I don't know about ya'll but it's getting to be my time of year. I work my tail off all year long so I can hunt October through January.
Well it seems I'm on a "bow only lease" this year for the first time.
Took my oldest son with me last weekend. Met my hunting partner there.
We got there mid day on Friday. I shoot an old Matthews FX. Been using 100 gr. thunderheads in the past. Changed over to G5's. Took a doe at 30 paces Friday night. My son got a fair tom that evening also.



My bud took a tom Saturday morning.

Didn't see any shooter bucks and my bud took two does opening weekend. So he didn't shoot anything else. I did fling an arrow at a Tom Saturday. He was 25 paces and the wind was puffing pretty good. Anyhow, I didn't connect with a killing shot
Did get a couple pix of this little guy.



Saturday nites I always whip up some vittles.
Decided to do some "chicken fried" turkey breast tenders from one of the breasts. Got two packages of Pepered Country gravy mix, took some seasoned corn chips and ground them up, added some garlic powder, pepper and Tony Chacherie's Creole seasoning. Made a soak of Beer and Teriyaki Sauce. Let the tenders soak for about an hour then dipped each tender in the coating mix. Deep fried them, had fresh steamed corn on the cob and baked potato.



Add a Negra Modelo and I figure you got a Deer Camp meal that's hard to beat.

Best

GWB

Very nice!

Crap, do you cook for starving elk hunters? I believe you'd give my brother John a run for his money! (I gain weight in a Rocky Mtn wilderness hunt, if that's a hint.)

A man can't live without good vittles and a good sleep.

Sure do.
Three years ago I had a little too much adult beverage at one of their banquets and bought an RMEF hunt. Turns out it was in an area that only saw bulls during the migration. No cold weather, no migration. I was in camp 8 days. The fifth day I came out in my tighty-whities. Guide asked what the hell I was doing. I told him I was going to lay out and get a sun tan. He told me to get back in cause I was scaring the horses. Seems it was hotter in Bozeman Montana that day than in Miami Florida. It was 71 degrees F. The outfitter had lost his cook so I ended up cooking for the whole group friday, Saturday and Sunday. I guess in Montana every thing is Bland. I made up a pot of my Texas "Barking Spider" Frijole beans,and enchiladas one night. Made egg taquitas with sausage, onion, bell pepper, garlic, cilantro and cheese served on corn tortillas and "two alarm" chili for breakfast. Marinated a couple of backstraps from a mule deer I shot. You take a quart of zesty italian dressing, 8 ounces of teriyaki sauce, garlic powder, Tony's and black pepper. Marinate the backstraps for 24 hours. Take the backstraps out, cut a lengthwise strip. Stuff some chopped up onions and jalepenos inside, wrap with bacon. Cook over hot coals 3/6 and 3. Serve with beans, cornbread, braised asparagus and/or fire roasted vegetables.
Anyway they liked my cooking well enough to invite me back the next year.

Best

GWB