Tag soup

[jsweka]

So with all these successful hunter threads, I'm wondering who else is eating tag soup like me?

The PA bow season ended this past Saturday and I didn't get a chance to draw on a deer.  I passed up a shot on a fawn early in the season(just couldn't bring myself to shoot one that still had the remnants of spots) and didn't get another shot opportunity on anything legal.  I did have a couple close encounters with bucks too small to shoot (must be at least 3 points to a side in the management unit I hunt).  I suppose I could take the bow out in gun season, but I just hate hunting when the army of orange is out in full force.  I could also go back out in the late season after Christmas, but I also like to hunt some with my flintlock.  I've got three tags, so if I do kill one with the flintlock, I may break out the longbow again, but it's really looking like I won't be filling the freezer this year with a longbow kill.

Just feeling a bit sorry for myself and wondering if anyone has any good recipes for tag soup    :(

[pauljr]

Im in the same boat but im takn my bow in gun season and late season. For me its gonna be bow or nothn. No sense feeling sorry, get out there and make it happen!

[rraming]

I eat a lot of tag soup but the year is not over yet!

[ghost rob]

John, I still have a few days left but it's not looking good. Have only had one buck in close enough but we had a stare down for over ten minutes at 7 yards on the ground until he turned and walked away. Today I found an old pasture with many rubs and scrapes in it that I'll focus on until Saturday when gun season starts. One scrape is over four feet in diameter if that means anything. I was hoping you'd gotten one. Oh well, time to build bows!

[Osagetree]

So far but, our season is open until the end of January.

[Bel007]

Secret is in the broth.  yum.

[rice]

I still have hope, with our season running through Jan. 15th.
I have found that in some states, the tags have plastic skin coating and it is best to use a sharp fillet knife to remove both sides of the skin before cooking.
In past years have found that Colorado tags and Wyoming tags taste best with a dash of sage, while tags from Texas are better with a can of green chilis added to provide that southwestern flare to the dish.
Happy eating!

Chris

[bornagainbowhunter]

I never developed a taste for tag soup.  I prefer persistance and the fruit of labor...

God Bless,
Nathan

[dragonheart]

It is kinda bitter.  I prefer a sweeter soup when you do not have tags in it, only meat!  Our season in Texas runs till Jan, so there is still hope!

[MI_Bowhunter]

I've had tag soup more times than not.  But I've always enjoyed the hunt.  :-D

[Jim Harris]

I have two tags and have not filled either one. May need a good recipe for them. Jim

[Altiman94]

I ate tag soup last year (two bow tags) and one *** tag.  I can tell you it didn't taste very good and it was no fun going through the winter with no sticks or sausage!

[jsweka]

Rob - I am really getting the itch now to build a new bow off that form I got from ya.  Probably start one after Thanksgiving.  Good luck in the rest of your NY season.

Thanks All for the recipes.  Our PA tags now are plastic, so I'm a little nervous about any carcinogens that boiling may liberate.

[Terry Lightle]

Have not killed any yet,but have til Jan 15 so not worried yet

[Thumper Dunker]

presoak them first. ate mine ovver a month ago. Good thing theres coyotes and ground squirrels I would never have meat  :eek:     :rolleyes: