hunt365more2

This is a great dish for a cold Sunday in January. It’s rich and creamy with spices for the season. Prep it in the morning, pop in the oven and go to church or take the dog for a walk in the woods and it’ll be ready when you get home.

In my opinion, Lucky Duck leads the pack with the remote control of decoys. They have advanced the technology and are worth every penny.

Once you enjoy breakfast with your own links and a delicious sandwich at work made with your own salami, you’ll be shopping for a grinder and looking for more meats to grind in no time.

If you put a premium on killing big geese dead, you need to think long and hard about saving your pennies and investing in a case or two of this lethal load.

If your season is going like mine, then you’re up to your elbows in meat processing. I was fortunate to kill a mule deer doe late in the archery season and I just killed my first elk, a cow, last week. In less than three weeks my freezer is overflowing.

You finally have the property that will allow you to put in a more permanent blind so you want to do this right. Your site inventory has provided you with wind direction, sunrise and sunset, water levels and proximity to the decoy spread. If you have done your homework this is your time to get the blind in while it is dry and more importantly so you can blend it in, in the late summer and fall to conceal as best as possible.

This recipe is perfect for meat that is less tender or coarse. Velveting the meat with the marinade is the first step, and it’s one way restaurants make thin-sliced meat feel tender and smooth in your mouth.

Here’s a little-known fact: As hunters begin preparing for deer season, mourning dove begin migrating south and can create phenomenal late season shoots. 

In my 50 plus years of duck hunting, I have learned one simple rule about blinds and that is: You will never get it in the right place the first time.