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

Happy Thanksgiving breakfast! Hell of a way to start the day. Jalapeño Venison Breakfast Sliders Ingredients •Two small venison tenderloins (Meat volume depends on the animal your working with as you know. You can also use back strap and or roast meat. Again volume will dictate how much you have to cook.) •Coarse Kosher salt •Coarse Pepper •Meat Church Blanco •Meat Church The Gospel All-Purpose Rub •Farm Fresh Eggs (one per slider) •Vermont Sharp White Cheddar Cheese - One large Jalapeño - One Clove of Garlic - Fresh Rosemary - 2 Sticks of Unsalted Butter - Virgin Olive Oil Biscuits You can go two directions here. You can make biscuits from scratch and that will set the stage for really tasty sliders. With that said I often use Pillsbury Grands! Buttermilk Biscuits and they are really good. You have to decide how much time you want to invest especially if your cooking in hunt camp. Timing is up to the cook so biscuits are hot when you dress them so the cheese melts. Preparation Prep the tenderloins the night before by cleaning them of all silver skin. Pat dry and rub salt, pepper, on all sides and place in dish. Sprinkle with a pretty heavy hand on all sides with Meat Church Blanco and Gospel All-Purpose Rub. Crush rosemary sprigs and press into top of tenderloin. Cover dish and let sit overnight in ice box. In a deep cast iron pan like a dutch oven, heat olive oil and 1-1/2 sticks of butter and a few sprigs of crushed rosemary and crushed garlic. When the oil is hot enough to be almost at smoke point, flash sear the tenderloins on all sides. True tenderloins are 3 sided usually. Brown the outside without over cooking them. Heat and time will depend on the size of the tenderloin. Use our best judgement but don’t over cook. As the tenderloin comes off the heat, sit aside and let rest for 10 to 15 minutes. Prep a cast iron fry pan and hard fry your eggs. One per slider. Slice cheese, enough to cover the top of each slider. Slice jalapeño and remove seeds unless you like it really hot. Place jalapeño slices on top of cheese.

Why did you choose stickbow hunting over compound bows? Share your personal journey with us! ​

I've been traditional bow hunting since I was about 15 years old. I'm almost 74 now. I've also been a taxidermist here in Wyomg for 52 years and before that in Alaska where I also worked every fall for outfitters as a packer/ wrangler. My last bow harvest really bothered me a lot. I got very emotional about the deer suffering from a marginal hit. Now im having bad dreams about it. . I'm ready to quit hunting. I love hunting. Oh well. Getting old in Wyoming.

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