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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 November 7, 2017 in moose, recipe, Wawang Lake Resort

 

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How to Judge Your Shooting Distance

 A great article by Kevin Wilson

Accurately judging distance is the first step toward proper shot placement. Instinctive or calculated, bowhunters rely on it for close range shooting. Gun hunters count on their ability to estimate longer distances. Over time we all learn our own tricks for calculating distance but with the advent of laser rangefinders many of us won’t leave home without them. Regardless of how you go about it, determining yardage can make or break your hunt.

I will remember one hunt as long as I live. The outcome was downright depressing all because I misjudged the distance. It happened 16 years ago. I was a neophyte bowhunter at the time. I’d set up a treestand in a small block of trees that I knew held several bucks and does. The previous winter I’d picked up some huge sheds that taped out at 183 Boone & Crockett inches. Knowing that the gigantic buck had survived the winter, my hopes ran high and I knew there was always a chance he’d show up in the timber I was hunting. As luck would have it 45 minutes after climbing into my stand I heard leaves crunching underfoot. Straining to look through the trees, sure enough a smaller basket rack buck was making his way toward my stand. Always an impressive sight I enjoyed the view as he walked 10 yards from me. Then I heard more rustling in the leaves and looked over to see him. He was nothing short of magnificent! Based on his sheds, it looked like he’d grown at least another 15 inches putting him well into the high 190’s – a buck of a lifetime in anyone’s books! He walked 12 yards from my stand but I couldn’t get to full draw with him in plain view. As soon as he turned I capitalized. At full-draw, I locked my 20 yard pin on his body as he continued to amble forward. Walking straight away there was no shot opportunity at all! By the time he stopped, I estimated he was standing at 30 yards. With all the concentration I could muster, I focused and released. The arrow flew where I’d aimed, in perfect alignment with his chest, but literally inches high splitting the hair on his back! Completely awestruck and in total disbelief, that gut-wrenching feeling overcame me as I watched my world-class archery whitetail bound away never to be seen again… and all because I’d misjudged the distance!

Since that day I have made it my lifelong mission to learn how to accurately judge distance. From capitalizing on today’s technologically advanced laser range finding devices to using topographic characteristics to assist in calculating distance, and understanding the influences of terrain, it is an ongoing practice in my world. Regardless of whether you’re an archer or a rifleman, here are a few considerations that might help you as you learn to accurately judge distances.

The Technological Solution
Today’s technology is a saving grace for hunters. Many of us won’t leave home without our laser rangefinder. Portable and easy to use, we simply identify our target, adjust the setting, point, hit the button and, voila! … distance is displayed on the screen. With yardage confirmed, all that remains is the shot itself.

When I began bowhunting nearly two decades ago rangefinders had a simple dial that brought the target image into focus when the dial was turned. Wherever the dial ended up, that was your yardage. Today, thanks to innovation, laser rangefinders are readily available and relatively affordable. In fact today there is really no reason not to use a rangefinder. Many manufacturers have their own versions, but in my opinion, one of the latest and greatest inventions is Bushnell’s Laser Arc. I’ve got the Elite 1500 model. The ARC stands for Angle Range Compensation. While traditional rangefinders are precision optical instruments designed to be used on a level plain (line of sight), the ARC rangefinder compensates for angles from a treestand for instance, or up or down a mountain slope. I have owned and used several different kinds of rangefinders over the years. The Laser ARC is my absolute favorite. Using digital technology, it has a built-in inclinometer that displays the exact slope angle from +/- 60º of elevation with +/- 1.0 degree accuracy. Hunters have always struggled with extreme uphill and downhill angles. These severe angles alter true horizontal distance to the target. The ARC solves this problem. It has three primary settings: bow mode, rifle mode, and a regular mode (for line of sight distance calculation only).

It has a bow mode that displays line of site distance, degree of elevation, and true horizontal distance from 5-99 yards (or meters). For longer range shooters, it also has a rifle mode that calculates and displays the amount of bullet drop, at the target in inches (or centimeters). In the rifle mode, the amount of bullet drop is determined by the line of sight distance to the target, degree of elevation, along with the specific ballistic characteristics of the caliber and ammunition. As the hunter ranges the target, the line of sight, degree of elevation, and bullet-drop/holdover in inches or centimeters is displayed from 100-800 yards (or meters). Here’s where the technology shines ballistically. In the start-up menu, one of eight ballistic groups can be selected by the user, with each formula representing a given combination of caliber and loads.

Laser rangefinding technology, and the ARC system in particular, is invaluable but what if we don’t have one? Then it comes down to a matter of practice and estimation to determine our downrange distances.

Practice
For most of us, learning to judge distance takes considerable practice. Only by doing it a lot, and under variable conditions, can we become competent at it. Shooting is a lot like golf. Understanding how your bow or gun works (i.e., trajectory and ballistics) and interpreting the size of the target animal relative to the terrain can only be learned through firsthand repetitive experience. So how do we get all this supposed experience when we can only take a finite number of animals each year? The answer lies in visiting the gun or archery range.

For bowhunters, nothing beats practice on the 3D course. Today’s 3D targets, like those made by MacKenzie, are very lifelike and offer as realistic practice as you’re likely to get anywhere. Most are made to scale and can be strategically placed in any range situation to simulate realistic hunting scenarios. On my local 3D course, our club uses everything from coyote targets to whitetailed deer, mountain goat, elk, moose, wild hog, turkey and more. Some are set at long distances over 60 yards through wide open clearings while others are placed in the trees, often with very small shooting windows at closer distances like 20 or 30 yards. Most 3D ranges have a good assortment of field scenarios to allow practicing archers to hone their skills.

Likewise, rifle and muzzleloader hunters should visit the range regularly to hone shooting skills. Unfortunately due to the expansive nature of bullets today’s 3D targets aren’t an option. Alternatively silhouettes are. Most rifle ranges offer variable range distances from 100 to 400 yards. At my club our furthest distance is 600 yards. Unless you’re really into the long range thing 400 yards is a stretch for most big game hunters. By shooting repeatedly at 100, 200, 300, and 400 yards, we grow accustomed to what those distances look and feel like. By taking note of the size of target in our scope at specified magnifications we can also learn to estimate distances. For example, at 10x zoom on my Leupold scope, I know that a deer will fill a certain percentage of the field of view. By acknowledging how much of the animal is in the field of view, I can guess the approximate yardage with relative accuracy. Likewise, at 200 and 300 yards, that deer will appear smaller respectively.

Break Distances into Increments
Whether we’re hunting remote regions or in farmland things like trees, rocks, fence posts, and power poles can be used to aid in judging distances. As an archer I’ve learned to make a mental note of things like trees, shrubs, rocks or other physical land-based objects at 10 yard increments out to a distance of 50 yards from where I’m sitting. By burning those objects into my memory I’m better able to make quick decisions when an animal steps into a shooting lane. I’m guessing it may be the same throughout North America but where I do much of my hunting I’ve learned that power poles are set at a standard distance of 100 yards apart. Any time I’m hunting a wide open power line or in farm country I can use those power poles as markers to estimate yardage. As a rule, regardless of what kind of weapon you’re hunting with, breaking distances down into increments simplifies things. Remember, if you’re sitting in a stationary stand or ground blind there is always the option of setting out yardage markers at desirable increments, e.g., every 10 yards.

Consider Where and What You’re Shooting
Judging distances on the open prairies is a very different game than judging distance in the dense forest. Likewise, estimating the distance of a large target like a moose can be tricky if you’re more accustomed to looking at antelope. Dense cover and the size of the animal can play tricks on your mind.

As an archer, I spend most of my time hunting heavy mixed forest areas comprised of aspens and evergreens. Rarely do I see deer, moose or elk at distances further than 80 yards unless its down a long open cutline or across a clear cut. So, whenever I head out to different states or provinces to hunt smaller species like pronghorn antelope, it usually takes some time to acclimatize and recalibrate my brain to accurately judge distances. In my experience, smaller big game species in open terrain tend to appear further away while larger species under heavy cover often look closer than they really are. Unfortunately there are no set rules here; you just need to figure out what works best for you under variable conditions.

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An illustrated Guide to the Best Game Meat Cuts

There are plenty of hunters out in the field bringing home dinner and we figured we would share some great guides on the best cuts and how to get them from your harvest!  Click on each picture to enlarge for greater detail 🙂

This diagram is the basic overview of the quarters and can be applied to deer, moose, elk and caribou.

illustrated deer

This second diagram is a more in depth cut selection and is coded for the sections as well.  Again, this can be applied to deer, moose, elk and caribou.

deerchart

Ensure before you properly care for your game in all stages of meat preparation to give not only longevity to the meat, but reduce the risk of cross contamination of any bacteria that could not only spoil the meat but could also make you very sick.

Happy hunting!

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Posted by on September 28, 2017 in game, recipe, Wawang Lake Resort

 

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Game on! : Taking the wild taste out of your harvest

There are 3 popular methods, the first a salt brine with spices. The second would be using whole milk and the third, a milder brine with carrots, onions and a potato, these veg draw out the fluids along with the salt in the brine’s.

bear roastUsing the acidic properties of these methods tenderizes the meat and in turn also draws out the ‘gamey’ flavor and makes the addition of other flavors much more simplistic.

 

These methods work well for wild deer, caribou, musk ox, rabbits, duck, pheasant, grouse and turkey’s. Also these meats, unlike commercial meats are very lean, so the addition of bacon, pork fat, salted pork fat or basting with butter aids it in flavor and tenderness in the end, high heat will do more harm than good, slow cooking it best to not dry out the meat, stewing or braising is the best, but some like game birds can be roasted, with deer depending on the cut, a slow stew in a crock pot or slow braise in the oven at no higher than 325 d F or 165 d C.

Happy hunting!

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Grinding Wild Game with Meatloaf Recipe

For foodies, especially those smart enough to eat within their means, there is no better everyday meat than wild-game burger, whether it is from elk, antelope, moose, or most likely, whitetail deer. No meat sold at the farmer’s market is more local, humanely raised, drug free, and genetically unmodified than that from a wild animal cleanly killed by the hunter. And if you process it yourself, you know exactly what you’re getting. No mystery meat or pink slime scares when it’s done D.I.Y. If you do decide to do the grinding at home, there are a few things to note when processing wild game into ground meat. Here are few tips to get the best from your burger.

Ground_Wild_Game

1. Buy The Best Grinder You Can Afford—and Keep it Sharp
An underpowered grinder, or one with a dull knife, won’t grind meat cleanly. If the meat coming from the grinder plate looks like it’s been extruded rather than cut, make sure the back of the plate is free from sinew and the retaining ring is on tight.

2. You Get Out What You Put In
Who knows what ground meat from the grocer contains. When you do it yourself, you control the final product. Make sure you clean your meat well and trim with a judicious, yet keen, hand. Trim sinew, yellow fat, silverskin, and all bloodshot meat before it goes into the grinder.

3. Keep Things Cold
You’ll get a much better grind with less smear if your meat, and the grinder, is cold. Put cubed meat in the freezer for at least 30 minutes until it’s firm, but not hard, to the touch. Also, throw the grinder neck, auger, blades, and plate in there as well.

4. Don’t Forget Fat
Beef has fat built right in, but wild game burger needs a boost. You can use several things to up the fat content (and flavor) depending on what the final product is going to be. Bacon trimmings (sold in boxed form often called Ends and Pieces) add a distinctive flavor to burgers and meat loaf. Beef tallow and pork butt are both available from good butchers and make great fat additives. You can control the ratio of meat to fat, but I like somewhere in the neighborhood of 10 to 15 percent. Experiment until you find what’s right for you.

5. Or, Cut The Fat
Some folks want to cut the fat altogether and that’s fine, too. Just realize that a 100-percent wild-game burger can be very dry and will fall apart when cooked. To avoid crumbly burger, consider adding some type of moisture as you form your patties (same goes for meatloaf). This can be anything from eggs to bread crumbs soaked in milk. Last summer, Wild Chef readers turned in a bunch of great ideas for better burgers.

Meat Loaf

Ingredients
– 1 lb. ground meat
– 8 oz. can tomato sauce
– 1 egg, beaten
– 16 to 20 Saltine cracker crumbs
– 1/2 cup of dry oatmeal
– 1/2 onion, chopped
– ¼ cup ketchup

imagesUB61KB7K

Directions:
1. Preheat the oven to 350 degrees. In a large bowl, mix ground meat with tomato sauce and beaten egg.

2. Crush the Saltines in a gallon-sized zip-top bag and mix in the dry oatmeal and chopped onion.

3. Add the dry ingredients to the meat-egg mixture and, using your hands, blend thoroughly.

4. Form meat mixture into a loaf pan. Liberally cover top with ketchup. Bake for 45 min to 1 hour.

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Calling In A Bull Moose Video

There’s a lot of prep that goes into a moose hunt, so don’t blow a shot at one of these majestic beasts because you can’t call it in. Check out the video below from Ontario Out of Doors for some great tips to help get you ‘in tune’ for when the time comes.

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Canning Wild Game

mainMeat, poultry, and game are low acid foods and must be canned or processed in a pressure canner to assure it is safe to eat.

1. Canning frees up freezer space for other things.
2. Pressure canning can make the less tender cuts versatile.
3. Home canning meat means jars of meat on the shelf ready to go at a moment’s notice. No defrosting time. Ever tried to defrost an elk roast quickly in the microwave because you forgot to take it out earlier? Doesn’t work so well. (Ask me how I know!)
4. The best benefit? My guys love it. We are an active hunting family with 4 sons. Much of our meat is provided by the men of hunting age in our family.

Meat, poultry, and game are low acid foods and must be canned or processed in a pressure canner to assure it is safe to eat.

11 pounds pressure with a dial gauge pressure canner
15 pounds pressure with a weighted gauge pressure canner for required times.
Choose only good meat for canning, and handle it quickly and with total cleanliness, because bacteria grow rapidly in meat held at room temperature. If you have a large amount, store the part you’re not working on in the refrigerator.

canning-venison21You can:
Start with properly cleaned and chilled product.
Can fresh meat and poultry within 2 days or freeze it.
To can frozen products, thaw in the refrigerator until most ice crystals have disappeared, then handle as if they were fresh.
Trim gristle and fat off meat before canning. Fat left on meat melts and climbs on the sides of the jar during processing and may interfere with the sealing of the lid.
Salt is optional in canned meat and poultry.
Fish should be canned immediately or frozen until processed.
For large game animals (deer), follow beef processing times and methods.
For small game animals and birds, follow poultry processing times and methods.
Use canned venison or canned elk in stews, meaty soups, and even chili. You can use it to make Sloppy Joe’s and killer Enchiladas.

canning-steps-one

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