!WELCOME TO THE 2020 DEER HUNTER’S ROUNDUP


Your Host – Joel Karnick


2020 DHR Prize Winners

Grand Prize Winner – Al from Camp Toothless Beaver (Gift certificates to Ross’s Sport Shop, Northern Pines, Carquest, Wildwoods Taxidermy, Heritage Meats, Randy’s Car Wash, Sportsman’s Lounge and Northern Lights Inn/The Lanes

2nd Place Winner – Amanda Hart (No Nutz) – gift certificates to Schienebeck’s Shanty, Bader’s Sports Center, Northern Pines, Jacks Corner Bar and MasterCare Lawn Service

$25 Crane Chase Certificate – Camp Johnas – Joe Zubarik

$25 Crane Chase Certificate – Grandoozy Ranch – Jason

$25 Impact Cleaning Certificate – Camp Buck Smart – Christian

$25 Impact Cleaning Certificate – Pine Creek R and R Camp – Rich Bauer

$25 Jack’s Corner Bar Certificate – Sausage Jr. – FPH Country Club

%25 J’s Automotive Certificate – Mama Bear – Danielle Grigsby – Hairy Eyeball Camp

$25 J’s Automotive Certificate – The Carol’s Deer Camp – Justin

$25 Liberty Way Tap House Certificate – Hell Yeah from Camp G Spot

$25 Liberty Way Tap House Certificate – Camp No See ‘Em – Neal Tritz

$25 MasterCare Lawn Service Certificate – Bredl Camp – Jay Bredl

$25 Heritage Meats Certificate – Set the Table Mabel

Oil Change from Kozak Enterprise’s – Rosco from Bee Bee’s Rack Shack

Oil Change from Kozak Enterprise’s – Jane from The Karcher Camp

$25 Ross’s Sport Shop Certificate – Camp Timber Doodle – Dan Drost

$25 Ross’s Sport Shop Certificate – Snake from Camp Buck Tail

$25 Prize from Tom Miller Electric – Camp Shoots A Lot – Blue Shoes

$25 Northern Lights/The Lanes Certificate – Subaru Ray from Tripoli

$25 Northern Pines Certificate – Camp How Many Shots – Randall Penning

$25 Northern Pines Certificate – Camp Wannegan from Ojibwa

$25 Northern Accents Certificate – The Jack Shack

$25 Northern Fabrications Certificate – The Sitte Zoo – Steve Sitte

$25 Northern Fabrications Certificate – Camp Don’t Shoot The Beef – Cici

$25 Schienebeck’s Shanty Certificate – Deano from Camp Gunsmoke

$25 Sportsmans’s Lounge Certificate – MT Camp – Justin

$25 Bader’s Sports Center Certificate – Camp Outhouse in Brantwood

Oil Change for Ashland Ford – Johnny’s Camp – Denette Falk

Oil Change for Ashland Ford – Bailey @ Beaver Lake Camp


2020 Show Schedule

Saturday, Nov. 21st……6pm to 8pm (Listen HERE)

Sunday, Nov. 22nd …….9pm to 10m (Listen HERE)

Monday, Nov. 23rd……6pm to 8pm (Listen HERE)

Tuesday, Nov. 24th…….6pm to 8pm (Listen HERE)

Wednesday, Nov. 25th……6pm to 8pm (Listen HERE)

Friday, Nov. 27th 6pm to 8pm (Listen HERE)

Saturday, Nov. 28th……6pm to 8pm (Listen HERE)


2019 Show Archive

Saturday Nov. 23rd……6pm to 8pm (Listen to Show Here)

Sunday, Nov. 24th………3pm to 5pm (Listen to Show HERE)

Monday, Nov. 25th………6pm to 8pm (Ladies Night) (Listen to Show HERE)

Tuesday, Nov. 26th………6pm to 8pm (Listen to show HERE)

Wednesday, Nov. 27th………6pm to 8pm (Listen To Show HERE)

Friday, Nov. 29th…………….6pm to 8pm (Listen to Show HERE)

Saturday, Nov. 30th…………….6pm to 8pm (Listen to Show HERE)


Photo Gallery


36 Point Buck?   It’s True!  See Story HERE


See The Story of the 19-point Buck!


Homer Pigeon Recipes  :


Hunter’s Pigeon:

3 pigeons

1 quart white wine

2 whole peppercorns

1 tsp. Salt

2 cloves

½ tsp. Sage

Lemon peel

2 T. olive oil


Place 3 pigeons in a casserole with the white wine, peppercorns, salt, cloves, lemon peel and olive oil. Cover casserole with foil or lid and cook in oven 325` for 3 hours.



Barbecued Stuffed Pigeon :

 Mix together the following stuffing:


1 cup of bread crumbs

¼ tsp. Oregano

1 cup chopped onion

1 T. chopped parsley

¼ cup grated Parmesan cheese

¼ lb. melted butter

¼ tsp. pepper

2 eggs

¼ light dry wine


Stuff 4 pigeons. Close cavity by sewing or tacking to hold in dressing. Wrap a thick slice of bacon around each bird. Run all for birds on a skewer, place over hot coals, turn with a motor or by hand. Baste often with melted butter and lemon juice. Tender birds should be ready to serve in about 45 mins.

Camp Liver and Tongue :

 Camp Liver and Heart :

Liver and Heart


salt and pepper


chopped onions


Cut the liver and heart into strips about ½ in. thick. Salt and pepper to taste, then coat with flour. Let stand a few minutes. Rake some coals from the fire and cook the bacon until crisp in a camp frying pan. Set bacon aside to drain. Brown the liver and heart in very hot bacon drippings. Set aside to drain. Add chopped onions and cook about 5 mins. Crumble the bacon and add onions. Add liver and heart, then slowly add just enough water to cover the meat. Cover the frying pan, reduce heat ( by raking away some coal, if necessary) and simmer for 30 mins. Stir from time to time. Thicken the gravy with a little flour and add more salt and pepper if desired. Can be made in the oven too.


Big Game Liver :


Wash and skin liver, cut into inch thick slices. Start bacon in a fry pan over very slow fire, and in another fry pan add oil to at least ½ in. depth. Heat oil, salt and pepper liver slices, pat in flour and fry until golden brown in hot oil. Drain, place on warm platter and top each with a slice or more of bacon and serve.


Tongue :

Tongue is a less tender variety of meat and requires long slow cooking in liquid. To cook, cover tongue with water. When cooking fresh tongue, add 1 tsp. salt to each quart of water. Cover tightly; simmer tongue 3 to 4 hours, Drain: plunge tongue into cold water.

Peel skin from tongue, cut away roots, bone and cartilage.  Can be served hot or cold.


Moose Tongue :

1-4 lb. Tongue- precooked until almost tender

2 cans tomato soup

1 (soup) can water

1 large onion (diced)

1 green pepper (diced)

salt and pepper to taste

1 T. sugar

¼ piece small hot red pepper, crumbled (can use red pepper flakes)

1 clove garlic

½ tsp. chili powder

½ lb. Mushrooms


Saute onion, celery, green pepper, add tomato soup and water. Add mushrooms and simmer 5 mins. Peel and slice tongue (precooked as above) Brown lightly in hot fat, then add sauce and simmer approximately 1 ½ hours.

Quick Crock Pot Venison Roast

from Bill, Randy and Jim at Phillips Ford

1 Medium Roast

4 Potatoes chopped

1 lb. carrots

1 large onion

1 brown gravy mix

Throw it all in a slow cooker for 6 to 7 hours, salt and pepper to taste.   Delish!