On the last day of archery season, Steve finally got a shot after a bit of calling. Unfortunately, his arrow sailed high.
Muzzleloader season opened the next day, and it didn’t take long for the guys to notch a few tags.
These deer are so small that the preferred method for getting them out of the marsh is carrying. This also helps keep the meat clean and dry.
Cal and Steve let their deer hang for a night before starting to butcher.
That evening, Steve cooked an entire hindquarter on the smoker.
Along with the sika ham, the guys dined on fresh Chesapeake Bay oysters.