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Monthly Archives: July 2016

Develop Proper Archery Form

 

SONY DSCPictured here is perhaps the most popular position of the feet when it comes to shooting; the “Open Stance”. It is easy to perform and opens up the shooter to the target resulting in less interference with clothing from the bowstring.

Despite the fact that you may be shooting the most highly tuned bow, adorned with top of the line accessories, if your shooting form is bad your accuracy will likely be worse. Shooting with good form requires mastering a number of processes. However, once these processes are understood and learned, shooting with proper form will be as easy as walking across the floor; it will become second nature.

Before incorporating the following steps into your shot routine, be sure that you are shooting a well tuned bow set at the appropriate draw length.SONY DSC

Proper Shooting Stance
Where you place your feet during the shot process can have a great bearing on where your arrow strikes. By nature, your body has a natural centering point. If your feet are not positioned properly you might find yourself being pulled away from this centering point. As a result, the body will fight to return to this location. Unfortunately, this can occur during the shot which will impede accuracy.

Resist the urge to grip your bow. Instead, let your fingers naturally drop around the handle and riser. This will eliminate unwanted tension and bow torque making your shots more accurate.

There are 3 basic stance positions to consider. They are as follows.
  • Squared Stance:  Feet are in-line with one another, drawing a line perpendicular to the target.
  • Closed Stance:  Front foot is forward from the front of the body
  • Open Stance:  Front foot is slightly pointing toward the target.The best stance, regardless of which you choose, should be comfortable and solid. This starts by placing your feet about shoulders-width apart with your body weight distributed between the midsection and rear of your feet.

Most bow hunting experts will suggest an open stance which starts by positioning your toes 90 degrees to the target, and then taking a half-step backward with the foot that is closest to the target. This stance will essentially place the chest more toward the target and allow for greater bowstring clearance along the bow arm and chest.

However, this stance may not be for everyone. In order to find your perfect stance, enlist the help of a friend and simply close your eyes and draw your bow while facing a archery target with a wide back 1wall, anchoring as you normally would. With your eyes still closed, move your body and feet around until you find the most comfortable position. Then, open your eyes and note the direction of your aim.

When it comes to hauling back the bowstring, don’t rely on the small bicep muscles of the arm. Instead, use the larger, more stable muscles of the upper back and shoulder. Not only can these muscles pull more weight, they are also steadier and fatigue less quickly.

Let down the bow and reference the position of your feet by pointing an arrow straight at the aiming spot. You have just found your stance.

SONY DSCCorrect Bow Grip
When it comes to gripping the bow you want to do so in such a way that hand torque is not promoted. In other words, you want your grip to be as torque-free as possible. To do this, you first need to find the best location for the grip to contact your hand. This can easily be accomplished with a simple test.

First, take your bow hand and hold it out as if you were going to grip the bow; keeping it slightly open and rigid to imitate pressure being applied to it. Next, take your thumb from your other hand and push it into your bow hand at different locations. You will notice that every location you push with your thumb causes your bow hand to move or collapse—-except one. That one spot is where you want to place the pressure of the bows grip while at full draw.

Your bow arm shoulder should be down and in a “locked” position while at full draw. This makes it more difficult to flex the bow arm causing shot-ruining muscle tension.

This location is typically where the bones in the forearm butt up against the base of the palm. It is a bone-to-bone contact point and is the most reliable, torque-resistant location in which to place the bow grip.

When grabbing the bow, place a small amount of tension on the string, just enough to feel it in your bow hand. Then position the grip into the area you discovered by pressing your thumb into your palm. Now you are ready to draw the bow. Just remember, upon reaching full draw, your bow hand should remain relaxed with your fingers falling down or dangling around the front of the riser.

Drawing the Bow
This may seem like a trivial facet to good shooting, but drawing the bow properly incorporates all of the essential muscles needed in order to shoot with good form; mainly, the back muscles. One of the easiest ways to do this is to think of your drawing arm elbow as having a hook in it. When drawing the bow, start with your elbow about as high as your jaw line. Then, imagine someone has a string attached to the hook that is in your elbow. Now, think about them pulling your elbow straight back as you draw your bow. Instead of puling with your biceps, you will notice that you are actually drawing the bow by using the larger muscles of the upper back; specifically, the rhomboid muscles. This will allow you to relax the rest of your body and pull through the shot using only your back.

SONY DSCBow-Arm Position
A steady aim equals comfortable shooting and tighter arrow groups. A relaxed bow hand is the key to this. To acquire this it is imperative that your drawing side shoulder be down and in a locked position during the shot. Positioning the shoulder in such a manner will greatly reduce muscle tension which is the root of poor aiming. Before drawing the bow, lean slightly toward the target, then start the drawing process. This will place the shoulder in a low, locked, “bone to bone” position.

When it comes to where you place your release-hand, choose and area along the face/jaw-line that is easily repeatable and consistent; your shooting will likewise follow. Hunter shown wearing Lost Camo.

Anchor Position
Consistency is the cornerstone to good shooting. The best location to anchor your bowhand is somewhere along the jawbone that provides the most stable platform. In other words, choose a spot that allows your hand, knuckles, etc. to rest solidly as you release the trigger of your release or let go of the bowstring.

A good tip is to locate this spot with your eyes closed, without looking through the peep sight. Then, once your anchor point has been established, with your head in a natural, upright position, you can open your eyes and adjust the peep sight to your eye, instead of adjusting your eye to the peep sight.

The bottom line is to find an easy-to-repeat anchor point; one that will be consistent and second nature when shooting under pressure or any other time.

TIf good shooting form and posture are present, your body should resemble the letter “T” when viewed from behind. Hunter shown wearing Lost Camo.

Establishing T-Form
The easiest way to confirm that proper draw length and comfortable shooting posture are being used is to look for the “T-Form” as the archer is at full draw. This is easily recognized while looking at the shooter from behind. When doing so, his/her body will represent the shape of a “T”.

The torso should be vertically straight, with a direct line running up and down through the spinal column. The horizontal line in the “T” should run from the bow-side elbow, through the shoulders, and across to the drawing elbow. The trick to establishing this “T” form is to make sure that your drawing elbow isn’t too high or too low. Ideally, it should be about the same height as your ears while at full draw. This will promote the use of back muscles to draw and execute the shot.

Include these simple steps into your shouting routine and watch as your accuracy improves and your confidence soars not only on the 3D archery range, but in the field as well.

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Moose Stir Fry

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This delicious moose dish is low in fat. The amount of each ingredient is proportional to how many people you’re serving. Using half a pound of moose, as this recipe does, makes two large servings.

Ingredients

  • 1/2 lb. moose steak
  • 1/2 cup carrots
  • 1/2 cup bean sprouts
  • 1/4 cup celery
  • 1/2 cup snow peas
  • 1/2 cup broccoli
  • 1/4 cup unsalted peanuts
  • 2 cloves of garlic, minced
  • 1/2 cup soy sauce
  • 1 tbsp crushed red pepper
  • 1 tbsp cumin
  • Cooked noodles (excluding seasoning packet)

Preparation

  • Slice steaks cross grain and marinade in soy sauce for one day. Throw a little oil into a hot wok to avoid sticking. Stir in moose for about 1 minute.
  • Add other ingredients, including seasoning, stirring frequently. Add additional soy sauce to coat all ingredients.
  • Stir in noodles and serve immediately.

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Posted by on July 29, 2016 in moose, recipe, Wawang Lake Resort

 

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Portable Kitchen – Packsack

grub_hub_+camp_kitchen

For many outdoor enthusiasts on this planet camping is still an popular activity. But being out in the wilderness doesn’t have to mean sacrificing all the amenities we take for granted at home. The Grub Hub is a portable kitchen that’s been around for a few years, but we’ve only now discovered.

It packs everything, and yes, even the kitchen sink. No, this isn’t just a bad play on words: it does come with its own sink for washing your dirty dishes. Aside from holding your stove (not included), there are compartments to hold your pots and pans, telescoping rods to hang your lanterns or anything else that can be hung, and even 9 square feet of table surface for you to prepare your meals on.
grub_hub
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Moose Hunting – After the Hunt

moose-wawang-lakeHunters who take a moose and are camping out often have a feast—chunks of prime meat roasted on sticks over a campfire—a delicious and savory reward for their hard work. Butchering one of these big, heavy animals takes a lot of time and effort. A prime bull can yield more than 500 pounds of meat and fat. Traditional foods include many other edible parts of the moose such as the head, liver, heart, some other internal organs, and the highly valued fat. So it takes not only a lot of work to butcher a moose, but also specialized skills and a detailed knowledge of the animal’s anatomy.

 

moose=wawang-lakeA Delicious Feast

Moose meat and fat are staple foods in most many people who live in the northern regions of Ontario.

Fat is a very important part of a traditional diet because it stokes the metabolism and adds flavor to meat and organs. Unlike beef, moose meat is not marbled with fat, but rather the fat is separate. A favorite kind of fat is found in the sheath-like mesentery membranes that hold the organs together.

In times past, even the bones of moose were ground and boiled to make a fatty broth. If they didn’t use the bones immediately, they could store them as a potential source of food during times of scarcity.

Delectables include brisket, short ribs, heart, and tongue. Thin slices of meat may be fried. A delicious gravy is made from the fat.

A regular favorite is moose meat simmered in a big pot along with some combination of rice, noodles, or potatoes and sometimes vegetables. The result is a thick meaty, delicious stew. Bone marrow is also used in tasty, nutritious broths.

moose=wawang-lake

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How to Use Your Knife

How to Use Your Knife

knife-wawang-lake

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Posted by on July 23, 2016 in How to Use a Knife, knives

 

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Grouse Kebobs

2Cubes of ruffed grouse breast skewered along with grape tomatoes, mushrooms and onion make for wonderful kebabs. No ruffies? You can also use other grouse, as well as duck, goose or wild turkey breast meat.

Serves: 4

Ingredients

  • 4 ruffed grouse breasts (skinless, boneless)
  • 3 sprigs fresh thyme
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • Salt and black pepper to taste
  • 1 red onion, cut into ¾-inch cubes
  • 16 grape tomatoes, whole
  • 16 brown mushrooms, whole
  • Canola oil

Preparation

  • Cut grouse breasts into ¾-inch cubes and place in a zip-lock bag with thyme, olive oil, wine, salt and pepper. Marinate in refrigerator for 30 minutes.
  • Remove grouse from bag and thread onto skewers, alternating with onion cubes, tomatoes and mushrooms. Brush kebabs with canola oil and grill until grouse is cooked through.
  • Serve with fragrant basmati rice and carrot rounds.
  • Tip: If you use wooden skewers, first soak them in water for 15 minutes to help prevent them from splintering or burning. Whether you use stainless steel or wooden skewers, coat them in cooking oil before threading on the grouse and vegetables so the food will easily slide off after grilling. Also coat the grill with cooking oil so the kebabs don’t stick.
  • For the glass: For this tasty light meal, fill your glass with a full-bodied beer or a heavy Chardonnay.

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Posted by on July 21, 2016 in grouse, recipe, Wawang Lake Resort

 

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Wild Mushrooms

The main edible find in our region is  lobster mushrooms, Hypomyces lactifluorum, in some pretty good quantities. On any hunt, it’s good to bring home dinner, but one doesn’t typically expect to bring home a bundle of lobsters too late into the fall.

lobster-mushrooms-wawang-lake

Typically, by the end of August and into September the brush is filled with mushrooms, edible and not. Unlike spring hunting, fall hunting in and around our area is more mushroom identifying than actually trying to find mushrooms growing. But some year the lobsters can account for a major harvest.

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So on your next trip out into our region whether you’re fishing or grouse hunting be sure to hike the old logging roads in search of these very delicious mushrooms.  Stay tuned for a great recipe that easy to prepare.

 

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