Crown Roast of Quail with Chestnut, Cranberry, and White Truffle Risotto; Purée of Sweet Potatoes with Hazelnut Oil and Rosemary; Salad of Sautéed Beets, Carmelized Leeks, and Radicchio.
And it will be venison of some sort for Christmas dinner. I will be saving the backstraps, loins, 1 rack, and 1 hind leg quarter. The rest will be ground and made into sausage with wild hog.
No, it's not a trophy buck but I actually like the smaller ones better as the meat is more tender and sweet. I took him in San Augustine, TX and you can't shoot does out there right now, only bucks. I cut it close on this one as he is barely legal.
Still holding onto my attempt to hunt all my own meat.
rwj