This is one of the reasons I’ve gone to hunting the muzzleloader season. We have used an overnight buttermilk soak and then slow cooking with tomatoes and chili seasoning. Serve with cornbread and stout beer.


“My horn is full and my pouch is stocked with ball and patch. There is a new, sharp flint in my lock and my rifle and I are ready. It is sighted true and my eyes can still aim.”
Kaywoodie