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Mounting
to eating deer
Outdoors
Nov. 23,
2007
Had a great telephone call the other day from Brendan
Depto. He and I go way back. One thing led to another and before
long I asked him about his taxidermy business. Since rifle deer
season is on the horizon, I asked him if he was looking forward
to it. He told me he was so busy, he wasn't taking on any more
business this year, but would give me some tips for those who
were planning to have their kill mounted. Knowing that the expert
knew his trade, I couldn't resist.
Randy (that's the name we all know him by) explained
what one should do after killing the trophy. He described it
this way:
"Tie the drag rope around the antlers when
possible. Avoid tying around the neck because this damages the
fur. To remove the head and cape, make an incision completely
around the body just behind the front legs. This is about one
third of the hide and will allow for a full shoulder mount. Make
a straight cut up the back of the neck to the skull. One can
now peel the skin from the shoulders to the base of the skull.
Sever the skull from the neck leaving the neck skin attached
to the head. The license tag must remain attached. Place the
head in a paper bag or box to transport and keep it cool. Do
not use a plastic bag."
In caring for mounted specimens," he emphasized,
"Never display them in direct sunlight. This will bleach
the colors. Mounts should be kept away from excessive heat and
moisture. Also, never place specimens near a register or above
a fireplace as these are particularly dusty areas."
By having these trophies mounted required
some expense, it is good to care for them properly. Depto passed
on these tips:
Give your mounts periodic cleaning. Wipe the eyes
clean with a damp towel. Larger mounts can be gone over lightly
with a vacuum cleaner using the furniture attachment. Always
dust and wipe in the direction that the hair lays. Try to clean
them twice a year.
These are some good tips and ones to which hunters
should pay attention. "Thanks Randy!"
Talked to another friend of mine the other day.
Not that I had any question in my mind, but I had to ask him.
"Lou, did you get two deer this year bow and arrow hunting?"
I knew his comeback before he answered. Sartoris has been getting
two deer and sometimes three using his bow every season for the
last 13 years. This year, he got an 8 point on Oct. 17, and on
Oct. 30, a doe. They all were taken around the area where he
lives, off McFarland Road in Latrobe. All together, the area
sportsman has been harvesting deer well over 30 years to the
tune of some 60 deer or better. Now, he's not a bragging type
of guy, but I think that is something of which to be proud!
I happened to chat with his wife, Trish. She, too,
is an expert using this device. She told me the couple regularly
participates in 3-D Shoots between January and September.
Unsure what this type of competition this was, I
was informed that competitors shoot arrows at actual sized animal
variations which are three-dimensional. Each target area has
kill zones carrying a value of different points depending on
where the arrow hits. Participants travel all over hillsides
and various terrains looking for these "creatures."
There is always a question as to where they may be found.
I was informed by Trish that this sport has enhanced
her husband's ability to be the marksman he has become. They
have traveled as far away as Potter County to take part in these
shoots. There they took part in a seven course set. Both have
received many awards for their accomplishments.
One of the feats that has to be applauded by Lou
is when, from a little less than 70 yards, he shot an arrow through
the middle of a ping pong ball hanging from an elk replica. This
just goes to prove to you, no deer is safe around him, wouldn't
you say?
If one were ever to visit their home, adjoining
his place of business, Sartoris' Frame Shop, there would never
be a question if the freezer was ever empty. It would normally
be filled with venison.
Needless to say, I had to ask the cooks of the household
what they did with all that meat. Trish told me, "90% is
ground. "There are more things we can make using it that
way," she said. "The other 10% go into making jerky
or is smoked." I suggested hamburgers. "Most definitely,"
was her reply. "We also love to use the venison to make
meatloaf," she continued.
She then went into detail how to make one of her
favorite dishes stuffed peppers.
Step by step, she took me through the process.
"Using red peppers, hollow them out removing
all the seeds and inner core. Next, combine brown rice, a couple
of egg whites, bread crumbs, onion and garlic in the meat.
Take the mixture and stuff it in the pepper cavities. Put the
units in a roasting pan and coat them with Campbell's tomato
soup. For every cup of soup, add a cup of water. Then slide the
pan into the oven and cook for an hour. That sounds simple enough.
I didn't ask them if they serve red wine with such
a mouth-watering meal, but I (the guy who doesn't drink) would
think that would be a perfect touch!
Paul j. Volkmann
11/12/07
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