Edge Innovative Hunting RENZO’s Whitetail Buck Hunting Decoy

Edge Innovative Hunting RENZO's Whitetail Buck Hunting Decoy

Edge Innovative hunting products have been on the market for 17 years. Our goal is to offer new innovative decoys and accessories to the maket year after year. Sound, motion and sight is incorporated into our Edge prodcuts. Waterfowl, Predator, Game Birds,Big Game,Pigeons- Come Hunt with Edge!

List price: $36.99

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Primos Scarface Decoy

Primos Scarface Decoy

Primos has been trusted by individuals for decades. Products that are made of quality material and designed to withstand the toughest environments. Trust the brand that others in the field use and don’t settle for less.

List price: $189.99

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Wired To Hunt Podcast #81: Everything You’ve Ever Wanted To Ask Your Taxidermist

Today on the show we’re joined by one of the top taxidermists in Michigan, Dan Weeks, and we’re grilling him about everything that we hunters have ever wanted to know from our taxidermists. To listen to the podcast, click the…

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Big Game Treestands The Magnum Lift System

Big Game Treestands The Magnum Lift System

This innovative self-locking system makes cleaning, draining and cooling any game easy. Supports deer, bear and antelope by hind legs and has a 500 pound weight capacity. With its twist-free, high-strength rope and heavy-duty carabiner clips, this 4:1 weight reducing system makes any task easier. Very lightweight & compact system can be packed & carried to and from the field with ease.

List price: $39.99

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Wired To Hunt 2015 #6: The Three Year Hunt for “Glenn”

In Week #6 of our 2015 video series we’ve got the story of my three year hunt for the buck known as Glenn. You’ve read about it, you’ve heard about it on the podcast, and now finally, you can see it….

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Hunters Specialties Butt Out 2 Big Game Dressing Tool

Hunters Specialties Butt Out 2 Big Game Dressing Tool

New larger size with Butt stop. Quickly and easily disconnect the anal alimentary canal from deer and other similar sized big game.

List price: $16.25

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No Lines! No Waiting! Get Your Black Friday Deer Hunting Goodies!

No Lines! No Waiting! Get Your Black Friday Deer Hunting Goodies!

 

Don’t be Black Friday crazy and try to find a parking space, wade through the insanity of humanity and then stand in line at a check-out counter with some screamin’ kid behind you!

Black Friday! Bah! Get out in the woods and go hunting, or throw the ball with your son and daughter, or visit with family and snoozzzzzzzz … hey, wake up! It’s time to get that shopping done online with just a few keystrokes and no Black Friday looney-tune bizarroworld!

Visit ShopDeerHunting.com anytime of the day — that’s right, 24/7 — through Nov. 30 to get some of the best deer hunting gear, DDH-logo tees, downloads, books, venison cookbooks and much more! Stock up on your Christmas and holiday shopping needs for friends and family.

Want examples? Sure! How about …

This awesome 2016 DDH Wall Calendar with autumn rut forecast and great photos. Start planning next season’s vacation days now to key in on the best times to hunt.

 

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Maybe you’d like one of the awesome venison cookbooks from our great team that includes Scott Leysath, Stacey Harris, Dan Schmidt and many others who have super tips, insights and recipes!

Cick to learn more …

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These super comfortable wickedly awesome DDH-logo tees will have your friends clamoring for info about where you got yours! And your teenagers? Well, they’d love to have one or two. Get ’em.

 

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It’s a light. It’s a hand-warmer. It will charge your phone in a pinch. The Celestron FireCel is one of those “What is this … whoa, this is cool!” gifts to find under the tree.

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Make realistic buck grunts and other sounds to get the attention of that buck or doe and bring them in range with the Duel Stretchback grunt call. Looks good. Sounds great. Awesome call!

 

VISIT SHOPDEERHUNTING.COM AND LOAD UP ON THESE AND SCADS OF OTHER ITEMS, MANY OF THEM ON SALE NOW!

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Happy Deerhunting ThanXgiving Everyday America

Happy Deerhunting ThanXgiving Everyday America

As I trudge joyfully through building, blowing, beautiful snow drifts back to my little Michigan log cabin, my sense of giving thanks could not be more clear or powerful. My pure, natural hands-on participation in God’s miraculous creation as a hunter/gatherer of His precious gifts of life giving renewable resources forces me to admit once again that Thanksgiving is indeed the proper celebration of the annual, natural harvest.

By Ted Nugent

The magnificent whitetail deer I drag behind me may very well represent the most perfect example of this important holiday.

As an American, I have so much to be thankful for; Freedom, liberty, choice, guaranteed individual rights, private property ownership, the American Dream of being compensated based on work ethic, sacrifice, persistence, cleverness, talent and simply being the very best that we can be and of course His killer cool creation all around me.

I will never take for granted those things that provide me glowing quality of life and I thank God every day for my health, my family and friends, my fellow Americans, my thermostat, hot and cold running water, plumbing, my roof, warm clothes, cool trucks, the hard working farmers and ranchers that grow and deliver an endless flow of good food, the hard working entrepreneurs that provide every service one could ever want or need, and of course for the abundant renewable wildlife resources that feed my family and hundreds of millions of people around the world.

Backstraps are great for celebrating Thanksgiving!

On many millions of Thanksgiving dinner tables across America, families and friends sit down to delicious, healthy, organic meals of big and small game that we have bagged and processed this hunting season.

We join hands and give thanks as we dine on haunch of venison, wild turkey, ducks, geese, pheasant, quail, grouse, dove, woodcock, snipe, squirrel, rabbit, pronghorn, elk, moose, bear, cougar, wild hogs, gator and fish of every description, knowing that our feasts are the best available anywhere.

We salute and thank those great American farming and ranching families that produce the food that feeds the whole world, but those of us who hunt and fish and trap feel a deep and personal connection to the critters and the good mother earth that sustain us.

There is no question that the serious effort we put into killing our own food makes us appreciate it that much more, and without a doubt makes it all taste so much better.

The first official Thanksgiving Day was celebrated on June 29, 1676 in Charlestown, Massachusetts just across the Charles River from Boston.

More than a century later on October 23, 1789, George Washington would proclaim a “day of thanksgiving” to be celebrated on Thursday, November 27.

Ted and his son, Fleetwood, enjoy hunting and the outdoors as do all of the Nugent family.

Then in 1864, Abraham Lincoln made it official once and for all when he proclaimed;

Now, therefore, I, Abraham Lincoln, President of the United States, do hereby appoint and set apart the last Thursday in November next as a day which I desire to be observed by all my fellow-citizens, wherever they may then be, as a day of thanksgiving and praise to Almighty God, the beneficent Creator and Ruler of the Universe. And I do further recommend to my fellow-citizens aforesaid that on that occasion they do reverently humble themselves in the dust and from thence offer up penitent and fervent prayers and supplications to the Great Disposer of Events for a return of the inestimable blessings of peace, union, and harmony throughout the land which it has pleased Him to assign as a dwelling place for ourselves and for our posterity throughout all generations.

Like I said, the list of things that we are genuinely thankful for is endless, but more important than anything else, we must be thankful for this sacred experiment in self-government that is the United States of America and most importantly for the hero warriors of the US Military and their families for the never ending sacrifices they endure on behalf of freedom and we the people.

Freedom is not free and we must never forget to say thank you to them in every way we can and as often as possible.

Happy Deerhunting Thanksgiving every day America. Thank you for being my BloodBrothers.

Ted Nugent is an award-winning musician and writer, with numerous best-seller books including “Ted, White and Blue: The Nugent Manifesto,” “God, Guns and Rock ‘n Roll,” and “Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish” with his wife, Shemane, among other books. Be sure to check out his website for more news on his latest music, thoughts and upcoming shows, and also at World News Daily, Newsmax and Daily Caller for more insights.

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Stay Safe and Hunt Longer This Season!
Are you familiar with the safety precautions that need to be put in place in order to ensure proper tree stand placement and usage? If the answer is “no,” or you feel like you need to brush up on your tree stand safety skills, then the Tree Stand Safety Resource Kit is for you. Containing three prime resources regarding tree stand safety, this collection will ensure you’re well on your way to avoiding as much danger as possible while installing, climbing or descending from, or using a tree stand. Begin with Treestand Safety and Placement, and learn the proper method for hanging a stand. You’ll also get placement advice for the best hunting.

See this great kit here …

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Primos Shawty – Hands Free Buck and Doe Call with 5-in-1 Grunt and Bleat Call

Primos Shawty - Hands Free Buck and Doe Call with 5-in-1 Grunt and Bleat Call

Primos has been trusted by individuals for decades. Products that are made of quality material and designed to withstand the toughest environments. Trust the brand that others in the field use and don’t settle for less.

List price: $35.45

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No Doubt, Venison on First Thanksgiving Meal Many Years Ago

No Doubt, Venison on First Thanksgiving Meal Many Years Ago

The First Thanksgiving by Jean Leon Gerome Ferris, created in 1899. (US Library of Congress)

Many people wrongfully assume that today’s Thanksgiving meal is pretty much what the Pilgrims and Native Americans ate back in the day when they gathered to celebrate the autumn harvest.

Those are the kind of people who, likely, believe that meat in the grocery stores are treated well unlike those killed by hunters. I won’t dive off into that aspect, but suffice to say that some folks have little clue about reality. My arrow or bullet through a deer’s lungs or heart and quick death in the woods compares in no way to a cow, pig or sheep being herded into a pen, then a truck, then hauled to a noisy commercial slaughterhouse, corralled into a chute and then shot in the head or electrified.

Hmmm … I’ll take the deer in the field, thanks.

SEE ALSO: Great Tips to Process, Cook Your Own Venison

The original Pilgrims in Plymouth, Mass., back in the day didn’t live the high life. From all accounts it was pretty damned tough to make a go of it in the new world. Thank goodness for their grit, pluck and determination, as well as the aid of the Wampanoag. I’m sure the English settlers were pretty intelligent but without the help and friendship of the Wampanoag, I’d bet a nickel to a donut the Pilgrims might have had a far tougher row to hoe.

Thanks to two surviving documents of their first autumn celebration, written by Edward Winslow and Gov. William Bradford, provide details about the first feast. It appears to be heavily laden with meats including turkey, venison, waterfowl, eels, fish, shellfish, and birds such as swans and passenger pigeons, along with vegetables, nuts and fruit. Sounds like a pretty good spread!

A hot fire and big cast iron pot of deer chili or stew is hard to beat on Thanksgiving weekend.

Smithsonian Magazine has an excellent story about the history and meal, and says:

Two primary sources—the only surviving documents that reference the meal—confirm that these staples were part of the harvest celebration shared by the Pilgrims and Wampanoag at Plymouth Colony in 1621. Edward Winslow, an English leader who attended, wrote home to a friend:

“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others.”

William Bradford, the governor Winslow mentions, also described the autumn of 1621, adding, “And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc. Besides, they had about a peck a meal a week to a person, or now since harvest, Indian corn to that proportion.”

SEE ALSO: Three Steps to Help Make Great Venison Stew

Wikipedia’s report about Thanksgiving provides some insight into the event and Gov. Bradford’s thoughts: The Pilgrims held a true thanksgiving celebration in 1623 following a fast, and a refreshing 14-day rain which resulted in a larger harvest. William DeLoss Love calculates that this thanksgiving was made on Wednesday, July 30, 1623, a day before the arrival of a supply ship with more colonists, but before the fall harvest. In Love’s opinion this 1623 thanksgiving was significant because the order to recognize the event was from civil authority (Governor Bradford), and not from the church, making it likely the first civil recognition of Thanksgiving in New England.

Referring to the 1623 harvest after the nearly catastrophic drought, Bradford wrote: And afterwards the Lord sent them such seasonable showers, with interchange of fair warm weather as, through His blessing, caused a fruitful and liberal harvest, to their no small comfort and rejoicing. For which mercy, in time convenient, they also set apart a day of thanksgiving… By this time harvest was come, and instead of famine now God gave them plenty … for which they blessed God. And the effect of their particular planting was well seen, for all had … pretty well … so as any general want or famine had not been amongst them since to this day.

The First Thanksgiving at Plymouth Jennie Augusta Brownscombe

Those original documents were re-discovered in the 1800s and began circulating again. According to Smithsonian Magazine, the letter from Winslow was distributed in a pamphlet called Mourt’s Relation. Governor Bradford’s account was titled” Of Plimoth Plantation.” These accounts began gaining attention among the young nation and less than 100 years after its birth, President Abraham Lincoln declared Thanksgiving a formal national holiday. It was a way to reconnect with the nation’s forefathers and help, possibly in some small way, to pause for blessings during the Civil War.

Since then, Thanksgiving has become a big business. Turkeys became the official meal centerpiece. Other items such as yams, sweet potatoes, root vegetables, corn, pumpkin and squashes, and similar items we find today as “traditional” may have some rooted connection to that first feast.

Venison Still Popular
Today, though, venison doesn’t seem to register as much as a Thanksgiving offering. I see my friends and fellow hunters with backstraps, venison chili, slow cooked roasts and maybe some summer sausage on the menu. Hurray for them, and pass a fork!

But it seems there are few today who specifically go out to kill a deer — “harvest” in the silly, PC phraseology — for the Thanksgiving table. I don’t know of anyone who makes plans the week or two before to go deer hunting, process it and then present it on the table. Ditto for Christmas. If you do this, I’d love to hear from you.

That doesn’t mean we can’t reconnect with our nation’s first settlers. Whip up a batch of deer chili this weekend. Throw some backstraps on the grill. If you live where you can’t grill until spring or summer, well, toss those backstraps in a cast iron skillet and enjoy.

Whether your venison stew is made in a traditional method or with the cool CanCooker, you’ll enjoy delicious meals and have family asking for more.

Ye Olde College Inn Venison Stew
1 (2-pound) venison shoulder, cut into 1-inch cubes
2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided
½ cup vegetable oil
2 tablespoons chopped fresh garlic
3 bay leaves
1 sprig fresh thyme
¼ cup tomato paste
1½ cups red wine
2 (12-ounce) bottles dark beer
1 tablespoon sugar
3 quarts beef stock, divided
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2½ pounds Yukon gold potatoes, cut into ½-inch cubes
1 pound Vidalia onions, cut into ½-inch pieces
1 pound carrots, sliced ½ inch thick
½ cup chopped fresh parsley, plus more for garnish

1. Pat venison dry with paper towels. Season with ½ teaspoon each salt and pepper; set aside.

2. In a large saucepan, heat oil over medium-high heat. Add venison, in batches if necessary, and brown meat on all sides. Add garlic, bay leaves, thyme, and tomato paste; cook, stirring frequently, until tomato paste begins to brown and stick to the bottom of the pan, 2 to 3 minutes. Add red wine, and scrape bottom of pan to release any brown bits. Add beer, sugar, and remaining 1½ teaspoons each salt and pepper. Bring mixture to a boil. Reduce heat to medium, and cook until liquid is reduced by half, about 15 minutes.

3. Add 2 quarts stock, hot sauce, and Worcestershire; simmer, uncovered, over medium heat for 1 hour. Add remaining 1 quart stock, potatoes, onions, and carrots. Continue simmering until vegetables are tender, about 1 hour. Stir in parsley before serving. Garnish with additional parsley, if desired.

SEE ALSO: Fundamentals of Cooking Venison and Wild Game, with Recipes!

Deep Fried Turkeys
Food and culture writer Robert Moss, who I follow on Twitter, has a similarly fantastic, detailed story on SeriousEats.com about the holiday thing that is the deep fried turkey.

Personally, I’d rather just have the oven-roasted bird or something maybe from a Big Green Egg or Weston smoker. I think the deep-frying deal is more showmanship and “Heh, see what Pap-Pap is doing” more than anything. But I’ve had the deep-fried before and it is tasty. I guess I’m more traditional, though. I like my chicken fried, and summer fairgrounds turkey legs fried.

But that giant hunk of holiday bird, for me, should be in a black or blue pan with little white specks on it, wrapped up in heavy tinfoil with scads of butter, broth, a browned skin with some crunch but not overdone, juicy insides, get your hands away from my wings and the back!, save those giblets for the gravy, pack up for leftovers and gorge some more. Or just hand me a a thigh and couple of the big turkey legs and I’ll be good to go, if they’re not overdone and dry.

The deep fried bird is quite a show, though. If you haven’t seen the warnings on your local television newscasts or an occasional video of someone engulfing a house patio in hot burning oil, take a gander:

OK, that was a bit extreme for those guys’ radio show or whatever, but the crux of the deal is this: hot boiling oil will go positively crazy if you drop in a cooler, bigger turkey and it bubbles over onto the flame. Not good. Not good at all.

SEE ALSO: Start Making Plans Now for the 2016 Spring Turkey Season!

Here’s another video with some real clips:

Whew. I’ll just have that turkey leg, please, and we can save the roaring fire for the weekend with a healthy shot of bourbon, some music and good conversation. Sound good to you?

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