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Venison backstrap tenderized, seasoned with Cavendar’s black pepper and garlic, rolled in flour and deep fried
With turnip greens, Rutabegas , northern beans and ham and cornbread

Beef rib roast cut into thick steaks, also grill the rib bones

Front deer shoulders slow baked in deep pan with beef broth and covered with bacon, green/red and yellow peppers, onions and jalapeños then shredded and served on taco bar with all sides

Thick Ribeyes w/ sautéed mushrooms and asparagus, baked potatoes, wedge salad with blue cheese with Peach Cobbler for dessert.

Shrimp Boil

Squirrel Potpie