Anyone know how to get these adapters out of the broad heads? This one spins all the way around inside the head but won't come out. Doesn't appear to be threaded but I got new broadheads to replace these ones for my carbons and I'd like to use these on wood shafts. They came with the adapter in already.

Finally got some cool weather in Tx! Had my first lil visitor, lil yrln, I pray you all have a Blessed Sundy!

Where to shoot at a whitetail deer? The only shot | take is a broadside or slight quartering shot. Why? Experience in tracking and finding deer hit this way shows that they are by far the most lethal high percentage shots to take I'm not hunting to just take risky shots. I want to ensure I am taking the shot that will ensure a quick recovery. There are already anomalies that will happen when hunting. This shot will ensure that those anomalies are reduced.Cheers! -Grant

Hunting rabbits with a traditional bow will hone your stalking and shooting skills like nothing else. They are challenging and plentiful as well as great table fare. Share your rabbit hunt stories below! Hunting rabbits is a great way to get youth into Bowhunting as well!

I have been processing and preparing my own game recipes now for my entire life. As a youth I was my fathers retriever when the dog wasn’t out with us and also his game handler; naturally in turn I became interested in preparing game as well after dressing them. This week’s recipe is a family favorite and one that has sparked several arguments over the past burger in our household with our kids! Canuck Venison Smash Burgers: ​ As a devout believer in the entire process of hunting, I have always butchered my own game, no matter deer, bear or moose for that matter including turkeys and small game of all types, fowl and Galliformes such as grouse and pheasants. When we process a deer, I like to bone out the entire animal as I go after the primary cuts of course. I tend to do around 3-4 roasts, stew cuts and mini chops as well. The boned-out meat in excess is put into a large bowl while the rest of the animal is being processed. At the end of this effort is a large bowl of scraps and smaller boned out pieces. Not only does this reduce wasted game but also adds to the process of appreciation and effort knowing you’ve used everything you can from the animal. ​ I like to add the animal’s own fat to this mix and not pork or beef fats, I find deer tastes just fine on its own if it is handled well from the field to the plate. This will all get rinsed well several times; dried with cheesecloth swaths and then ground in the processor for burger. I like to add some Worcestershire sauce and olive oil to the meat at this point if I am going to freeze it. This helps not only in freezer burn prevention but also in having ready to go useable seasoned burger in a pinch once it defrosts. What you will need: ​ 3-4 lbs of ground venison Sourdough buns 1 Spanish onion finely chopped. 1 Tablespoon of Olive oil 1 Tablespoon of Worcestershire sauce 2 Tablespoons of Maple syrup (dark if you can find it) 1 Tablespoon of paprika Black pepper grinder Skillet Heat the skillet and sear the onions in olive oil until they soften - this will take a minute, drop the onion