters out there and since the riffle season in QC is over I'll start with mine Been an awesome week up at deer camp and will not soon forget Hope others will follow, shot an 8 point buck, 200lbs, shot at 10:15am on the grunt call, 14 1/4" appart from the main beam Truly a buck of a life time for me. Here is the pic: Please add your pics, want to see them Congratulations to everyone You can always check my report http://www.ofncommunity.com/forums/index.p...mp;#entry265728 Jacques aka leechman

Great report Rizzo Was real wet in my area Saturday and got skunked You did good, congratulation Thanks for sharing Leechman

Well guys, just finished a couple of deer steaks with my daughter and wife and man it's so tender and tasty Tasted just like the filets that I had when I killed it... mmmmmmm For those that will have deer meat in the freezer this season, enjoy cause this only happens once a year Jacques

Glen, that really sounds good and appetizing but with wild meat must a least cook it til it's pink to the very least, then you know it's safe to eat Jacques

COOL my friend.... if you ever get out, please post a report on your results will be waiting

Since you just got a very nice buck, might be a time to try this recipe If you like more garlic then I think it will be just fine What I just posted was the base of what any of you might want to try..... This one had to modify it to my likings Again great job buckster on a very fine buck Leechman

Cool carp-starter A fine lake and lots of bass in there Jacques

tjsa the meat will not be sushi, cook it in a pan with butter and it will be tender and more and more tender the longer you marinade it. Remember wild meat is always is dry.... you will not have that with this recipe. Give it a try and let me know how you find it Leechman

Cliff you look real good in a kilt and is a very honourable way to help out Kudos to you and keep it up Thanks bly for sharing Leechman

If that's the way your going to be..... then..... J/K Did you notice on the first pic, the zip lock bag on the right hand side? it contains all of my garlic that i have harvested this summer.... half of a cube will equal a whole bulb but i just used 1/3 of it Leechman

Well guys guess what I'm having for supper tonight?? You guessed it..... Deer steak If you're wondering what the horns are doing in the sinc.... just soaking it into peroxyde to blanche the bones Got that tip from an taxidermist.... will not harm it and will get rid of the remaining flesh on the bones Got this recipe from my good hunting partner and is one of my favorite times of the year until I ran out meat The recipe is quite simple, first you must get a tupperware container for marinating.... you'll see in the pics what I'm taking about. It's got dimples on both top and bottom. Ingredients: You will need a finely chopped oignon, two garlic cloves, a branch of celeri, vegetalble oil just enough to cover the dimple in the tupperware container, salt, pepper and garlic salt to your likings, soya sauce and worcestershire. First of, chop finely the oignons, cerely and garlic. Add the vegetable oil so that it does not exceed the dimples in the container and the garlic, see pic below: Then add the worcestershire and soya sauce, not too much, see pic below: Then add the oignon and celeri, see pic below: Then add the deer steaks, see pic below: Cover the container with the top and flip it once so that all of the flavour of the ingredients gets on top of the steak. It should look like the following: Place the container in the fridge and keep on flipping the container for as long as you want. For me just about an hour but for animals that are older then 2 1/2 years old, keep marinating for 48 hours. It is that simple and will taste great Hope you give it a try Leechman