THE PRACTICE OF HUNTING WILD ANIMALS WITH THE BOW & ARROW. ONE WHO HUNTS WITH THIS CHOICE OF ARCHERY TACKLE IS CALLED A BOWHUNTER.
It’s official.
My 2015 archery pronghorn antelope has officially scored 73 Pope and Young inches.
I took this great buck with a Samick recurve bow and a Fred Bear razorhead on a self guided hunt in Moffat County Colorado.
It’s not always about the trophy, but, then again, sometimes it is.
Pronghorns Rock!
How many more months to antelope season?
Posted by Michael Patrick McCarty
You can see the story of my hunt HERE.
Not Much To Add Here – Just Listen!
Posted by Michael Patrick McCarty
See Another Ted Nugent Quote HERE
Congratulations to the Virginia bowhunting contingent. We can’t wait to see what you turn up next.
-Cay McManus is a World Class Archer (literally). She has won the Indoor World Championship one time, and the World Outdoor Championship 5 times.
She has also won The National Field Archery Championship in various categories a total of 33 times, a record for any woman archer. As she said to me recently, would you like to help me dust some championship bowls?
It is an amazing accomplishment in any sport. As you can see, she knows her way around the deer woods too!
Rock On!
Posted by Michael Patrick McCarty
September 28, 2014
Any elk taken with a bow and arrow is a trophy – just ask anyone that has hunted them.
This great bull was taken near Carbondale, Colorado late in the archery season. I am told it was a 73 yard shot too, and I believe it.
Congratulations Mr. Tschappat. Somehow you make it all look so easy, though we all know that is far from the truth!
We can’t wait to see what you come up with next year.
Posted by Michael Patrick McCarty
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October 8, 2015
Call me crazy, but I may never tire of admiring elk.
It would take much more time than I have here to tell you why, but if you are a hunter, or another elk enthusiast, then there would not be much of a point in doing so. You already know what I might say.
I would be with them right now, amongst the herd, if I could. September is the best of all times in the Rocky Mountains, and elk have more than a little bit to do with that. I suspect the elk might agree with that too.
Yet, personal time in the wild lands is limited and precious, and there are always so many things that get in the way. I can appreciate a good picture when I see one though, and this one really puts me in the proper elk-country frame of mind.
A wildlife photographer is a hunter too, though they may prefer a different kind of tool to acquire their prey. With luck and perseverance they may just catch that perfect moment in time, preserved for you and I and for those who may never step foot in the land of rutting and wild-eyed bulls.
They fill in the gaps of our lost experience, and placate our wilderness longings when we simply cannot be there ourselves. We are all so very much richer for their efforts, and I salute them.
This particular photograph was taken by David Schroeder this September in Colorado’s Rocky Mountain National Park. He used a Nikon D600 camera with a 600mm telephoto lens, set at ISO 800, an aperture of f/4, and a shutter speed of 1 /400 sec.
Dave tells me that he has been crazy about elk for over 35 years, and it shows. I can tell a kindred spirit when I see one.
I have no doubt that he, like I, shall never tire of admiring elk.
Posted by Michael Patrick McCarty
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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.
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!
Happy Trails!
– 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.
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Food Freedom – and Wild Game Too!
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