Hunting, Fishing and Staying Fit

  Shooting the Renegauge on trap night.  I am excited for this blog. So many people use Savage Arms rifles and to talk about their first semiautomatic shotgun with new technology has me stoked. I have been shooting shotguns for the past 9 years. I shot some bad ones, and I mean bad ones. One was so bad I refuse to hunt grouse ever again. It kicked me so hard and left bruises on my shoulder. Other ones canted into my face and left bruises after a night of trap. You could say that I was pretty much over shotguns until I got my Beretta. It at least did not kick me in the face or leave any bruises. I am here today to tell you to forget all your bad experiences with shotguns. The new Savage Renegauge is here, and it comes with a patented Dual Regulating Inline Valve (DRIV). The new DRIV system ensures excess gas vents before it drives the bolt, resulting in less recoil and a quicker cyclic rate. This means less kick and a fast cycle. When I got the gun in June I could not believe how

Weekend Antelope Roast I am not going into great detail about what roasts mean to me, how I harvested the meat and gathered the vegetables because, let's face it, get to the recipe already food bloggers. I call it a weekend roast because I usually start it on a Friday night and then we eat it for supper on Saturday.  This roast is from the antelope that I shot on October 3, 2020 in Haakon County, SD. He was shot with my Savage Arms110 Ultralite 6.5 PRC.  Ingredients: Salt and Pepper One 3 to 5 pound antelope roast  1 whole onion, peeled and halved  8 whole carrots, peeled and cubed 5-10 small potatoes cubed 3 cups of beef broth  2 sprigs of fresh rosemary   1. Turn your crockpot to the "low" setting depending on the crockpot. Even our lowest setting makes the broth boiling lava hot... 2. Place the onions, carrots and potatoes into the crockpot. The carrots from the garden are the rainbow variety. In the photo of the finished product you can see how dark the juice is. This