Quality Deer or Quality Hunting? – Michigan Bowhunting

In this video Quinn raises the topic of antler point restriction (APR) in Michigan. Two beautiful Michigan whitetail bucks get taken in this video and the focus is on the enjoyment of deer hunting. Read the companion article to this video on our website here: http://real-hunting.com/quality-deer-or-quality-hunting/

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  1. Jackpine Jack’s Secret Venison Steak RecipeHere’s the secret: Venison is naltlaury tender and delicious. That’s why deer have naltlaury learned to hide well and run fast. If you’ve taken good care of your venison at every step of the way, you won’t need rubs, seasonings, or marinades designed to tenderize it and enhance or disguise its flavor. Purists agree, the best recipe for grilling venison is no recipe at all. But that’s no way for me to win a recipe contest, now, is it? So here, revealed at last, is Jackpine Jack’s Secret Venison Steak Recipe.Ingredients:- Two large venison steaks- One cup Jack Daniels- Salt and pepper- One large armful dry jackpine branchesFeel free to adjust quantities as circumstances dictate. If no jackpine is available, you may substitute birch, oak, apple, hickory, mesquite, etc. (But nothing captures the taste of the north woods quite like venison grilled over jackpine coals.) And in place of Jack Daniels, you may substitute bourbon, scotch, wine, beer, or even root beer. It’s your call. But if no venison steaks are available, there’s just no substitute. This recipe is not the same with plain old cow meat. Go back out and hunt more.Directions:Place jackpine branches in grill. Start fire, adding more branches as needed. While waiting for fire to burn down to coals, pour one-half cup Jack (or suitable substitute) into each of two cups—one for you and one for your grilling assistant. Sip patiently. Refill and repeat as needed.Once fire has burned down to coals, place steaks on grill. Do not overcook. Just before steaks appear done on one side, turn them over. Just before they appear done completely, remove them from grill. Salt and pepper to taste. Enjoy.While watching the coals burn down the rest of the way, refill cups again as needed.–Submitted by Al Cambronne, co-author of Gut It. Cut It. Cook It.: The Deer Hunter’s Guide to Processing and Preparing Venison

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