00:00:07 Speaker 1: As a guide and hunter, I've spent thousands of days in the field. This show is about translating my hard won experiences into tips and tactics they'll get you closer to your ultimate goal success in the field. I'm Remy Warren. This is cutting the distance. Welcome back to the podcast everyone. This week is going to be my annual Christmas Special. As a Holidays near it's a great time to share hunting stories, to prepare meals of wild game, and enjoy the harvest after the hunt. We put so much emphasis on success of the hunt, but there's also a lot of success to be had in the kitchen as well. This week, I'm gonna be breaking down a few of my all time favorite preps that you should try this holiday season. And also stay tuned because if you've listened to the Christmas Special before, you know that I like to do a few special giveaways. But before I do that, I figured i'd tell the story of this week's traditional muzzleloader hunt in true Christmas fashion. I spent the week chasing elk and white tailed deer in the mountains, but as my time for the hunt wind down, I found myself on the last evening of the last day looking to fill a tag. This was my first time hunting with a traditional muzzleloader, and honestly I would have taken anything at this point. So come and join me on a true hunt story I wrote in Christmas Verse twas the week before Christmas, when hunting alone, visibility was bad and almost time to go home. The traditional muzzleloader was loaded with care, in hopes that an elk would soon be there. I spotted some cows, all snug in their beds, but no legal bulls with racks on their heads. It was the last two hours hoping to load a cap. I had just settled my brain on some white tailed extrap when out of the woods there rose such a clatter. I focused my bin notes to see what was the matter. Away to the ground, I ducked like a flash, pulled back the hammer, and got ready to blast. A small buck emerged in the new fallen snow. I gave a firm grip to the musket below when what to my wondering eyes did appear but a bigger buck, a ten point dear. He moved toward the other buck so lively and quick. Then behind the bushes I heard their antlers click more rapid than a beagle. I cut the distance all the same and set up my camera and calmed my brain. Now record now focus. Now, grabbed the gun and focus in on the bigger one. Skip ranging onto aiming, Calm my breath and rest the site behind the chest. Focused on the iron sight shooting a patched ball. Now one buck moved away, moved away, no hear go all. As the bigger buck looked to turn, I let the bullet fly, aiming on the buck perfectly on the side. Black powder, smoke billowed, and the round ball flew. It shot through the air and found its mark too. And then after waiting, I walked over for proof. The buck ran off, but I found the tracks from his hoof. As I drew closer and was looking around, I saw hair and blood on the ground, and then in the thicks I spotted a hoof less than twenty yards from the shot. There he lay tucked under a bush, A younger buck, but he sported a good rack. It was now time to drag this buck back. The truck was close. It was a pretty easy carry. Honestly, the packout was cherry. This traditional muzzleloader is a lot like a bow. I had to get close, crawl real low. I cooked tenderloin that night. It was not tough on the teeth. Into the cast iron on a really high heat with just some butter and seasoning. It was good to the belly. The flavor of the success way better than anything prepared by Mario Batali. Near the skinning pole, I grabbed my gerber knife from a shelf and thought, I'll butcher him myself. A quick skinning job. Down to the head. I quartered him up with nothing to dread. I spoke not a word, but went straight to work and removed the final quarter with a jerk. I will use this whole deer, from his tail to his nose. I put the meat in a YETI so it would not be froze. It's really cold. Up. I loaded the truck a Christmas song. I did whistle this buck will be Christmas dinner with garlic, rosemary and an olive oil drizzle. I had a great time hunting with the old iron sight. So Merry Christmas to all into all a good night. Now that is a Christmas hunt story. I had a lot of fun this last week hunting with the muzzleloader. UM's first time actually hunting with a traditional muzzle looader and I learned a lot. Actually, my wife got the gun for me, uh, two christmases a go. It was something that I talked about wanting to get into and never just actually doing it. And I was pretty lucky because my father in law actually is big into you know, traditional muzzle or black powder hunting, and so he kind of showed me the ropes a lot on the process of cleaning and and that was kind of my main barrier to entry to that type of hunt is just like not knowing really how to use the gun, take care of the gun, being proficient with it. And so I actually had a fifty four caliber Peter Sali Uh. I guess it's a hawking style mountain gun, and they call it a mountain gun. I think it was not not super easy to carry in the mountains. It's pretty heavy. I think it's got like a thirty five inch barrel something like that. But you know, frontiersman would use it because encounter a lot larger animals out west at the time, grizzly bears, elk, bison, other things, So definitely a little bit bigger than the order smaller fifty cow hawkins. But I decided to go with that because I was gonna be hunting either elk or deer. One thing with late season hunts, I think something that I kind of forget about is, you know, late season hunting can be incredible. You know you've got if you get the right weather, you can have animals move into an area. They can they can be out in the open um. The downside is you might run into that same weather while you're hunting and have no visibility. Unfortunately, for me, where I was at hunting up pretty high, I did not have any viz to where I wanted to go, to where I wanted to be. I was fogged in, socked in, snowing blowing really hard. Uh, if it wasn't snowing, snow from the ground was blowing in your face. It was just made glassing impossible. So it made the hunting a little tough. I did get in on a few groups of elk with some smaller bulls. I kind of saved my tag to hunt this particular season looking for a better bull, and over the course at archery and rifle season past st up some nice six points some other bulls. Just saying I wanted the experience to hunt the traditional muzzleloader this year. And one thing I'd like to think of myself is I'd like to think of myself as a hunter. It doesn't matter what the season is, I like to try it all. I like to if there was a hunting with spoons season, I'd probably be into it and give it a shot. And this was kind of one I've muzzleloaded hunted. I've bow hunted of traditional bow hunted, but I had never really jumped into hunting with a traditional muzzleloader. And there actually is a big difference when hunting with one. I found. Um, but this this particular hunt was really fun. I did get in on a few elk, some small bulls down a little bit lower, not really what I was looking for, but I definitely also had in my mind, man, I want to be successful with this gun because I haven't hunted with it, and it was kind of like, well, I'm kind of gone during the holiday season. Um, if I'm away from home my wife and baby, I should probably bring some meat home for Christmas. Not that I didn't. It wasn't successful this season and had eat, but it was it would be nice to have something fresh to cook up for Christmas and New year's so I really wanted to bring something home as well and be successful with it. Uh. So that that was a lot of fun. It's always fun to try something new, and it's fun because it was a Christmas gift from my wife, something that meant a lot. So it's a beautiful rifle, uh, something about classic firearms, something about you know, just having a wood stock and a metal butt plate and just a lot of metal. And yeah it's heavy and it's cumbersome and it's difficult to carry, but the thing looks like a work art. That's fore daring, sure, and uh carrying it around you know, Actually it was kind of fun. It's something that made me think of my family, made me think about the people that I love and and trying something new and and having that and remembering that gift as well. It was kind of a cool, cool thing to do right before Christmas. So I enjoyed that. And essentially the hunt went just as that poem planned out. I was end of the end of the season, last hour, the last day, I thought to myself, I was actually kind of ended my on one day. I was supposed to be back um the day prior, but ended up pushing it like all right. Then it was the evening and I had to leave that night long drive home, so I'm like, I'm just gonna go out and look for I was like thinking to myself, well, the visibilities battery. Now, I'm probably not gonna find an elk, and if I do, I'm gonna be packing it all night and then I'm gonna be late getting home. So I decided to go look for a white tail, and sure enough, I was thinking, I was like, man, I probably would have shot a dough if I could have. But a small buck was the one that I saw, and I'm like, okay, I'll hunt that buck. And then a bigger buck came out, and then two started fighting, sparring each other, clicking, clacking the horns together, and used that opportunity to sneak in. I was actually self filming and I was able to get the camera set up and they were behind the brush so I couldn't really get a shot. I used that opportunity when they're fighting to kind of move in unnoticed. And it was pretty like the snow was not super loud, but also not super quiet. It's it was really cold, so it kept some of that fluff but just think the stuff underneath made the noise, and I was moved over in the little buck was fighting the bigger buck. Bigger buck was behind some brush. I got the camera set up. The smaller buck kind of saw me, but not really super crazy curious. It was probably fifty yards or less, I don't know. I didn't range it, just look close. And he started to move off, and then just as that other buck started to follow him, just before I was able to get a shot off and make a good shot, went over there and and had a last day, last evening Christmas. Buck is pretty awesome and one that I'll definitely remember for a very long time for me after the season or bringing wild game home and the Holidays go hand in hand because it's the time of year when I can prepare that wild game for friends and family, and you know, it's also the time of year of gathering, getting together, sharing hunting stories and and share being a good meal. I think that over the course of the podcast during the Christmas season, I've always tried to throw out a few recipe ideas, and one thing that I do enjoy is I enjoy bringing the meat home and then preparing it in a way that is enjoyable for people that both hunt and don't hunt. I really enjoy making a great meal out of something that I've harvested. So this week I want to kind of break down a few of my favorite wild game preps. And I know that talking about cooking and like listening to it and then trying to figure it out might make it seem difficult, but I think that I'm just gonna kind of glaze over the recipes, the reasons that I cook things a certain way, give you a few of my favorite holiday traditions or some things that maybe you didn't think about. Um, we're gonna break it down into doing a couple of different appetizers and then a couple of different entrees, something that you can make with pretty much anything, and I'll kind of throw in some ways on how to change it for something that you have now to make it a little bit easier as well. Today I'm going to be posting all these recipes video form on my YouTube page, so those are there. But I think that the talking about it it would be a good way to kind of get you started, get your mind wrapped around it. So you know, maybe you've got some of these items in the fridge or freezer. You can go out and get a few more little things and make an incredible meal to share during the holiday season. So let's jump in. One of my first things that I like to do. One thing that I think it's overlooked with wild game is making some incredible appetizers. One of my favorites to do this time of year, which can be done very simple, or in this way a little bit more complicated, is duck nuggets. Now, if you are a small game hunter, or or maybe you've gone out and you shot some geese or whatever, this is a really good recipe for that. Now it's also a really good recipe to do with any venison as well. You can pretty much make this with anything, and I'd like to dub this the world's best deck nuggets. Now, you can make a nugget many different ways. The first could just be kind of chunking up pieces, breading it in deep frying it, and that turns out pretty awesome. The way that I like to do it imparts a little bit more flavor and it's just a little bit Yeah, it's a little bit more labor intensive, but it turns out just a little bit better. Think about Okay, this is a really bad example, but the way that I like to make these nuggets is with ground meat, so very similar to like, I don't know, the worst kind of nuggets you can get the right like McDonald's nuggets or Dino nuggets from the freezer. This is not that, Okay, So when you're thinking you can ground meat and nuggets, yeah, this is not that. This is imparting a little bit more flavor because you can mix in some herbs and some other things and you can make them kind of uniform shape, cook really well, and they're incredible to eat. So I know that's a bold claim, but it's the perfect blend of flavor, crunch, and texture, and they're super savory. This way, it's a definite crowd pleaser. So you're gonna get gather yourself up. I don't know, probably about six ducks, maybe twelve duck breasts. You could do this with um, a pound or two of ground venison, whatever you got. Then I use about a teaspoon of fresh time chopped up about a teaspoon and fresh stage chopped up a teaspoon and garlic, salt, and then you're gonna need some flour. So maybe like I mean, this portion doesn't necessarily need to be exact, but maybe like a cup and a half of flour, a cup and a half of bread crumbs, two eggs that you're gonna beat up, just you know, take them out back and beat them. Uh, and then a table spoon of or sorry, a tea spoon and garlic salt. And then you're gonna need some vegetable oil for like, if you've got a deep fryer, that's the best way to do it, like a little tabletop deep frire. That's the way we do it. We run it outside though, so it doesn't just smell up the house and spray oil everywhere or even like sometimes we use like a turkey deep fryer, anything that you can fry oil, and I like to fry stuff outside. My little secret secret to keeping the holiday house clean. Um. And then so the first step is gonna be you're gonna grind now if you haven't, if you've got a grinder, you're gonna grind up the duck breast. So you're essentially on a fine grind setting making what would be your your nugget base. So you're taking the breast and then grinding it up. If you've already got ground venison, this isn't you just pull it out of the freezer as is, grind it up. I don't add any fat with the nuggets, um, but I'm using the eggs uh to kind of if you want to, you can add eggs in with the meat to kind of hold it together a little bit better. For the most part, though, I don't necessarily need to add anything as a binder. So now you're gonna just season that duck up or that grind up using like that fresh chopped time, that sage, a little bit of garlic, salt. You're just gonna mix it all in. And then what I do is I line a cookie sheet with like parchment paper, and I press the ground meat into like a thin even layers. So I've got cookie sheet, I've got the parchment paper maybe aper on top, and then just push it let it like make one nice tray of meat, and then I'll just cover it and let it sit in the fridge for about an hour to five hours. What that's doing is just kind of letting it set kind of mixed together and kind of form stay together. Then I'll pull that back out and I'll just form bite size, like nugget patties. Then I'll dip that in the flour first. Then I have some egg beaten in a bowl. Then I dredge it in the egg after the flour, and then I finally coat in bread crumbs. Then I'm gonna heat that oil up to three degrees and just fry the nuggets until they're golden brown. Once they're done, I'll put them on a paper towel line plate or something like that and let him drain, and then just serve hot, good dipping sauce. Twelve breasts. You know, that's a pretty good batch size, but you don't necessarily need to adjust the proportions for smaller batches because a lot of it, you know, you're just mixing in um. You know, you can maybe cut some of the herbs in half, but you can't really overseason in my opinion. So that's that's one really good appetizer to throw down with. Now, the next appetizer is going to be one that Okay, maybe maybe, like I wish I would have heard this earlier so I could have could have saved some ribs. But if you happen to save any wild game ribs, I think Korean short ribs are an incredible, incredible way to prepare wild game ribs. I think the ribs get often discarded and not really thought about Christmas time. I save up ribs throughout the season if I got a white tailor whatever. When I back when we used to gather a lot and I would do my what I like to call my famous Christmas party, cooking up all different kinds of things. Ribs was just like a home run. You know, most of the time you think of ribs is not very good on wild game, but prepared right, they can be incredible. And Korean short ribs are one of my favorites. Now this recipe um a good friend of mine, Bridget is Korean, and her mom like had the traditional Korean short rib recipe that is like their cream short ribs were always the best, and they should be because they're from Korea. And so I think that I kind of got like the recipe. And one thing that I found out there's a lot of sugar and good Korean short ribs, and that was that I would always try to mimic it myself in some way, shape or form, and then I figured it out. You just got to use the sugar. It really, it really makes it good. So what I do first, Like if I've got elk, generally, especially if I um got in a place where I could pull all the ribs off bone in ribs. Uh maybe you maybe you did like a ribberal on your elk. I don't know if you do that. When I A lot of times if I don't want carry the ribs out, I actually just um, you know, take all the meat off in one and I make the same exact thing, just boneless short ribs. Um. And so what you're gonna need. You're gonna need some soy sauce about half a cup, and then a quarter cup of soda and that's like either mountain dew or seven up or some kind of clear citrus soda. And then you're gonna go a quarter cup of sugar. So there's like I don't know how much sugar is in a quarter cup of soda, but um, then you're adding a quarter cup of sugar and then about tablespoon of sesame oil and three tablespoons of graded Asian pair. You can use any kind of pair if it's like I know, I get those like people send as a gift where they like Harry and David Pears or something like wrapped up in foil. I've used those for this around this time of year. They're great. Um. And then two table spoons of mint scarlet and about a teaspoon of grated ginger. So what this is the ribs? Like think about a whole rib cage and you're just cutting along, so there's multiple rib bones in each short rib, I would say, so I just like use a band saw or saw or saws all or whatever. I generally just use like a saws all with a pretty much like a metal cutting blade and just ripped through them. So you mix all that stuff together that makes your marinade. You just soak it. You can soak it up to all day, or do it in the morning, soak it all day, cook him at night. Just let it soak in that and then you just throw it on the grill about three minute to preside and they come out incredible. Just something to think about, something a little different. Maybe, I know there's you know a lot of people probably have not had Korean short ribs with elk or venison, and they turn out great. Now, this one could be either an appetizer or an entree and it's a little bit different. I kind of got this recipe, and maybe I've talked about this one before, but I got this recipe. My dad and I were stranded in Kodiak when you're temporarily due to some weather, a lot of harsh wind and rain, and in the confusion of packing, my dad was supposed to grab the bag that had the food, and he ended up like grabbing some ex like the wrong bag. So we got there and we just didn't have enough food for the time we were supposed to be there. And then weather moved in and we got like how to stay there for a longer period of time. So we went out and shot some deer. We had deer tags is great, and now we said, cool, we've got all the food we need. Um. So we had fresh meat, but we just didn't really have anything to season it with, and so we just had to provising. We were pretty close to the ocean. So what I ended up doing we got some driftwood. We built a large fire. UH. Scrounged around and found it like a large flat rock, and then I got the UH. I just dunked it in the ocean, got a lot of little salty ocean water, got got a bunch of extra water to like. I actually found a cup. It was like a sports cup from probably a tanker that had spilled somewhere in the seas. Plastic just shows up in random places. Um and uh. So I had that, and so got the hot rocks super hot, and they kept pouring the salt water on it to use the salt from the ocean to help season the meat. And then as the water evaporated, leave the salt behind. So he cut strips off and then put it on the stone and then cooking on the hot rock and cut some the blacktail back fat off and use that as well. And it was one of the best camp meals we'd ever had. Of course, we were extremely hungry, but I kind of thought, let's recreate this at home. So what I do is I I've actually found a big rock when I was at checker. Like part of this recipe is just going and finding a big flat stone. And then what you do is you can get the barbecue real hot, put the rock on there, and get the rock super hot. About an inch and a half or more thickness is good for retaining heat and then doesn't easily break just as the side don't wash the rock before you cook on it, but you want it nice and dry when you throw it on there. And then after you do that, I kind of just like season the top of it with a little bit of olive oil, kind of like you would have like a cast iron pan. Uh. And then for this recipe, and what I'm what we're doing is essentially making like a hot rock steaks. I'm cooking it on the salted rock, and then I do like a chimney cherry sauce outside of that. So you just need some core salt, pepper, and clove of garlic, some regano, dried parsley, maybe a quarter a couple of light olive oil, some Worcestershire sauce, worst shure sauce, that's a good word. And uh, and then I make a marinade out of that first, and then I'll take the meat put it in the marinade, or you can even just do it unmarrinated, and then it's time to cook. So what we'll do is we'll we'll put the rock on the grill, heat it super hot, get of like five degrees like the grill probably five degrees for at least five minutes. And then what I do is I will pour a bunch of salt in the water and get like salty water going. Then you're gonna make uh, then you're gonna get like a rag or something of the sort and make like a mop. So we're gonna dip the mop in the salt water and then mop the hot rock with that salt water. And you'll notice as that rock heats the water, the water burns off, and then we get this nice salty rock. I know there's like something you can buy, It's like a Himalayan salt rock that you can cook on. You could just do that too, but this is kind of a d i y version of that. So you get that rock nice and salty, and then you don't even really need to um salt your steak if you don't want. I generally oftentimes just get like a nice steak dry. I'll cut slices kind of thin and then throw it on that salted hot rock, close it and just let it cook and then flip it doesn't even maybe two and a half minutes per side pretty quick, and then pull it off. I like get pretty rare re internal temperature. And then in between the cooking, so you like mop the rock and then let it reheat so it gets really hot, and maybe do a few more passes about that, let it reheat again, and then you throw your steak on, so you're you're essentially using the salty rock to impart that kind of salt and seer onto your steak. You could also do this like on a cast iron skillet too. If you don't want to do the rock thing, you can you can actually take a dry cast iron pan, salt it and then throw your stakes in on that. Don't use any oil or anything. And you think it would stick, but um, it doesn't as long as it's really hot and you got that salt in there. And then afterwards, like I'll make a chimny cherry sauce or some kind of sauce and coat at the top of it, and that can be It's really good, like as a finger food or even as a as an entree. Just something a little bit different. Now, if you're a small game hunter, goose hunter, duck hunter. A traditional thing that I cook around the holidays, whether it be Christmas or New Year's happens to be duck. I like adding a little bit of duck to my wild game diet because it's kind of like the fatty version of wild game. Wild Games, so lean and I kind of also craved some of that fat as well, and I find that fat by duck hunting for the most part. Now, this this recipe, I was actually in uh first year I lived in New Zealand ended up it's kind of it's actually a long story, but I ended up working, like starting to work for this guy, but I didn't have a vehicle at the time, so I got dropped off and he just kind of dropped me off this like this place we're going to be working and they never showed back up. And it's a very long story because the guy who owned the place didn't know what was going on. I didn't know what was going on. The only person knew what was going on was the guy that dropped me off. And so me and my buddy Bart were there and we like had nothing to eat, and we didn't know where anything was, Like town was a very long walk away and it's just kind of in the middle of nowhere. And was funny because we we was like, oh, we're going hunting and we're we end up having this there's the apple tree at back and ran into the guy, uh someone, I was like, hey, do you mind if we, you know, eat these apples? And after like four days, I mean, we figured out how to cook apples every which way. I mean, that's we lived on just apples because that's all we had to eat his apple tree. And the guy who owned the place where we're staying, and he's like, man, these guys really want apples, you know, and he was kind of it was just funny because we ended up becoming really good friends. But at the time he he didn't like us because he's like, what are these guys doing here? Because he's pissed at the guy that dropped us off. As just a very confusing story, but we ended up just living on these apples for close to a week and he noticed. He's like, man, he was really like apples. So he came where he's like, hey, uh he guys, like, what's the deal with the apples. We're like, oh, we don't have any food. He's like, oh, crap, okay. So then we just like he realized that we didn't know what was going on either, and became very good friends and he invited us into his house to eat later that year. Um because we cook with so many apples, we just uh kept the theme going. You think I'd be sick apples. But we end up making this roast duck recipe because when the duck season started, we shot a bunch of Paradise ducks mallards and and roasted some ducks this way. And I actually added a little bit of bacon too the recipe there. We by that point we had vehicles and everything was sorted out. But this is my honey roasted duck recipe, and I think it turns out really good. Now you could even just maybe do this with a stuffed backstrap. I would think it's like a little bit of sweet, little bit of savory. But that extra fat in the duck or goose or speckled belly goose, it turns out really good. So it's just about four apples, some honey, time, butter, rosemary, thyme and rosemary pretty much in everything I cook, and then some salt and pepper. I like to pluck the duck hole. Heat that oven too about four fifty It's gonna go in there for about ten to fifteen minutes. So I'll dice up the apples. I'll put a little bit of honey, some thyme, and some rosemary inside the cavity of the duck or goose. And then you can even if you want to chop a bacon at a little bit extra fat. If it's a real lean bird, you could do that, maybe a little bit extra butter in there. Um, But what that's gonna do. What that stuffing does is kind of holds the moisture in whatever you're cooking. Wild game tends to dry out, So anything that we can trap that moisture in and prevent it from drying out is what we want to do. And then waterfowl I like to cook to a fairly rare temperature and maybe one max. So we're gonna stuff it, maybe a little salt and pepper on it, and put it in a roasting pot with a little oil and butter in the bottom, just to keep it from sticking and burning, and then throw that in the oven about four or fifty. You could leave it covered or not. Um, pull it out, check the temperature with a meat thermometer or poking it when it comes like I like, when the juice is kind of running clear pink, that seems to be like the right the right time. And then what we're gonna do is We're gonna take the honey and just coat the bird and honey, and then I'll even throw a little bit of more fresh time on the top and then put it back under the broil for about five minutes, so if it's about one degrees one twenty something like that, it's gonna be about perfect. And then put it under the broiler. And what we're doing is under the broil, crisping the skin with that nice sugary honey, pull it out, slice and serve nice crispy skin, duck or goose. Incredible wild game meal. Now for the last one. This is my absolute, hands down Christmas favorite. It's what I like to dub the prime rib style wild game. It's super easy to do. Anybody can do it. You can do with any game meat and pretty much any cut. I'll do it with like I like when I butcher. I've talked about this before, but I like to do leave like hole cuts. Um, so like all my rounds and everything I leave is like a roast, uh, Because I just if I want to cut into steaks, I'll do it later, or I can cook things whole, slice and serve. So this I'll do like with a quarter or a half of a backstrap on Thanksgiving this year. I actually I shot an access to year a couple of days earlier, and then I just did the whole hind quarter whole, but I actually removed the bone and then I stuffed it, um you can and then trust it up. So I stuffed it and trust it like with twine, tied it up so it kind of maintained a nice shape. I've done this kind of similar thing many different ways, many different cuts. You could even take an entire leg of a deer and and do this and it probably turn out incredible. I mean, bone in. Just go for it. It's super simple, super easy. So you can start with maybe a third or half a backstrap, and then you get say a quarter cup of olive oil, uh, like a whole head of garlic, eight to ten cloves, and then about three stems of rosemary. Gotta like garlic to like this recipe, but I think a lot of people do enjoy garlic. Uh. And then you gonna do like some ground pepper and chorus ground salts or like McCormick's Montreal seasoning something like that. So then what you're gonna do, You're gonna combine that garlic, rosemary, and olive oil and a food processor and you're blending it all together, so you're making essentially a paste. Then you can do this one of two ways. You can. You can coat the top of it, uh and then let it rest in the fridge and let that that flavor in part. Or you can coat it later as well. So there's there's two different ways I like to do. But you're gonna coat it, um let it rest in the fridge. If you coat it. If you don't have the time to let it rest, you can just season it with some salt and pepper, and then we're gonna brown it in a really hot skillet. You're gonna want to preathe the oven about four fifty degrees and then we're just gonna see her whatever it is that's backstrap, is the hind cord or whatever it is in that hot skeale. You're just gonna see here and brown the outside, and then you're gonna throw it in the oven for about seven to fifteen minutes. That's like once that internal temperature reaches under twenty five degree, is gonna be good. Before I put it in the oven, though I put some extra of that mixture right on the top, and that mixture is going to kind of crust up on the outside, and it's gonna be awesome. If you don't to see it, you don't have to. I just feel like it gives it a little bit better crust that way. Um. I like the outside to be nice and firm and then the inside to be like fairly medium, rare rare. So I'll cook it till the internal temperature about and twenty five degrees and then I pull it out. If it's like if you're doing a whole hind quarter, if you're doing a big, big roast, some of the outside will be a little bit more overdone, just like a big prime rib. You know, you've got your end cuts that are a little more done, and then you're just gonna be focusing on the temperature, the furthest in the middle at least hit and then pull it out, let it rest, slice and serve and it. Man, does it turn out good. It tastes just like any kind of delicious prime rib that you've ever had. I think it's definitely a crowd pleaser and super simple. Once you once you do it, once you're like, dang, man, that's that's pretty easy. And like I said, I do have videos on all these so I'm just gonna it's gonna be a big batch uploaded on my Remy war on YouTube channel. You can go over there and check them out. But it's one of those fun things. Man. It's we hunt all season and we learned about the success and the other things. But you got to be successful in the kitchen until you gotta take that what you've harvested and turned into something that everybody enjoys. And it's a good time to share those stories, those hunt stories and those meals with friends and family. So I hope that that's something that I am very passionate about sharing food, sharing the hunt, and I hope that you do the same this holiday season. I just want to say Merry Christmas to everyone, Happy holidays, whatever kind of holiday you celebrate, Happy New Year that's coming up. I just uh, I've really enjoyed hosting this podcast, being a part of, you know, maybe your Thursday, being a part of a lot of success and and getting to share that with a lot of you. So as a little bit of a gift back, I always like to do a few different giveaways during the holiday season. I've got I talked about it last week, but if you missed it, a very large giveaway. It's pretty much everything you need to bow hunt, includes a fully set up bow Matthews bow customized to your specifications. That's a tricky word, specifications. Um. And if you would like it set up, I'll even do. We'll even do a pro tune through our Solo Hunter Bow shop here in Reno, Nevada. So the bow will be set up if you want sent to you that way, or we can just send you the bow straight from the factory however you want it. And then there's gonna be a dozen arrows, day, six arrows, some broadheads. I'm pretty much like mimicking my setup, so I know it works. It's a great setup. Uh. And then also, um, some boots from SNAE Vortex Optic range Finder. What else we got in here? We got a lot of cool stuff. Oh, a really good prize package from Stone Glacier including pack, tent, gators, sleeping bag, all the work. So it's like over worth of awesome bow hunting gear. So in order to enter that, go to my website and I'm gonna be do I'm gonna be it's ending at the end of the year, so New Year's Eve will be the end midnight whatever shut it down New Year's Day, I'll probably draw the winner. So go ahead and go in there sign up for my mailing list. My mailing list is essentially just a place where I can give people cool stuff. That's what I like to do with it. Most mailing lists are meant to sell stuff. I like to just give stuff. So you can go in there check that out if you so desire. I think it's a it's a pretty sweet package. I hope somebody one of you wins it. Well, I mean one of you will win it. Someone will be winning it, maybe hopefully somebody from the podcast will win it. And then just as a special podcast only giveaway, I like to do this, as you know, if you followed the mini Christmas specials so far, I think was the third one, go, I'm gonna post a picture of let's do the prime rib style backstrap, okay, And then just as for people to listen to the podcast, a little bit of an edge up, I've I've got yetti mug and I've got essentially a gift card like a tier in dollars worth of hunting apparel. But I'll be I'll just I'll be buying it for you. You can tell me what you want and I will purchase it. You do that. Tender to that. Just maybe do what's last year we did a mug emoji or some kind of cup emoji. Just do the same. That seemed easy. So on that picture on Instagram at Raby Warren, go on there, find my thing. Uh, put a mug or a cup or something in that post and then I'll randomly pick to you people from that to win the prizes. Last year, I think the person that won the mug or something was in somewhere very far away, probably Australia. And I think the cost of the shipping it was like seven times the price of the mug. So I might just venmo you to buy your own mug. If that's the case again this year, we'll see how We'll see how it goes down. But it was a lot of fun. I enjoyed. I enjoyed that it was cool and glad. That's one thing I love about this podcast and listener is a very good broad range of where people are listening in from a lot of people from Australia, New Zealand, a lot of people from like I guess it would be like Northern Europe, Sweden, Finland, quite a few people from England, all all great places, and then you know obviously US and Canada. So I appreciate you all listening. Happy holidays to everyone out there. If you guys think about it, if you end up going over there checking out the videos on my YouTube page, please I would appreciate it as a gift back to me. Subscribe to the YouTube channel. I'm gonna be adding more helpful content there, so I'm gonna be trying to build that out. If you like these tips and tactics, you're gonna see a lot more of that kind of stuff there. You're gonna see kind of some feature length films, some old hunts, some new hunts, and it's gonna start ramping up a lot here as well. So feel free to subscribe to that that way you can. I think if you there's a an icon where you can get notifications of stuff comes on. But if you want to, great, If not, you do you Merry Christmas everyone, Happy holidays, and until next week, serve that meat upright. That was a terrible ending. Let's uh just let's just end with Merry Christmas.