Friday, August 7, 2015

And so it begins...

It's 11:42 pm... We are headed North and we just passed an "Antelope" road sign. It's dark out, with an occasional instance of brightness from someone, headed somewhere, we are not. I am eating wasabi peas, while listening to the Corb Lund Pandora Channel... We've been on the road for over 5 hours now and it is my father's turn to take the wheel. 

Essentially, we are on our way to find out if all of my hard work over the past several months will pay off or not. If I could sum up our efforts in regards to archery elk hunting, I'd say it much like the song I am listening to, "I'm a losin' lately gambler, but that's not all I have ever been. Cuttin' back your losses is just another way to win." To elaborate on that thought, our destination for elk this season is Oregon, a state that has defeated us twice, but not entirely. We've cut our teeth here, we've got close and we have learned a great deal from hunting in The West and East. So back to Corb, I cut my losses with over the counter elk tags in Idaho and decided earlier this year, that my father and I will focus on Oregon. It's our closest opportunity to hunt OTC, and I know the quality of the hunt can be just as good as Idaho, at half to quarter of the distance.  I want a place we can call our own, I want to know that all the maps I have researched feverishly, all of the biologists that I have harassed recently, that this knowledge gained... Will pay off. I want my father and I to taste a victory, that we can own wholly. This is what hunting means to me in a large way... A responsibility of education. It's a lot about pride, but with even more humility and reverence to what I feel hunting is all about... 

This season will make us better, no matter of the ghosts that shadow our efforts. Our sights are set on the future, and I have to believe in optimism. 

2015, a new journey begins. 

Tuesday, November 26, 2013

So I have started a new blog and will no longer be updating this one. If you enjoyed what I have written and shared here, please check out I will be updating frequently. Thank you.

Monday, July 15, 2013

That infectious mountain air and those cool crisp streams...

Ever needed to get away? Well, I sure did. Can't stand summer, especially in the valley. Sierras have always been my escape, and a trip like this past weekend's was a much needed one, if not for my insanity alone. I don't know about you guys, but for me, there's not a whole lot that compare to a shady spot in my Cabela's recliner at a high elevation. The fresh air, the smell of pines, the sound of that cool crisp mountain creek, nature looming around every corner... it does a body and mind good. Throw in some good company, good food and drink... and I've got myself a little slice of paradise. Anyway, here goes nothing.

Fishing fuel.

First order of business once you get to camp.

2nd order of business... have another one.

Such an interesting paradox us hunters and fishermen have to live with... Kind of hard to explain really, and there never may be a good enough explanation for everyone... but when I see such a magnificent creature such as this bear, dead without reason on the side of a road it just gets me thinking a bit, and there's just something so unjust about it that it touches me in way unlike any other. Call me sensitive or what not, but I value and cherish our wildlife and I hate it when modern civilization turns up to be the cause for our wildlife's demise... and at the same time I can't help but think of what I would do, if I were to see this same bear in it's natural state away from a road, walking through the forest during bear season with a tag in hand.

Anyway, how bout some fishing? My wife was very enthusiastic about wetting a line, and I was determined to make it a successful trip for her, and I really wanted to see the joy in her face of catching some fish on her own. So we set out, and soon after not too long, she was hootin and holerin that she had a fish on! Then another and another! I added a few to her limit and we called it a day. Salmon eggs, free drift no weight and just a bobber was the ticket for her... and I got super high tec, and threw a gold bead prince nymph with a salmon egg on the back. Hey, get creative.

Dinner for two!

...and libations.

The next morning I headed out for a quick solo outing... caught a few more and took a photo of the biggest one. Salmon eggs again.

Cookin it old school!

Hobo Fondu! Place some brie cheese in some foil, pour some apple, pear or even peach brandy over the top. Seal it, then place over fire. Throw some fresh bread into the mix and this is one hell of a treat.

So Sunday was our last day at camp... and to give you a little history, my folks have somewhat adopted a russian kid named Boris, but he prefers to be called Bo. Anyway, typical for my family, I've had several friends and families in need live with us throughout the course of my life. Just the way it is... Bo's a hell of a kid, and I think of him like one of my own and call him brother, but the dude cannot fish for nothing, however he is really good with a gun and a bow. He's strong, russian strong haha, so it's quite funny when I try to tell him that he needs to have a little finesse when trying to catch fish. But I was determined to get him to catch one, so before we left I took him down to the spot and got him set up on my rod n reel. Gave him some instruction and let him do the rest. He was pretty stoked, so we set up a photoshoot of sorts for his triumphant victory of the water dwellers!

Money Shot

Wednesday, March 6, 2013

Greek Veni Burgers

This is a really easy recipe that adds a new twist to your typical venison burger meat!

Burger Ingedients:
1 1/2 lbs ground venison
3 garlic cloves, minced
1/4 cup manzanilla olives, chopped or sliced
1/4 cup black olives, chopped or sliced
1/2 cup feta cheese
1 Egg (optional)
1 tsp Kosher salt
1 tsp black pepper

4 sturdy burger buns or Kaiser rolls
4 large lettuce leaves
4 slices onion
8 strips of bacon
4 slices tomato

Combine ground venison with all burger ingredients and mix well (If the meat is really lean and has a hard time forming up, then either add an egg or additional fatty beef burger meat to the mixture). Anyway, form into 4 patties about 3/4-inch thick. Oil and butter a pan (preferably a circular pan) over medium heat. Once pan is hot, place the patties onto the pan and cook on each side about 4-5 minutes per side. While this is going on prepare and cook 8 slices of bacon. Then, place your burgers in buns with lettuce, tomato, onion, bacon and your choice of condiments!

Beverage of choice for this meal was... He'Brew's Rejewvenator *Harvest to harvest ale*! :tu

Swiss Venison and Southern Rice

This recipe rocks. The venison is amazing and so tender.

The meat and marinade:
2 – 4 venison round steaks
1/2 cup oil
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup red wine
2 tablespoons lemon juice
1 tablespoon worth of garlic, minced

Mix all of that together in a bowl, making sure that it is mixed extremely well. Always trim and clean your meat, I don't care how good your butcher is, but you need to prep your meat. Take it out of the package, trim off all silver and fat and give it a good washing. Place the meat in a quart sized zip lock bag, then pour your marinade over it. Get as much of the air as you can out, then seal and place in the fridge for 4-8 hours.

Southern Rice:
1 cup of rice
1 can of corn
A good bunch of fresh cilantro
Lime juice

Cook the rice like normal... when it is done, add a full can of corn, a good bunch of fresh cilantro (sloppy chopped), lime juice to your liking and then some salt to your liking! You can even add some diced up jalepeno's for a little kick. It goes absolutely perfect with any kind of BBQ'd meat, and it's even better if you add in some baked beans to the mix! Make sure to add a little lime juice then taste, then so on and so forth. You just want a hint of the lime.

BBQ the meat:
DON'T OVERCOOK THE MEAT! I cooked mine on high heat, about 1-2 minutes per side.


Sorry for the horrible food pic.

Wild Duck Scaloppine

Scaloppine is a traditional Italian dish that typically consists of thinly sliced veal or chicken (as opposed to duck) that is then dredged in flour, sautéed, then heated and served with either a wine/tomato sauce or a piccata sauce, which denotes a caper and lemon sauce. I paraphrased that a bit, so don't think I made all that up on my own. Anyway, this recipe calls for a sauce that is more along the lines both the traditional piccata and the tomato/wine sauce. Regardless, this recipe boasts massive flavors that are both sweet and tangy... the capers and Italian seasoning create a stunning aroma and succulent flavor that is unique and unlike anything I've ever tasted before... This is a magnificent recipe for those weary about trying wild game and even the seasoned veteran hunters that want to try something new for a change. I give it 4 stars out of 4 and can almost guarantee your personal enjoyment of such a dish as long as it is prepared correctly. I paired it up with a fine Cabernet Sauvignon, which really balanced out the flavors and complimented this dish quite well. The green onion is just an obsession of mine. Anyway, without further ado...

Wild Duck Scaloppine

3 servings

6 duck breast halves, skin removed
salt and coarsely ground black pepper
2/3 cup all purpose flour
6 tablespoons butter, divided in half
2 tablespoons olive oil
2 tablespoons FRESH lemon juice, don't go lazy here.
3 cloves garlic, minced
1/4 cup dry red wine (Preferably a dry Marsala)
1/4 cup beef broth
2 cups mushrooms, thinly sliced
1 tablespoon capers, rinsed and drained (If you enjoy capers like I do, then feel free to add more)
1 teaspoon Italian seasoning (or substitute fresh herbs)
1 cup tomato, seeded, peeled and diced
warm, cooked pasta
shredded Parmesan cheese

Place duck breasts between a zipper-lock bag and pound lightly until each piece is approximately 1/8-inch thick. Season with salt and pepper and press seasoning into the meat. Place flour in a shallow dish and dredge seasoned duck lightly in flour.

Heat half of the butter with the olive oil in a large skillet over medium-high heat. Add duck, a few pieces at a time, browning evenly on both sides – about 1 minute per side. DO NOT OVERCOOK THE DUCK. You want the meat to be pink on the inside in order to avoid chewiness. When cooked, transfer to a plate with paper towels to drain. Cover with foil and keep warm.

When all duck is browned, add lemon juice, garlic, wine and broth to pan. Stir to scrape bits and add mushroom, capers and Italian seasoning. Cook until liquid is reduced to 1/3 cup. Stir in remaining butter until melted. Stir in tomato.

Mound pasta on plates, arrange cooked duck over pasta and spoon sauce over. Top with Parmesan cheese.

*Credit is due to the gentleman at "" for creating this recipe*

Tato Bombs and Tri-Tip

I've known about potato bombs for quite some time as guys will post them up from time to time on a BBQ forum that I am a part of, but I've never made them, until now.

Simple, core the tatos!

Stuff, with whatever you dig. For us, diced canned jalepenos, green onions, bacon bits and cheddar. Then plug each end.

Butter, garlic salt, and crushed garlic... then wrap in foil.

Handle your meat.

On the Q, I prefer an indirect set up, 275-300.

Drink some drank!

Tatos will be done in about an hour give or take... I left these on for one hour and fifteen minutes and they were perfect. Tri Tip came off at an IT of 130 degrees.