A little sidebar to this conversation.

In the refridgerator I am currently marinating some little medallions of elk loin in Pinot Grigio, garlic, rosemary and black pepper. Later I'll roll them in bread crumbs, saute them in butter and EVOO and finish the sauce with more garlic, mushrooms, capers and some sour cream. That will make a nice supper with some egg noodles and a little salad.

This particular elk was shot in the neck by my buddy with a 100 grain .243 Hornady. I can assure you that it is very dead.

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