• Larry White

THE BUCKSHOT


Years back I was up north on a cold and rainy day where witnessed two gentlemen order a "bull shot" at the bar of a nice establishment. Intrigued by the name, I watched as the bar tendered concocted the drinks. He didn't reach for the Red Bull energy drink that most would think, he instead grabbed a container that was labeled beef stock! After doing some research, this shot has been around since what's believed the 1960's

I got the recipe from the bartender and added a few of my own touches. The main ingredient that I added was indeed the stock from a buck that I had killed earlier that year. So since 2010 I've made it a point to have this drink with a fellow hunter after a cold late season hunt.


You can kind of compare this shot to a bloody mary as it uses vodka and some of the same spices. You can enjoy chilled or my preference, warmed up on a cold day.

Ingredients

  • 4 oz - Venison Stock

  • 2 oz - Vodka (Best you can Afford)

  • 2 Dashes - Good Worcestershire Sauce ( yes there are good brands)

  • 2 Dashes - Hot Sauce (Vinegar Based is Best)

  • 1 Pinch - Celery Salt

  • 1/2 teaspoon - Fresh Lemon Juice

  • 1 Pinch - Cayenne Pepper ( If you like spicy drinks)

  • 1 Deer Jerky Sliver ( for garnishing)

Directions

  1. If drinking cold, pour all ingredients into a shaker glass with ice, shake for 10 seconds and pour into your favorite drinking glass.

  2. If drinking warm, heat up the vodka and stock until warm. Pour into a shaker glass with all the other ingredients, shake well, divvy up and then enjoy.

  3. Don't forget that deer jerky garnish!

*** Note: If you want a stronger shots, simply add 1/2 ounce of vodka until you reach your liking.