Congratulations 9.3x57 on an icy outstanding adventure with Uncle Buck and your soon to be renown .264. What a great story writer you are and with the patience of Job, too.

So, how far was the shot and how much did the buck weigh in? It sounds like you were on the backside of nowhere up on top. Tell me that the drag was mostly downhill. Did Sonny and the 4x4 give you a hand or did you have to muscle him out all the way. I bet you got lathered up on the return trip!

Your Thanksgiving will continue this winter! This is my favorite:

SONNY MARSH VENISON KABOB

1 ½ to 2 lbs venison backstrap or other tender cuts
1 lb fresh whole mushrooms
2 lg Vidalia onions
2-3 green peppers
2-3 fresh tomatoes

To prepare marinade:

Mix ingredients of Good Season Italian salad dressing in a cruet.

Add one tsp Italian seasoning to the dressing and shake well.

Cut venison into 2 inch pieces, place in a covered bowl and mix with ½ the marinade 24 hrs before cooking.

Leave in refrigerator and turn meat 3 or 4 times during the 24 hrs.

Thread pieces of meat and veggies on skewers. Brush on or pour the rest of the marinade on kabobs. Season with fresh ground pepper and garlic powder to taste.

Cook on grill, 10 min on each side.

Serve with rice pilaf or potatoes.

Incredible!

David picks his up from the processor Monday so we missed out on some venison for our feast on Thursday. Save me some tenderloin. I'm going for my buck this afternoon.