As the ideal blend of mid-size pack and maximum storage, the new Willie’s Day Pack is a straightforward approach to carrying gear into the field. The large cargo compartment accommodates bulky items while the accessory pocket is designed for easy access to smaller gear items. Padded shoulder straps with quick release strap allow for quick removal during fast hunting action.
List price: $22.99
Montana’s Fish & Wildlife Commissioners recently adopted a number of new regulations that will be in effect for the next two hunting seasons.
Here’s a summary of the most significant adjustments to the 2014 and 2015 hunting seasons:
— most general mule deer seasons will be limited to the harvest of antlered bucks.
— eliminated all antlerless mule deer B licenses—except to address special game damage and management needs identified after spring surveys.
— authorized use of site specific mule deer B licenses if spring deer surveys reveal strong populations.
— eliminated antlerless white-tailed deer B licenses in Regions 4, 5 and 6—except in hunting district 599-00 where the population exceeds the long term average.
Deer hunters who pursue elk also should be aware of several changes:
—hunters holding an antlerless elk B license in many Region 1 and 2 hunting districts will no longer be allowed to take a bull elk in those districts.
— eliminated many antlerless elk B licenses in specific hunting districts in Region 4 and 5, to be replaced with B licenses valid throughout the regions.
— added general, antlerless elk hunting in most Region 4 hunting districts.
— added general, spike-elk hunting to most Region 5 hunting districts.
— reduced antlerless harvest on private lands in Region 2.
Learn More About Blood Trailing and How To Find Your Deer After the Shot
Hoppe’s BoreSnake is the fastest bore cleaner on the planet. One pass loosens large particles, scrubs out the remaining residue with a bronze brush, then swabs it all spotless with a cleaning area 160 times larger than a standard patch. Add a few drops of Hoppe’s No 9 Lubricating Oil or Hoppe’s Elite and your gun is ready for storage.
List price: $19.99
We’ll always have a debate among deer hunters about trophies and meat, and there’s absolutely no getting around it whatsoever.
Some guys hunt old, mature bucks and have specific antler requirements that fit their personal goal. Usually, it’s a specific inch-minimum or “bigger than my last one.” Others go by the old “I don’t shoot it unless I plan to mount it.”
If you’re in that trophy camp, good for you. Just remember that not everyone is there with you and trying to tell everyone else that they should change just simply ain’t cool. Not everyone hunts that way.
Some other guys hunt deer, period, and don’t have any specific antler requirements. Their personal goal is to put a buck or doe in the freezer. They hunt for meat. They may mount one if they kill a big one, but they’re not burning tags or worried about someone else’s notion of how they “should” hunt. They’re stocking a freezer.
If you’re in that meat camp, good for you. Just remember that not everyone is there with you, and trying to tell everyone else that they should change just simply ain’t cool. Not everyone hunts that way.
Point being, we have divergent ideas about hunting. From trophy deer to freezer deer, we’re all mixed in together. Some of the biggest problems we have is when the various factions — our own hunting brothers! — start sniping and getting pissy with each other, and that ain’t good.
One upside to deer hunting, no matter how you hunt, is we can agree that venison always is a lip-smackin’ good dish to put on the dinner table. And one of the easiest ways is with a CanCooker Jr., and we’re not lying. It’s a trophy among the herd.
The simplicity is flat-out crazy easy. Put in the rack, add your venison, vegetables and spices, and then at least 12 ounces of fluid. Some guys use water, some use beer, others maybe a mix of water with red wine. You can be creative. Different beers, for example, may provide different flavors, such as with a lighter ale versus a hearty stout.
Order Your CanCooker Jr. Now: Click Here to Order
You also can make a simple roast or loin, without the veggies in the CanCooker, have it seasoned and tender in no time for dinner, and be the toast of the family. And it doesn’t matter if it’s from a mature buck or a nanny. It’ll be succulent. Here’s a fantastic recipe from CanCooker to try:
1-pound venison roast cut in half
24 ounces of Abby Ale
1 small onion, cut into pieces
Salt
Pepper
CanCooker Butter Garlic Seasoning
Spray CanCooker with non-stick cooking spray, add venison and onion, and pour in liquid. Sprinkle CanCooker Butter Garlic seasoning on top and salt and pepper to taste. Close lid and put on medium/low heat, when it starts steaming cook for 90 minutes. After 90 minutes remove from heat source and let stand for 10 minutes.
Remove lid, and serve using some of the remaining liquid from cooker as gravy. Add your favorite sides dish to complete the meal.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
Order Your CanCooker Jr. Now: Click Here to Order
Amazing Secrets of the Best Trophy Whitetail Hunters!
Trophy Whitetails with Pat and Nicole Reeve by Duncan Dobie takes a page from the Driven TV stars’ book, guiding you through their history and making suggestions for effectively hunting trophy whitetails.
As one of the most knowledgeable bowhunters in the industry, Pat has plenty of experience to pull from, including time as an expert videographer and renowned hunting celebrity and producer. Let Pat and Nicole’s journey guide your own as their stories help form hunting tips and advice for your own experiences.
Get an inside look at the big game successes of Pat and Nicole’s whitetail hunts, childhood moments and early life experiences, a five-year adventure hunting bucks in Saskatchewan, and much more, complete with photo documentation. Explore a range of the duo’s hunting exploits throughout their lives, their journey to the creation of Driven TV and its success, how the couple makes hunting a family affair, as well as hunting tips and techniques directly from Pat and Nicole.
Take your deer hunting to the next level with this exciting book from the Driven TV team, and enjoy thorough documentation of their successful hunting strategies.
I just returned from speaking at the Illinois Deer & Turkey Expo. I’ve been going to these deer shows for a long time, and I learn something new each time. This year’s gem: How to be a better butcher, thanks to Kurt Heid.
Heid, owner of Heid Wild Game, has been a professional meat cutter for three decades, and he processes more than 400 big game animals annually. Maybe there are a handful of guys as fast and efficient, but they haven’t documented their prowess on video. In this YouTube clip, Heid bones out whitetail in a shade over eight minutes.
It’s an impressive demonstration and, according to Heid, something of an accident.
“I was just chatting with a friend, and he asked how long it took me to bone out a deer,” he told me. “I said, ‘I don’t know…15 minutes or less?’ My friend didn’t believe me, so we decided to film the process. That video now has like a million hits.”
Heid’s deer butchering seminar at the Expo—in which he cut a whole deer in front of the crowd—was a big hit, and his booth was busy with folks anxious to buy some of his knives, sharpening tools, curing mixes, and instructional videos. I’ve cut up my share of deer, but he taught me two new tricks I plan on using on my next deer:
1. Use a meat hook. Watch the video and see how Heid handles this tool. It not only grabs and holds slippery venison; it prevents cuts to your fingers.
2. Use but don’t overuse a sharpening steel. “Keeping a knife sharp means maintaining the right angle on blade,” he said. “But a rough steel can take an angle too far in a hurry. Just a couple of strokes with a smooth steel every few minutes keeps that edge sharp for a long time. Most pro meat cutters use one, but very few amateurs.”
If you get a chance to attend one of the upcoming Deer & Turkey Expos (there are four remaining: Michigan, Ohio, Kentucky, and Wisconsin), Heid will be there. Sitting in on his seminar is well worth it.
Source: http://www.fieldandstream.com/blogs/whitetail-365/2014/02/video-how-debone-deer-8-minutes
ALPS OutdoorZ Pursuit Bow Hunting Pack is perfect for keeping your bow secure and stowed away when you’re trekking through the fields and rugged terrain. The lashing straps, along with the expandable bow pocket, make a great combination to securely keep your bow in place. Having a pack that will hold your bow is nice so you can keep your hands free. There is a large main pocket, large front pocket, and lower side mesh pockets to keep your gear organized. The waist belt is padded so when you’re carrying a little bit of extra weight, the comfort level is still going to be top of the line. A blaze orange rain cover is included in case you are in the great outdoors when some rain rolls through.
List price: $99.99
By way of this serendipitous life I lead, I found myself with both a black bear loin and a couple pieces of wild pork belly in my freezer at the same time. As I was trying to come up with some type of idea for how to cook each of them separately I had a revelation – why not cook them together, in the style of porchetta, a classic Italian preparation for pork belly and pork loin. In coming up with a name for this bear and pig combo I wanted to go with boarchetta, but it didn’t quite work since both the bear and wild pig were of the female persuasion.
There are two keys to pulling off this recipe. One, make sure the pork belly is dry before roasting to get a good, crisp skin. It also wouldn’t hurt to pound it a bit to tenderize it. The second is to monitor the internal temperature closely.
Roasting times will vary greatly depending on how big the bear loin is, so keep a close eye on things to make sure the roast doesn’t get too dry.
Bearchetta
1 bear loin
1-2 pieces of pork belly
Kosher salt to taste
2 tbs. peppercorns
2 tbs. fennel seeds
1 tbs. red pepper flakes
1 tbs. rosemary
3 tbs. sage
3-4 cloves garlic, minced
Preheat oven to 300°.
Generously sprinkle skin side of pork belly with kosher salt, then lay skin-side down.
Toast peppercorns and fennel seeds in a skillet set over medium high heat, about 1 to 2 minutes, until fragrant. Transfer to a mortar or spice grinder and crush.
Mix peppercorn, fennel seeds and next four ingredients. Generously rub mixture on inside of pork belly.
Center bear loin on top of pork belly and roll belly around the loin. Tie the bearchetta with kitchen twine using this classic technique.
Pat outside of rolled roast dry with paper towels and place into the preheated oven.
Roast 1 ½-2 hours, turning occasionally.
When internal temperature reaches 150°, raise oven temp to 500° and roast 10-15 minutes until skin is crisp.
Source: http://www.fieldandstream.com/blogs/wild-chef/2014/02/wild-game-recipe-how-make-bearchetta
By Mark Kenyon As of late I’ve been doing a lot of reading into the “deeper” aspects of hunting. Spirituality, philosophy, ethics – the whys, hows and what-fors of the hunting lifestyle – and along the way I’ve come across some wonderful explanations of the…
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