A big trout is an extraordinary creature – built for power, speed…and battle. Some, like this guy, are more than a match for any fisherman.
We all wish to catch a trout like this one day. If any of you already have, then you know that maybe, just maybe, there is another fish like this out there…deep below the surface…finning…watching…waiting – for one more cast…
May your waters be wild, and big!
And Oh, By The Way – You Might Want To Get A Larger Net…
Original Pencil Drawing Of a Brook Trout By Charlie Manus of Marble, Colorado
Apparently, the proper thing to do these days when you miss a deer is to quickly cover your head with your hunting hat and reach for your nearby smartphone. Or at least this young Wisconsin hunter thought so.
Can you say buck fever?
nervousness felt by novice hunters when they first sight game.
Not to fret, young deer huntress (yes, this is a young lady here). We’ve all been there, some more than once, whether we will admit it or not.
And to think, in my day you simply froze in complete, unmitigated panic until the animal walked off, and then hung on to the nearest limb with all of your arms and legs and with everything you had for an hour or more.
So you did not fall out of your treestand… As if your life depended on it…Because if you were high enough in the tree, it probably did.
At least that’s what I’ve heard…
“He grouped his last five shots right in the center of the bull’s-eye. Then I showed him my technique of scattering shots randomly around the target because, as I explained, you never know which way the deer might jump just as you pull the trigger.” — Patrick McManus, The Hunting Lesson, February 1983
One That Did Not Get Away
Mark Miller from Mauston, Wisconsin and a deer of a lifetime. I don’t know if he had any buck fever, but there is certainly no ground shrinkage here!
“POETRY & REVOLUTION (OR ADVENTURE) BEFORE BREAKFAST” – EDWARD ABBEY
There’s a new internet podcast out there – and the name of the game is adventure! If you are a fan of this blog, or of all things outside, then you may find it to be the perfect complement to the written word.
Mr. Martin Lamberti has been kind enough to include one of our articles in his audio selections, and it is quite clear that he has a rare gift for voice and interpretation. We are honored to be part of the that audible experience.
So, if I may quote from the header:
“Welcome to AdventureCast! Here, we read real life adventure stories and guides, and interview amazing adventurers from around the world. Our aim is two-fold, firstly to inspire everyday people to get out there, explore and create their own adventures. And secondly to create a new platform for adventurers and writers to share their incredible stories”.
Pronghorn Reflections. Photo by Michael Patrick McCarty
Maple syrup was used as a traditional sweetener by many of the Northeastern Native American tribes, though there were never any antelope in that part of the country. Luckily, I live in the part of the world where they be, and every once and awhile I have an opportunity to test my burgeoning cookery skills.
This recipe features the boneless loin of Pronghorn, and the simple ingredients seem to blend perfectly with this wonderful and unique meat. It is one of my new favorite (of many), new game recipes.
6-8 loin cutlets, thickly sliced
1/2 to 1 cup each of maple syrup and apple cider vinegar (equal parts)
6 juniper berries, crushed
several slices apple smoked bacon (enough to cover bottom of pan)
Salt and pepper to taste
1 tablespoon butter
In a medium-sized bowl combine syrup, vinegar, and crushed berries. Mix well, add loin, cover, and refrigerate overnight (about 10 hours). Fry bacon in iron skillet until the grease is well rendered and set bacon aside. Remove from marinade, roll loin in unbleached flour, and then fry in bacon grease and butter until approaching medium rare. Serve with crumbled bacon on top.
This is a fabulous dinner entre or lunch, served with a salad or your favorite sides. It’s a special treat for breakfast too. I had mine with eggs over medium and a hunk of corn bread. I’m still thinking about it!
– Adapted from a recipe found in “Spirit of The Harvest: North American Indian Cooking” by Beverly Cox and Martin Jacobs.
* Vinegar is a natural meat tenderizer, so it is important not to marinade too long for younger animals. It is, however, a great trick for breaking down the meat of the older and tougher animals.
** I have not yet tried this with elk or deer or other game, but I suspect it would also work well in other instances. I can’t wait to give it a try.