By David Draper

I was well into my 30s before I stumbled upon the meaty tradition of Sunday gravy, and the discovery of this rich, wonderful pasta sauce made me pine for the Italian grandmother I never had. Since there is no Nonna for me to base my Sunday gravy on, I’ve adapted this free-form recipe, which I usually turn to about this time of year. I’ve found Sunday gravy is the perfect meal to soothe the anxious boredom that inevitably manifests itself now that most hunting seasons have come to a close.
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By Scott Bestul
Know what you need? A Motive for hunting next fall.
No, I’m not talking about an incentive to get in a tree stand, or some extra inspiration to hike up that ridge. I’m talking Bear’s brand new Motive 6, their flagship compound bow for 2013. 
At last month’s ATA show, Hurteau and I shot a whole slew of new compounds, but we only drooled over a few. Because the Motive 6—fast (350 IBO), quiet, and a joy to shoot—was one of the primary drool-inducers, we called up the folks at Bear and said, “Hey, you want give a bow away to one of our blog readers?” And they said, “Heck yeah.”
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By David Draper

If you’re a regular Wild Chef reader but haven’t gotten in on the Food Fight phenomenon, I challenge you to do so. Several readers have answered the call, and we’ve been featuring them here each week. This Friday, we have another new competitor—dyobcire—who just won a Camp Chef cast-iron pan on Wednesday, so let’s see if can he keep up the streak against a strong competitor in SMcCardell.
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By Scott Bestul

The skull looks a century old, even though it was pulled from an Iowa creek bed just six winters ago. The rack is stained orange by mud and black by water. There’s a deep muskrat chew in the fourth tine on the left. The bones of the face are like ocher rawhide. The teeth bring to mind an old river rat I knew—a man who slept with a chaw of Red Man in his mouth. When I tip the skull, sand, grit, and little white beads of bone rattle in the cavities and spill on my shirt.
I put this buck—probably the only net Boone and Crockett typical I’ll ever encounter—in that creek bed, and the knowledge of it has gnawed at me since. [ Read Full Post ]
By Dave Hurteau

Because you asked, Douglas, and because it’s a fine winter blog topic, I shot an email over to wildlife biologist, QDMA Programs Manager, and friend Matt Ross, regarding winter deer feeding on hay and grains.
For anyone who didn’t see the comments on the last post, Douglas asked:
Biologists have stated that it is wrong to feed deer hay and grain during the hard winter months because they are in browsing mode and do not have the correct bacteria in their digestive tracts to digest the grain and hay. Apparently, deer can starve with full stomachs of hay. However, during mid-winter thaws hereabouts, I constantly observe deer foraging in meadows for hay and waste corn. What’s the deal? [ Read Full Post ]
By Dave Hurteau
I’m sure you’ve read many times, as I have, that “whitetail bucks bed with the wind at their backs and a good view out front.” That sounds pretty darn good. This way they can detect danger from front and back. It makes so much sense, in fact, that it’s almost a little annoying that so many deer don’t bother to follow along.
By the same token, I recently read that bucks bed on slopes and below the points of ridges because falling thermals warn them of danger from behind while their eyes, scanning downhill, catch danger out front. That sounds darn good, too—unless you’re a person who actually hunts in hilly terrain, in which case you know that thermals don’t really start falling until pretty darn late in the day, often right before sunset. And so all those bucks bedded on slopes and below points, the poor dim-witted creatures, actually don’t have the wind at their backs, like they’re supposed to, for most of the day.
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By David Draper

It’s blowing snow here in western Nebraska, and most of the rest of country is also suffering from an extended stint of cold weather. Perfect for a little comfort food in the form of two reader photos. This week, it’s Shawn McCardell’s hearty venison stew against a new comer to the Food Fight—Ben Bainbridge—and his amazing looking venison roast. He may face a tough challenge thanks to McCardell’s use of Guinness, but I think the smoked roast might just able to hold its own. What do you think? [ Read Full Post ]
By Chad Love

Baltimore Ravens linebacker Ray Lewis is denying reports that he used a banned substance derived from deer antlers to help recover from an injury.
From this story in the Washington Post:
When Baltimore Ravens linebacker Ray Lewis tore his triceps last fall and worked his way back onto the field with a remarkably quick recovery, he was given a product that contains a substance banned by the NFL, Sports Illustrated reports. [ Read Full Post ]
By Jonathan Miles
This recipe appears in the February 2013 issue of Field & Stream, on newsstands now. 
The ultimate Super Bowl indulgence: nachos loaded with bubbling cheddar and shredded venison that’s been slow-cooked with chipotles and spices and then quickly seared—in the style of Mexico’s legendary pork carnitas—for some crispy, hyper-flavored edges. You may forget about the game altogether.
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By Steven Rinella

Sometimes it’s difficult to anticipate sources of danger when you’re hunting in the backcountry. But on this sunny day, while hunting Coues deer in eastern Arizona, we never had any doubt that rattlesnakes were the things to be watching for.
I was hunting with the crew that films my TV show, Meat Eater. The last few days had been cold and wet. Now that it was warming up, our cameraman, Mo Fallon, commented that every rattlesnake in the neighborhood would be coming out of the ground. He also mentioned that this area was known for green Mojave rattlesnakes, a breed whose venom includes a rare neurotoxin that can make their bites 10 times more dangerous than typical rattlers. Because I was walking in the lead, I figured it was my responsibility to be extra vigilant. But I was distracted from my duties by the fact that we were traveling across fresh terrain, where I was more interested in looking for deer than reptiles. [ Read Full Post ]
By David Draper
Whether you’re an old hand at throwing Super Bowl parties or hosting your first, it’s always a good idea to turn to the professionals when planning the perfect party menu. To make things easier on you, I’ve rounded up expert opinions on some must-have game day snacks—and added a Wild Chef take on another classic to give you five fine options for this Sunday’s Super Bowl.
Meatballs: There are dozens and dozens of variations on the popular meatball, as the guys at New York’s Meatball Shop can attest. Don’t be afraid to rotate deer, elk, or antelope sausage or ground meat into any of these recipes to add your own Wild Chef twist. [ Read Full Post ]
By Hal Herring

There was a lot of hubbub around the West when NASA revealed the beautiful “Black Marble” satellite images of America and the world, showing the intensity of our settlements through the brilliance of our electrical lights. So much of the eastern and southern U.S. is lit, and the lights only began to fade as you reach the northern Great Plains, and then look to the northern Rocky Mountains, which remain fairly dark. [ Read Full Post ]
By Steven Hill
The deer hunts behind these bucks from the 2012 season show just how varied—and good—whitetail hunting in North America is right now. Tagged on the opener or the last day of the season, from deep South to coldest Canada, on a five-star lease or a family farm or public land, every buck in our countdown—be it a state record or personal best, a first buck or a first Booner—has one thing in common: Each is a trophy tale worth retelling.
20. Tadpole Buck
Hunting Louisiana’s Tensas National Wildlife Refuge on Jan. 7, Alton “Tadpole” McLeod was playing a hunch when he decided to sleep in.
“I’ve hunted Tensas for 25 years and always had good luck at midday on a full moon,” McLeod says, “so me and my buddies started late. It was 10 a.m. before I reached my spot, an area where I’d seen a couple of big-bodied bucks crossing a week before.”
Several hours after he settled into his stand, a flock of buzzards roosted nearby and raised a ruckus that, Tadpole thought, surely ruined any chance of seeing a wary buck.
“If I’d been alone, I’d have left,” McLeod recalls, “but I didn’t want to mess up... [ Read Full Post ]
By Scott Bestul
When all is right in the world, recovering a bow-killed buck is as simple as walking to the spot where you watched him tip over. Just about other situation, however, is complicated by a variety of factors: the suspected shot placement, impending weather and temperature, the presence of predators…. “How long?” can indeed be one of the toughest questions faced by a bowhunter.
So here’s the scenario: You’re on an early-season whitetail hunt. With about a half hour of legal light left, a nice buck walks into your shooting lane at 25 yards. Your shot looks to be in the center of the deer vertically but enough into the mid-body horizontally that it might be a gut or liver hit. You watch the buck runs off and disappears over the backside of a hill. You get down from your stand and find good-sized drops of bright red blood, but no arrow. You follow the trail a short ways, but the sign doesn’t get any better. The temperature is 60 degrees and is expected to drop only 10 degrees overnight. There are coyotes in the area, though not in great numbers.
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