A week ago I shot a fat 5 point whitetail buck- 18 yards through the heart with a Damon Howatt Hi Speed- a bow that was made in 1972 when I was around 4 years old. It’s the 9th whitetail I’ve taken with that vintage bow since I refinished it 9 years ago and with Muzzle loader seasons kicking off all week it was great to put some venison away. Shout out to @Kris Kok for helping me hang it up -and coming out to assist! 👊 Our youngest daughter played 4 competitive hockey games yesterday- went to school all day and still wanted to come help dad out processing the deer. Tradition, heritage, bonding whatever it is- she’s now deeply connected to it all. This is the 4th whitetail she’s skinned herself and helped me put into the freezer. You will notice in my writing books and articles I referenced the process above all else- and frequently mention that hunting relationship I have with my kids. It’s my favorite part of the hunting experience for me now- yes it’s a task butchering but it seals the process for myself and kids as well. Accountability and the end state of hunting. Period.. the smile all says it all for me! Good luck to everyone out there still- and thank you for sharing your journey with traditional gear with our family as well! 🦌 🏹 No sights- No Problem - Grant

Okay, as a person who measures ingredients with my heart—opposed to spoons and cups—I did my best to replicate one of my family’s favourite recipes. I never make the recipe the same way twice because I’m always using what I have on hand. Depending the season I could be using any sort of game or jam/jelly and have made this with raspberry, blueberry, Saskatoon, strawberry, haksap, apple butter, marmalades, etc. They all came out fantastic with no complaints from my children. So experiment & have fun with it! Meatballs 1 pound ground elk/moose/deer ½ medium white onion, finely diced 4 garlic cloves, finely minced 1 egg 2 teaspoons Worcestershire sauce 1 teaspoon bacon grease/tallow or mayonnaise 1 teaspoon kosher salt 1 teaspoon coarse black pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dried parsley Sweet & Sour Sauce 2⁄3 cup preserves (jelly or jam and any fruit) 2⁄3 cup BBQ sauce OR chili sauce (or combine 1/2 cup ketchup with hot pepper sauce to your taste) 1. Line a baking sheet with parchment paper or a silicone mat. Then, combine the ingredients for the meatballs in a large bowl, careful not to over-mix. 2. Preheat the oven to 350℉ (17℃). Roll mixture into 1-inch balls. Arrange them onto the baking sheet. 3. Bake for 25-30 minutes (depending on the strength of your oven), flipping the meatballs halfway through. 4. If you want them browned further, switch oven to broil and watch closely until they reach desired browned. Lower temperature back to 350℉ 5. Combine jelly and BBQ/chili sauce in a bowl and mix well before pouring onto meatballs and stirring. Cook until the sauce thickens a bit. Pull from oven and let sit 10 mins and the sauce will thicken further. Stir before serving.

Our BowHunting shot challenge this week is a shooters choice! 🎯 Showcase your favorite shot for practice and make it a cold shot! 🏹 1- Position 2- Distance 3- What are you shooting? Longbow/recurve/selfbow? 4- Where your from! You can win a waterproof vinyl Traditional Bowhunter decal just for joining in! 🦌 Get shootin! 🎯 -Grant

✅ Butchering Game ✅ Broadheads & animal recovery! ✅ Bowhunter's Mindset @Colton Deline Question Answered!

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