Recent content by blh3d

I have tried a couple of different things lately. I put a dry rub on a deer neck roast then put it in the oven at 200 degrees for about ten hours. I then shredded it like pulled pork and put bbq sauce on it. Turned out pretty nice. Today I sliced up the heart and made fajitas with it. Another...

Gratus i like your style of cooking directions. A dash here and a splash there is how i like to throw down. Your recipe sounds amazing

So i shot a buck yesterday and decided i would keep the heart and liver. Any good recipes for either of those

How did you cook the tenderloin sub?

Me and the old man just finished making 25 pounds of deer summer sausage. I gotta say for our first attempt we were really happy with the outcome.

Pheasant dont live in my area so i may have to use a different bird. What kind of meat do the have ?

I live in TN and around here you can get a new one for under 400 without a scope.

+1 on the remington 700 but if you are dead set on a new rifle check into to ruger american rifle.

Ccr lookin out my back door Doo doo doo coming out my back door

Both of those sound delicious. I have some turkey breast and bbq sauce in the slow cooker for supper tonight and with muzzle loader season right around the corner hopefully ill be able to try your recipes out soon.

Does anyone have any good wild game recipes? I mostly eat deer turkey squirrel dove frog legs etc. Just looking for some different options on fixin em up

Count me in

Where i live you can eat roadkill. If its whitetail you only have to call and notify local law enforcement within a certain amount of time. Unless the law strictly prohibits I feel it would be unethical to let the animal suffer and or go to waste

I just bottled mine after about two and a half months. Tried some and it was very spice forward. Not much orange. Does the spice subdue after time?

So creamy do you just add pears instead of an orange or are there other changes?