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Deer Hunting

  • March 17, 2014

    Wild Game Recipe: 7 Secrets to the Best Corned Beef Hash Ever

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    By David Draper

    It’s hard to say which I like better: a big meal of corned beef, potatoes and cabbage on St. Patrick’s Day, or that day-after cure of corned beef hash and eggs. Both are among my favorite meals of the year, but only the latter has the ability to put a high point on what is normally a rough morning. But there’s more to corned beef hash than mixing together meat and potatoes and frying it in a hot skillet. Here are seven of my hard-won secrets to creating the best corned beef hash you’ve ever tasted.

    You can also make a great St. Patrick’s Day (or anytime of year) meal by substituting venison roast or even goose breasts for beef brisket when making corned beef. You can find my recipe for corned goose here. [ Read Full Post ]

  • March 12, 2014

    5 Ways to Use Venison Minute Steaks

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    By David Draper

    The other day I pulled this package of meat from our freezer—a steak that had been given to us by my girlfriend T. Rebel’s dad from the cow elk he shot last fall. The label instantly transported me back more than 30 years. I hadn’t heard the phrase “minute steak” since my childhood, when it meant a round steak smothered in canned tomatoes, onions, and green peppers served over rice, best known in the Draper household as Swiss steak. I don’t know why the Swiss get blamed for this classic concoction of busy mothers everywhere, but I’m betting it’s a dish familiar to any American who grew up anytime between 1950 and 1990. [ Read Full Post ]

  • March 10, 2014

    Poll: Rank Hot-Button Issues for Whitetail Hunters

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    By Scott Bestul

    I just returned from the Quality Deer Management Association’s first-ever Whitetail Summit, held at Big Cedar Lodge near Branson, Mo. More than 200 hunters, property owners, biologists, researchers, and industry representatives braved a freak early-spring snow-and-ice storm to attend this inaugural event and discuss the hunting, management, and future of whitetail deer. It was a great forum.

    Over the last couple of decades or so, we’ve reaped the benefits of the whitetail boom, but now many factors indicate that the bubble has burst, or is at least bursting. With that in mind, on the Summit’s second day, attendees divided into stakeholder groups (including Academia/Research, Hunters, Industry, Landowners/Managers, Non-Governmental Organizations, and State/Provincial Agencies) and each set out to identify the most important issues and challenges facing whitetail deer and deer hunting.  [ Read Full Post ]

  • March 10, 2014

    What's the Strangest Thing You've Ever Eaten?

    By David Draper

    A few weeks ago I was up in Milwaukee, speaking about food at the 2014 Pheasant Fest. I ate plenty of good food while I was there, and had a couple beers of course, but by far and away the best meal I had was at Hinterland. I can’t recommend it enough. Along with Hank Shaw and several friends from Pheasants Forever, we were lucky enough to secure the chef’s table, and gave ourselves to the whims of Chef Dan Van Rite and the rest of his staff.

    After an initial appetizer of roasted Brussels sprouts, I don’t think we saw another vegetable for about eight, or maybe nine, courses. Instead, we got salami, beef heart tartare, oysters, elk loin and I don’t even remember what else. It was all amazing and by the end I was in physical pain from the food, drink, and laughter we enjoyed over several hours.

    One thing I did not get while I was there, but was featured on the menu, was the Pan Seared Duck Testes. [ Read Full Post ]

  • March 7, 2014

    U.S. Fish & Wildlife Service Opens More Refuges to Hunting and Fishing

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    By David Draper

    Earlier this week, America’s sportsmen and women got permission from Uncle Sam to hunt and fish on thousands of additional acres of public land. According to a recent press release from the U.S. Fish and Wildlife Service, 26 National Wildlife Refuges will either be opened up to hunting and fishing for the first time or have opportunities expanded. Currently, regulated hunting is allowed on more the 335 wildlife refuges, while anglers can fish on more than 271 different complexes within the National Wildlife Refuge system. [ Read Full Post ]

  • March 7, 2014

    Food Fight Friday: The Last Supper

    By David Draper

    When Field & Stream Deputy Editor Colin Kearns suggested a weekly post pitting food photo against food photo, I never thought it would make a successful three-year run, but that’s just what happened. Each week since April 1, 2011, a few Field & Stream staff members—and lots of loyal Wild Chef readers—have raised their hands when I asked the question:

    “Who wants to fight?”

    We had many epic battles among Wild Chef readers. MaxPower, SMC1986, Levi Banks, KoldKut, and Neil Selbicky, among others, regularly showed their chops in the kitchen or on the grill, and continually inspired me with new ideas about cooking wild game. Along the way we learned there were few keys to victory, what I called the Three B’s: backstrap, bacon and beer. If a picture featured one of those three things, it was likely to win. If it happened to have all three, the photo was a lock. [ Read Full Post ]

  • March 7, 2014

    Is GQ Magazine's 'Learn to Kill in Seven Days or Less' Good for Hunting?

    By Kristyn Brady

    In the March 2014 issue of GQ, city-bred writer Rosencrans Baldwin tells the story of his first hunt, for Montana big game, under the tutelage of his foul-mouthed country-bred Uncle Cy. As a new hunter myself, Baldwin’s narrative "Learn to Kill in Seven Days or Less" is alternately relatable (“the thought of actually killing something this morning has my stomach in a boil”) and cringe-worthy (“I reach for my beer and accidentally point the loaded rifle at Cy's stomach.”) [ Read Full Post ]

  • March 6, 2014

    Hard-Water Scouting: Find Hidden Big-Buck Sanctuaries Now

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    By Tony J. Peterson

    There are few things as uninviting as a mid-summer swamp or cattail slough. Swarms of mosquitoes, ticks, and gooey muck await should you choose to enter. It’s an invitation most hunters pass up, and that’s precisely why deer grow old in such places.

    Provided it’s still cold enough in your neck of the woods (and the way this winter has gone, it probably is), right now is the perfect time to scout these otherwise tough-to-approach spots, as well as oft-overlooked islands in rivers and lakes. With the snowpack melting and the ice still holding strong, you can easily walk right to some of the best and most ignored fall buck hideouts. [ Read Full Post ]

  • March 5, 2014

    Arkansas Couple Arrested for Selling Illegal Venison Tamales

    By David Draper

    As much as I love using deer meat in Tex-Mex food, I grasp the many reasons why you shouldn’t be able to buy a deer taco from a roadside stand. Unfortunately the same can’t be said for an Arkansas couple, who were recently arrested for selling venison from the side of Arkansas Highway 16. Officers from the Arkansas Game and Fish Commission cited Fred Thomas Atkins III and his wife Betty Louise Williams for numerous violations, including buying and selling wildlife products. The White County couple was allegedly using the venison, as well as other wild game meat, in their tamales, according to an AGFC press release. [ Read Full Post ]

  • March 3, 2014

    Good Stuff: Tink’s Hot Shot Doe Urine Mist

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    By Dave Hurteau

    Yeah, I know the ATA show was almost two months ago, but there was so much good stuff there that I’m still not done telling you about it all. Walking by the Tinks (tinks.com) booth reminded me of how impressed I was last fall while using the company’s Hot Shot Mist for the first time.

    Like I say in the video below, this product is not brand new for this year, but if you haven’t tried it you should. [ Read Full Post ]

  • February 28, 2014

    How to Make Fleischkuekle (a.k.a. Meat Pie!)

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    By David Draper

    I’m not exactly sure why, but I’m pretty much obsessed with meat pies of all types. Maybe it’s the influence of all those cabbage burgers I ate as a kid, or the omnipresent Runza restaurants in Lincoln, Neb., where I went to college. Whatever the reason, whenever I stumble upon another iteration of the ground-meat-in-dough phenomenon, I get excited to try it. My current obsession is fleischkuekle, a type of meat pie in a flaky, pastry-type dough that is fried rather than baked. It has its roots in the Germans from Russia who helped populate the Great Plains in the late 19th century. Coincidentally, I lived near the Germans from Russia Museum in Lincoln, yet somehow never had a fried meat pie until recently. [ Read Full Post ]

  • February 26, 2014

    How to Debone Deer in 8 Minutes

    By Scott Bestul

    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.

    [ Read Full Post ]

  • February 24, 2014

    Shooting Long Range: The Generational Theory

    By David E. Petzal

    The other day while pondering whether major scandals would erupt on a hourly, daily, or weekly basis during the presidency of Hillary Clinton, I was smitten by a moment of blinding insight into the reasons behind the overwhelming interest in taking big game at long range. As it turns out, they’re only partly related to either shooting or hunting — they are, instead,  generational.

    Bringing down critters at long range is nothing new. Long shots have long held a fascination for us. Outdoor magazines once specialized in hunting tales where the nimrod nailed a Dall ram at 1,217 yards with an iron-sighted lever-action. But this was regarded as more of a stunt than anything else; something that you did maybe once or twice in a hunting lifetime and only in situations of high drama. The rest of the time, your shots averaged around 125 yards—or a lot closer—and so did everyone else’s. [ Read Full Post ]

  • February 21, 2014

    Food Fight Friday: Venison Bulgogi vs Antelope Tenderloin

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    By David Draper

    You all know I love antelope, so it’s pretty obvious where my vote should go today. But ever since I made some bear bulgogi last year I’ve been pretty hooked on the stuff. So, for me, this week’s Food Fight is really a toss-up but Wild Chef readers might feel differently. On the one hand, Koldkut has backstrap and beer, a sure-fire winner, but just maybe that good-looking deer from MaxPower can swing the votes his way. What do you think? [ Read Full Post ]