The Hunter Spotlight Series | Axaviar Burrows

This week's Hunter Spotlight Series takes us to Canton, home of the Pro Football Hall of Fame and adult-onset hunter, Axaviar.

By Cliff Cadet | Equalized Outdoors Newsroom

Name: Axaviar Burrows

Hometown: Canton, Ohio

Currently Residing: New Bern, NC

Axaviar at full draw with his Hoyt Enduro.

What’s your favorite weapon to hunt with?

"I don’t think I have a favorite weapon. I love them all...for different reasons. My crossbow is the first thing I picked up when learning to hunt. So, it may be the favorite by default. But I love my Rugar American bolt action (350 Legend) ...since I tagged my first buck with it and I’m able to reach out and touch things at a distance. But I

recently picked up my first compound bow (Hoyt Enduro) and learning to shoot it. So, I feel it may become the favorite toy this coming season."

The Hoyt Enduro...what's that setup look like?

• Draw Weight: 65lbs

• Draw Length: 30"

• Sight: Enduro 5 Pin Pic Rail Sight

• Rest: QAD Hunter Drop Away Rest

• Arrows: Easton 6.5 Bowhunter, 340 spine w/ 2-inch Bully vanes. 

Did you grow up hunting, or did you pick it up as an adult?

"I’m 32 years old and just decided to pick up hunting 2 seasons ago. My first year I tagged out with 3 does and my second year I got my first buck. I taught myself how to hunt solely from a YouTube podcast. I’m the only one in my family that hunts. 

"I was a classically trained chef and loved the outdoors my whole life. So, I combined the two and figured I wanted to be a part of the food chain from the beginning and understand what really goes into putting meat on the table."

Axaviar getting caught on a trail camera, hiking through the woods, with his crossbow in hand.

You mentioned that you learned to hunt primarily through YouTube, and I know you tagged out your first season. But was it difficult not having an actual mentor to lean on?

Axaviar sitting on a tailgate with his does harvest.

"Yes. I learned how to hunt completely from a YouTube podcast with no real mentor. It wasn’t as hard as I thought it would be...even without a real mentor...especially since I consumed 100+ hours of content while I was on my shift as a truck driver.

"It was like YouTube became my mentor...just from the volume of content I consumed.  For 8 to 12 hours a day, I would listen to podcasts about having woodsmanship skills, learning about deer behavior, and daily deer routines. I would even listen to scientists break down the science on how a deer's vision works, their hearing, and a whole lot of hours on just the deer's “olfactory system” ...basically, how their nose works.

"Then I would just listen to a lot of old guys' hunting stories. I was able to pick up gems from those stories. The YouTube channel I learned the most from was “The Southern Outdoorsmen”. Each episode has a different guest...ranging from your average old school hunter to a deer biologist discussing the science of deer behavior and biology. I looked at each guest as a mentor."

Of all the wild game you’ve ever eaten, what’s your favorite?

"Whitetail Deer simply because it’s the first thing, I’ve harvested myself and eaten. Rabbit may be a close second if prepared correctly. I’ve made rabbit in some fine dining restaurants when I was a chef."

Axaviar posing for a "grip 'n' grin" with an awesome buck.

I’ve never hunted rabbit before. I know it’s a smaller target…but how different is it from deer hunting?

"For rabbit hunting, I’m not that good at it yet and I don’t use dogs. So, it’s similar to deer hunting for me...since I have to slip around slowly and quietly until I can spot one or scare one into moving and be able to get a shot off on it. I see why guys use dogs to hunt rabbits...lol."

As a classically trained chef, how would you recommend a new hunter prepare their first deer kill?

"As a chef, I would treat the venison the same as I do beef. I really enjoy the flavor of venison. Anything you've made with beef, I’ve made it with venison...tacos, roasts, and other simple dishes. I've even made more adventurous dishes...like venison with an Indian-style curry.

"But for a person that hasn’t eaten much deer, I feel like you can’t go wrong making a burger. Add about 1/3 ratio ground pork into the mix to give it some fat and it will stay moist and hold together better. Most importantly...SEASON it just like you would a regular burger.

"As for the backstraps, put together a marinade of Worcestershire sauce, soy sauce, a spoonful of Dijon mustard, and a splash of apple cider vinegar, olive oil, pepper and oregano. Then grill it, or pan sear it, like you would a steak. Towards the end, add some butter, crushed garlic cloves, and a few sprigs of thyme."

Axaviar getting some fishing in.

That's it for the Hunter Spotlight Series, this week, folks. But you can follow Axaviar's adventures on Facebook: Axaviar Burrows

Axaviar doing some more fishing.