Rossi Rifleman

I gave a pig grunt, he stopped and looked at me and end of story. 201 lbs dressed, hanging.

Wow - nice buck!!

Very nice, anymore details; gun, bullet, etc.?

ruger M77/44 mag. my 92 rossi not ready yet. 240 gr BDX rd flat nose behind 27 gr H110. spanked him in the white spot on his neck at 50 yds and the bullet was under the hide on the backside of the neck. he whent down like a bag of bricks. now that I,m done hunting for this fall , this ruger is getting a new barrel and yes it,s going to be a 1 in 20 twist, which
likes 29 gr of H110.

LRP wrote:ruger M77/44 mag. my 92 rossi not ready yet. 240 gr BDX rd flat nose behind 27 gr H110. spanked him in the white spot on his neck at 50 yds and the bullet was under the hide on the backside of the neck. he whent down like a bag of bricks. now that I,m done hunting for this fall , this ruger is getting a new barrel and yes it,s going to be a 1 in 20 twist, which likes 29 gr of H110.

Haah! Now that is what I'm talking about! Please don't tell me that Ruger is wood & blued... I don't know why but it sure calls me!

my son recently bought a 77/357 which planted ideas in my head of a 77/44. Very nice guns, but I'm a long time Ruger fan anyway. Even though the 77/44 is really tugging, the R92 in .44 has me pretty well covered in the caliber for all practical purposes. Now, if the gun showed up at the same time as the money was in my pocket (unlikely), I would be all over the .308 Scout Rifle.

Wow, though, nice picture and great story. Congratulations on the kill and harvest.

jd

Nice, now the heavy decisions of jerky or sausage.

here is the bullet. I was shooting through brush and the nose is still flat and from 240 gr down to 150 gr.
the copper jacket is gone. that is why I gave up on the 357 mag . the 44 will do anything the 357 can and do it better, IMHO.

akuser47 wrote:Nice, now the heavy decisions of jerky or sausage.

Nawwww, deer steaks from the choice cuts !/4 in thick , quick fry, 2 min on each side after I marinade
in seczchuan and black bean sauce for 5 days. cut with your fork. the medioker steak cuts are stew meat,
and the rest is hamburger.

I figured I shoulda said choice cut steaks to.
Lol