BilletHead

The shoulder, Olive oil and salt. Put in oven to brown, After browning pull meat and add a bit more salt and a bottle of cheap red or white wine. Scrape up any brown bits into the wine. Add a little more salt and herbs and spices. Replace meat and add broth up to halfway up the meat. Cover and braise at 300 for three to four hours until tender. Take off foil and get more browning. Pat picking up the meat falling off the bones. While the braising was going on squash was getting happy on the bottom rack. Gravy/sauce made with brasing liquid. Add some fresh cooked cranberries. This the season you know,

The buck has now been broken down to many amazing meals. Perfect day yesterday for doing this. In the upper 30s all day. This let the screened in back porch being a giant fridge. Then deer quarters plus back straps have been chilling in the spare fridge in cotton bags. We just transferred to the porch and got with the program. A system that we have used and learned for over 45 years. I grabbed a hind quarter and Pat the back straps. Pat trimmed the straps and cut into sections. Into a covered bowl and back to the porch as I separated the muscle groups and did the same. While All of this was going on Pat took the time to make moms vegetable soup. This is kinda an oxymoron as mom always put ground meat in it. Pat took some of the back strap trimming ends and browned in olive oil. She slipped that into the soup instead of ground meat. The thought of a bowl of this just made us work harder. When all the meat was trimmed and put into specific cuts it was again brought inside to be vacuumed sealed and labeled. One shoulder is vac sealed in a big expandable bag for cooking whole later while the other one will be braised today in the house instead of outside on the pellet grill. This way the heat from that will help warm the house on the cooler day. When all the meat was spread out in the freezer for feasting on later we got into the soup we had smelled all morning. Sourdough skillet toast on the side. It was a good day.

I am blessed. Don't know why I deserve it either.

Like John said we eat them right away. This deer has been broken down and in cloth bags. In a spare fridge to cool. In no real hurry. Maybe Monday morning start cutting up.

Ahhh but we aren't done yet. Eating those tenderloins on the back porch with the gut pile in the background. Pat made some mushroom sauce from some of the hen of the woods we found. Life really is good in BilletHeadVille.

To add to the day grilling those tenderloins with the gut pile in the background. VID_20251106_144630848.mp4 VID_20251106_144630848.mp4

Good for him. It's nice to live rural.

My heart just has not been into it the last three years. I still buy a archery license and go. Never been a trophy hunter going for meat. In the 48 years bowhunting I have taken some good ones but never took it to the limit hunters do now. I finally got the urge and Pat and I did some trail prepping and even put up another stand yesterday. I was going to start this evening but got short stopped. We got up early and ate breakfast and had coffee. I took my plate to the kitchen and Pat said the buck she seen yesterday was behind the house again. She says get your crossbow cocked. I laughed watching him nose into the air traveling with a purpose looking for a girlfriend. Deer have been going nuts here for over a week. No way he's going to stop. Well he did taking a break eating locust pods. It's like candy for deer. I got the bow and cranked it up, put the arrow on the rail. Window open I pushed the chair out of the way while the buck munched away. I guessed 35 yards a let one fly. In an instant I seen it hit the spot. Off he bolted. We started laughing out loud until tears rolled. This is my first one out the window, Pat shot a doe out the bedroom window that was eating crabapples once. We had not even been outside yet. Shoes and boots on. A very short blood trail like in less than 40 yards. It even died in the trail we mowed. LoL, My blind 🤣. Where the deer was, Where it ended up, Getting ready to grill the tenderloins.

I like it, Ronnie. Nice flymph. I have always had an affinity for flies like this but don't tie many. What size is this?

Does this mean you are an actual scientist? Speaking of royalty 😉.

We have very generous game seasons here in Missouri. Add fish if you catch and keep. This will let a family eat well if they so choose not buying protein. We like chicken and pork and a beef steak every couple of months. Eggs as well but have a friend that will not take a dime for eggs. That's alright she gets stuff from us. Nothing wrong with the barter system.

You are right they are the best. I have not got excited until now about going. This meal and the weather have me itching to get out. Busy stuff but I will be going out a few times before firearm season.

Venison inside loin. Sous vide 2 hours then seared on charcoal with apple wood chunks.

Instructions none the less.

He did not insist on me bowing when he got here. I was hoping he would knight me with one of his fly rods though. Disappointed it didn't happen.

It was a good time Ham and thanks for the visit. It's too bad we live so far apart but if we were closer no way I could keep up with you at all. Ham did not mention it is 3.5 hour drive to visit us then and 3.5 hours home. Someday there will be a road trip to the Hamilton area to try some other species that are not here like pickerel and bowfin to name a couple. At pond one I did not catch a fish but Ham was flat catching those green sunfish. Pond two I felt better. With this fall ish weather pattern I feel the fish are a bit confused on where to hang around. While some of the crappie were deep there were others shallow. I worked my way to a cut or corner where from a distance I seen fish blitzing smaller fish. There I caught four bass a couple bluegill and two crappie. This was one of those. Fish doing this chasing would be shallow enough to see backs. Big mouth on this one. Thick across the back. @Ham you know you are always welcome up here.

Yeah crazy here. Young man down the road got his first archery deer. His family firearms hunts and so does he. He finally started bowhunting a couple years ago. He got his first this morning. He called to tell us. We went down for the assist. Showed him how to kehole or ring the anus and rubber band it. Then pulling it from the inside to keep from splitting the pelvis. He was WOW that is neat. Well I went ahead and finished field dressing it. Garrett is a good kid. Way younger than our son.

Great reports and fish pics. Thanks man.

Thanks Ronnie. From the pizza guy you are.

Trager Pizza, Hen of the woods mushroom, Italian sausage, ham and banana peppers. Cheese too. VID_20251031_143809644.mp4

It is. Simple beans and cornbread yesterday. I told Pat potato soup sounds good after that meal. I went to the woodshop . When I came back in this was on the stove. Stay back that's for tomorrow 😆.

Good loaded potato soup today. Pat did a first today adding cheddar cheese and jalapenos to her sourdough. Oh my it is goooooooood!

Perfect!

Whatever you are doing keep it up 😀!

1X for Marty I guess I am a lightweight 🤪. I am still not sure about attending the Arkansas gathering but will try this year. Had fun last two times I attended.