Johnsfolly

Pat and Marty putting the smack down on those green trout😉

We have the two deer model😉😁

Willamette River, Corvallis OR

Yaquina Bay, Newport OR

Fishing Shack - Tillamook Bay, Garibaldi OR

Gales Creek, Forest Grove OR

2XL Aufderheide

My favorite braising wine for venison is Pinot noir followed by zinfandel.

I would need the shirt sent to the following: 29302 Pin Oak Way Easton, MD 21601

Breaking down and packing venison is definitely a labor of love. So worth the efforts since you get the best flavor and sustainability in the freezer.

Love those buffalo and miss not being able to fish for them locally.

They are really cool and I would love to catch one. I think that I could control my urge if I go see them but maybe not😉

I thought some had talked about these guys before but this video was just sent to me. I need to get out and see these fish.

I don't know about Marty but if possible I would let our deer hang up for at least 3 days or up to 6-7 days depending upon temps. We would however like the Horns cook and eat the inner tenderloin the night of the kill or the next day. I never wanted that meat to dry out before we ate it.

Congrats Marty! Nice buck and some good eats right there.