The bull that provided the meat (shot quartering-on at about fifty metres with a Woodleigh 570 grain solid, through the heart and exiting behind the right shoulder; a one-shot kill because my follow-up shot with the left barrel missed):


The first stage bubbling away in the slow cooker (before adding the beans):


Tortillas:


We've also made curry and roast in the slow cooker from this fellow. My girlfriend and I agree that despite the harsh conditions when he was shot (several weeks ago, before the rains) this bull is the nicest we've eaten. The others have been good, but this one is truly excellent - soft and tender with no stringing.

Love it!

My compliments on your condiments!

Tabasco sauce has become a world wide favorite.

Consider marinating the brisket and smoking or BBQ it. Did that with a water buffalo for a party and it was superb and the only entrée that was completely devoured.

Wonderful. The best hunts always end in a good meal. But where is the Negra Modelo?

Looks fantastic! Makes me hungry.

A proper end for a fine animal.

Thanks, fellows! I forgot to mention we also had that same brew of buffalo and beans on roasted potatoes the following night - delicious!

Grenadier: I wish! We leave tomorrow for our holiday, and we'll hit the pub for sure! In my community, unfortunately we live under strict rules of prohibition.

I had NO IDEA that you guys ate tacos down there. Now I am definitely going to set up a hunt!

Damn...now I'm hungry. Good stuff Ben!