48 hours after taking this buck with a bow and homemade broadhead.
Tenderloins cooked Sous Vide for 4 hours at 132F then seared. The euro mount goes in the whitening solution today. The cape from my buck went to a young hunter that was unable to find his bow kill in time from opening weekend. Now he can get his mounted.
Tenderloins cooked Sous Vide for 4 hours at 132F then seared. The euro mount goes in the whitening solution today. The cape from my buck went to a young hunter that was unable to find his bow kill in time from opening weekend. Now he can get his mounted.
