Hunting Washington Forum

Big Game Hunting => Deer Hunting => Topic started by: Jekemi on October 29, 2010, 07:12:28 AM

Title: Simple low cost mounting of antlers and top skull
Post by: Jekemi on October 29, 2010, 07:12:28 AM: Can't afford an elaborate mount but want to keep your antlers attached to the skull? Don't want a full European skull mount? Here's a simple and inexpensive way to make a nice mount for your antlers.
I cut the top half of the skull off running from the back of the skull through he eye sockets
*then I boiled out the skull for 2 hours making sure to clean out every bit of flesh and gelatinous material
*then I soaked the skull in regular old Hydrogen Peroxide from the drug store overnight
*I dried it off and proceeded to mount it
*I used a scrap piece of fir, routed the edges, and sanded it smooth. A few coats of walnut varnish made it look nice
*then I carved a small block of wood to fit the underside of the skull with a utility knife. I sanded it to fit precisely. The other side of the block is flat and is flush with the bottom of the skull.
*Then I used epoxy to glue the block to the underside of the skull
when the epoxy dried I made a couple of pilot holes through the plaque into the wooden block glued to the underside of the skull. I used two drywall screws to screw the skull tight down on the plaque.
*then I drilled a hole in the back of the plaque to mount it on the wall.

total cost: about $5 bucks for the peroxide.
Title: Re: Simple low cost mounting of antlers and top skull
Post by: Raul Duke on October 29, 2010, 07:53:52 AM: I really like it.
Title: Re: Simple low cost mounting of antlers and top skull
Post by: ppodpearson on October 29, 2010, 07:59:31 AM: I cut a chunk of skull with antlers attached and hang high until the following summer. I then peel/cut away whatever the bugs didn't eat. During that time I usually come across a small piece of decent wood and form the rough cut antler to fit a plaque of my own design. I then tightly cover the scull with the nicest rag my wife has in the rag bin. Mount the covered scull cap to the plaque and hang it in my little gun room. The biggest rack always gets hung in there.

So far I've got nothing compared to yours. Those look great.

Dave
Title: Re: Simple low cost mounting of antlers and top skull
Post by: Widgeondeke on October 29, 2010, 08:02:08 AM: Looks nice. Thats what I want to do with my antelope horns. Since you can bring back the entire head(brains). Thanks for posting the technique. I'll try it out.
Title: Re: Simple low cost mounting of antlers and top skull
Post by: patton1 on October 29, 2010, 08:08:20 AM: Nice! I'm doing one for my son's first buck right now. Same concept except I'm using a peice of driftwood (it happened to be in my yard) and I'm covering the skull with leather. Total cost is about $10 bucks for the name plate I bought. If I get one this year I think I might have to try it your way!
Title: Re: Simple low cost mounting of antlers and top skull
Post by: shedcrazy on October 29, 2010, 08:49:59 AM: I just cut all the skin and hide off, you dont need to boil for two hours, that is way longer than you need. You can get down to just bone fairly easy, then a quick soak. I do use the peroxide. Start to finish is only a couple hours :dunno: :twocents:
Title: Re: Simple low cost mounting of antlers and top skull
Post by: Jekemi on October 29, 2010, 03:16:22 PM: BTW, speaking of brains. Deer brains are delicious.
Wash and clean off the outer membrane
Chill the brains in the freezer until firm but not frozen and slice into 1/2" slices; across, not lenghthwise.
Soak the slices in Buttermilk, dredge in flour then in a buttermilk & egg mixture, then in breadcrumbs. Brown in 2 TBS butter with a little canola oil, slowly so as not to burn the butter. When browned on both sides, place on a sheet pan and finish off in a 350 degree oven for about 8 or 9 minutes.
Deglaze the pan with 1/4 cup white wine and reduce to almost a syrup.
Add 1/2 pint heavy cream, bring to a boil and reduce just until the cream begins to take on a slightly yellow cast. remove from the heat
Whisk a TBS or two of unsalted butter into the sauce and adjust the seasoning with salt and pepper. Whisk in 1 rounded tsp. of dijon mustard.
On a warm plate put several TBS's of sauce in the middle of the plate and put a couple of slices of the finished venision brain on top. Garnish with chopped broad-leaf parsley and a squeeze of lemon juice. Serve with rice or noodles, a nice c*censored*nay, and some crusty French bread. It's great.