THE BUCKSHOT
Updated: Sep 27
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.
Looking for other recipes? Check out my wild game recipe collection.
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.
Looking for other venison recipes? These are a few of my favorites:
Lastly, if you make this venison broth buckshot recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.
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
If drinking cold, pour all ingredients into a shaker glass with ice, shake for 10 seconds and pour into your favorite drinking glass.
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.
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.
