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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 on 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 - 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)

  • Garnish - 1 Deer Jerky Sliver


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.

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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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