Hunting season is open and is going strong. Opening day for White-tailed deer was November 7 and runs through January 17, with late season starting on January 18 through January 31.
Atascosa County has a two-buck limit, five doe (antlerless) limit with a max combined limit of five.
We want to see your hunting pictures and if you have a favorite recipe for your game, we want to see that, too. Please email pictures and recipes to Loni Just at firstname.lastname@example.org. Your pictures and recipes will be featured on the front page of Farm & Ranch.
Remember to check the Texas Parks and Wildlife handbook for important rules and regulations.
Special Antler Restriction
Antler restrictions apply in certain counties (County Listings table, pgs. 68–83). In these counties, the bag limit is two legal bucks, but only ONE may have an inside spread of 13 inches or greater. In Atascosa County, a legal buck deer is defined as a buck deer with: • at least one unbranched antler; OR • an inside spread of 13 inches or greater (does not apply to a buck that has an unbranched antler).
It is unlawful to take more than one buck with an inside spread of 13 inches or greater or having two branched antlers (i.e. a person who takes a buck in violation of the antler restriction regulation is prohibited from subsequently harvesting any buck deer with branched antlers on both main beams in that county during that hunting season).
The distance from the tip of one ear to the tip of the other ear, when the ears are in the “alert” position may be used as a guide to help estimate the inside spread. If the inside spread extends past the ears, it is likely to be at least 13 inches.
Remember to be safe this hunting season and we look forward to seeing your pictures and game recipes.
Bacon wrapped venison backstrap
1 venison backstrap
1 lb. bacon
2 8 oz. packages cream cheese, softened
1 bell pepper, cut into chunks. I like to use red, yellow or orange bell peppers; they are sweeter than the green ones.
1 small package of baby portobello mushrooms, washed and quartered.
1 medium-sized onion,cut into chunks.
6 cloves of garlic, peeled.
Seasoning of your choice, I like to use a steak seasoning.
Place the cream cheese in a deep 13”x9” pan that you can use on your barbecue pit. We prefer to use a stainless steel pan. Add in the seasoning to your liking and crush the garlic in as well. Mix it all together and coat the bottom of the pan with the mixture.
Wrap your backstrap with the bacon. We cut our backstrap in half to fit in the pan nicely and place into the pan on top of the cream cheese mixture.
Mix all of your vegetables together and scatter them over the top of the backstrap and cream cheese mixture and cover with heavy-duty aluminum foil.
Place the pan in your barbecue pit that has been heated to just under 300 degrees.
We like it to have some smoke flavor, so we leave a corner of the foil lifted to get some smoke in there for about an hour.
We smoke ours on the pit for about three hours on indirect heat and it comes out nice and tender. To thicken the sauce, move it over direct heat for about 10-15 minutes.
Be careful, the cream cheese mixture will start boiling, so make sure to mix it up a little every so often.
Once the backstrap is done to your liking, remove from the pit and let it rest for about 30 mins. After it’s done resting, cut the backstrap into about 3/4”-1” slices and enjoy.
This has always been a favorite of ours because of how nicely the flavors come together and the tenderness of the backstrap.
Thank you, Loni and Brian Just