A fine fine venison soup is simmering and about to get froze for future consumption. A roasted shoulderblade and the femur I think, attached make a tough if flavorful roast with onions, potatoes, carrots and neeps seasoned with Alpine touch, pepper, bay leaf and mustard seed. Then a pkg of McCormick onion soup mix and one of mushroom gravy mix. Of course some olive oil in the bottom.
Then comes the soup. simmer all the leftovers and salt and pepper to taste. Set on the deck in the big refrigerator so you can skim the tallow off the top. Thicken with barley flour and add more of the same veggies if warranted by leftovers.
Now out to the garage to pluck and draw honkers. I have a great recipe for them too. Life is good but it is still 4 and 1/2 months til dandelions.