A sad day for mule deer

[amassi]

Tonight, my wife and I finished the last pack of backstraps from 2017, a very sad day indeed.

Recipe: olive oil, coconut aminos, salt pepper and sesame seeds. >2~mins per side on a very hot grill

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[johnhenry]

I'm down to 2lbs of burger, 3 lbs of stew, and half the backstrap from last year's elk. I am anticipating your saddness.

 

[amassi]

Luckily I have about 20# of elk burger left and were having an exceptional salmon season here so fresh protein is here.
I always like to have some shoulder chops to make jerky for hunting but alas, wont have any this year. Unless I arrow a July buck... one nice thing of ca very long seasons here.

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[Takem]

Luckily I have about 20# of elk burger left and were having an exceptional salmon season here so fresh protein is here.
I always like to have some shoulder chops to make jerky for hunting but alas, wont have any this year. Unless I arrow a July buck... one nice thing of ca very long seasons here.

I just vac sealed quite a bit of salmon myself today that helped my freezer out quite a bit. A couple of shoulder roasts, a half of a neck and one round is what I have left of two deer. There's still about 8 ducks to help get me through until fall or August if the bow season goes well.