Tonight will be leftover elk pot-roast I slow-cooked on Sunday. Last night I had my first taste of antelope from the first one I harvested Monday, a decent 11" mature buck. I pan fried backstraps in olive oil that I lightly seasoned with Johnson's seasoning salt and some pepper; they were quite tasty and better than expected. Roasted potatoes and steamed broccoli rounded out the dinner.
Last edited by Driftboater; 10/10/18.
We have enough youth, how about a fountain of SMART???
