In spite of eating a hearty tag-soup each year, I find that trad bowhunting still tastes great and is satisfying. Here's what I cook up most years:
First I'll set the table with some fletching and tuning, then I start out with an appetizer (multiple helpings) of months of backyard practice, and liven it up with a few sprinkles of 3-D shoots. To the tag-soup itself (a hearty stew, really) my initial ingredients are 1 1/2 scoops of Compton, some slices of Kalamazoo Expo, and some local club, if I can fit it in. The club in my area has a wild flavor, with a lot of wheelies, so I'm careful not to overwhelm the meal with too much technology. My favorite part of the stew is the peeled scouting, which I try to mix at least by halves with "family time". Since the whole stew is simmering by now, and there's a great aroma filling the house, it's not hard to come up with some "bowhunter comeraderie" to beef up the nutritional value. Sometimes (if available, depending on the season) I throw in a couple shots of "missed", but this can make the stew bitter and overwhelm the flavor, if I'm too liberal with it. To wash it all down I enjoy a tall glass of "fiddling with my gear". For dessert, a piece of "vids & pics" cake always hits the spot.
All that other stuff usually makes the taste of the unfilled tag just disappear.
Topic: Need a good recipe for tag soup (Read 614 times)
