When you think about it, antlers are pretty damn interesting. They're the fastest growing issue in any mammal, they're the only appendage of any mammal that replaces itself annually, no two antlers are ever...
If you can't tell by now, most of my recipes are fairly quick to make, contain a bunch of different ingredients mixed together, are packed full of flavor, and maintain that flavor after a few days in the fridge. This one is no exception.
We’ve all been there – the days are short, the temps are freezing cold, there are pictures of big bucks all over social media, but you have yet to punch your tag. It can be disheartening, especially after all the work you have put into pre-season activities, scouting, and time spent in the woods.
Ahh, those cold winter days spent outside enjoying the chase. When you get back and your fingers are a bit sore, your lips are chapped, and your face is windburned, but you wouldn’t change it for the world. What better way to warm up upon your return than with a Classic Venison Pot Roast.