Disclaimer: If you are offended by hunters, stories about hunting, pics of hunted animals, etc. , you may want to pass on reading this post...
Carpet Shoes. Camo. Face Paint. August 20th. The opening weekend of the deer bow hunt in Utah.
A joyous time for the Foster fam. Well, at least for the males in the fam. First the deer hunt, and then in a few weeks, the elk hunt.
The hunt is on. Today, I ran down to my basement and opened the freezer, I let out a yelp when I saw this:
My nephew, Nick "harvested" a buck on Saturday, the opening day of the hunt.
Oh happy day.
In honor of Nick,
Happy Huntin' !
|Nick's deer on the opener.|
|Update-Monday night, Jake got a deer as well.|
|Want to read more about my hubs obsession with hunting? This post tells it all.|
Grilled Teriyaki Elk Kabobs
A Bountiful Kitchen
For assembly of kabobs:
12-14 10 inch wood skewers, soaked in cold water for at least 15 minutes
1/2 cup ketchup
1/4 cup soy sauce
1/4 cup A-1 or Heinz 57 Steak Sauce
2 tablespoons Worcestershire Sauce
1/3 cup brown sugar, preferably dark brown
2 tablespoons canola oil
1 clove garlic, optional
salt and fresh ground pepper
2 lbs red meat (elk, venison, beef) cut into 1 inch cubes
fresh veggies and fruit:
1 pineapple, chunked
4 peppers total- assorted colors (red, orange, yellow, green) seeded and cut into chunks
1 cup grape tomatoes
1 large sweet onion, chunked
8-10 fresh mushrooms, washed
Mix all marinade ingredients together in a bowl, or a large Ziplock bag.
Add the cut up meat to the marinade and let sit for at least 1 hour, and up to 24 hours.
When ready to assemble, thread meat and vegetables onto skewers.
Grill on medium high heat for about 5-6 minutes per side, turning once.
-We have found over the course of YEARS of cooking (and overcooking) wild game, the best way to prepare steaks is to sear or cook in a short amount of time over high heat. Marinating helps tremendously.
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