Snow Deer

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I would invite you to look at a web site entitiled www.huntsfromtheheart.com
A young man and his wife from this area run a commercial hunt service in Manitoba and Alberta, Canada. They provide hunts for deer, moose, bear, wolf, as well as waterfowl and fishing. He also has turkey hunts in Nebraska. A trip like this has always been kind of a dream of mine, for maybe when we get "rich and retired". Is that term an oxymoron?

I met his brother last summer, who is an avid "traditional" longbow hunter. You may have seen his book, "IN MY NECK OF THE WOODS", at the farm house last fall. He has written a series of short stories, each one the stalk and harvest of his deer and other game. His goal in his life is to do a "grandslam" of every game animal in the world. He has been to Africa and killed several big game there. He still wants to get an elephant, rhino, lion and cape buffalo.

Both brothers state that there is something that really provides an adrenaline rush when you are hunting big game, that if your first arrow doesn't kill it, the game may kill you before you get a second chance. Duh!!! Do you think?

The great white hunter is talking about making a De Smet trip some weekend to try to fill his last Muzzleloader tag. Lots of snow, should make for a good hunt.

Talk to me:
Later, the old farmer

Enjoying the hunt

I had time to enjoy our deer hunt results. I made a large pot of venison stew today, Terri said it was really good, so I thought I would share the receipe with you.

2 large venison steaks or roasts, diced into 1/2 inch chunks. I boil the meat in salt water for a few minutes, and then drain and rinse with hot water. This removes some of the fat and the edge of the "game" taste, and will help to tenderize the meat.
take the following ingredients, and chop:
1 medium head of cabbage
1 head of celery
2 medium onions
1 red pepper
4-5 pounds of potatoes
2 cans or one frozen package of the following:
green beans, whole kernal corn, tomato preserves
optional: 1 additional can of diced tomatoes, a second pepper if desired.

Simmer everything for about one hour, except for the celery, add this after 1/2 hour. Shut off and ladle what you will eat for one meal into a smaller pan, and simmer an additional 1/2 hour. Salt and pepper to taste, add other spices as desired. Freeze the remainder into meal size containers, and finish cooking prior to serving. This will prevent the vegetables from becoming overcooked in the large pot.

This will make about 3-4 gallon of stew, so you may want to reduce the receipe, or you should have good eating for seveal meals.

Thanks, Deerkiller, for the meat!

The old farmer