Originally Posted by Lacy1
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


I’ll be right over!

“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