Ameristep Brickhouse Blind

Ameristep Brickhouse Blind

Ameristep Brickhouse Blind… hunt game from this forest fortress! Undercover in the wild! Duck deer in style with this super-durable Blind from the swell folks at Ameristep! Made with scent-snuffing NS nylon fleece fabric, a material that won’t spook game with shiny finish like other brands. Has quick and easy set-up… simply pull the folded-up Blind out from it’s packed state and stand it up in the perfect sniping spot! The rest: Durable, flexible fiberglass poles keep your blind standing firm; included stakes secure the position; 10 shoot-through mesh windows give you plenty of spots to aim and fire; Comes with backpack carrying case so the Blind is easy to move around; Measures 75 x 75 x 66″ unfolded and 12 x 46″ packed up. Weighs 18 lbs.; Get this secret shooting spot today! Ameristep Brickhouse Blind, Realtree AP HD

List price: $179.99

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Hanging w/ Dave, Tyler and Collin at Full Draw Film Tour Last Night

Sent from my sweet iPhone4

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150 Lbs Wood Crossbow with Scope and Pack of Metal Arrows

150 Lbs Wood Crossbow with Scope and Pack of Metal Arrows

FEATURES:
FIELD TO USE 110 YARDS
NOT A TOY……
Safety mechanism
Auto safety when cocking
ARROWS GO 200+ fps AT 60 YARDS WITH PIN POINT ACCURACY
REGULAR CROSSBOW DRAW WEIGHT 150LBS WITH 1 FIBER GLASS BOW 8 ALUMINUM ARROWS AND A SCOPE. THIS IS A HIGH POWER CROSSBOW INTENDED TO BE USED BY THOSE WHO ARE 18 OR OVER.

List price: $129.99

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12 Aluminum High Impact Arrows

12 Aluminum High Impact Arrows

These Durable Aluminum Bolts Are Tough Enough To Stand Up To Repeated Use. Arrow Length Is Just Over 6.25″ Makes For A Great Gift For The Crossbow Enthusiast In Your Life

List price: $9.00

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12 Aluminum High Impact Arrows

12 Aluminum High Impact Arrows

These Durable Aluminum Bolts Are Tough Enough To Stand Up To Repeated Use. Arrow Length Is Just Over 6.25″ Makes For A Great Gift For The Crossbow Enthusiast In Your Life

List price: $9.00

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Ameristep 3 Spur Blind

Ameristep 3 Spur Blind

Designed for hunters on the move. Constructed from Durashell, features a die-cut 3-D leaf pattern that blends perfectly with the natural background. Rolls up for easy carrying with an adjustable shoulder strap. Mossy Oak Forest Floor pattern.

List price: $16.99

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Recipe: Cedar-Roasted Char

by Jonathan Miles

When Jeff McInnis—the chef at Yardbird Southern Table & Bar in Miami Beach—isn’t cooking, he’s likely fishing. In this recipe, the Florida native combines his passions, creating a summertime symphony on the plate. At Yardbird, McInnis uses Arctic char, but any fresh fish will shine here, even a lunker bass.

Cedar-Roasted Char

Ingredients
– 6 Arctic char or salmon fillets, about 5 oz. each
– Kernels from 15 ears of fresh corn (cut off the raw cob)
– 1⁄2 cup champagne (nothing too pricey)
– 6 Tbsp. unsalted butter, cut into pieces
– 1 cup diced carrots
– 3 ears corn on the cob
– 2 cups baby lima beans
– 1⁄4 cup plus 2 Tbsp. olive oil
– 1 cup thinly sliced leeks, white part only
– 1 bay leaf
– 3 fresh thyme sprigs
– 1 large tomato, seeded and diced small
– Salt and freshly ground pepper, to taste

Directions:
1. Make the sauce: Place the corn kernels in a blender and puree about a minute until very smooth. Set a fine-mesh sieve over a bowl and pour in the puree. Press on the pulp to extract as much juice as possible. Discard the pulp. Add the corn juice and champagne to a small saucepan over medium-high heat. Cook, stirring constantly, for about 3 minutes, or until it thickens almost to the consistency of pudding. (The sauce at the bottom may appear slightly scorched; keep stirring and things will be O.K.) Reduce the heat to low and stir in the butter one piece at a time, to form a silky sauce. Remove from the heat; the natural cornstarch will thicken. Season with salt and pepper and set aside.

2. Make the succotash: Bring a large pot of water to a boil over high heat. Add the carrots, and cook for about 3 minutes, or until tender. Remove with a slotted spoon and transfer to a bowl of ice water. Add the corn, and remove when the water returns to a boil, in about 3 minutes. Set the corn aside and add the lima beans to the same water. Reduce the heat to low, and simmer for 10 minutes, or until tender. Drain, and set the lima beans aside. Cut the kernels off the corncobs and discard the cobs.

3. Heat 1⁄4 cup olive oil in a large, shallow saucepan over medium-high heat. Add the leeks and sauté for a few minutes. Using butcher twine, tie up the bay leaf with the thyme sprigs to form a kind of bouquet, and add to the pan. Add the reserved carrots, lima beans, and corn along with the tomatoes, and season generously with salt and pepper. Cook for about 2 minutes, or until just warmed through, remove the herbs, cover, and remove from the heat.

4. Cook the fish: Preheat the oven to 425 degrees. Lightly oil the fillets with the remaining 2 Tbsp. olive oil, and season with salt and pepper. Place the fish on a thin cedar plank and bake for 7 to 9 minutes, depending on its thickness.

5. To serve, spoon a generous portion of succotash onto the plates, top with the fish, and torch (see below).

Serves 6

Time for the Torch
Brush each fillet with the corn sauce. Using a kitchen torch, lightly brown the sauce, as you would a crème brûlée. Alternatively, brush the fillets with corn sauce while they’re still on the plank and place them under a broiler, very close to the heat. Remove when the sauce has browned.

Source: http://www.fieldandstream.com/blogs/wild-chef/2012/06/recipe-cedar-roasted-char

Mountain Man Hunting Knife

Mountain Man Hunting Knife

Mountain Man Hunting Knife
We have purchased a large quantity of these and are passing the savings on to you, our customer. Features a 5 3/4″” stainless steel blade. Nice hardwood handle with brass tanguard and butt plate. Leather sheath included. 1 3/8″” blade width. 10 1/4″” overall

List price: $10.00

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Heartland Bowhunter Season 5 Premiere Keeps Up With Tradition

It’s become a tradition of sorts I suppose. Over the past few summers, I’ve been able to catch an early glimpse of the new season of Heartland Bowhunter in all of it’s audio and visual glory. And each year I come away impressed, eager to see more, and even more excited to start my…

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