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08/26/2026

You’ve gotta keep them eyes peeled 🤣
Via: Official AccuBow®

08/24/2026

Jaydee Houston Here’s the adrenaline dump right after the shot, seems to get worse every year 🤣🙌🏻

08/24/2026

This is a buck Jake C. Sickels filmed drinking out of a roadside puddle of water last year near a property I hunt. Not the way you want to find a nice up and comer.

The area this deer lived in was devastated with EHD in 2024 and 2025. Some areas of Iowa reported an 85%~ kill in local deer populations during this timeframe.

Will Iowa’s deer population ever recover?

08/23/2026

Amazing 🙌 Jenn Danella-Homa | Hunting & Wild Game Cooking Pro tip: dip them in guac and thank me later 🥾

Don’t want to lose this one? Comment TACO and I’ll DM you the recipe

Crispy Venison Tacos

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 (8 tacos)

Ingredients
1-2 tablespoon oil, divided
1 pound ground venison
1 packet taco seasoning
¼ cup water
8 small flour tortillas
2 cups shredded cheese (Mexican blend, Monterey Jack, Pepper Jack etc)

Instructions
1. Heat a cast iron skillet or griddle over medium-high heat.
2. Add a tablespoon of oil and the ground venison. Cook until browned, breaking it into crumbles as it cooks.
3. Stir in the taco seasoning and water. Simmer for 2–3 minutes. Remove from skillet or griddle.
4. Add remaining oil. Place a tortilla in the skillet. Sprinkle a pinch of cheese over half of the tortilla, add a scoop of the venison, then top with a little more cheese. Fold the tortilla over. Cook 2–3 minutes per side until the tortilla is crispy and golden and the cheese has melted. Repeat with the remaining tacos.
5. Serve immediately with your favorite toppings. I love to serve dipped into guacamole!

Hiking pants and tshirt from Legendary Whitetails 🥾

Easy Recipes | Wild Game Cooking | Camp Meals | Camp Cooking | Venison Recipes | Deer Recipes | Ground Deer Meat | | | Hunting |

08/20/2026

Green light turned to Red 🩸👌
🎥: Cody And Kelsy Robbins
What a shot! This 47 yard shot was taken by Richy’s 15 year old son Jack while hunting deer! We just put the whole hunt up on our channel, it’s a great watch as he learns the rollercoaster of emotions that come with bow hunting big whitetail! Rage Broadheads Hoyt Archery Inc. Nockturnal Lighted Nocks

08/18/2026

Treestand + gas station food = 💩💩💩💩

08/12/2026

How does everyone like there meat cooked??🤯
Via: Bros with Bows

08/10/2026

Coming soon from Twisted Iron Hunting ! The TETRAD - Rob Keck Series

Let us know what you think and stay tuned for Pre-orders opening in the future

08/09/2026

Smoked Venison Meatball Subs 🍝🦌
🎥: Jenn Danella-Homa | Hunting & Wild Game Cooking

Partnering with Bear Mountain BBQ for this one using their Cherry pellets 🍒🔥 The mild sweet smoke pairs perfectly with venison and marinara for these cheesy meatball subs.


Meatballs:
• 1 lb ground venison + ½ lb ground pork
• ½ cup Italian breadcrumbs
• 1 egg
• 3 cloves garlic, minced
• 2 tbsp milk
• 1 tbsp Worcestershire
• 2 tsp Italian seasoning
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
For the subs:
• 1 jar marinara sauce
• 2-4 hoagie rolls
• 8 oz shredded mozzarella
• Fresh basil or parsley (optional)
1️⃣ Preheat pellet grill to 250°F using Cherry pellets.
2️⃣ Mix meatball ingredients until just combined and form 10-12 meatballs.
3️⃣ Place in a cast iron skillet and smoke for about 40 minutes (50 if the skillet isn't preheated) until the meatballs reach about 140°F internal.
4️⃣ Pour marinara around the meatballs and increase grill temp to 325°F. Cook another 15-20 minutes until the sauce is bubbling and meatballs reach 165°F.
5️⃣ Toast the hoagie rolls, add meatballs, sauce and mozzarella, then return to the grill for 3-5 minutes until the cheese is melted and bubbly.
6️⃣ Garnish and serve immediately.

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