[CaptGrumpy]

Venison hanging tenderloins….mmmmm. The best part of the deer. Basted in a garlic thyme butter.

I ended the year off with a nice buck in the front pasture with the new Crossbow. .204 dia arrows with the G-5 Montec broadhead at 410 fps were a pass through and my buck was stone dead in 60 feet. Hung him in the shop for a week and the temp inside was a balmy 20 degrees while we dipped into the 0 to -5 range before the big freeze. Meat turned out incredible. had a nice tenderloin dinner here with the wife and took a half of a backstrap to ABQ for Christmas with my Daughter and now newly promoted to Major son in law.
3 days left in doe season.

 

[Ratdog68]

Yum!!!! Congrats.

 

[greentick]

Very tasty looking!

 

[CaptGrumpy]

with 3 days left and a few doe tags I plan on sitting in the blind in the pasture til Sunday. I want more deer meat in the freezer to make it til next season. No grind. All Roasts or steaks and cubed for soup,stew or chili!