Here’s a pro tip for you – always use the same ammo you plan to hunt with when you test your rifle. It will give you a good idea of how it will react when you’re out there hunting.
Since bore sighting is only intended to get us on paper at 25 yards, that’s where we’ll start shooting.
To make this easy, use sand bags and/or a shooting rest to hold the rifle steady. Aim at the center of the target and fire a shot. The rifle will recoil, the shot will land. Return the rifle to the center of the target with the action open. Once it’s back on center and steady, hold it as steady as possible while looking through the scope and adjusting the crosshair to the point of impact. Fire another shot and repeat the process if necessary.
Once the shot is on center, we then go out to a farther range.
On average, every quarter inch moves our shot by an inch for every hundred-yard increase.
When we can consistently shoot grouped shots close to the bullseye at each distance, then we can fine tune for targets that will be further away. Remember not to shoot too fast, as some rifles tend to “walk” shots when the barrel starts to heat up. In other words, your rifle will not hit the exact spot you aim if you shoot too fast, so give your barrel some time to cool between shots.
Remember, practice makes progress, and eventually, precision follows.
1. Pot roast is the classic slow-cooker dish. And venison is the perfect meat for cooking this way. Deer, elk, moose, caribou, antelope and other lean game meat is superb in a slow cooker, too, because it becomes tender and stays juicy, enriching itself in its own unique, lean flavors.
2. A 2-to 5-pound venison roast is ideal, and be meticulous to trim off all game fat and sinew. Take your time doing this. A fine-blade fillet knife does it best.
3. Be sure the slow cooker has plenty of space for the roast and all vegetables. Squeezing meat into a too small pot is unwise.
4. The key to a good venison pot roast is to get a hefty char on the meat before it goes into the slow cooker. You can do it indoors, but the heat is so intense smoke likely will cause problems, including setting off home alarms.
5. So do it outside on high heat, in an iron skillet on a grill or side burner. Use a liberal amount of olive oil in the pan to prevent burning, but be sure there’s a nice hefty brown crust to the meat before turning to all six sides. Five to 10 minutes of searing per side is about right for a nice caramelized roast.
6. As it’s browning, season liberally with Kosher salt, fresh ground pepper and Lowry’s Salad Supreme.
7. Once the meat is nicely charred, bring it inside to the slow cooker. Add inch-long peeled carrots, small whole red or new potatoes, and whole white boiler onions. Cut turnips and mushrooms can be added too. Be sure to put carrots in first, as they slide tight to the bottom next to the roast, so there’s ample space for all vegetables.
8. Next add 1 can of beef stock, fill the can with a good Merlot or Madeira red wine, and add several whole cloves of crushed fresh garlic. Cover the slow cooker and set on medium-low heat. The meal will be ready in 8-10 hours.
9. When serving, remove the meat and vegetables and thicken the essence with corn starch so a flavorful rich gravy results. Served in large bowls with lots of gravy ladled overtop. Garnish with thyme, if desired. This is a classic Yankee venison pot roast meal, especially when served with a thick, homemade crusty bread.
10. Make plenty because leftovers are better every day it’s reheated.