Just finished up trimming and packaging the meat from the buck I recently took. The meat is beautiful and hopefully aged to perfection.
It's a wonderful feeling to be blessed with such a bounty.
It'll take me a couple days to recover from this, and then I'll start on the doe from Sunday. We'll be eating well this winter.
I just put a dry rub on a roast, stuck it in the fridge and will begin slow-roasting it tomorrow. Can't wait...
mmmmmmmmmmm............venison!!!!
Better than anything you can buy at the grocery store.
The roast turned out beautifully: delicious and melt-in-your-mouth tender.
MMMMMM MMM! Sounds like a perfect evening.
The Dunning-Kruger effect is alive and well.
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