It's nice to see the engineering of Eric One and Eric Two held up to the task of becoming the deer hanging pole on the front of the new cabin.
Roger, nice job on the yooper doe with the Ghost bow.
Of course Ron left out one of the best part's of camp and that's the coctail/appetizer hour after the tracking and hanging is done. There's usually a spread of hunter sausage/salami, pickled peppers or pepper shooters, fine aged cheeses and we've even had spinich pie and grape leave wrapped lamb before (chef Greg is of Greek origin). Anyway, it would normally be a meal in itself, however at Shrewhaven it serves as a tummy stretcher.