Levi Sim

If your season is going like mine, then you’re up to your elbows in meat processing. I was fortunate to kill a mule deer doe late in the archery season and I just killed my first elk, a cow, last week. In less than three weeks my freezer is overflowing.

This recipe is perfect for meat that is less tender or coarse. Velveting the meat with the marinade is the first step, and it’s one way restaurants make thin-sliced meat feel tender and smooth in your mouth.

When I take my grandkids hunting, I expect they’ll inherit from me a gun and a cast iron skillet. I’ll teach them to kill and cook all in the same trip.

This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.

The real genius of the Kestrel is its floating carriage. The frame your binos mount to is suspended on the shock cord that runs through the poles. That means that you can freely slide the binos up and down the pole. The shock cord takes all the weight off the binos so that they feel weightless in your hands.

Kabobs are a terrific way to share meat. They’re fun to eat, everyone likes them and you can make them on the grill, over the fire, or in the toaster oven.

All this meat can be served hot or chilled. If you have a food slicer, it’ll make terrific sandwich meat. Smoking is a good way to prepare a lot of meat for use later.

I felt sore and disappointed and all kinds of things. I worked with hounds and horses, the same way humans have always done. It all leads up to the two-tenths of a second it takes a bullet to fly straight into my next meal.

If you’re thinking about a sub-compact, and you’re a 1911 fan, Springfield’s 911 9mm deserves your consideration.