That was a great read! Sorry for the problems, though! And you’re right - TOO much excitement! ;)
We’re in Bow Season right now, and so far the young men we let hunt here have gotten a 4 point buck; small rack, BIG body. His first deer ever! Then, we have a 6 pointer running around here with an arrow sticking out of him. It must’ve hit a rib bone and got stuck.
The deer seems fine, other than that. He’s been sighted twice, and seems to be sticking around on our property, so the guys will continue to hunt for that one.
I’ve never understood the horn-hunter mentality.
You can’t eat the antlers. I like to see the scale go past 200lbs.
I’d much rather work up one 200+ deer than two or three slicks to hit the same weight.
Don’t think that we did not notice the placement of that shot on the picture of your buck! Good shot! (And sorry about your wife’s Car!)
A lot of garlic, but you have something to use it with!
Warning given!)
I have the garlic but no venison. Let us know how this tastes!
https://shelbykilibarda.com/garlic-butter-venison/
Ingredients
1 tbsp olive oil
1 pound venison steak cubed into 1-inch pieces
3 tbsp butter
3 tbsp garlic minced
1 tsp red pepper flakes
1 tsp parsley chopped
salt & pepper to taste
Marinade
1 cup soy sauce
salt & pepper
Instructions
In a large bowl, combine soy sauce, cubed venison, salt, and pepper. Let venison marinate for 15 minutes.
Heat butter in a large skillet over medium-high heat. Once the butter has melted, add the venison, garlic, red pepper flakes, parsley, the leftover marinade, and salt and pepper to taste. Brown each side of the venison for 1 minute. Be careful not to overcook!
Remove from heat and enjoy! Serve with your favorite side. We enjoyed it with potatoes and asparagus.
P.S. I cook most of my recipes at night, so it is too dark to take pictures.