I just moved to Texas a few months ago; but, my freezer is still full of caribou meat from a huge bull I shot in August (SCI Gold, for those who care).
So, tonight, alongside the butt that's been in the MES 40 for the last 5 1/2 hours, I'm going to make some ABT's. I'm going to stuff jalapenos with Italian caribou sausage and cream cheese. If there is any interest, I'll post pictures. If there isn't, oh well, I'll still be eating good.