Good day in the woods. A few weeks ago I made my best shot on a game animal to date. It was a male spruce grouse. He was about 15 feet up a tree and the tree was about 12 yards away. The brush was too thick to get any closer. Perfect headshot. He was a couple feet from the trunk of the tree, out on the limb. A good clip and he was straight down out of the tree. Couldn't get in there to grab him but that's what my little dog is for. Needless to say I was pretty sure that arrow was gone. We looked for a little while but even Sadie-May couldn't find that thing. Until now! Went hiking through that area again checking out the new tracks in the snow. That right there is the beauty of a good flu flu fletch and stump head. Standing practically straight up and down. Cannot believe I found it.

I had no idea there was a recipe share function to this app until @Kelsey Holts mentioned it. That sweet and sour meatball recipe is great. I always hated social media but glad to have found these little corners of like-minded people sharing their wisdom, experience, thoughts, and especially food. I used black bear meat and my wife's home made blackberry jam. Turned out great 👍

Okay, as a person who measures ingredients with my heart—opposed to spoons and cups—I did my best to replicate one of my family’s favourite recipes. I never make the recipe the same way twice because I’m always using what I have on hand. Depending the season I could be using any sort of game or jam/jelly and have made this with raspberry, blueberry, Saskatoon, strawberry, haksap, apple butter, marmalades, etc. They all came out fantastic with no complaints from my children. So experiment & have fun with it! Meatballs 1 pound ground elk/moose/deer ½ medium white onion, finely diced 4 garlic cloves, finely minced 1 egg 2 teaspoons Worcestershire sauce 1 teaspoon bacon grease/tallow or mayonnaise 1 teaspoon kosher salt 1 teaspoon coarse black pepper ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dried parsley Sweet & Sour Sauce 2⁄3 cup preserves (jelly or jam and any fruit) 2⁄3 cup BBQ sauce OR chili sauce (or combine 1/2 cup ketchup with hot pepper sauce to your taste) 1. Line a baking sheet with parchment paper or a silicone mat. Then, combine the ingredients for the meatballs in a large bowl, careful not to over-mix. 2. Preheat the oven to 350℉ (17℃). Roll mixture into 1-inch balls. Arrange them onto the baking sheet. 3. Bake for 25-30 minutes (depending on the strength of your oven), flipping the meatballs halfway through. 4. If you want them browned further, switch oven to broil and watch closely until they reach desired browned. Lower temperature back to 350℉ 5. Combine jelly and BBQ/chili sauce in a bowl and mix well before pouring onto meatballs and stirring. Cook until the sauce thickens a bit. Pull from oven and let sit 10 mins and the sauce will thicken further. Stir before serving.

I’ve gotten few questions about this- ⬇️ Our good are @Gary Harris brought up Ribtek Broadheads last week on the fireside chat. Here’s one sooo maybe @Gary Harris will show one mounted on a “timber” arrow! 😉 🏹

What is the best on an arrow for a recurve 40 lbs ? Vanes or Feathers? Please advise on the polls.