This property was purchased 10 years ago. At that time a trail cam pic was taken of an impressive yet unique 8 pt that appeared to be 2 – 3 years old. Recognizable by his tall beams and funky brow tines, he soon became known as Freak Nasty. As time went on his legend grew. There never were any day time pics of him. Only late at night. Over the next...

If you are an expert in ballistics, shooting long range, bullet flight paths etc, this blog will not be for you. If you are like us and have hunted the thick stuff all of your career, this might be a bit helpful. It was a tough learning experience for us. Probably my whole life hunting I have been in the thick stuff/woods. We have some food plots b...

Here is a simple recipe you can use for your backstraps, tenderloins, steaks or other cuts. I say it is simple but it does take some preparation time but, the rewards are great. Things you will need: 1 - 2 Lb or Venison 1/4 Cup Worcestershire Sauce 1/8 Cup Liquid Smoke 1/4 Cup Dales or Moore's type Marinade 1/4 Cup Soy Sauce 1/4 Cup Pickle Juice         Cut your venison to your desired sizes. The smaller the cut the more marinade will get in the meat. Just not so small it can not be grilled. Place the venison in a plastic container that...

Start with a good Marinade. If you’re not confident in your own cooking skills go with your favorite 30 minute steak marinade. Slice Chops into nice sized cubes. Place in a container with Marinade and refrigerate for 30 mins. While the venison is marinating prepare your veggies. For the pictured Kabobs I used several different veggies. Yellow & Green Zucchini Squash. Red Onion. Yellow & Orange Bell Peppers and Baby Portabella Mushrooms. Skewer veggies first so that your protein is grilled between the veggies to help infuse the flavor. Add Venison and fold meat in half if cooking to rare meat...