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Monthly Archives: May 2018

Get More Early-Season Birds

It weave left, slip right, then disappear through the auburn treetops. It’s not often you get such a clear look at an escaping grouse during the early weeks of the season, but there I was, frozen as the bird slipped through the prettiest shooting lane I’d see on the entire trip. I never pulled the trigger.

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The embarrassing reality of this scenario is that I’d been caught off guard. It was my first grouse hunt, and I wasn’t prepared for the surprise of the flush. That was a tough lesson, but it wasn’t the only one I learned during that trip to the hallowed grouse of NW Ontario’s Boreal Forest. Here are some more hits and misses that, if you’ll consider before you reach the woods, should help you bag more early-season birds.


1.  Being Aggressive

There’s no place for methodical shooting when hunting grouse. There’s no time for the shot to develop, as with long, loping shots on the sporting clays course. Grouse are fast, and they live in dense cover. But you don’t have to be a snap shooter to be successful. You just have to be aggressive. You should have nothing on your mind but finding that bird. The sooner you see it, the sooner you can move for it. Visualize beating the bird to the treetops with your gun.

2.  Going Off Trail
We started our morning busting brush but by midday got lazy and stayed on old logging roads & trails. The result was a half dozen points in cover that we couldn’t reach in time. Our hunt picked up tremendously in the afternoon, when we got back in the brush.

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3.  Misjudging Range
Twice I flushed grouse that I thought were out of range, although they were visible, only to realize afterward that they were makeable shots. Part of the fault was how I prepared. Before the trip I had practiced mostly fast, outgoing targets thrown from a few yards in front of me—textbook fast-flushing bird presentations. I was visualizing those shots in the field, and when birds flushed from farther away, I had the impression they were out of range.  Be sure to practice at longer ranges.

4.  Starting With The Gun Up
A solid ready position is a key to hitting fast-flying birds. It gets your body and eyes ready to make a quick, efficient move. When you moved in on birds with the stock up under your armpit and the barrel pointed forward, you will shoot much better.

5.  Relaxing After The Flush
Grouse might not covey up like quail, but they do often travel in close proximity to each other, especially where there’s a good food source. I saw this first-hand when we flushed three pairs of grouse over the course of a day. So when a bird flushes out of range or doesn’t offer a shot, don’t drop your guard. Be ready for another bird to flush.

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Geared Up: Cleaning Your Gun

Most know that cleaning a firearm is a necessity for ownership.  This not only helps prevent malfunction and missfire but can also help bullet path and accuracy.  What most don’t know is that the average gun owner does not clean their firearm correctly which can lead to major headaches down the road 🙂

Here are a few great tips to set you straight

Step 1: Clean barrel and metal parts
Step 1: Clean barrel and metal parts with good commercial solvent.
Step 2: Bore should be cleaned through breech end
Step 2: Bore should be cleaned through breech end where possible.
Step 3: Clean bore until dry patch comes through as clean
Step 3: Clean bore until dry patch comes through as clean as possible.
Step 4: Run oily patch through barrel
Step 4: Run oily patch through barrel.
Step 5: All metal parts should get light coat of oil
Step 5: All metal parts should get light coat of oil.
Step 6: Store in horizontal position
Step 6: Store in horizontal position, or with muzzle pointing down.
Step 7: After storage, run a clean patch through bore
Step 7: After storage, run a clean patch through bore before firing.
Step 8: Remove all excess grease and oil
Step 8: Remove all excess grease and oil.
Click to view pdf of this diagram
With clean gun in hand, enjoy the hunt!

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How To BEAR Eating Bear Meat

As an outfitter, we often hear how many people would love to hunt bear but have no idea what to do with all the meat or if they did keep it, how to cook it (Ontario is a no waste province, it is mandatory to take all of the meat with you upon departure.)

Below is an excerpt from a great story written by Jackson Landers and how he dealt with an unexpected amount of bear meat…..and what he learned.

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Now I had heard all sorts of stories from hunters about what bear meat is like: that it’s tough, gamey, and unpleasantly greasy. But in my experience eating a fairly wide array of unusual species, I had found that meat that tastes “tough and gamey” is more often a case of bad butchering and sloppy handling than an intrinsic quality of a species.

To maximize the potential flavor of my bear, I dry-aged it for a week before I started experimenting. Dry-aging meat, for the uninitiated, is the process of letting meat hang out for a while at cool temperatures while allowing moisture to evaporate from it. Dry-aging accomplishes two things. First, natural enzymes in the meat begin to tenderize it by breaking down the collagen in the muscles. (Collagen is what makes tough meat feel tough, and more of it builds up in muscle tissue as an animal gets older.) Second, dry-aging allows water to evaporate out of a piece of meat, concentrating the flavor. High-end steakhouses all do this with their beef, and I have been dry-aging most of my venison in my fridge at home for years.

Once my bear was sufficiently dry-aged, the very first thing I tried was cutting some simple steaks out of a forequarter (the upper portions of the front legs) and from the backstraps (the cuts from alongside the spine that are referred to as “pork loin” in pigs). I wanted to keep the recipe simple so as not to hide the true flavor of the meat, but I also wanted to have some fun. So I just ran with the bear theme. I pan-seared the steaks in olive oil and drizzled just a bit of honey on them. A handful of blueberries went into the pan with them (bears love blueberries almost as much as they love honey). Then I transferred the meat to a covered dish to finish cooking in the oven and deglazed the pan with a splash of Toasted Head cabernet sauvignon, which I had chosen on account of the wine’s label having a black bear on it. I made sure to cook the meat to 140 degrees and hold it there for a while, since bears, like pigs, can carry trichinosis.

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My girlfriend and I sat down to eat our first bites of bear meat, drizzled with that red-wine pan sauce. The texture was good, and the backstrap cuts were a bit more tender than the forequarter cuts. The flavor was mild; it tasted more or less identical to venison—which is to say a lot like beef, only with less fat and a blander flavor. There was nothing greasy or tough about it. It looked like a thick piece of filet mignon. Between sips of the bear-bearing Toasted Head wine (which paired very nicely with the bear meat, I should add), we soon forgot that it was bear meat that we were eating. By the end of the meal, it was just dinner, no more exotic than the artichokes we served along with it.

Heartened, I started putting bear meat in everything. And once I began running it through the meat grinder, the stuff became a household staple. Think bear tacos, spaghetti with bear sauce, lime-marinated bear stir-fry served over ramen noodles.

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Bear burgers in particular were a big hit. I mixed one egg with 1 pound of ground bear meat and just a touch of onion powder and pepper and broiled them under high heat. Three minutes per side seemed to get me up over 140 degrees every time, without taking the burgers beyond medium-rare. I invited some friends over to eat them, and the unanimous agreement was that they simply tasted like very good beef burgers and that nobody would ever guess they were bear.

I began to take the ground bear meat so much for granted that I confess to feeding it to a dinner guest in a ragout over angel hair pasta without thinking to tell her that she was eating bear as opposed to beef. She ate every bite. I’m still not sure whether I should tell her what she ate.

Lately I’ve found myself worrying about the dwindling supply of bear meat in my fridge and freezer. I have one whole hindquarter in my chest freezer awaiting a special bear dinner with a group of friends, but other than that and a pound or so of medallions, all I’ve got left is an array of very unusual bones that my dogs have been chewing on in the front yard. What will I do when I run out?

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Don’t Forget To Breath

Whether we are at the range shooting targets, or in the field hunting, breathing is important. We want our sight, scope or pin to be on its mark when we pull the trigger.

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Education, shooting positions and firearms are all very important to shooters. Breathing is a very important factor as well. We all breathe. From the day we were born we have unconsciously learned to breathe in and out. That natural motion can help or hinder during shooting.

Controlled breathing is a necessity in shooting accuracy. When you breathe in and out your chest rises and falls. This movement can cause your gun barrel or arrow sight to float on its target. Your breathing may cause you to move at the exact moment you pull the trigger to fire.

Sometimes when you are hunting, you get excited and/or the terrain and conditions cause your heart rate to accelerate. Your breathing becomes more rapid and harder to control. If you hold your breath, you may become light headed and your shot may be off target. It is important to practice your breathing techniques as you practice shooting positions at the range.

There are multiple methods of breathing during a shot. The best thing to do is practice them and determine which works best for you. Once you’ve determined your breathing technique, practice it so it becomes instinctive when you are under pressure.

untitled4Exhale & Pause – When you are in shooting position, put your cheek against the stock of the gun. Take in a deep breath. Exhale just a portion of that breath, pause briefly and pull the trigger. The pause should allow you to hold your gun barrel and sights in perfect alignment on the target at the very moment the gun fires.

Inhale & Pause – Relax and practice steady breathing. Double check your shooting position. In your rythm of relaxed breathing, inhale. When your lungs are about half full, pause and pull the trigger. The inhale and pause is similar to the exhale and pause method. Your gun barrel and sights should be in perfect alignment on the target at the exact moment the gun fires.

Full exhale – Make sure you are in proper shooting position. Breathe slowly to relax. Focus on your target. As you breathe naturally, and you are at complete exhale, pause when your lungs are empty and squeeze the trigger.

untitled2Breathe Naturally – Breathing naturally takes the focus completely off of breathing technique. You do not  pause at all. Focus on your form and your target as you breathe naturally and squeeze the trigger. Sometimes being consciously focused on breathing can increase heart rate and breathing patterns. The natural breathing technique takes the focus off and you begin to unconsciously form a habit of correct shot timing.

When you are pausing, remember just that. It is a pause, not a hold. When a shooter holds their breath, their muscles tighten and their heart rate can change. This will dramatically change the accuracy of a shot.

While you are practicing, if you become short of breath, stop. Re-group and practice your natural, relaxed breathing. It is important to steady your breath to decrease the amount of movement your body is making. If you are able, step back. Take a deep breath in. Then exhale and then reacquire your target.

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Hunting Bears With Bows – Decoy Tactics

Trophy boars are smarter than your average bear. But even the savviest old bruin has a few chinks in his armor. Using a decoy is an exciting way to exploit them. Even weary old black bears will come in spoiling for a fight. Here are three strategies for drawing a dominant, hungry bruin into bow range.

 1

The Intruder
Big boars are solitary animals and will claim a food source as their own, commonly defecating along entrance trails to warn other bears away. To get this bear’s attention, stake a small bear decoy near the food source, positioned with its head down and its backside facing the direction you expect a boar to approach. Attach a few strips of black cloth to the decoy’s ears and tail for added realism and collect some bear scat from another area—preferably from a boar—and with a plastic bag, transplant it on the entrance trails.

Now sit back. Any wise old boar that might otherwise camp just off the food until nightfall is almost sure to investigate when he sees your “intruder.” Keep in mind that a boar may visit a food site daily or stop by every second or third day while patrolling his home turf. Be patient, and don’t let your guard down.

2

The Easy Meal
Black bears are fond of fresh meat and will drop their guard to capture an animal in distress. Any small, furry decoy, like those used for foxes and coyotes, wiggling about in plain sight is sure to catch a passing bear’s attention. With a little luck, the bruin will move in quickly to finish off what he thinks is hapless prey. If he hangs up, though, add a few squeals from a dying-rabbit call to entice him.

If whitetail deer are prevalent in your area, a fawn decoy can be too much for any hungry black bear to ignore. Try a few fawn contact bleats, and if that fails, go to a fawn-in-distress call. Nock a broadhead and get ready. The bear will come in fast, so be prepared to shoot pronto.

3

The Feeding Female
You’ll have to wait a few months to use this setup, but it’s a good one to have in your arsenal. Black bears rut in late spring and early summer and will visit bait sites, looking for a sow in heat. If baiting is legal in your area, position a small black bear decoy with its head in the bait barrel, and hang a few scent canisters soaked with sow-in-heat urine 3 or 4 feet off the ground nearby.

Big boars are ultracautious around bait, so odor control is critical. As you’re setting up, wear rubber gloves and spray the decoy down liberally with a quality scent remover. The boar will approach the decoy warily. Don’t rush the shot. As he investigates, you should have plenty of time to draw.

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