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Big Game Hunting

  • August 7, 2012

    The Best Dried Meat: Jerky or Biltong?

    By David Draper



    Of all the great food I got to experience during my recent trip to South Africa, the one I was most excited for was biltong. Anyone who’s been to Africa raves about the stuff, which is made from strips of beef or game meat covered in spices and hung to dry for several days. Over there, you can find biltong made from everything from beef to kudu to ostrich, sold right alongside the chips and candy bars in convenience stores. Though similar to what we Americans call jerky, biltong is a bit of a different animal, as South Africans are quick to point out.

    Chief among the differences is the relative absence of heat used to make biltong. While most jerky is “cooked” in a dehydrator or low-temperature for over 6 to 12 hours, biltong is traditionally air dried for up to a week, either by hanging it outside in a breezy location or in what’s called a biltong box.
    [ Read Full Post ]

  • August 3, 2012

    Firefighters Pump NJ Creek to Catch Alligator

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    By Chad Love

    Out of deference (and fear for my job) to the numerous Field & Stream editors who call New Jersey home, I will not write a New Jersey-based "Swamp People" parody joke about this next story. But I sure hope that some of you will.

    From this story on nj.com:

    A young alligator’s idyllic summer in a Kingwood creek ended on Saturday afternoon, July 28, after a few hours of hide and seek. Herk Rodweller, who lives just south of the Highlands Gourmet Market on Route 519, was taking out the garbage at about 10:30 a.m. on July 28, when he saw the 3-foot reptile in a creek about 30 feet from his garage. “At first I thought it was a big stick,” he said. “Then it moved.”

    According to the story, firefighters were called in to pump out that section of creek, the fearsome beast was eventually captured and will probably be sent to an educational facility out of state. Authorities believe the juvenile alligator was an illegal pet that got dumped into the creek when it got too large. Either that or it's the spawn of the... [ Read Full Post ]

  • August 3, 2012

    Food Fight Friday: Elk Fajitas vs. Antelope Steaks

    By David Draper

    A few weeks back, Wild Chef reader KoldKut threw down the gauntlet when he called out a couple of other readers who disparaged the looks of his pronghorn curry. Well, it took some time for one of the readers to muster up the courage (or get down to cooking), but MaxPower responded. As he says: “Bruised egos can be big motivation.” So here is this week’s grudge match, featuring MaxPower's elk fajitas against KoldKut’s antelope steaks. [ Read Full Post ]

  • August 1, 2012

    Pounding and Pain

    By David E. Petzal

    Recently, at the rifle range, a friend of mine who is full of years and wisdom was shooting a brand-new lever-action chambered for the horrifying .454 Casull. The rifle is built on the lines of a Winchester Model 92, and has a small buttstock with a lot of drop to it, and not a lot of weight.

    My friend took three shots and put the gun away. “This thing is killing me,” he said, “the next time I shoot it I’ll have a wool coat on.”

    Despite the fact that the Casull does not have the power of, say, a .577 T-Rex, it still generates enough steam to hurt in a rifle that delivers punishment at both ends. Many a shooter would have kept right on firing that evil rifle with nothing between it and himself but a T-shirt, and they would have paid.

    [ Read Full Post ]

  • July 31, 2012

    The Best Way to Cook and Enjoy Leftover Game Meat

    By David Draper



    Whenever someone tells me they don’t like leftovers, I am downright shocked. Shocked, bordering on offended. My typical response is something along the lines of, “What? You’re too good to eat leftovers?” typically followed by me questioning their parents’ child-rearing skills. In my family, not liking leftovers wasn’t an option. Well, it was an option if the other side of the coin was starvation.

    [ Read Full Post ]

  • July 31, 2012

    3 More Sentenced in Kansas Deer Poaching Case, 25 Convictions Total

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    By Chad Love

    You may recall the massive Kansas deer poaching case from last year involving two Texas men running an illegal guiding operation in south-central Kansas.

    The case has resulted in dozens of guilty pleas and lengthy jail time for the two ringleaders. Recently three more men were sentenced, bringing the total number of convictions involving Camp Lone Star to 25

    From this story in the Sacramento Bee:
    A major investigation into illegal deer hunting in Kansas has snared three more out-of-state hunters. The U.S. attorney's office says three customers of a hunting camp called Camp Lone Star pleaded guilty and were sentenced Monday on misdemeanor charges of interstate transportation of wildlife taken in violation of state law. 

    [ Read Full Post ]

  • July 27, 2012

    Brand Worship for Bows is Nutty

    By Dave Hurteau

    Brand loyalty makes sense. If you plunk your money down for a bow and both it and its maker serve you well, you have every reason to buy products from that brand again. But in archery we have something more than mere loyalty; we have brand worship and its corollary, brand bashing.

    In my experience, the brand most frequently bashed on is Mathews, which is insane of course because they make great bows. But it all comes out in the wash because Mathews seems to be the most worshipped, too. The John McEnroe of bow companies, I guess. I don’t know who is nuttier, though, the Mathews haters, who are so certain of the company’s impiety that they would never lower themselves to actually try one, or the Mathews worshipers, for whom the possibility of another company making a comparable bow causes such physical pain that they can’t even entertain the thought. Both are stark-raving mad. [ Read Full Post ]

  • July 27, 2012

    Texas Parks and Wildlife Department Seeks Corporate Sponsors

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    --Chad Love

    Would you be comfortable with a corporate sponsor for your state wildlife agency? That's what the Texas Parks and Wildlife Department is looking into...
     
    From this story in the Houston Chronicle:
     
    In a first for the state, the Texas Parks and Wildlife Department is seeking corporate partners to use the agency's well-known logo and brand in exchange for hard currency, the agency announced this week. The move provides a much-needed revenue stream as the department grapples with major budget cuts coupled with devastating droughts and wildfires. While other state park agencies have dabbled with similar ideas or struck corporate sponsorships deals for specific projects, industry officials believe this would be the first time a department that oversees a state's natural resources actively seeks contract-based partnerships. [ Read Full Post ]

  • July 26, 2012

    Memories That Die

    By David E. Petzal



    I own three knives that belonged to friends of mine who are no longer here. One is a Randall Model 5, which Randall calls the Camp and Trail Knife. Bo Randall gave it to my friend Norm Strung in the early 1970s, and Norm carried it until the end of his life. He abused it shamefully. The stag handle is loose, the blade was pitted when I got it, and he carried a drag rope over the handle that twisted the sheath out of shape. Nevertheless, it is still Norm’s Knife to me.

    [ Read Full Post ]

  • July 23, 2012

    Contest Results: How Would You Cook a Wooly Mammoth?

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    By David Draper

    After reading all the entries in the Wooly Mammoth Cooking Contest, one thing is evident: Wild Chef readers are undaunted by a challenge. In addition to suggesting classics like smoked ribs and backstraps, reader recipes included great ideas for making a meal out of the mega-fauna, including reader TM who assures us he’s a meat hunter—not a tusk hunter.

    He solves the dilemma of marinating mammoth in an above-ground pool and reminds us, “leftovers make good sandwiches in the pterodactyl blind.” Maybe combine that with B0whunt3r’s idea of picking up some giant veggies from the state fair (along with an ostrich egg) for a delicious MBLT (Mammoth Bacon, Lettuce, Tomato) with some Ostrich Egg Mayo.

    Other honorable mentions include dutchkas’s Beer Keg Mammoth, and Gtbigsky’s paleolithic take on the Turducken:
    [ Read Full Post ]

  • July 20, 2012

    Food Fight Friday: South Africa Edition

    By David Draper



    I’m just back from 10 days of hunting with Crusader Safaris, which not only operates the only low-fence, free-range hunting concession in South Africa (according to owner Andrew Pringle), but also knows how to feed hungry hunters (according to me). With 36 hours of travel door to door from the lodge on the Baviaans River to my home here in Nebraska, I’m still a bit jet lagged, so I apologize if my writing is more rambling and incoherent than normal. Ignore that and focus on the food instead.
    [ Read Full Post ]

  • July 19, 2012

    Testing the Mossberg Flex: From Ducks to Deer to Self Defense in Minutes

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    By Phil Bourjaily

    It’s as if Lego made a shotgun. You snap some parts off, put some on, swap barrels, and your duck gun is a deer gun. Or a turkey gun. Or a home-defense gun or a tactical riot gun. You can change the stock, fore-end, and pad of Mossberg’s Model 500 Flex pump action in less than two minutes, without tools. Available in 11 base models, with 16 accessory parts, the Flex represents the ultimate expression of Mossberg’s shooting-system approach.

    Having tied the company’s success to the Model 500 in 1962, Mossberg has since marketed its budget pump to be the one gun a shooter could use for every conceivable purpose. Over the years the company offered accessories and countless extra barrels to make the 500 extra versatile.
    [ Read Full Post ]

  • July 19, 2012

    Close Call: Surviving a 600ft Fall Down a Mountain

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    Sam Euker, 25, was elk hunting near Dillon, Mont., last October when he lost his footing and tumbled 600 feet down the side of a mountain. He tells the story here.

    As told to Jed Portman:

    It was the first day of the Montana elk season. My friend Paul Lacey and I hiked 5 miles together before lunch, then decided to split up. I dropped down into the valley, where I’d heard bugling earlier, and was rewarded with a shot at a big bull around 2 p.m. I circled down the ridge and found my 5-pointer on a steep slope—it was a tough spot to dress him out, so it was two hours before I tied the antlers to my pack and set off to find Paul.
    [ Read Full Post ]

  • July 18, 2012

    How Factory Rifles Are Capable of Delivering Sub-Half-MOA Accuracy

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    By David E. Petzal



    This past spring, my three finalist rifles for Field & Stream’s 2012 Best of the Best Awards (see the September issue for the winner), all unaltered factory bolt actions in the low to medium price range, shot not only sub-MOA but sub-half-MOA. I’ve never seen anything like this before, but I’m not surprised. The finalists shared various attributes—which are found on many other factory rifles as well—that are responsible for this astounding improvement in accuracy, and among them are these:

    Glass Bedding
    This technique em­ploys epoxy—by itself, combined with fiberglass, or mixed with metal particles. It’s a cheap, permanent way to get a perfect bedding job for a rifle action, and it is used either by itself or in combination with pillar bedding. Rather than painstakingly shaping the stock to fit the action, you slap a glob of glass into the action mortise, clamp the stock and the barreled action together, and let the adhesive harden. The result is a perfect, permanent, fit.
    [ Read Full Post ]