Saturday, 21 April 2018

Venison Steak

Simple is best in my opinion.  Salt, pepper, olive oil, and herb de provence.  Grill to rare.  

This is my 2016 white tail buck.  The story will come later.  I like to know where my food comes from.  10 days of hard work in the woods with family and great friends and I came out with a year of organic, hormone free, ethically raised deliciousness.  If you eat meat there is nothing better than than hunting your own.

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