Basting the pig. |
This pig turned out pretty good. We injected it with secret sauces and basted it with another secret sauce, and after about 12 hours, it was ready to eat. |
Quail killed on a hunt I took my father-in-law on. |
This is the backstrap from a buck my brother-in-law Michael shot in Laredo. We kept the ribs on it and made it into a "crown" for slow roasting over low heat for about 6 hours. |
Another "crown" from a doe. |
This was a new trial food for this year. The meat on the left is a venison backstrap cooked Hawaiian Style and the meat on the right is a venison backstrap cooked with a Mexican twist. |
This is a fun way to wrap up the hunting seasons. We had quite a few foods I didn't get pictures of. There was fried catfish, backstrap, dove, pheasant and chukar, a couple different tenderloin recipes and a BBQ Chicken for my
Hope ya'll have a great summer. If you are looking for a great fishing trip or a hog hunt this summer, check out my friend Daniel's website. He's really been on the fish lately, and he has access to a lot of farm land that is being torn up by hogs.
Happy Hunting - 2B