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Monday, June 29, 2015
Massive Montana Mule Deer on Hand-Painted Skull....Submitted by Matt Anderson
My brother found these shed antlers this spring and I mounted them on this great hand-painted skull that Brandee at www.oldcountryacres.com painted for my buddy Adam at www.trophytags.org. Turned out pretty amazing! www.classicskulls.com
Sunday, June 28, 2015
Thursday, June 25, 2015
Large mouth Gerrrrrrrrrrrrr!
Huntin4Biggins Co-Founder Gerrrrregg! He caught this Biggin in the structure utilizing currents!
Tuesday, June 23, 2015
Bacon Wrapped Venison Recipe
Ingredients
- 2 lbs venison tenderloins
- 1/2 lb bacon
- 3 cups dark brown sugar
- 2 cups soy sauce
- 1/4 cup white sugar
Directions
- Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
- Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
- Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
- Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
- Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
- Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
- Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat, cut the time to 25-30 minutes
Monday, June 22, 2015
Sunday, June 21, 2015
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