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I was debating on whether to let him walk this morning but considering it’s my last day out and I haven’t had any venison in 3 years …… I decided to take him. He’s a small rack 5 pointer but big enough to kick my ass getting him to my truck. Good luck to everyone who’s still deer hunting.

I never add anything to it before freezing (especially pork) because fat don’t freeze and gives it an off flavor, after 3-4 months, even if vacuum sealed. I do add some egg, to help keep venison burgers bound up, on the grill. One time, my wife stuffed a few raw ones with crumbled bacon and blue cheese, left them on the fridge a day to bind up, then cooked them medium rare in the air fryer. They were phenomenal: I’ll have to try and get her to do that again someday. Plain old straight ground venison works best for most of what she makes. We just finished a meal of our kids favorite: tacos. My personal favorite is her stuffed cabbage. Spaghetti with meat sauce is very good too, as is stuffed peppers and chile.

Deer exiting food sources. Nice in counter yesterday.

Who's ready for it. I always take advantage of the whole season. Never harvested a buck; maybe this will be the year .

Feels more like October out here, rather then December. It's like 53 degrees. Light Southeast breeze with brightening skies. Really quiet out except for a few distant geese honking. Peacefully.

I love just the plain ground venison. I love it peppered for a breakfast steak..

It doesn’t seem to matter what socks I wear in my Mickey Mouse boots. My feet stay warm in them in below zero temps, even in light cotton socks. I usually go with a medium weight wool blend on colder days though.

100% venison. If I want beef, I'll have a beef burger. In 30 years, I've never had a issue with burgers crumbling or falling apart.

A couple pounds of beef fat to every twelve pounds of venison. That works perfect for me.