Buck Creek Taxidermy

10/30/2024

As hunting season unfolds, we’re inviting you to make a powerful impact beyond the hunt. Consider donating your deer to a local butcher shop to help provide fresh, nutritious venison to families in need. 🥩 By sharing your harvest, you’re not only helping to reduce hunger in our community but also giving back in a way that truly honors the sport and the wildlife we cherish.🦌

Market 54 in Weatherford is partnering with Connections Food and Resource Center to ensure donated meat reaches those who need it most. Your donation can make a real difference in someone’s life this season.

It’s HUNTING SEASON! Help fight hunger by taking your deer to Market 54 to feed those who need help!

10/25/2024

What a way to start the season! Congrats on snagging this awesome 10pt on opening day of youth gun season 🦌

10/24/2024

Congratulations to Ty Ford on a successful auodad hunt! Thanks for trusting us to bring this mount to life! Can’t wait to see how it turns out.

What a bruiser!

10/23/2024

We’re excited to add another elk to our list, curtesy of Jake Wyatt! Congrats Jake! 🎉

10/21/2024

Congratulations to Steve Cape on bagging this awesome 6 x 6 Elk in Wyoming!

10/19/2024

Wondering what it would cost to preserve your trophies? Take a look at our updated pricing list below. We also specialize in birds and fish, so call us for pricing and details. 🎣🦅 Have another animal not listed? Give us a call, and we'd be happy to discuss options.

Kevin Shields
Cell: (580) 339-1828

Heather Shields
Cell: (580) 821-0226

10/03/2024

11/27/2023

I feel personally victimized on this one.

11/22/2023

Who’s tired? Lol

11/09/2023

How bout that? Y’all seeing anything out there?

When your local news channel has their priorities straight!
Meteorologist Lacey Swope 🙌👏

😂

10/24/2023

Seems like ducks and fish are always the last items to roll out of the shop every year. Getting ready to start welcoming in larger game for the 2023-24 seasons.

We have several finished bucks and one aoudad sheep getting ready to be shipped to their new homes in Florida. I’ll share some pics in a few days.

Who is hunting deer this year? Seeing anything exciting out there yet? Or is it still too hot and too early?

04/16/2023

Very happy to see this guy go to his new home today.

Thank you for your business Billy!

11/21/2022

Hope everyone had an awesome opening weekend! Did you have any luck? Let’s see your buck (or doe) photos in the comments!

10/14/2022

Longhorn, Corriente, white tails and gators- oh my! Picture doesn’t quite do them justice.

09/28/2022

😳

09/25/2022

Who’s gearing up for the tree stand? Archery season is closing in!

09/22/2022

Kevin has finished mounting all of the 2022 deer and is almost ready to get going on the 2023 season. Got a few more ducks to roll out and some odds and ins to finish.

I’m digging the colors on this one. Pretty little thing.

09/16/2022

I’m going to be honest. I used to make Kevin throw away all of our deer shoulders. They were so tough and I had no idea how to cook them and it just took too long to debone them (we butcher our own): but this is seriously the best roast ever. Got it from a venison cookbook and after giving it I try, we have never thrown away a shoulder since (unless it’s full of shrapnel). It’s so easy…. Also I’ve cooked it for church and family functions-no one ever suspects it’s a venison roast - Heather

Ingredients:
- 1 venison shoulder- bone in (seriously don’t even bother trying to remove the bone)
- olive oil
- stock, beer or wine (I personally think beer gives it the best flavor)
- whatever veggies you like. I usually add onions, potatoes, carrots, celery and mushrooms
- 1 large roasting pan (I go for the throw away ones)
- foil
- Saran Wrap
- dry rub (recipe below)

Dry rub **
- 1 cup kosher or sea salt (I prefer kosher)
- 1/4 cup dark brown sugar
- 3 tablespoon paprika
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 3 TBS pepper
- 1 TBS dry ground mustard
**This makes a big batch which you can store in a mason jar and use multiple times depending on the size of your roast

1. Pat your deer shoulder dry with cloth or paper towel. Rub liberally with olive oil and cover all sides with dry rub. Wrap in Saran Wrap and let it sit in the rub for 12-24 hours in the refrigerator.
2. When ready to cook, remove the Saran Wrap and add the roast to a lightly oiled foil pan or roaster.
3. Place it uncovered in the oven at 375* and roast until it is evenly browned- roughly 30 minutes per side.
4. Add about a 1/2 inch of liquid and veggies of your choice to the pan and cover tightly with heavy duty aluminum foil.
5. Decrease the heat to 325* and return your roast to the oven. Cook for 2 hours and then check the pan to make sure you’re good for liquid. You want to try to keep about 1/2 an inch of liquid to the bottom of the pan to create a good steam and seal in moisture. Add liquid if you need to and check the pan in another 2 hours and then every 1 hour, adding liquid as needed. (I rarely need to add liquid if I have the foil well sealed) Depending on the size of your roast, allow it to cook for 6-8 hours total.
6. The roast is done when the meat starts pulling away from the bone easily. It will literally start to fall off of the bone and is so incredibly tender.

Once done, remove it from the oven and allow it to cool. Serve it as you would any other pot roast or collect and cool chunks of meat for freezer storage. It makes a great meat for tacos, enchiladas, barbecue sandwiches or whatever.

Enjoy!

09/13/2022

Bow season is quickly approaching. Who is gearing up for some awesome fall hunting?

06/14/2022

We’re going on a road trip!

This awesome Texas panhandle Mulie will be headed for the deep South next week. We think he’s going to look great in his new home.

05/30/2022

Is this a rhetorical question?

05/13/2022

Gorgeous Oklahoma bull elk all finished up and ready to go home.

05/08/2022

We love seeing what you do with your mounts after you get them home.

Awesome set up on this great buck! Loving the crown royal barrel as your base 🦌; cool idea!

04/12/2022

Kevin keeps telling me I’m not doing a very good job of keeping the page updated. Oops- I’m not! Sorry about that!

Anyway- this guy turned out gorgeous. I didn’t realize how big (or mature) he was until I saw him finished. He’s got some gnarly old scars and a fantastic double throat patch. All in all, a great buck!