Grilled pronghorn tenderloin bacon wrapped and seasoned with a little garlic. Tonights celebratory dinner.

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This is only my second pronghorn, but I think it's the best tasting venison there is. Shoot a healthy one, get it in ice quickly, and let it soak in the ice water a day or two. I processed the backstraps today, tomorrow the shoulders and hind quarters. Plan to make some summer sausage and chili grind from the trimmings.

"The only thing necessary for the triumph of evil is for good men to do nothing."
Edmund Burke 1795

"Give me liberty or give me death"
Patrick Henry 1775