Big bucks make for a delicious burger

We all have our favorite seasons. For some it’s fall, and for others it’s summer. For me, it’s hunting season.

In Texas, hunting season varies. Archery season begins Sept. 28, and general rifle season begins Nov. 2.

Typically by the time hunting starts the South is already experiencing cold, cooler weather.

It’s 4 a.m., cold, and I’m snuggled up in my sleeping bag. Every time I move a new layer of goose bumps runs over my cold, pale skin. But I need to get in the deer blind. The weather forecast says high of 39, low of 21. 

I put on my long johns and continue adding on layers. Suddenly, I’m wearing five pairs of socks, seven pairs of pants, three long sleeves, four sweaters, two jackets and a coat. What can I say? I’m a South Texan. Is it that obvious?

I’m in my deer blind. The gray, dark, cloudy sky prevents the sun from peeking through. The mist thickens and becomes a steady drizzle. Its 7 a.m. and I am patiently waiting for that 12-point buck to walk out. Instead, I’m left mistaking silhouettes of tree branches for massive, mature bucks.

I quickly notice the pair of black dots staring at me cautiously through the brush. Her head pokes out. She then slowly steps out onto the road and begins nibbling at the deer corn. My heart drops. I am left trying to slow my breathing so she doesn’t hear me. I patiently wait for what feels like 30 minutes to see if there is a buck behind her. Nothing. I line my crosshairs perfectly above her shoulders and take my shot.

With more meat in the freezer, it’s time to start cooking. A new recipe I think everyone should try when given the chance is the Wild Game Big Mack. I came across this recipe in a Mossy Oak article and love it because it’s easy and delicious. 

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