Jeff with his son, Hunter

Contact Info.

Jeff. D’Agostino
Home Email: diablo1@charter.net

 

OCCUPATION

Health Care Executive; Chief Administrative Officer for University Medical Group of Greenville Hospital System
 

HOW DID YOU GET INTERESTED IN HUNTING?

Clearly it was God’s will. I’ve always had a love of the outdoors, ever since I was a kid, I’ve been drawn to love nature and all God’s creations. My love of turkey hunting is based on the active nature of the sport. I completely agree with Wil, Gobbler hunting is just like playing a game of “advanced cowboys and indians”.

DESCRIBE YOUR FAVORITE OR MEMORABLE HUNTING EXPERIENCE:

I don’t think I could name just one…so here’s the top 5:

1. Harvesting a gobbler during April 2000 while my 5 year old son, Hunter, was with me for the first time.
2. Filming the Truth V with Will Primos and harvesting a double on film with Will.
3. Harvesting my first gobbler on my own in the early 80’s.
4. Harvesting my first buck under the watchful eye of my father.
5. Seeing my best friend, who I introduced to gobbler hunting in 1989, call a gobbler in for me for the first time in the spring of 2000.

DO YOU HAVE A FAVORITE WILD GAME RECIPE?

Diablo’s Tex-Mex Creole Venison

1 lb. Venison tenderloin washed and placed into deep skillet. (cut venison into bite size strips or shred)

To skillet, add:

2 tblsp extra virgin olive oil.
2 cloves freshly chopped garlic
½ tsp freshly ground black pepper
1/8 tsp salt
3 tblsp Creole mustard
freshly squeezed juice from 2 limes
1 tblsp freshly chopped cilantro
3 chopped roma tomatoes
freshly chopped jalapeno peppers to taste

Cook briskly to bring venison up to temperature, then back heat off to low simmer for flavors to blend. In a separate skillet, warm corn tortilla shells (brush lightly with olive oil) To serve: Scoop venison mixture to tortilla shell, add Monterey jack cheese and/or white American cheese. Roll tortilla to capture contents. Serve with side of wild rice and fresh cucumber salad.