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Buck down!!
#earnthedistance

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We have eggs!

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Time to start butchering my 2026 bull! Thank you for another full freezer!

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This was seriously one of the best back straps I’ve eaten. This was the mule deer I shot in early Sept. I dry aged him for two weeks. I salted this generously, pepper, olive oil and two sprigs of rosemary and wrapped it tightly and left it in the fridge for three days. I placed it on a 500 degree grill and pulled it at 115 degrees, rested for 5 minutes and sliced it thin. I made a compound butter with garlic, lemon zest, lemon juice and a pinch of salt.

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I always dry age my deer and elk. This is a buck I shot a week or so before I shot my elk, more on him later. I love the aging process and the tenderness and flavor the process delivers. One drawback is the trim waste you get from drying. You can’t grind it for burger so it normally gets tossed out. This year our new pup Banjo will be eating well. I cut the trimmed bits into bite-size pieces, will place on a sheet pan and cook, then package a few meals in each vac seal bag. She’s currently chewing one of his femurs under a shade tree. Happy dog.

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It’s my favorite time of the year!

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Spring in the turkey woods with Rosie has become an annual tradition. This year Gigi joined us and got her first turkey. Paps came along to cheer us all on. Benji, Zoe and Raven came as well as a bunch of good buddies and their kids - was a great time.

Love raising these girls in Idaho.🤟🦃🏔️

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BEAR RUGS, BIG ANTLERS and MAKING BABIES. Check out the Field to Feast podcast. Link in my bio for the YouTube version. Audio version available wherever you listen to your podcasts.

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I appreciate a meal that comes with a built-in utensil. Chukar legs.

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I love smoking sockeye. Don’t forget to glaze at the end. It adds great flavor and texture. I did a maple, lemon zest glaze for these. Happy eating.

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Just your average Wednesday night at Camp Conklin. I butchered the jack rabbit my buddy Ford and I kicked up while chasing chukkars.

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