Latest / Wired To Hunt Podcast / Wired To Hunt Podcast #110: David Draper Talks Open Country Deer Hunting & Cooking Better Venison

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Wired To Hunt Podcast #110: David Draper Talks Open Country Deer Hunting & Cooking Better Venison · Wired To Hunt Podcast

• 0:02
  Speaker 1: Welcome to the Wired to Hunt podcast, your home for
• 0:06
  Speaker 1: deer hunting news, stories and strategies, and now your host,
• 0:11
  Speaker 1: Mark Kenyon. Welcome to the Wire to Hunt podcast. I'm
• 0:16
  Speaker 1: your host, Mark Kenyan. In this episode number one to
• 0:20
  Speaker 1: in the show, we're joined by David Draper, a freelance
• 0:22
  Speaker 1: outdoor writer and wild game cooking experts, to discuss open country,
• 0:25
  Speaker 1: white to hunting, and our favorite food, venison. All right,
• 0:51
  Speaker 1: it's welcome to the Wired to Hunt podcast, brought to
• 0:54
  Speaker 1: you by Sick of Gear, and today we're joined by
• 0:58
  Speaker 1: freelance writer Avid Hunter and serious wild game aficionado David Draper.
• 1:04
  Speaker 1: You've likely seen him in the pages of Field and
• 1:06
  Speaker 1: Stream and a number of other media outlets, and today
• 1:08
  Speaker 1: David is going to be chatting with us about his
• 1:11
  Speaker 1: experiences deer hunting in his home state of Nebraska and
• 1:13
  Speaker 1: some of the other great states are great plains states,
• 1:16
  Speaker 1: weren't talking about how to have success in that part
• 1:19
  Speaker 1: of the country, And we're also going to talk a
• 1:20
  Speaker 1: bit about venison and cooking wild game. So Dan, you're
• 1:26
  Speaker 1: back in the fold. What do you think about this plan?
• 1:28
  Speaker 1: I'm back. I'm all good man, I'm I'm I love
• 1:32
  Speaker 1: talking about food. Okay, check. I love talking about hunting,
• 1:37
  Speaker 1: especially when there's a possibility me and you could go
• 1:41
  Speaker 1: to Nebraska to hunt where this guy lives. Yes, so
• 1:44
  Speaker 1: it's kind of beneficial for for us. This is we
• 1:48
  Speaker 1: might have to ask some questions that are purely beneficial
• 1:51
  Speaker 1: to only us. I love those podcasts where it's just
• 1:54
  Speaker 1: so you and making the new tips. We need as
• 1:58
  Speaker 1: much help as we can get, so we gotta we
• 2:00
  Speaker 1: gotta ask for it when we can. So. So leading
• 2:03
  Speaker 1: into this, I guess Nebraska, right, David's from Nebraska. You
• 2:07
  Speaker 1: hunted Nebraska two years ago. If you could sum up
• 2:11
  Speaker 1: what you enjoyed about hunting Nebraska and like one sentence
• 2:15
  Speaker 1: or a couple of sentences, how would you how would
• 2:17
  Speaker 1: you do that? M did you enjoy it? Absolutely beautiful?
• 2:23
  Speaker 1: I mean, the landscape goes on forever. The sun rises
• 2:27
  Speaker 1: and sunsets were spectacular. And you know, um, while the
• 2:33
  Speaker 1: game was there too. You know, I missed an antelope,
• 2:36
  Speaker 1: UM saw. You know, the number of white tail there
• 2:40
  Speaker 1: are low compared to the mule deers. So the mule deer,
• 2:44
  Speaker 1: so the h I saw quite a few mule deer.
• 2:47
  Speaker 1: I saw, um a handful of white tails, and a
• 2:51
  Speaker 1: couple of the bucks were really quality bucks. But set
• 2:56
  Speaker 1: the wild game aside. It's just in the state. I
• 2:59
  Speaker 1: was in Sandhills region and it was you can get
• 3:03
  Speaker 1: to the highest point relatively easy of an area and
• 3:06
  Speaker 1: see forever. There's something about the plains that they don't
• 3:11
  Speaker 1: they don't get as much hype as you know, other
• 3:13
  Speaker 1: other ecosystems, like the mountains are on the ocean or
• 3:16
  Speaker 1: whatever it might be. But something about being out there
• 3:19
  Speaker 1: in this undulate, undulating plains, these hills of grass swaying
• 3:23
  Speaker 1: in the wind like I I I love that. And
• 3:25
  Speaker 1: when we're driving you over this past couple of a
• 3:27
  Speaker 1: few weeks or a month or two ago, when I
• 3:29
  Speaker 1: drove out here, you know, we went through north Dakota
• 3:32
  Speaker 1: and eastern Montana, and every hill you go over, like
• 3:34
  Speaker 1: you said, you can see so far. And the thing
• 3:38
  Speaker 1: that always happens to me is whenever I'm in a
• 3:40
  Speaker 1: place like that, I just can't help but sit there
• 3:42
  Speaker 1: and think, what must this have looked like two years
• 3:46
  Speaker 1: ago when Lewis and Clark came over here and there
• 3:48
  Speaker 1: was a herd of literally a million buffalo over this
• 3:52
  Speaker 1: next hill, Like, what must that have been like, yeah,
• 3:55
  Speaker 1: it's nostalgic in a way. Oh yeah. I often times
• 4:00
  Speaker 1: I'm in places like that. I just sit there and
• 4:01
  Speaker 1: wish that I was born two years earlier to see that,
• 4:04
  Speaker 1: to be out there. Man, it's it's a pretty special place,
• 4:09
  Speaker 1: right right. You know, all we gotta do is wait
• 4:11
  Speaker 1: for the DeLorean to come out, like the real version
• 4:13
  Speaker 1: of it, and uh we can. We can hop back
• 4:16
  Speaker 1: two d years just to check it out. Would you
• 4:19
  Speaker 1: do that or would you be worried about the butterfly effect?
• 4:21
  Speaker 1: I'd be worried about the butterfly effect. I would definitely
• 4:24
  Speaker 1: be worried about the butterfly fact. That's a real thing.
• 4:26
  Speaker 1: You know, you make what butter what? What's the thing
• 4:29
  Speaker 1: if the butterfly flap swings on one side of the world,
• 4:31
  Speaker 1: that might affect the other side or something like that.
• 4:33
  Speaker 1: Right right, there's a there's actually this is going going
• 4:37
  Speaker 1: to go nowhere. But it's actually a movie or a book.
• 4:42
  Speaker 1: It's a science fiction novel. I started reading it didn't
• 4:45
  Speaker 1: finish it about a guy who goes back in time
• 4:48
  Speaker 1: to um I think I think it was to take
• 4:52
  Speaker 1: a look at dinosaurs. But then when he came back,
• 4:55
  Speaker 1: all he did was step out of the uh, out
• 5:01
  Speaker 1: of his time cap floor, space ship whatever it was
• 5:04
  Speaker 1: that he was in, and put one footprint on the ground.
• 5:08
  Speaker 1: And he came back and it was completely different, Like
• 5:12
  Speaker 1: the the sky wasn't blue, the um, the air had
• 5:16
  Speaker 1: a different smell to it, the people looked different. It
• 5:19
  Speaker 1: was it was crazy. That's pretty crazy. There was there
• 5:24
  Speaker 1: was a movie about that too, not that specific store,
• 5:26
  Speaker 1: but it was I think it's called The Butterfly Effect
• 5:28
  Speaker 1: with I think Ashton Kutcher, one of the greatest actors
• 5:32
  Speaker 1: of our generation. Yeah, exactly, that's awesome. Well, here we are,
• 5:38
  Speaker 1: as usual, talking about something very much not related to
• 5:41
  Speaker 1: what we're supposed to be talking about. But but really,
• 5:44
  Speaker 1: it would be interesting to go back there, as long
• 5:46
  Speaker 1: as we wouldn't change the course of humankind. Yeah, let's
• 5:50
  Speaker 1: be serious a second. It would be really cool to
• 5:52
  Speaker 1: time travel. It would be cool, slightly freaky, but very cool.
• 5:56
  Speaker 1: Just imagine this. If you could time travel, would you go,
• 6:01
  Speaker 1: I would go back to the exact days that you know,
• 6:06
  Speaker 1: obviously you can't run into yourself, but go back to
• 6:09
  Speaker 1: the exact days that your trail camera may have had
• 6:12
  Speaker 1: that giant buck in front of it, or go to
• 6:16
  Speaker 1: a period where you missed a deer and you just
• 6:19
  Speaker 1: kind of, you know, give yourself a mulligan, so to speak.
• 6:23
  Speaker 1: Well here, so take this, okay, If you could rewind
• 6:26
  Speaker 1: time back to the day of your shipwreck encounter and
• 6:30
  Speaker 1: you could change it and do it over again, would
• 6:33
  Speaker 1: you or would you rather live the life that you
• 6:35
  Speaker 1: did having learned from that experience. I don't think I could,
• 6:39
  Speaker 1: because if I killed that deer, I would probably be
• 6:43
  Speaker 1: some kind of famous hunting celebrity and I'd have to
• 6:47
  Speaker 1: deal you know, like Notorious Big said, you know, more money,
• 6:50
  Speaker 1: more problems. I'd probably yeah, that that's you're right, that
• 6:55
  Speaker 1: that would happen. I wouldn't want to go back in time,
• 6:59
  Speaker 1: you uh, well, to any encounter of mine or anything
• 7:03
  Speaker 1: like that, the one the uh jawbreaker. Yeah, I'd like
• 7:08
  Speaker 1: to say I would have liked to write that wrong.
• 7:10
  Speaker 1: But to your point, you know, I think things happen
• 7:14
  Speaker 1: for a reason somehow, and I probably learned something from
• 7:18
  Speaker 1: that experience. And uh I suppose you know, you can't
• 7:22
  Speaker 1: go back in time, so you just gotta move forward,
• 7:24
  Speaker 1: right right, But I'm sure would be nice to be
• 7:26
  Speaker 1: able to change a few things that if you knew
• 7:29
  Speaker 1: it wasn't going to impact anything else. If you could
• 7:31
  Speaker 1: just right that little wrong, fix that little thing, Uh
• 7:34
  Speaker 1: sure would have been nice in the short term, that's
• 7:36
  Speaker 1: for sure, right, you know? Or at least go back
• 7:39
  Speaker 1: a day or two after you find out the winning
• 7:41
  Speaker 1: numbers of a giant lottery, and then you can win
• 7:43
  Speaker 1: a ton of money, and then you can buy a
• 7:45
  Speaker 1: ton of land for the you know, come back to
• 7:48
  Speaker 1: the president. You're only going back maybe a day or two,
• 7:51
  Speaker 1: nothing really changes, and then you win that lottery and
• 7:54
  Speaker 1: then guess what what you can hunt any time anywhere.
• 8:00
  Speaker 1: That would be nice. Do you ever play that game
• 8:03
  Speaker 1: with yourself where you like, imagine, like you look at
• 8:05
  Speaker 1: the lottery that day or whatever it is, and you say, Okay,
• 8:07
  Speaker 1: what would I do with two million dollars or something
• 8:10
  Speaker 1: like that? Do you ever sit there and torture yourself
• 8:12
  Speaker 1: with that idea? I play the game what would I
• 8:15
  Speaker 1: do with an extra five? Yeah? I guess I'm right
• 8:20
  Speaker 1: there too. Well, well, we I'll tell you what. It's
• 8:27
  Speaker 1: been a while. It is. We're allowed a little bit
• 8:29
  Speaker 1: of digression right right right now, now we can get
• 8:32
  Speaker 1: professional again. Yes, So we're talking to David We're gonna
• 8:36
  Speaker 1: give him a call in a minute. We're gonna talk
• 8:37
  Speaker 1: about the great planes, we're gonna talk about deer hunting,
• 8:40
  Speaker 1: we're gonna talk about some venison advice hopefully, which you
• 8:43
  Speaker 1: know we've had Hank Shaw on in the past. He
• 8:45
  Speaker 1: gave he gave us some great advice. But if I
• 8:48
  Speaker 1: were to go and talk to your wife right now,
• 8:51
  Speaker 1: and if I were to say, take Dan's venison cooking
• 8:55
  Speaker 1: now versus one year ago, would she say you're any better?
• 9:00
  Speaker 1: Have you learned anything? Or are you still as you
• 9:03
  Speaker 1: were last year? Well, she could not answer that question
• 9:06
  Speaker 1: because my wife is not a fan of dear meat
• 9:10
  Speaker 1: unless it's mixed with like sloppy Joe sauce or something
• 9:14
  Speaker 1: like that, you know what I mean. Like she's she's
• 9:17
  Speaker 1: one of those people. It's embarrassing I have to go
• 9:21
  Speaker 1: out in public with her, and you know, people like, hey,
• 9:23
  Speaker 1: remember you know in these conversations at trade shows are
• 9:27
  Speaker 1: around other hunting buddies like, yeah, my wife cooks one
• 9:29
  Speaker 1: hell of a beef, you know, venison stew or something
• 9:32
  Speaker 1: like that, and I'm like, yeah, mine too. But she
• 9:36
  Speaker 1: doesn't reminder. This is a good reminder for me never
• 9:39
  Speaker 1: to tell you about what we eat then in my household,
• 9:42
  Speaker 1: right all venison, Yes, all venison. We actually have venison
• 9:46
  Speaker 1: defrosting right now, and I think we're gonna have some
• 9:50
  Speaker 1: some tasty venison pasta tonight. Yeah, so I'm looking forward
• 9:56
  Speaker 1: to that. So do you what do you do? Then?
• 9:57
  Speaker 1: Do you just have to make like your own venison
• 9:59
  Speaker 1: meal and then your wife eats something different? Or do
• 10:01
  Speaker 1: you how do you handle that? So there's days when um,
• 10:05
  Speaker 1: I call it first supper and uh, that's when I
• 10:10
  Speaker 1: cook my own venison and then I, um just eat it.
• 10:16
  Speaker 1: Then I have a second supper what she cooks. So
• 10:19
  Speaker 1: that's awesome. It's like a it's like a full core.
• 10:22
  Speaker 1: It's like a meat appetizer. Basically, Dude, that is the
• 10:26
  Speaker 1: best idea I've heard in a long time. I need
• 10:28
  Speaker 1: to start having meat appetizers. It also made me think
• 10:30
  Speaker 1: of I'm I'm such a nerd that I can quote
• 10:33
  Speaker 1: Lord of the Rings, but I'm going to there's a
• 10:37
  Speaker 1: part where the Hobbits are walking down the trail and
• 10:40
  Speaker 1: they're talking about being hungry and someone that where we
• 10:42
  Speaker 1: already at breakfast and then the guys like what about
• 10:45
  Speaker 1: second breakfast? And lunchtime, supper, dinner, afternoon snack. Yeah, and
• 10:53
  Speaker 1: with that we should probably we should probably wrap it up.
• 10:57
  Speaker 1: I can't believe this is as successful of a podcast
• 11:00
  Speaker 1: as it actually is, because there's times where even I
• 11:04
  Speaker 1: go back to listen to it and I'm just like, oh, boy,
• 11:06
  Speaker 1: who puts up with this? It really is remarkable. I
• 11:10
  Speaker 1: thank you everyone for for somehow, for somehow dealing with
• 11:13
  Speaker 1: this weekend and week out. Like you said, it's kind
• 11:17
  Speaker 1: of kind of crazy. And I'll offer one more disclaimer
• 11:20
  Speaker 1: that I just was reminded of just now. Um if
• 11:24
  Speaker 1: totally off topic, but that's what we do. If for
• 11:26
  Speaker 1: some reason, the audio on my side sounds a little weird, Dan,
• 11:29
  Speaker 1: I don't know if you can tell or not, but
• 11:31
  Speaker 1: it's kind of echo way over here. It's because I'm
• 11:33
  Speaker 1: recording today in our next episode in the basement of
• 11:37
  Speaker 1: Sick of Gears World headquarters name drop, I'm recording in
• 11:43
  Speaker 1: the corporate headquarters of Nine Fingers Studios. So well, that
• 11:49
  Speaker 1: sounds pretty fancy too, Yeah it is. I wish I
• 11:53
  Speaker 1: had a better reason for why I'm doing it, but
• 11:54
  Speaker 1: it's because everywhere I go has horrible Internet, like the
• 11:57
  Speaker 1: house we have here. In Montana. We are now in Bosa,
• 12:00
  Speaker 1: Montana for the rest of the month. The internet there
• 12:02
  Speaker 1: is horrible. I tried to rent office spaces in different
• 12:05
  Speaker 1: places in town. I can't find anything that will let
• 12:07
  Speaker 1: me in. So I had to like beg borrow and
• 12:10
  Speaker 1: steal my way into SICKA to to use their basement.
• 12:13
  Speaker 1: So it works and it's got high speed internet. So
• 12:16
  Speaker 1: I'm a happy man. Yeah, exactly. So I appreciate their
• 12:20
  Speaker 1: generosity with their space. And I suppose before we get
• 12:23
  Speaker 1: David on the line, we should take a quick break
• 12:26
  Speaker 1: for a word from Sick of Gear. They sponsor of
• 12:29
  Speaker 1: this podcast and now the home of the temporary recording studio.
• 12:33
  Speaker 1: So let's do that real fast and then we'll get
• 12:35
  Speaker 1: Day a call. So, as we do every week, we've
• 12:39
  Speaker 1: got a sickst story, but today's story is a little
• 12:42
  Speaker 1: different as it's just a preview of a larger sickkest
• 12:45
  Speaker 1: story that comes from myself actually and Randy Newberg. Now,
• 12:50
  Speaker 1: as many of you know, Randy Newburgh is an avid
• 12:52
  Speaker 1: user of Sick of Gear products, and he's the host
• 12:54
  Speaker 1: of the Fresh Tracks TV show and Sportsman Channel and
• 12:57
  Speaker 1: the host of the Hunt Talk radio podcast and last
• 13:00
  Speaker 1: week I actually got to be a guest on that podcast,
• 13:03
  Speaker 1: So today I wanted to share you just a little
• 13:05
  Speaker 1: snippet of that conversation, which is just jam packed with
• 13:08
  Speaker 1: so many interesting stories that took place while using sick
• 13:10
  Speaker 1: a gear, and then I encourage you, after listening to
• 13:13
  Speaker 1: this episode to check out my full conversation with Randy.
• 13:16
  Speaker 1: So here we are talking about the allure of one
• 13:19
  Speaker 1: of my more recent addictions, elk hunting. I mean, I've
• 13:24
  Speaker 1: never hunted white tales where I've smelled that rank kind
• 13:28
  Speaker 1: of boy. And a lot of times I'll turn to
• 13:31
  Speaker 1: my camera guy and I'll tap my nose. I'm like,
• 13:33
  Speaker 1: you smell that, and they nod their head and you
• 13:35
  Speaker 1: know that, all of a sudden, I'm getting like ting.
• 13:41
  Speaker 1: I think that's another part of the allure of elk
• 13:43
  Speaker 1: cunning is it is so many of your senses. It
• 13:46
  Speaker 1: is not just visual, it's it's everything. It truly is everything. Now,
• 13:54
  Speaker 1: on my own Elk cunning trips while enjoying that stench
• 13:56
  Speaker 1: of elk, I've come to love the sick and in jacket.
• 14:01
  Speaker 1: It's my go to system for those hunts. So if
• 14:03
  Speaker 1: you like to learn more about sick of Gear, visit
• 14:05
  Speaker 1: Sick of Gear dot com and you can listen to
• 14:08
  Speaker 1: that entire conversation with Randy at the Hunt Talk Radio
• 14:11
  Speaker 1: podcast on iTunes or anywhere else that you like to
• 14:14
  Speaker 1: find your podcast. So now let's get back to this
• 14:18
  Speaker 1: podcast in our interview with David Draper. All right with us.
• 14:23
  Speaker 1: Now on the line is David Draper. Welcome to the show. David. Hey, guys,
• 14:28
  Speaker 1: thanks for having me. I'm excited. I'm a big fan
• 14:30
  Speaker 1: of Wire to Hunt and I'm I'm pleased that you
• 14:32
  Speaker 1: asked me to join him. Well, we're pleased that you agreed.
• 14:36
  Speaker 1: Sometimes they say no, so I can't believe someone would
• 14:40
  Speaker 1: say no, you know. Actually, yeah, Dan, kid, I'm actually
• 14:45
  Speaker 1: surprised more people don't say no. I don't think I
• 14:47
  Speaker 1: have gotten to know yet, but I have gotten some
• 14:49
  Speaker 1: like just crickets. They never respond, So yeah, exactly exactly,
• 14:57
  Speaker 1: So we'll deal with that ass we do. But we uh, gosh,
• 15:03
  Speaker 1: we're already off to good start today. Before you get
• 15:05
  Speaker 1: on me and Dan, we're off topic laughing about all
• 15:07
  Speaker 1: sorts of goofy things. So we're gonna try to stay
• 15:10
  Speaker 1: on topic and talk hunting like we're supposed to hear.
• 15:12
  Speaker 1: On that show, and I guess with that being said, Dave,
• 15:15
  Speaker 1: you know, for those who aren't familiar with you, or
• 15:17
  Speaker 1: maybe haven't seen your work in print, could you just
• 15:19
  Speaker 1: tell our audience a little bit about who you are
• 15:21
  Speaker 1: and what you do in relation to the outdoor world. Yeah? Sure, so. Um,
• 15:28
  Speaker 1: I live in western Nebraska, near the headquarters of Cabella's,
• 15:32
  Speaker 1: where I actually worked for twelve years. I was a
• 15:34
  Speaker 1: corporate communication specialist. They're a great company to work for.
• 15:38
  Speaker 1: Had a great time, but the cubicle walls started getting
• 15:41
  Speaker 1: a little close and decided to break out on my
• 15:43
  Speaker 1: own and became a freelance writer six and a half
• 15:46
  Speaker 1: years ago. Um. You'll probably see most of my work
• 15:48
  Speaker 1: in film Stream, where I write the Wild Chef blog,
• 15:50
  Speaker 1: and I also contribute to the magazine Right for Peterson.
• 15:53
  Speaker 1: Sounding as a freelancer all right for anybody that will
• 15:56
  Speaker 1: pay me is my line. As you'll see my stuff
• 15:59
  Speaker 1: in most outdoor magazines covering all sorts of hunting topics,
• 16:02
  Speaker 1: from from just general hunting tips to to how to
• 16:05
  Speaker 1: cook wild games. So um, wild games probably my specialty,
• 16:08
  Speaker 1: but you know, I hunt everything big time, waterfowl hunter,
• 16:12
  Speaker 1: deer hunter, elk hunter, turkey hunter, so um, I covered
• 16:15
  Speaker 1: try to cover all the topics that are out there.
• 16:17
  Speaker 1: That's awesome. Now I gotta I gotta share with you
• 16:20
  Speaker 1: that Dan over here is pretty jealous of you because
• 16:22
  Speaker 1: he has a certain affinity for that part of the
• 16:24
  Speaker 1: country Western Nebraska, Right Dan, I do? I do. I
• 16:28
  Speaker 1: went out there two years ago and hunted in the sandhills,
• 16:30
  Speaker 1: uh north of Ogalala. Oh wow? Yeah, yeah, so you're
• 16:35
  Speaker 1: not very far from me. That's like a probably an
• 16:36
  Speaker 1: hour and a half north Ogala. And I agreed. The
• 16:38
  Speaker 1: sand deels are one of my favorite places in the world.
• 16:41
  Speaker 1: And I traveled and hunted around the world and it's
• 16:43
  Speaker 1: hard to beat that neck of the woods. So have
• 16:46
  Speaker 1: you hunted mule deer over there or white tails or
• 16:49
  Speaker 1: what are you hunting that part of the country. Yeah,
• 16:52
  Speaker 1: I'm I'm primarily I should say I I'm hunt lots
• 16:55
  Speaker 1: of I love hunting mule deer um, and that's kind
• 16:57
  Speaker 1: of what we have in our neck of the woods.
• 16:59
  Speaker 1: And um, I'm a fan of a family farmer, so
• 17:03
  Speaker 1: that's kind of what we have where I live as well.
• 17:05
  Speaker 1: White tails are kind of on the river bottoms around here,
• 17:07
  Speaker 1: though we do get some open country. White tails too,
• 17:09
  Speaker 1: which I enjoy hunting them as well, but mules here mostly.
• 17:12
  Speaker 1: But it's funny because where I live, it's really you know,
• 17:15
  Speaker 1: it's half and half. There's there's both fantom, there's both
• 17:18
  Speaker 1: animals there, so it's I kind of and and the top.
• 17:20
  Speaker 1: The tags are usually good for a buck of either
• 17:22
  Speaker 1: sex or either species, depending if you're not in a
• 17:26
  Speaker 1: mule of dear conservation area. So so what do you
• 17:28
  Speaker 1: think is which is the harder dear to hunt? And
• 17:31
  Speaker 1: now this is you're in a spot with has both
• 17:33
  Speaker 1: mule deer white tail, which is the trickier one. Wow,
• 17:36
  Speaker 1: that's a that's a tough question. I like to defend
• 17:39
  Speaker 1: my mule here because everyone thinks, you know, mule deer
• 17:41
  Speaker 1: big box are dumb and they'll stop and look back
• 17:43
  Speaker 1: and all these reasons. But I don't know, that's a
• 17:46
  Speaker 1: tough question. Mark. I love hunting mule deer, but white
• 17:49
  Speaker 1: tails are smart, and man are they tough to hunt.
• 17:52
  Speaker 1: So I'm going to give the not to white tails,
• 17:54
  Speaker 1: as though it hurts me a little bit to do
• 17:55
  Speaker 1: so well, it made us feel better, So thank you,
• 18:00
  Speaker 1: there's no problem. But you know, I just I really
• 18:03
  Speaker 1: think it's depending on where you're at. But open country
• 18:05
  Speaker 1: white tail is so much different than a white tail
• 18:07
  Speaker 1: where in your guys just neck of the woods, or
• 18:09
  Speaker 1: or you hunt them differently anyway, it's it's it's just
• 18:12
  Speaker 1: it's just when I whenever I have to go sit
• 18:13
  Speaker 1: in a tree somewhere, it's a strange, strange thing for me. So,
• 18:17
  Speaker 1: so tell us about open country white tail hunting then,
• 18:19
  Speaker 1: you know, because that's not something I've done a whole
• 18:21
  Speaker 1: lot of, although this year I'm going to. Um, you
• 18:23
  Speaker 1: know what, what does make it so different? Uh? You know,
• 18:28
  Speaker 1: it depends on how you on. I mean, you can
• 18:29
  Speaker 1: hunt them and you can obviously put a blind up
• 18:31
  Speaker 1: or or find the trees, uh that there are many
• 18:34
  Speaker 1: of them of the woods to hunt, But really it's
• 18:36
  Speaker 1: a sponsored top affair a lot of time, or an
• 18:39
  Speaker 1: intercept affair and just kind of figure out what they're
• 18:42
  Speaker 1: key and on. Obviously they're still really big on agricultural
• 18:45
  Speaker 1: fields if they're there in water sources, two very big
• 18:48
  Speaker 1: things out here. Um, in open country, but really it's
• 18:51
  Speaker 1: just surprising when you find white tails where you wouldn't
• 18:54
  Speaker 1: think so, I mean, you can look like there's no
• 18:56
  Speaker 1: cover for miles and miles around you and you step
• 18:58
  Speaker 1: on a tall piece of grass in a big will
• 19:00
  Speaker 1: can bust them out of there. It's it's just a strange,
• 19:02
  Speaker 1: strange thing. Yeah, I can. I can imagine. I'm slowly
• 19:05
  Speaker 1: starting to figure that out. Like you know, as you know,
• 19:07
  Speaker 1: I'm out here in Montana right now, and I'm starting
• 19:09
  Speaker 1: to scout for a trip. But I'm gonna be taking
• 19:11
  Speaker 1: in September to hunt here. And already I'm looking around,
• 19:13
  Speaker 1: like where am I going to hunt these deer? Like
• 19:15
  Speaker 1: where there's nowhere I'm putting up the tree stand, that's
• 19:18
  Speaker 1: for sure in some of these spots at least. So
• 19:19
  Speaker 1: how do you go about, you know, when you're starting
• 19:22
  Speaker 1: a hunt like that, how do you start that process
• 19:25
  Speaker 1: and you're scouting? I mean, are you just standing somewhere
• 19:27
  Speaker 1: watching for a while or what's your what's your kind? Yeah?
• 19:31
  Speaker 1: That that's one of the one of the benefits open
• 19:33
  Speaker 1: country hunting is that you can you can generally see
• 19:37
  Speaker 1: deer although they're sneaking, and then you think and they
• 19:39
  Speaker 1: use the contours of the land, but you have such
• 19:41
  Speaker 1: open country to stand. A good pair of binoculars are
• 19:44
  Speaker 1: responding scope and the night spinning the behind the windshield
• 19:47
  Speaker 1: of your truck. It's it's really the best way to
• 19:49
  Speaker 1: go about it. You know, where I lived, there section roads,
• 19:52
  Speaker 1: so about every mile there's a dirt road. Um. So
• 19:54
  Speaker 1: you just do a lot of drive and and just
• 19:57
  Speaker 1: look for him. And you know, look in spots where
• 19:59
  Speaker 1: there's some crp ever, where there's tall grass, or in
• 20:01
  Speaker 1: a bandoned farmstead, or someplace where there's a little bit
• 20:04
  Speaker 1: of cover. Obviously, white tails are still very cover relevant,
• 20:07
  Speaker 1: or they used cover a lot. So so anywhere you
• 20:09
  Speaker 1: can find some cover in that seemingly open country, you're
• 20:12
  Speaker 1: probably gonna find a deer. I mean, the biggest year
• 20:14
  Speaker 1: I've ever seen in my life on the hoof. Um,
• 20:16
  Speaker 1: I kicked up while I was finding pheasants on a
• 20:18
  Speaker 1: little tiny corner of CRP grass in the middle of
• 20:21
  Speaker 1: nowhere in southeast Nebraska. I mean, the first south sent
• 20:24
  Speaker 1: from the basket. It's it's really just surprising. I had
• 20:27
  Speaker 1: a shocking in my hand and I was walking a
• 20:28
  Speaker 1: tiny spotted grass hoping to kick up a rooster, and
• 20:31
  Speaker 1: I kicked up a giant buck. Wow. It is funny
• 20:34
  Speaker 1: sometimes the stuff they choose to hold up, and it's
• 20:36
  Speaker 1: it's surprising. Yeah, and it's surprising that a deer can
• 20:41
  Speaker 1: hide in that. I mean, I mean that grass I
• 20:43
  Speaker 1: was walking. I guess it was waist tight, so a
• 20:44
  Speaker 1: deer can laid down into scept here. But I mean
• 20:46
  Speaker 1: I had most stepped on behind before he even got up,
• 20:49
  Speaker 1: and I'm sure you knew I was there before then,
• 20:50
  Speaker 1: but he just he just wanted to hold tight until
• 20:52
  Speaker 1: I have obviously had to kick him out of his
• 20:54
  Speaker 1: bed practically. Now, for some of these white tails, when
• 20:57
  Speaker 1: you when you are white tail hunting, are you try
• 21:00
  Speaker 1: spotting stalks on the white tails too, or is that
• 21:02
  Speaker 1: just the mules that you try stalking on. You know,
• 21:05
  Speaker 1: if the covers right or the terrains right, if they're
• 21:07
  Speaker 1: in some pretty broken country, I'll try it. I'm not
• 21:11
  Speaker 1: successful very often, if at all, um, But for me
• 21:15
  Speaker 1: it becomes more of a and even for meals it
• 21:17
  Speaker 1: becomes more of an interceptive fair. Um if you can
• 21:20
  Speaker 1: figure out their pattern, or if there's spots, like if
• 21:22
  Speaker 1: there's some big open country and you see it there,
• 21:24
  Speaker 1: maybe some tall grass bedded and you see the banded farmstead,
• 21:27
  Speaker 1: and you know, far away away, they relate to those
• 21:31
  Speaker 1: landmarks like a human would. And so if you can
• 21:33
  Speaker 1: figure out where they're gonna go, or if there's a
• 21:35
  Speaker 1: water tank somewhere that you know that you can get
• 21:37
  Speaker 1: between them and hopefully they walk by. I mean, it's
• 21:41
  Speaker 1: the same, it's a it's a similar thing to sit
• 21:42
  Speaker 1: in the tree stand. It's just you don't have a
• 21:44
  Speaker 1: tree to treat us it and you have to get
• 21:46
  Speaker 1: punked in the ground or well put up a ground
• 21:48
  Speaker 1: line and hopefully get used to it in time. Do
• 21:50
  Speaker 1: you got do you use any trail cameras, like say
• 21:53
  Speaker 1: preseason or during the season to try to maybe in
• 21:56
  Speaker 1: a funnel or a pinch point too, I guess look
• 21:59
  Speaker 1: for deer that you want to shoot. Yeah, yeah, definitely.
• 22:04
  Speaker 1: If you're hunting in the same land a lot, you
• 22:06
  Speaker 1: kind of figure out the patterns and like you said,
• 22:08
  Speaker 1: there's pinch points, there's funnels, there's a tulio or a
• 22:11
  Speaker 1: draw or even just a real low point that they'll use,
• 22:13
  Speaker 1: irrigation ditch. You'll find some crossing points there. You know
• 22:17
  Speaker 1: they're creatures have had, but they'll use the same crossing point.
• 22:19
  Speaker 1: And yeah, trail camp is great for that. I also,
• 22:22
  Speaker 1: you know, when when I start hunting pheasants in late October,
• 22:25
  Speaker 1: I'll start seeing some rugs by then, and and so
• 22:27
  Speaker 1: I'll put a trail camp. It could be a little
• 22:30
  Speaker 1: a little short stretch of trees and there'll be one
• 22:32
  Speaker 1: tree and then it's trash. I'll try to put a
• 22:34
  Speaker 1: trail came up there, just to see what's there. Um,
• 22:36
  Speaker 1: it might not be able to hunt it, but it's
• 22:38
  Speaker 1: always good to know when there's deer in the area
• 22:40
  Speaker 1: and what kind of deer they are? Speaking speaking of
• 22:43
  Speaker 1: the you know, what quality of deer there are? You know,
• 22:45
  Speaker 1: I feel like a lot of the state's near where
• 22:47
  Speaker 1: you're at, like Iowa or Kansas, right they get a
• 22:50
  Speaker 1: lot of hype for their great, big white tails. But
• 22:53
  Speaker 1: Nebraska is not too bad either, isn't There's no deer
• 22:57
  Speaker 1: in Nebraska. There was a long Please that's my that's
• 23:02
  Speaker 1: my standard line when people ask me about deer hunting
• 23:04
  Speaker 1: in a bras. But no, you know, it's funny. Right
• 23:08
  Speaker 1: now today I'm writing a story talk to You in
• 23:10
  Speaker 1: White Sail States for Bohney World Magazine, And as much
• 23:14
  Speaker 1: as it pains me to do it, I'm gonna write
• 23:16
  Speaker 1: Nebraska pretty high. It's it is. I don't think it's
• 23:19
  Speaker 1: a sleeper state anymore. People are figuring it out and
• 23:21
  Speaker 1: they know there's good white tails here. But it can
• 23:23
  Speaker 1: be a great state. I mean it doesn't have there's
• 23:25
  Speaker 1: a cachet of Iowa or Kansas or Missouri, but it
• 23:28
  Speaker 1: can be a really good state. That the problem with
• 23:31
  Speaker 1: white tail hunting in Nebraska is white killer primarily found
• 23:34
  Speaker 1: on private land. There's not a lot of public way
• 23:36
  Speaker 1: and percentage wise in Nebraska, and so it's definitely a
• 23:39
  Speaker 1: pay to play deal, um getting on land or if
• 23:43
  Speaker 1: you're lucky enough to get on some land that you
• 23:44
  Speaker 1: can knock on the door on. But it's it is tough.
• 23:47
  Speaker 1: That's the hardest part of Nebraska when it comes to
• 23:50
  Speaker 1: white tails. Yeah. So so you kind of intrigued me
• 23:52
  Speaker 1: there with this article you're working on. Can you share
• 23:55
  Speaker 1: with us some of the other states that are in
• 23:56
  Speaker 1: your top town Um, yeah, it's probably can and and
• 24:00
  Speaker 1: it's it's it's that's such a hard thing with somebody
• 24:04
  Speaker 1: when I when the ender comments that I want you
• 24:05
  Speaker 1: to write the top ten white tail states, that is
• 24:07
  Speaker 1: a hard thing to do because who do you leave
• 24:09
  Speaker 1: out and who do you put in? Um, so I'll
• 24:11
  Speaker 1: give you a couple of like put in that maybe
• 24:14
  Speaker 1: you might not think, and maybe you will think. I
• 24:17
  Speaker 1: put in Ohio. In Ohio has been a great state
• 24:20
  Speaker 1: for white fields, but it's obviously been on the down
• 24:22
  Speaker 1: train in the past years. But I think it has
• 24:24
  Speaker 1: great potential, so it actually cracked the top ten that's
• 24:27
  Speaker 1: on there. Wisconsin another one that's been tough lately, but
• 24:30
  Speaker 1: I think I'm going to include it as well because
• 24:32
  Speaker 1: it's still has potential. I mean, I think kill one
• 24:34
  Speaker 1: of three hundreds some thousand year a year, so there's
• 24:36
  Speaker 1: always potential for a good deer there. Um. And then
• 24:40
  Speaker 1: and then all that your major players is Kansas, Iowa
• 24:42
  Speaker 1: can talk, He's gonna be in there. Um. I think
• 24:45
  Speaker 1: there's some Southeast states that needed to get overlook the
• 24:47
  Speaker 1: Mississippi is a great state, but Man, George and Arkansas
• 24:50
  Speaker 1: have some really good numbers as well. If you look
• 24:52
  Speaker 1: at the numbers hard, so you know they're they're age
• 24:55
  Speaker 1: class of bucks in the Southeast is creeping up there.
• 24:57
  Speaker 1: And yeah, there are smaller body dear, but I think
• 25:00
  Speaker 1: there's some great there. So that's that's kind of something
• 25:02
  Speaker 1: I'm looking at. I'm still really narrowed down. It's so
• 25:05
  Speaker 1: hard when you write that list to write pen and
• 25:07
  Speaker 1: then saying I'm done, because there's always a great state
• 25:10
  Speaker 1: that you're going to leave out. Oh yeah, I actually
• 25:12
  Speaker 1: did an article like that for North American whitetail like
• 25:14
  Speaker 1: three years ago, and um, but it was the top
• 25:17
  Speaker 1: twenty I think that one was the top twenty d
• 25:19
  Speaker 1: I Y states, and then one was just like the
• 25:21
  Speaker 1: top twenty trophy Buck states or something like that. And
• 25:23
  Speaker 1: you know, to your point, it's really tough because a
• 25:25
  Speaker 1: lot of that stuff is subjective, right, You're just kind
• 25:27
  Speaker 1: of comparing apples to oranges, or you know, when you
• 25:30
  Speaker 1: do try to get into the details. You know, I
• 25:31
  Speaker 1: tried to pull all sorts of you know, Boon and
• 25:33
  Speaker 1: Crockett and Poping Young rankings, and I looked at state data,
• 25:36
  Speaker 1: and I looked at public land, and I looked at
• 25:38
  Speaker 1: average lease rates and all this different stuff, and you
• 25:40
  Speaker 1: can just get so bogged down in it, and no
• 25:42
  Speaker 1: matter what you do, someone's going to complain. I knew,
• 25:45
  Speaker 1: I got all sorts of time, and it's like, you're
• 25:46
  Speaker 1: an idiot, Why did you put this one over there? On? Yeah,
• 25:50
  Speaker 1: I used there's a couple of lines I used in here.
• 25:52
  Speaker 1: I said, you know, on every list there needs to
• 25:54
  Speaker 1: be an outlier for no other reason to get hunter
• 25:57
  Speaker 1: or something to argue about my Ohio opener and then
• 26:00
  Speaker 1: my Wisconsin owners. Is fact, is any discussion about Wisconsins,
• 26:04
  Speaker 1: dear heard, is going to start an argument that sounds
• 26:08
  Speaker 1: like so and so. Yeah, it's like you said, if
• 26:11
  Speaker 1: you can look at numbers. I've been looking at the
• 26:13
  Speaker 1: numbers for the past week until my eyes, just trying
• 26:15
  Speaker 1: to figure out where to put what states. And then
• 26:17
  Speaker 1: you let a couple of sleeper states too. So let
• 26:19
  Speaker 1: me ask you guys a question. What what do you
• 26:21
  Speaker 1: think are the sleeper states for white tales? White tales
• 26:24
  Speaker 1: the states that maybe people don't think about all right, Um,
• 26:28
  Speaker 1: let me see or don't you want to tell me?
• 26:32
  Speaker 1: Those are my secrets? Um, you know that's why you
• 26:34
  Speaker 1: gotta keep it a sleeper. Yeah, I think you know.
• 26:36
  Speaker 1: For me, when I was going about going through that list,
• 26:38
  Speaker 1: the states that kind of stuck out to me is
• 26:40
  Speaker 1: as sleepers a little bit. We're actually to your point.
• 26:43
  Speaker 1: You mentioned a few of those southeastern states really have
• 26:46
  Speaker 1: good age structures. Um, because they've been practicing some form
• 26:49
  Speaker 1: of quality deer management or age management a little bit
• 26:52
  Speaker 1: longer than some places. So there's decent age structure. And
• 26:56
  Speaker 1: then I think at the Western States, like as you
• 26:58
  Speaker 1: start getting into the Dakotas or Monte in Wyoming, from
• 27:01
  Speaker 1: what I see in here, I mean there's, uh, there's
• 27:03
  Speaker 1: a lot of quality opportunities out there. For me. That's
• 27:06
  Speaker 1: kind of what I was thinking. How about you dying
• 27:09
  Speaker 1: kind of similar thoughts. Yeah, I would. I would say
• 27:12
  Speaker 1: Dakota's as a sleeper states, just and that's only from
• 27:16
  Speaker 1: what guys are telling me, uh you know, you know,
• 27:20
  Speaker 1: chit chatting on social media and getting emails from guys
• 27:23
  Speaker 1: and even I hate to say it, but I probably
• 27:25
  Speaker 1: would agree with you in uh in Nebraska as well,
• 27:29
  Speaker 1: some of the uh what some of the guys are
• 27:31
  Speaker 1: telling me and sharing stories with me. Now, the numbers
• 27:33
  Speaker 1: aren't there, but the quality, there's quality there. Yeah, that's
• 27:38
  Speaker 1: the thing about those. And I agree. I think the
• 27:40
  Speaker 1: Western States are probably I don't know if it's a secret,
• 27:42
  Speaker 1: but I think those are sleepers Montana for sure, in
• 27:44
  Speaker 1: Wyoming for sure, and and the Dakotas. You know, the
• 27:46
  Speaker 1: Dakota is kind of got hammered with some c w
• 27:48
  Speaker 1: D a couple years ago. But that's the thing about them.
• 27:50
  Speaker 1: People look at and they go, well, they don't kill
• 27:51
  Speaker 1: that many white tales. Well, yeah they don't. But if
• 27:53
  Speaker 1: you look at the white tales, some guys are killing.
• 27:55
  Speaker 1: There's some studs coming out of there. And the other
• 27:57
  Speaker 1: thing to consider is that in those states, yeah, they're
• 28:01
  Speaker 1: not killing that many deer, but that's because there's not
• 28:02
  Speaker 1: that many hunters, you know what, compared to how many people.
• 28:06
  Speaker 1: You know, there's nine hundred thousand hunters in Michigan, Well
• 28:09
  Speaker 1: of course we're gonna kill four hundred thousand deer. Well
• 28:11
  Speaker 1: when you look at this hunters or whatever it is
• 28:14
  Speaker 1: in North Dakota, well, yeah, we're gonna have different numbers. Yeah, exactly.
• 28:19
  Speaker 1: I think people don't kind of look at the numbers
• 28:21
  Speaker 1: as completely as they should. They just look at one
• 28:23
  Speaker 1: number and go, I don't kill that many deer. Well okay,
• 28:25
  Speaker 1: but the percentage wise maybe that maybe the percentages are there.
• 28:28
  Speaker 1: So now I actually this is no joke. I actually
• 28:32
  Speaker 1: had a conversation today with uh, a wildlife biologist in Nebraska,
• 28:38
  Speaker 1: UM talking about the area that me and Mark might
• 28:43
  Speaker 1: hunt this year, and he was he was telling me
• 28:47
  Speaker 1: that as far as mule deer are concerned, uh, they are.
• 28:51
  Speaker 1: They had an awesome two years in a row now
• 28:54
  Speaker 1: of fawn recruitment and um the average age he said
• 28:58
  Speaker 1: of mule deer buck was three years old. And then
• 29:03
  Speaker 1: he and he didn't really say anything about buck doe ratios,
• 29:07
  Speaker 1: but the numbers are definitely going up for mule deer
• 29:11
  Speaker 1: and white tail as well. So he didn't really tell
• 29:15
  Speaker 1: me anything about the actual um age class of harvested
• 29:19
  Speaker 1: white tails, but it's on the up and up, so
• 29:24
  Speaker 1: that can help support some of that thought as well. Yeah, yeah,
• 29:28
  Speaker 1: and I would, I would agree with him, and it
• 29:30
  Speaker 1: wouldn't have any point argus. And I really think there's
• 29:32
  Speaker 1: some really good meal timing to be had here in
• 29:34
  Speaker 1: the next year's And I think, you know, it's it's
• 29:36
  Speaker 1: funny we had that that CW D andelve with everyone
• 29:40
  Speaker 1: every now and else had it. You were out here, sorry, yeah, yeah,
• 29:45
  Speaker 1: I'm sorry, not thinking it's too late and afternoon, but yeah,
• 29:47
  Speaker 1: he in twelve like most states had, and and it was.
• 29:51
  Speaker 1: It was funny. The deer on the we had heard
• 29:54
  Speaker 1: it was too big already, I think, and I think
• 29:56
  Speaker 1: so I think that it's probably not a bad thing.
• 29:58
  Speaker 1: I mean, it's a bad thing. Obviously, it did need
• 30:00
  Speaker 1: to have heard reduction, but it's amazing the big bucks
• 30:04
  Speaker 1: that have been killed. Last year, I saw more big
• 30:07
  Speaker 1: deer killed, why killing deer than I've seen in a
• 30:10
  Speaker 1: long time. Not as many people were killing bucks, but
• 30:13
  Speaker 1: the guys that killed bucks killed really really good bucks
• 30:15
  Speaker 1: here in the resket. And I don't know what to
• 30:18
  Speaker 1: attribute that to other than the fact those are deer
• 30:21
  Speaker 1: that survived that that and then there was less hunter. Um.
• 30:25
  Speaker 1: I don't want to say activity in the next couple
• 30:27
  Speaker 1: of years, but I think life and sales were probably
• 30:29
  Speaker 1: down a bit because people were scared off by the
• 30:31
  Speaker 1: by the h D and then the deer numbers. So man,
• 30:33
  Speaker 1: it was it was a great year last year. I
• 30:35
  Speaker 1: hope that continues in well, you know, it's funny you
• 30:38
  Speaker 1: mentioned that, because that was kind of one of my
• 30:40
  Speaker 1: like hypotheses after the big h D I've breaking two
• 30:43
  Speaker 1: thousand and twelve, was that, you know, okay, three years
• 30:45
  Speaker 1: from now or four years from now, we're going to
• 30:47
  Speaker 1: see some great deer because the deer that survived now
• 30:50
  Speaker 1: are living in a landscape with much less competition for food,
• 30:54
  Speaker 1: so you know, they had great access to nutrition now
• 30:57
  Speaker 1: compared to maybe when they had you know, four bucks
• 31:00
  Speaker 1: around them. Now they only had one other bucker, one
• 31:01
  Speaker 1: other deer around them, so there's a greater access to food. Um,
• 31:05
  Speaker 1: you know, some of those deer, the ones that did survive,
• 31:08
  Speaker 1: we're probably I don't know if this is true enough,
• 31:10
  Speaker 1: but maybe they're in some way slightly predisposition to be healthier,
• 31:13
  Speaker 1: dear because they were able to make it through that.
• 31:16
  Speaker 1: So genetics might be you know, improved as those deer breed.
• 31:19
  Speaker 1: I don't know. I think, like you said, these this
• 31:22
  Speaker 1: next year or two and last year, I think hopefully're
• 31:24
  Speaker 1: going to be fruitful years. Um. The silver lining to
• 31:27
  Speaker 1: the cloud that was the two thousand and twelve h D. Yeah,
• 31:31
  Speaker 1: and I don't wonder if maybe with reduced herd numbers,
• 31:35
  Speaker 1: with people's reduced stone numbers, maybe those bigger bucks were
• 31:38
  Speaker 1: moving more leading to more encounters. Um, you know they're not.
• 31:42
  Speaker 1: They didn't. They had to move farther to find those
• 31:44
  Speaker 1: because the dose were I mean that was really the
• 31:46
  Speaker 1: numbers are really hammered out here, and so maybe that's
• 31:48
  Speaker 1: what it was to those those bucks have to go
• 31:50
  Speaker 1: farther to find a dough and there's a better chance
• 31:53
  Speaker 1: of intercept them. That's great point I just threw that.
• 31:56
  Speaker 1: I just made I just made that up just now
• 31:58
  Speaker 1: while we were talking about it, and don dog you
• 32:01
  Speaker 1: should you should write an article about it and become
• 32:04
  Speaker 1: I think, I think, thank you guys for making my
• 32:11
  Speaker 1: job easier. It's the least we could do. But it
• 32:15
  Speaker 1: really is such a good point, and it's um you know,
• 32:17
  Speaker 1: it's something that is so commonly misunderstood I think is
• 32:22
  Speaker 1: that so many people think the more doughs I have,
• 32:24
  Speaker 1: the better my hunting is going to be during the
• 32:26
  Speaker 1: ruck because you think if I got tons of doughs,
• 32:27
  Speaker 1: will be tons of bucks coming in. But to your point,
• 32:30
  Speaker 1: lots of times having a little bit lower dough population
• 32:32
  Speaker 1: will be better because those bucks have to move around more.
• 32:35
  Speaker 1: There's you know, there's more competition for fewer doughs, so
• 32:37
  Speaker 1: they have to be more active, they have to be
• 32:39
  Speaker 1: searching more, they have to be a little bit more
• 32:41
  Speaker 1: aggressive with other bucks. That kind of makes for the
• 32:43
  Speaker 1: more interesting and exciting hunt. Yeah, I think you're right
• 32:48
  Speaker 1: on that. We we get hung up. I'm thinking higher
• 32:51
  Speaker 1: deer numbers are better and that might not actually be true.
• 32:55
  Speaker 1: So so so speaking of that of you know, the
• 32:58
  Speaker 1: better hunt or where the the different types of situations,
• 33:02
  Speaker 1: different areas. Given you know what you're doing now, I
• 33:04
  Speaker 1: imagine that you've got to deer hunt allowed different places.
• 33:08
  Speaker 1: Where's your favorite place to deer hunt? It will always
• 33:12
  Speaker 1: be at home, you know. Yeah. I had access to
• 33:16
  Speaker 1: some really good breaks just just south of the North
• 33:19
  Speaker 1: Platte River here near me. That was just some phenomenal
• 33:22
  Speaker 1: hunting and just the top bounding. I like, I would
• 33:24
  Speaker 1: park my truck at the gate and walk all day
• 33:27
  Speaker 1: long and sit and glass and it was just fun. Um.
• 33:30
  Speaker 1: But you know, to your point, I've been Illinois several times,
• 33:34
  Speaker 1: and it's great. I've never killed a deer that I
• 33:37
  Speaker 1: just said. I did kill one day that, but I've
• 33:38
  Speaker 1: never killed a really great deer. They're like you're supposed
• 33:41
  Speaker 1: to do so though, some of those states get overhyped
• 33:43
  Speaker 1: and it's I'm so excited about the hunt and then
• 33:46
  Speaker 1: I go and I'm like a man, that's you gotta
• 33:47
  Speaker 1: remember a lot of us this hype. But always a
• 33:50
  Speaker 1: great state, you know, Kansas is a great state. Um
• 33:54
  Speaker 1: hunting Missouri several times. I love South Dakota because it's
• 33:58
  Speaker 1: kind of like I'm hunting at home, similar territory. I
• 34:01
  Speaker 1: had the Pine Ride Reservation last year and killed the
• 34:03
  Speaker 1: killed probably my best buck. Um, and it's it's it
• 34:07
  Speaker 1: was similar hunting to what I do where you're where
• 34:09
  Speaker 1: you're hunting that open country and that's kind of what
• 34:11
  Speaker 1: I love. So can you tell us about that hunt,
• 34:14
  Speaker 1: that good buck you took last year on? Yeah? Yeah,
• 34:17
  Speaker 1: and I can tell you about it. I don't know.
• 34:20
  Speaker 1: I want to tell you the true story because I
• 34:22
  Speaker 1: missed two other bucks before it was it was it
• 34:26
  Speaker 1: was a rifle hunt. I was with my friend Neil
• 34:28
  Speaker 1: Davies from Hornity and one of his Buddi's Travisprayberd from
• 34:32
  Speaker 1: the Pine Ridge Reservation up there, and we were hunting
• 34:34
  Speaker 1: and man, I don't know, I had the yips or something,
• 34:37
  Speaker 1: you know, golfers gets the yes, there's a rifle hunt.
• 34:39
  Speaker 1: But man, I just I don't know what I did
• 34:41
  Speaker 1: on those other two bucks. But then I made a
• 34:43
  Speaker 1: spectacular shot on the on the buck I killed late
• 34:46
  Speaker 1: in the day. Um, I had three days to hunt,
• 34:49
  Speaker 1: but in reality, my girlfriend's birthday was the next day,
• 34:51
  Speaker 1: so I kind of had one day to because she
• 34:55
  Speaker 1: she was fine with me not being home for a birthday,
• 34:57
  Speaker 1: she said, but you still want to be there. So, um,
• 35:00
  Speaker 1: that was great. That's exactly I know, and I know,
• 35:03
  Speaker 1: and it's it's a trap, and I think I wanted
• 35:06
  Speaker 1: because I actually killed the buck late in the day.
• 35:08
  Speaker 1: I mean, there wasn't much sunlight left at all. We
• 35:10
  Speaker 1: were we were cruising along a trail road on top
• 35:12
  Speaker 1: of a ridge and spotted a buck, actually spotted the
• 35:15
  Speaker 1: dough first, but she was acting funny, so he thought
• 35:17
  Speaker 1: there was a buck there, and I kind of got
• 35:20
  Speaker 1: set up, and sure enough he came out of his
• 35:21
  Speaker 1: fresh pile. I missed him with the first shot, but
• 35:25
  Speaker 1: he was so intent on that dough that I hit
• 35:28
  Speaker 1: him what I what turned out to be a perfect shot.
• 35:30
  Speaker 1: On the second shot, I hit him and he ran.
• 35:32
  Speaker 1: I wasn't real sure that I hit him or hit
• 35:35
  Speaker 1: him good, and so somehow on the run, I hit
• 35:37
  Speaker 1: him with a second perfect shot, probably the best shot
• 35:39
  Speaker 1: I've ever made my life on the third shot and
• 35:42
  Speaker 1: killed him. So, I mean, he was dead after that.
• 35:44
  Speaker 1: We turned to find out the first shot punctured his lungs.
• 35:46
  Speaker 1: Second shot was just not too far off that so
• 35:50
  Speaker 1: so but yeah, and just got to put the tape
• 35:53
  Speaker 1: to him. But he's just a nice buck, beautiful buck.
• 35:55
  Speaker 1: That's with a good friend and and uh and a
• 35:56
  Speaker 1: new good friend shot spread bird at the pine at dress.
• 35:59
  Speaker 1: He was such a nice guy. Just just an enjoyable
• 36:01
  Speaker 1: hunt that And for me, that's a lot of it.
• 36:03
  Speaker 1: You know, I don't. I don't take most of my animals.
• 36:05
  Speaker 1: I've killed three beautiful help in my life. I've never
• 36:07
  Speaker 1: put a tape on any of them. It's experience for me.
• 36:10
  Speaker 1: It's it's that's more of it than the inches to me.
• 36:12
  Speaker 1: I mean, it's just just my don't. I don't mind
• 36:14
  Speaker 1: the guy. And I kind of wish I had mail
• 36:16
  Speaker 1: because people ask me about it and I'm like, God,
• 36:17
  Speaker 1: I don't know, really know, but because it's be nice
• 36:19
  Speaker 1: to have that information. But but it's just so that
• 36:22
  Speaker 1: it was just a really fun hunt with Neil and
• 36:24
  Speaker 1: Travis and and just hunting the way I enjoyed a hunt.
• 36:27
  Speaker 1: You know, I have a hard just the way I
• 36:30
  Speaker 1: was raised. I think I have a hard time sitting
• 36:32
  Speaker 1: in the tree waiting for a deer to come by.
• 36:33
  Speaker 1: I do it every here, I don't. She stands here
• 36:35
  Speaker 1: in Nebraska too, for white tails um down by Paxton.
• 36:38
  Speaker 1: But it's not the funnest way to hunt for me.
• 36:41
  Speaker 1: It definitely is an acquired taste. I think. I think
• 36:43
  Speaker 1: a lot of I hear from a lot of Western
• 36:45
  Speaker 1: guys who who kind of to your point, they have
• 36:47
  Speaker 1: a hard time with it or they struggle with it. Um.
• 36:50
  Speaker 1: But I guess if you're raised on it's all, you know,
• 36:52
  Speaker 1: there's a certain something special about sitting there in the
• 36:55
  Speaker 1: The necessity of learning patients has taught us an important virtue.
• 36:59
  Speaker 1: I think, maybe I think. And it's funny. As I've
• 37:03
  Speaker 1: gotten older, I like it a lot more. I I
• 37:05
  Speaker 1: used to just hate it. I do it just kind
• 37:08
  Speaker 1: of out of necessity, you know. You know, if I
• 37:10
  Speaker 1: wanted to kill some does for the freezer, I do it.
• 37:12
  Speaker 1: But I didn't like it. But now that I'm getting older,
• 37:14
  Speaker 1: I enjoy it a lot more. If you see so
• 37:16
  Speaker 1: much wildlife when you're sitting in the tree, you know,
• 37:18
  Speaker 1: it's not just about a deer walking about. You'll see
• 37:20
  Speaker 1: Kyle's come by, and bobcats and the and the birds,
• 37:22
  Speaker 1: the wildlife. It's it's really a cool way to hunt.
• 37:26
  Speaker 1: It's just hard for me to slow down and take
• 37:28
  Speaker 1: it all in. Yeah, it's kind of funny you mentioned
• 37:30
  Speaker 1: that I was just recently thinking about this. You know,
• 37:32
  Speaker 1: there's some certain types of hobbies or activities that completely
• 37:36
  Speaker 1: engage you so much that you can't think about anything
• 37:39
  Speaker 1: else at all while you're doing it. You know, I
• 37:41
  Speaker 1: was thinking, in this case it was fly fishing. I was,
• 37:43
  Speaker 1: you know, thinking about this past summer fly fishing, and
• 37:45
  Speaker 1: you could be there four hours and because you need
• 37:47
  Speaker 1: at least. When I'm fly fishing, I'm thinking about where
• 37:49
  Speaker 1: I'm going to put the cast, I'm think about how
• 37:51
  Speaker 1: I'm going to present it, I'm mending the line, I'm
• 37:52
  Speaker 1: thinking maybe the entire time, I'm engaged four hours past,
• 37:56
  Speaker 1: and I'm like, holy smokes, where the time go. So
• 37:58
  Speaker 1: there's something really cool about an activity like that, which
• 38:00
  Speaker 1: I kind of would compare to like Western hunting, where
• 38:03
  Speaker 1: you're stalking elk or meal there or something that you're
• 38:05
  Speaker 1: engaged the entire time, and there's something really cool about that.
• 38:08
  Speaker 1: But then there's also something really cool about an activity
• 38:11
  Speaker 1: like deer hunting from a tree stand, where you're forced
• 38:14
  Speaker 1: to sit and wait and think and pay attention to
• 38:17
  Speaker 1: all these little details and things that you pass by
• 38:19
  Speaker 1: if you were hiking through, but when you have time,
• 38:21
  Speaker 1: they're just to sit and let things come to you,
• 38:24
  Speaker 1: you have a whole different set of experiences and opportunity
• 38:26
  Speaker 1: to reflect and stuff. So there's something really cool about
• 38:29
  Speaker 1: both of those two different things that I don't I
• 38:32
  Speaker 1: kind of like both in their own unique way. Yeah,
• 38:36
  Speaker 1: I have to agree. I think I've learned more about
• 38:39
  Speaker 1: deer hunting when I'm in a tree stands and when
• 38:41
  Speaker 1: I'm spotting stalking, because you have that time to sit
• 38:43
  Speaker 1: and think and and see deer like activity. Like maybe
• 38:47
  Speaker 1: you don't have to stand quite in the right spotet,
• 38:49
  Speaker 1: but you see a lot of deer and you have
• 38:50
  Speaker 1: to figure out your head, Okay, why are they using
• 38:52
  Speaker 1: that spot? And how can I get my tree stand there?
• 38:55
  Speaker 1: By the motmoeth and stuff like that. I mean, I
• 38:57
  Speaker 1: have learned way more about deer hunting, mus damn than
• 39:00
  Speaker 1: I have sitting on a ridge top trying to figure out,
• 39:02
  Speaker 1: you know, why they don't know what kills within my
• 39:05
  Speaker 1: you know, five miles I could see. Yeah, oh yeah,
• 39:09
  Speaker 1: I think we've all probably been in some kind of
• 39:11
  Speaker 1: situation like that, whether it being a hill or sitting
• 39:13
  Speaker 1: in the tree looking thirty yards and wondering how come
• 39:15
  Speaker 1: I haven't seen anything? Yeah, you can all relate to
• 39:19
  Speaker 1: the I gotta, I got a strategy question for you.
• 39:22
  Speaker 1: And the reason I ask is because, like I said,
• 39:26
  Speaker 1: it's purely for for me, because there's a chance that
• 39:29
  Speaker 1: we're going we're going out in uh out to Nebraska
• 39:33
  Speaker 1: to hunt this uh this fall. In regards to you know, scouting,
• 39:38
  Speaker 1: let's say you got like four or five days to
• 39:40
  Speaker 1: to hunt, and maybe even the less amount of time.
• 39:44
  Speaker 1: How how much time is spent in the truck scouting
• 39:48
  Speaker 1: as opposed to scouting outside of the truck, like climbing
• 39:51
  Speaker 1: to a higher, higher vantage point or going in a
• 39:54
  Speaker 1: little deeper um. That kind of depends on the terre.
• 40:00
  Speaker 1: And if you're in the sandills, i'd say there's a
• 40:02
  Speaker 1: little bit of time spit in the truck. Um, But
• 40:05
  Speaker 1: you're not gonna have a lot of opportunity to drive
• 40:07
  Speaker 1: into some of that church or you're not gonna want
• 40:08
  Speaker 1: to because you're gonna be in prime deer country everywhere
• 40:11
  Speaker 1: you drive. But the beauty is a lot of the
• 40:14
  Speaker 1: time and those branches that you're hunting, those animals are
• 40:17
  Speaker 1: more used to trucks than they aren't guys on feet,
• 40:19
  Speaker 1: So if they see a truck, they're like, oh, that's
• 40:21
  Speaker 1: the rancher. I see that truck all the time, or
• 40:23
  Speaker 1: I see a truck on time if it's a human
• 40:25
  Speaker 1: on a foot. They don't see human on foot on
• 40:27
  Speaker 1: their feet very often, and so when they see what
• 40:30
  Speaker 1: they freak out, So that you kind of have to
• 40:32
  Speaker 1: balance that a little bit with with the terrain you're hunting. Um,
• 40:36
  Speaker 1: So I don't know if I could give your percentage.
• 40:38
  Speaker 1: You just kind of have to to play your odds
• 40:39
  Speaker 1: a little bit, but definitely, you know it's it's about,
• 40:42
  Speaker 1: especially the sand hills, getting in the highest hill you
• 40:45
  Speaker 1: can find and blast and and then work your way
• 40:47
  Speaker 1: to the next hill. And because because those there's a
• 40:49
  Speaker 1: plenty part about those stand deals is that they're so
• 40:51
  Speaker 1: choppy in places where you could be within a half
• 40:53
  Speaker 1: a mile of the deer. You can see for three miles,
• 40:55
  Speaker 1: but you can be within a half mile there and
• 40:57
  Speaker 1: never know he's there just because of the land still
• 40:59
  Speaker 1: chop and then you go to the next deal and
• 41:01
  Speaker 1: your busting out, so um, you've got to be really careful.
• 41:04
  Speaker 1: I don almost say that a vehicle is typically preferred
• 41:06
  Speaker 1: if you can get in there, if there's a if
• 41:08
  Speaker 1: there's a rance road you can drive on that sort
• 41:10
  Speaker 1: of stuff because just because the animals are used to that. Now,
• 41:13
  Speaker 1: what about um like your your food to betting, and
• 41:19
  Speaker 1: with there not being a lot of trees, you know,
• 41:22
  Speaker 1: obviously there's less trees in in Nebraska. Um, and in
• 41:26
  Speaker 1: the county that in the county that I hunt, there
• 41:28
  Speaker 1: are there are no there's no running water, there's no crips.
• 41:34
  Speaker 1: So what kind of what kind of I guess terrain
• 41:38
  Speaker 1: features should one be looking for? And this doesn't necessarily
• 41:42
  Speaker 1: have to be in reference to just Nebraska, but in
• 41:45
  Speaker 1: all open lands style of hunts. What kind of rain
• 41:49
  Speaker 1: features should we be looking for, whether it's for you know,
• 41:52
  Speaker 1: for movement or forbetting. Yeah, so that's a that's a
• 41:57
  Speaker 1: great question. And the hills are gonna be choppy. Like
• 42:00
  Speaker 1: I said, one thing I would key on big time,
• 42:03
  Speaker 1: especially if you don't have any running water is stock
• 42:06
  Speaker 1: takes there. If there's gonna be there's gonna be some
• 42:08
  Speaker 1: sort of water. Those those animals have to water. I mean,
• 42:11
  Speaker 1: they do get a lot of water from dew, but
• 42:12
  Speaker 1: out here there's not a lot of dew in the morning,
• 42:14
  Speaker 1: So it's dry country. It's aired. We get less than
• 42:16
  Speaker 1: twenty inches of rainy year. Where you're hunting, they probably
• 42:18
  Speaker 1: get sixteen to ten and just a rainy year if
• 42:21
  Speaker 1: it's before I think or if I would imagine it is.
• 42:23
  Speaker 1: It's not far from me and that's about what we get.
• 42:25
  Speaker 1: So there's not a lot of most of you to
• 42:27
  Speaker 1: be had. So I would find if you can get
• 42:29
  Speaker 1: on Google Maps, or if the rancher or the farmer,
• 42:31
  Speaker 1: or even on public land because a lot of that
• 42:33
  Speaker 1: land is turned out for grazings, so there's there's wind
• 42:37
  Speaker 1: nails on it. I would key in on those huge
• 42:39
  Speaker 1: Those are your spotsors where every every year in the
• 42:42
  Speaker 1: neighborhood is gonna go to that spot, even if they're
• 42:44
  Speaker 1: not thirsty, the bucks are gonna go there to see
• 42:45
  Speaker 1: if a dose been there. It's it's almost like a signpost,
• 42:48
  Speaker 1: like a scraper rug would be. So that's what I
• 42:50
  Speaker 1: would key in on um and then just try to
• 42:52
  Speaker 1: find travel corridors um how they're using they're gonna they're
• 42:56
  Speaker 1: not gonna walk over the top of the highest hill.
• 42:57
  Speaker 1: They're gonna cut across. If they're gonna use saddles. It's
• 43:00
  Speaker 1: kind of like mountain hunting, you know, use those contours
• 43:02
  Speaker 1: to stay hidden as they move. Thank you very much,
• 43:08
  Speaker 1: no problem. I hope that works for you though, so gosh,
• 43:14
  Speaker 1: I hope so too, Dan. You need some redemption from
• 43:17
  Speaker 1: last time, right, right, I missed an antelope last year,
• 43:21
  Speaker 1: you know, my first, my first ever a right, not
• 43:25
  Speaker 1: last year or two years ago. But you know, you
• 43:27
  Speaker 1: go out there and I'm I'm iowan, right, so I'm
• 43:30
  Speaker 1: a tree stand hunter. U. So you go out there
• 43:33
  Speaker 1: and you're all I knew was don't skyline yourself and
• 43:39
  Speaker 1: move you know, glass, then move glass, then move But still,
• 43:44
  Speaker 1: like you said, I was bumping, I was bumping deer
• 43:47
  Speaker 1: out of certain areas or um. I would be walking
• 43:51
  Speaker 1: to a point where I didn't think I was skyline,
• 43:55
  Speaker 1: but I kept having to remember there's no trees to
• 43:58
  Speaker 1: block block me. So yeah, I was skylined from some angle,
• 44:04
  Speaker 1: maybe not the angle that I thought it was. Yeah.
• 44:07
  Speaker 1: And then and they can, like I said, they don't
• 44:09
  Speaker 1: see humans very often outside their vehicles, so when they
• 44:12
  Speaker 1: see someone on foot, then they freaked out and they
• 44:14
  Speaker 1: would be in the next county quick antlope in the
• 44:16
  Speaker 1: same way. So and one thing about one thing, I
• 44:18
  Speaker 1: guess i'll I'll touch on And I don't know how
• 44:21
  Speaker 1: or why you why you missed. But um, distances are
• 44:25
  Speaker 1: weird out here. People that people didn't hunt heavy cover, heavery,
• 44:28
  Speaker 1: timber get a little freaked out about distance when they're
• 44:31
  Speaker 1: out here. Everything is farther than you think. Um or
• 44:34
  Speaker 1: sometimes I mean it's just it's an optical illusion. I mean,
• 44:36
  Speaker 1: I've missed antelope with my boat that I thought were
• 44:40
  Speaker 1: half as close as they were, um, if I didn't
• 44:42
  Speaker 1: have time to arrange them. So I would say, if you,
• 44:45
  Speaker 1: if you come back out next year trying to bring
• 44:47
  Speaker 1: a decoy, because there's nothing better than decoy and antelopes
• 44:50
  Speaker 1: right now? Have you gonna buy one? Have you ever
• 44:54
  Speaker 1: tried the decoy helmet? Have you seen that? I have not.
• 44:58
  Speaker 1: I have not tried to decoy, but I see it
• 45:00
  Speaker 1: and I don't know that i'd use it or not.
• 45:03
  Speaker 1: I'll tell you a quick story about my girlfriends first antalope.
• 45:06
  Speaker 1: She killed one last October with her muzzleloader. September with
• 45:08
  Speaker 1: her muzzleloader. UM, and we can use uh the muzzleader
• 45:12
  Speaker 1: season in the basket her handlot falls right in the
• 45:14
  Speaker 1: peak of the helope up. So decoing is a phenomenal.
• 45:18
  Speaker 1: I don't we use it on land that I not
• 45:19
  Speaker 1: only went on obviously with a with a firearm as
• 45:22
  Speaker 1: the unloader, but still you don't want guys shooting it set.
• 45:24
  Speaker 1: But we we endo the day we saw about cruising
• 45:28
  Speaker 1: along the hillside and we skirted around to get to
• 45:30
  Speaker 1: him in front of him, and he moved a little faster,
• 45:33
  Speaker 1: we thought, and we picked our head up and we
• 45:34
  Speaker 1: didn't have an antelope hat on. We didn't. Just picked
• 45:36
  Speaker 1: our head up and he saw us, and he came
• 45:39
  Speaker 1: to fourteen yards on a dead sprint. I decided to
• 45:42
  Speaker 1: put the decoy up. It was useless. I threw it
• 45:44
  Speaker 1: behind me and ducked, and basically my girlfriend killed him
• 45:47
  Speaker 1: when he kind of skirted us with my fourteen yards.
• 45:50
  Speaker 1: He freaked out about as bad as we did, and
• 45:51
  Speaker 1: she killed him at fifty yards. So um, So, I
• 45:55
  Speaker 1: don't think you need the deco helmet peak as long
• 45:57
  Speaker 1: as they don't see your whole body. Antelope are so
• 45:59
  Speaker 1: curious that will come to it. I mean, especially in
• 46:01
  Speaker 1: the rut, especially if they have does and there's been
• 46:04
  Speaker 1: bucks challenging them, little bucks challenging them. Man, it's there's
• 46:07
  Speaker 1: nothing more exciting. It's it's one of my favorite things
• 46:09
  Speaker 1: to do. Well, I'll tell you what whether we do
• 46:12
  Speaker 1: mule deer hunting or analope hunting or whatever we do.
• 46:15
  Speaker 1: If we get out there, Dan, I'm making you wear
• 46:17
  Speaker 1: a decoy helmet and you're gonna run around on all
• 46:19
  Speaker 1: fours and I'm going to see if we can get
• 46:21
  Speaker 1: a deer to come run enough to you. How about that.
• 46:23
  Speaker 1: I'll do it, I'll do it. It's funny. I remember
• 46:27
  Speaker 1: reading that. I think it was even a Chuck Adams
• 46:29
  Speaker 1: article about hunting a sit in black tail on code
• 46:31
  Speaker 1: yak because they were wearing uh some sort of deer
• 46:34
  Speaker 1: deer hasts on there. It's because the deer they're gettingly curious.
• 46:37
  Speaker 1: My problem with that is there's criticially's code. Yeah, you
• 46:42
  Speaker 1: don't want to decoy that of no? Oh man, Yeah,
• 46:48
  Speaker 1: that's that would make for quite an experience, that's for sure.
• 46:51
  Speaker 1: So so, Dame, I want to pivot really quick here
• 46:55
  Speaker 1: before we have to let you go, because I want
• 46:57
  Speaker 1: to make sure we talk about wild game cooking. Like
• 47:00
  Speaker 1: you mentioned, you contribute to the wild Chef blog right
• 47:03
  Speaker 1: on the Field and Stream website. You've done a lot
• 47:05
  Speaker 1: of that kind of writing, So I want to make
• 47:06
  Speaker 1: sure we pick your brain a little bit about that
• 47:09
  Speaker 1: um okay, So I guess first, what is your favorite
• 47:14
  Speaker 1: way to cook venison, like your go to the best
• 47:17
  Speaker 1: way if you had to pick one, that's a tough one.
• 47:22
  Speaker 1: That's really hard to say. I'm gonna I'm gonna tell you,
• 47:24
  Speaker 1: and it's there's a it's there's a bandwagon now. But
• 47:27
  Speaker 1: I was doing it before it was cool and I
• 47:29
  Speaker 1: was a hipster. I was doing it pot it was cool.
• 47:32
  Speaker 1: Shanks on shanks on any deer, elk, candlope, anything are
• 47:36
  Speaker 1: the best cut. I almost put him over a backstrap
• 47:39
  Speaker 1: a new day of the week and people will rape
• 47:41
  Speaker 1: me out with the cold for it. But the shanks
• 47:43
  Speaker 1: slow cooked with like some Chipotle's and some Mexican spices.
• 47:48
  Speaker 1: I'm a huge Southwestern flavors guy. I love text Max,
• 47:52
  Speaker 1: I love Tothwestern food. Green chilis, so I'm gonna say that,
• 47:55
  Speaker 1: and then wrapping it towards you just like like almost
• 47:57
  Speaker 1: like make a green chili and then smother bree does
• 48:00
  Speaker 1: with it, or just some shredded up like that. That's
• 48:03
  Speaker 1: my favorite. I don't know, it's not fancy, it's kind
• 48:06
  Speaker 1: of peasant food, but man, do I love just some
• 48:09
  Speaker 1: shredded shrink shanks with some green chili. It's it's my
• 48:12
  Speaker 1: favorite art man. Now, a lot of guys they don't
• 48:14
  Speaker 1: even save their shanks though, right, how do you know?
• 48:17
  Speaker 1: They they throw it out. It drives me crazy, right,
• 48:20
  Speaker 1: So so for those guys, and I have to admit
• 48:22
  Speaker 1: I have done that on occasion and I shouldn't. Um,
• 48:25
  Speaker 1: I'm gonna tell you I used to do it. I
• 48:27
  Speaker 1: did it for years until I figured out if you
• 48:29
  Speaker 1: just slow cooking their doorst So how how do you
• 48:31
  Speaker 1: go about doing that? Hey? How should you be like
• 48:33
  Speaker 1: butchering it? And to save it in the right way,
• 48:35
  Speaker 1: to freeze it up in the right way, and then
• 48:36
  Speaker 1: how do you go about actually, you know, using it? Okay,
• 48:40
  Speaker 1: so you know we all know the shank is, so
• 48:42
  Speaker 1: just cut off that fore leg where this cut off
• 48:44
  Speaker 1: the fore leg, and then you'll have the shank will
• 48:46
  Speaker 1: be the next cut. I take a sauce all um
• 48:48
  Speaker 1: and cut off above the knuckle on each end. So
• 48:51
  Speaker 1: I have a bone on a white tail, probably trying
• 48:53
  Speaker 1: to visit it in my head, six to seven inch
• 48:56
  Speaker 1: bone that's got some meat wrapped around it, and it
• 48:58
  Speaker 1: looks like it's full of tandon and the silver and
• 49:00
  Speaker 1: it is. But that's gonna cook away on a on
• 49:03
  Speaker 1: a on a deer sized animal, either whether it be
• 49:05
  Speaker 1: a white tail or an antelope or probably even a
• 49:08
  Speaker 1: mule deer. I would actually leave them whole, so it's
• 49:11
  Speaker 1: a whole shank um. A lot of guys will cut
• 49:13
  Speaker 1: them into about two inch sections with the saws all
• 49:16
  Speaker 1: or a bone sauce um and then you know, just
• 49:19
  Speaker 1: wrapping preaches that way. If you're gonna cook it right away,
• 49:22
  Speaker 1: you want to brave it. I mean, there's two techniques
• 49:24
  Speaker 1: you need to know as a wild game cook cotton
• 49:26
  Speaker 1: fast on the grill or in a hotcast and skillet
• 49:29
  Speaker 1: for steaks. You know that you don't want to overcook
• 49:30
  Speaker 1: that or slow and low, and that's brazing. It's kind
• 49:33
  Speaker 1: of the same thing you're doing in the crop pot.
• 49:35
  Speaker 1: You're you're cooking into two hundred fifty two hundred seventy
• 49:37
  Speaker 1: five degree up and in a covered pot with a
• 49:39
  Speaker 1: little bit of moisture, and that that silver skin and
• 49:42
  Speaker 1: those tendons just melt away and there's and actually it
• 49:45
  Speaker 1: makes it better because that melts into like almost just
• 49:47
  Speaker 1: like a gelatinous thick or sauce. It makes it even better.
• 49:51
  Speaker 1: So so that's what you do with your shanks. You
• 49:53
  Speaker 1: know a lot of guys will cut them off and
• 49:55
  Speaker 1: grind it for jerky. That's fine too. You want to
• 49:57
  Speaker 1: have a good grinder to cut through all that silver skin, though,
• 49:59
  Speaker 1: And if you gonna try to do it with a
• 50:00
  Speaker 1: nice it's it's a waste of time. It's better just
• 50:02
  Speaker 1: to let that stuff cook away and and and use
• 50:05
  Speaker 1: that as a flavor. Yeah. Earlier, I kind of embarrassingly
• 50:09
  Speaker 1: will admit that I don't know, like ten years ago
• 50:11
  Speaker 1: or a long time ago, when I was trying to
• 50:13
  Speaker 1: deal with one of my own dear by myself for
• 50:15
  Speaker 1: the first time. I remember getting to the shank and
• 50:17
  Speaker 1: I was like, you know, I'm just gonna try to
• 50:19
  Speaker 1: like cut out each tiny little sliver that I can
• 50:21
  Speaker 1: without silver skin. So I was in there trying to
• 50:23
  Speaker 1: pull out little tiny pieces between tendons. It was a disaster.
• 50:27
  Speaker 1: So I'm the same way. I'm I'm a meat miser.
• 50:29
  Speaker 1: I really, I mean I took I butchered test as
• 50:33
  Speaker 1: antelope last year, and then I took an animal if
• 50:36
  Speaker 1: I killed myoming a couple of days later to a butcher,
• 50:38
  Speaker 1: and I got half as much meat from the book.
• 50:40
  Speaker 1: There and that's not to say all butchers are bad,
• 50:43
  Speaker 1: but you know they're doing things quickly. They're not going
• 50:45
  Speaker 1: to take time. Man, it takes me so long to
• 50:47
  Speaker 1: butcher my own animals. I do it all myself, but
• 50:49
  Speaker 1: because I want every last ance of meat on there,
• 50:51
  Speaker 1: and I got tired of and they're spending a ton
• 50:53
  Speaker 1: of time on those shanks just and then not getting
• 50:56
  Speaker 1: any deep because you cut away one came and then
• 50:58
  Speaker 1: there's another one there, another piece of still skin, or
• 51:01
  Speaker 1: or throw them away. I just because like, man, this
• 51:03
  Speaker 1: is good need I can't be I can't be wasting it.
• 51:05
  Speaker 1: What do I need to do with this? So I,
• 51:06
  Speaker 1: you know, educated myself and and learned that, hey, you
• 51:09
  Speaker 1: just gotta cook them right. Yeah. So, so speaking of
• 51:12
  Speaker 1: you know, breaking your animal down and butchering it and
• 51:14
  Speaker 1: all that kind of stuff. Given you know, all the
• 51:16
  Speaker 1: different articles you've done in this and the different people
• 51:18
  Speaker 1: I imagine you've talked to, is there any particular common
• 51:22
  Speaker 1: mistakes that you hear that most hunters are making when
• 51:24
  Speaker 1: it comes to that processing part of the process. Um,
• 51:29
  Speaker 1: I don't know if there's common mistakes. There's so many
• 51:32
  Speaker 1: different ways to do it. My biggest thing was it
• 51:34
  Speaker 1: say just take your time. And I think a lot
• 51:36
  Speaker 1: of guys they do it themselves and they like the
• 51:39
  Speaker 1: idea of doing yourself, but they hate the drudgery. So
• 51:42
  Speaker 1: once they start doing it, they just go, I gotta
• 51:44
  Speaker 1: get this done. I got you know, footballs on or
• 51:47
  Speaker 1: something's going on, or I gotta watch my kids talking.
• 51:49
  Speaker 1: I gotta get this tone. And they take way too
• 51:50
  Speaker 1: much time. I mean, they do it too quickly. They
• 51:53
  Speaker 1: don't take enough time. So that's my biggest suggestion. Just
• 51:57
  Speaker 1: set aside a day to to butcher and do it right. Yeah.
• 52:00
  Speaker 1: I also recommend several cold beers and maybe a podcast
• 52:04
  Speaker 1: to listen to while you're doing it. Yeah. Yeah, since
• 52:07
  Speaker 1: I discovered podcasting, I would agree with that one. But
• 52:09
  Speaker 1: the cold beers that they need equation for a long time.
• 52:11
  Speaker 1: Not too many though, because you have sharp ripes that
• 52:13
  Speaker 1: involved you. Be careful, Yes, be responsible, Dan, I'm good
• 52:21
  Speaker 1: on that responsible. So so what about grilling Venison? You
• 52:28
  Speaker 1: did a feature this summer. I'm pretty sure I saw
• 52:30
  Speaker 1: it was you for Feeling and the stream right that
• 52:32
  Speaker 1: was all about different wild game grilling ideas, um, the
• 52:36
  Speaker 1: whole grilling package from Yeah, that was pretty cool of
• 52:38
  Speaker 1: some some very good looking stuff. Is there anything from
• 52:40
  Speaker 1: that or otherwise you can share. So when it comes
• 52:42
  Speaker 1: to grilling venison, you know, I think what I always
• 52:48
  Speaker 1: say is manage your cuts to the type of cooking
• 52:51
  Speaker 1: you're gonna do. So grilling, you're gonna want something that's
• 52:54
  Speaker 1: that's thinner, and you want to cook it hot and fast.
• 52:57
  Speaker 1: Um So you want your girls super hot and you
• 52:59
  Speaker 1: want to see its of that outside gets that crunchy
• 53:01
  Speaker 1: kind of deliciousness. But you've gotta be careful, especially on venisine,
• 53:05
  Speaker 1: because once you over cook in it's and it turns
• 53:07
  Speaker 1: into disgusting leather that doesn't taste like very good. It
• 53:09
  Speaker 1: tastes like iron and shoe leather. So you still need
• 53:12
  Speaker 1: it medium rare no matter what you're cooking. Um So,
• 53:15
  Speaker 1: you want to do hot and fast and manage your
• 53:16
  Speaker 1: fire that way, you know. And you hear it all
• 53:19
  Speaker 1: the time they talk about going, but the two zone
• 53:20
  Speaker 1: fire is all I use. I always matter I'm using
• 53:23
  Speaker 1: my gas grow or my charcoal grow. I always have
• 53:25
  Speaker 1: a cold side. So if something does flare up, or
• 53:28
  Speaker 1: something's getting too hot and the other cut's not done yet,
• 53:30
  Speaker 1: I can move it over there. That's that's my biggest
• 53:32
  Speaker 1: suggestion for thrilling. It's you know, I grew up with
• 53:35
  Speaker 1: my dad grilling, and you know, a flare up was
• 53:37
  Speaker 1: just something you poured beer on. You know, it's just
• 53:39
  Speaker 1: you know, you have the whole grill and it turned
• 53:41
  Speaker 1: into a big, big pile of flames. But once you
• 53:44
  Speaker 1: learn about you know, two zone or even three zone
• 53:46
  Speaker 1: going when you have a hot, a warm and a
• 53:47
  Speaker 1: cool side, you know, manage your meat that way. Just
• 53:49
  Speaker 1: move it around to where it needs to be. But
• 53:51
  Speaker 1: you know, make sure you get that outside feared. Um.
• 53:54
  Speaker 1: You know, people say, you see her the outside of
• 53:56
  Speaker 1: us take to hold the juice is in, and that's
• 53:57
  Speaker 1: not really true. I don't think you'll ever hold the
• 53:59
  Speaker 1: juice is into anything unless you back you see. But
• 54:03
  Speaker 1: but you want that kind of crispy prunchy outside that
• 54:05
  Speaker 1: has all that sunctuous flavor on it, and then you
• 54:08
  Speaker 1: know you still have your voice inside that that's just
• 54:10
  Speaker 1: a little bit bloody, at least it is for me.
• 54:14
  Speaker 1: So you talked about this hot and fast versus slow
• 54:16
  Speaker 1: and low. You know, is there are which cuts are
• 54:21
  Speaker 1: right for either or because I feel like some people,
• 54:23
  Speaker 1: I mean I think they know which but I don't know,
• 54:25
  Speaker 1: is there is there some rules that we should foul
• 54:27
  Speaker 1: like you always do X with Y my my, my heart.
• 54:32
  Speaker 1: And fast rule is the farther you get away from
• 54:34
  Speaker 1: the header hoofs of any animal, the more tender than meat.
• 54:38
  Speaker 1: Think about your most tender cut. It's the tenderline. It's
• 54:40
  Speaker 1: far away from the head and the thods, backstraps come next.
• 54:43
  Speaker 1: It's far away. The closer you get, the more those
• 54:46
  Speaker 1: muscles move. And what makes what makes meat tough or
• 54:50
  Speaker 1: what makes it cut tough, is how much it moves,
• 54:51
  Speaker 1: how much animal uses it. The next uses to make
• 54:53
  Speaker 1: it top. So the next tough meat, it's legs. It's
• 54:56
  Speaker 1: you know, that's where your front shoulders. That's some tougher
• 54:59
  Speaker 1: meat because they use is a lot your shanks close
• 55:01
  Speaker 1: to hoof that's your toughest meat. That's toughest meat on
• 55:03
  Speaker 1: any animal. So that's not hard. Fast rule. The farther
• 55:07
  Speaker 1: it is away from the hooves or the head, the
• 55:09
  Speaker 1: more tinder the cut. And then the more tender the cut.
• 55:12
  Speaker 1: That's the stuff you usually want to cook hotten fast
• 55:15
  Speaker 1: because you don't want it. You don't need to cook
• 55:16
  Speaker 1: that stuff. It'll cook quickly. You don't overcook it, and
• 55:19
  Speaker 1: it's good. If it's tough, you're gonna want to cook
• 55:21
  Speaker 1: it longer at a lower temperature to break those fibers down. Um,
• 55:25
  Speaker 1: So it's not a stuff and you can actually chew it.
• 55:28
  Speaker 1: That's that's a good way to remember it. I like
• 55:30
  Speaker 1: the hooves to head reference points. That makes a lot
• 55:33
  Speaker 1: of sense. That's right. So you know you're gonna be
• 55:36
  Speaker 1: grilling or you're gonna be cooking hot and fast your
• 55:38
  Speaker 1: backshaft your tender loins. There are some cuts the sirloin
• 55:41
  Speaker 1: um that are you know, from behind him, that are better.
• 55:44
  Speaker 1: Some of those stufs are a little coffer. You kind
• 55:46
  Speaker 1: of learned that as you butcher your dear. There's there's
• 55:49
  Speaker 1: the uh sur always inside the hind corn. It's delicious. Uh.
• 55:53
  Speaker 1: There's a couple of steaks you can cut off that
• 55:55
  Speaker 1: French shoulder that you can cook hotton fast. They're gonna
• 55:58
  Speaker 1: be a little tougher, but I don't mind. I mean,
• 56:00
  Speaker 1: I actually, and this is another thing people right nearly close,
• 56:03
  Speaker 1: But I'm not the biggest tenderloin fan Um. They're okay,
• 56:06
  Speaker 1: but they don't have a lot of flavor, and to me,
• 56:08
  Speaker 1: they're a little too mushy. I mean, they're so soft,
• 56:12
  Speaker 1: especially on a younger dear. I mean, as much as
• 56:14
  Speaker 1: I love to kill young deer, because all the rest
• 56:16
  Speaker 1: of its super tender man, the tenderlins are almost too
• 56:18
  Speaker 1: soft me. I like to have a little chew to
• 56:20
  Speaker 1: my meat, and so there's a couple of steaks off
• 56:21
  Speaker 1: that front, or a little but I've got and I'll
• 56:23
  Speaker 1: actually grill m Speaking of speaking steaks, I feel like
• 56:28
  Speaker 1: I remember crem If I'm wrong, but I think I
• 56:31
  Speaker 1: remember reading maybe as a blog post from you at
• 56:33
  Speaker 1: some point talking about I know it was like a
• 56:35
  Speaker 1: Chimmy Cherry sauce or something like that, was like a
• 56:37
  Speaker 1: recommended steak topper that lots of people don't use or
• 56:40
  Speaker 1: something like that. I guess, first, did you write an
• 56:42
  Speaker 1: article like that? Yeah, yeah, yeah, I was. I was
• 56:45
  Speaker 1: lucky enough to go to Argentina earlier this year. Um,
• 56:48
  Speaker 1: and Jenny Cherry is really big in Argentina. But I
• 56:51
  Speaker 1: also had another sauce in the name escapes me in
• 56:54
  Speaker 1: my head right now, that was really good that I
• 56:56
  Speaker 1: had in Argentina. That, um, that's great and it's just
• 56:59
  Speaker 1: a little vinegar, some shallots or onion, snice stuff real fine, um,
• 57:04
  Speaker 1: and some maybe some red or green pepper sty stuff
• 57:06
  Speaker 1: real fine and in a little bit of garlic. It's
• 57:09
  Speaker 1: so good. We had that on our steak down there.
• 57:11
  Speaker 1: Ruby Way and Jimmy Cherries are similar. Um. Chimen cherries
• 57:14
  Speaker 1: used to throw some garlic and a lot of parsley,
• 57:16
  Speaker 1: and Jimmy Trees using really really green sauce from all
• 57:18
  Speaker 1: that partsley. Um. So yeah, those are two great steak
• 57:21
  Speaker 1: sauces that aren't really sauces like you know, It's not
• 57:24
  Speaker 1: like an A one. It's not a thick sauce or
• 57:26
  Speaker 1: catchup or anything like that. It's more a really fresh,
• 57:29
  Speaker 1: bright flavor that that really compliments the flavor of the
• 57:32
  Speaker 1: venison really well, or any steak, and you can use
• 57:34
  Speaker 1: it on a beef steak too. It's it's instead of
• 57:37
  Speaker 1: being thick and cloying and sweet like the barbecue or
• 57:39
  Speaker 1: A one saucers a typical steak sauce, it's more bright
• 57:42
  Speaker 1: and fresh and really just compliments as well. Yeah. So,
• 57:45
  Speaker 1: so to that point, then, in addition to those two
• 57:48
  Speaker 1: you just mentioned, I was curious, do you have any
• 57:50
  Speaker 1: other recommended I don't know if you want to call
• 57:52
  Speaker 1: a sauce or a topper or a flourish. I don't
• 57:54
  Speaker 1: know what garnish to to kind of spice up your steak,
• 57:57
  Speaker 1: because a lot of people, I feel like, you know,
• 57:58
  Speaker 1: throw some salt in or steak and grill it, and
• 58:00
  Speaker 1: if after doing that, you know, ten times a summer,
• 58:02
  Speaker 1: they might want to kind of make things a little fresher,
• 58:05
  Speaker 1: little new for their next meal. Any recommendations for taking
• 58:08
  Speaker 1: your steak to the next level. Yeah, for a long time,
• 58:12
  Speaker 1: I wasn't a marinade fan because I felt like most
• 58:16
  Speaker 1: marinade people, you know, Ports and Italian season and as
• 58:19
  Speaker 1: the top bag through a steak in there and put
• 58:21
  Speaker 1: it in the refrigerator for four days, thought that they
• 58:23
  Speaker 1: were tenderizing it and really just end up with a
• 58:25
  Speaker 1: musty steak that tasted like a salad. And so I
• 58:28
  Speaker 1: tended to get away from it. But there are really
• 58:30
  Speaker 1: like marinades. The key is for me and for any marinade,
• 58:34
  Speaker 1: you really don't need to marinade a steak more than
• 58:36
  Speaker 1: four hours because where you're really flavoring it, a marinade
• 58:39
  Speaker 1: doesn't tenderize a steak unless you're using yogurt and enzyme
• 58:43
  Speaker 1: or pineapple juice. Most stuff that you use like a
• 58:46
  Speaker 1: vinegar that's not really tenderizing its flavoring. So I'm kind
• 58:50
  Speaker 1: of into some Asian flavors. I love little soy sauce,
• 58:53
  Speaker 1: a little bearings. Uh, just to touch a sessantly oil
• 58:57
  Speaker 1: session we always goes a really long way. But if
• 58:58
  Speaker 1: you put a touch of sessame oil and a little
• 59:01
  Speaker 1: bit of soy sauce, maybe some sesame seeds um coriander,
• 59:04
  Speaker 1: and throw that in a quick marinade. Oh man, that's
• 59:07
  Speaker 1: that's that's kind of my favorite right now. That does
• 59:10
  Speaker 1: sound very good. I'm getting pretty younger and it's funny.
• 59:13
  Speaker 1: I yeah, I get I feel on stages where like
• 59:16
  Speaker 1: I'll get on an Asian kick for a long time,
• 59:18
  Speaker 1: so you know, for a month, I'll you know, all
• 59:20
  Speaker 1: my stage and I'll make up as Asian. So I'm
• 59:22
  Speaker 1: just you know, I don't have any hard and fast
• 59:24
  Speaker 1: rules when I make a man, and it's usually like,
• 59:26
  Speaker 1: oh man, I'm hungry, I'm gonna what am I gonna
• 59:27
  Speaker 1: throw in a ball with together? So I'll do some
• 59:29
  Speaker 1: Asian flavors and then I'll be like, oh no, no,
• 59:31
  Speaker 1: I like text mix and so then I'll need some
• 59:32
  Speaker 1: text mix for a month or two and they'll get
• 59:34
  Speaker 1: sick of that. So it's funny. I just kind of
• 59:36
  Speaker 1: I just kind of go on stages, you know, kind
• 59:38
  Speaker 1: of go around the world, I guess. But but you know,
• 59:41
  Speaker 1: he said that a lot of guys just to assault
• 59:42
  Speaker 1: other staking called good Man for a backstaff, coach for
• 59:46
  Speaker 1: salt and black pepper. That's That's about all that is
• 59:48
  Speaker 1: to do it that I will. I'll throw a plug
• 59:50
  Speaker 1: in and it's not really a plug, but I believe
• 59:52
  Speaker 1: that I've been using it for like fifteen years. There's
• 59:54
  Speaker 1: a seasoning that's Nebraska local called Baltges Seasoning, and it's
• 59:58
  Speaker 1: made by a little family in North Plat and it
• 1:00:00
  Speaker 1: is by far the best wild game seasoning I have
• 1:00:03
  Speaker 1: ever tried. They I kind of know the family, but
• 1:00:06
  Speaker 1: it's not like I'm doing them any favors. I I
• 1:00:09
  Speaker 1: just believe in it. So if you're ever in a brasket,
• 1:00:11
  Speaker 1: you'll be near North platte Ogalala. Go on the grocery store.
• 1:00:14
  Speaker 1: I almost promised they have some balls. There's season there.
• 1:00:16
  Speaker 1: You know, everybody has their favorite. There's Montreal, there's Johnny's.
• 1:00:19
  Speaker 1: It's like that. But for some reason, I wish I
• 1:00:21
  Speaker 1: knew what they put in it, because I make it myself.
• 1:00:23
  Speaker 1: But I just I just buy a nick Jar balls
• 1:00:25
  Speaker 1: whige is whatever. I'm in the grocery store and I
• 1:00:27
  Speaker 1: go through it its own, and I've started people onto
• 1:00:29
  Speaker 1: it all over the place, so alight. That's why, that's
• 1:00:32
  Speaker 1: why one plug for the day started for jumping in
• 1:00:34
  Speaker 1: and of thinking if you have any seasoning advertisers, we
• 1:00:37
  Speaker 1: do not. Me and Daniel make sure to keep that
• 1:00:41
  Speaker 1: out there. That was no and nobody compensated for that.
• 1:00:45
  Speaker 1: I actually just love it, so that's awesome. So how
• 1:00:49
  Speaker 1: about the guy. Any marinats or seasons I should know
• 1:00:52
  Speaker 1: about or try. I mean, that's what I think I
• 1:00:53
  Speaker 1: like about. When I travel to Hunt, I always learned new,
• 1:00:56
  Speaker 1: either new techniques or new flavorings. And so let me
• 1:00:58
  Speaker 1: pick your brain real quick. How about you guys? Oh jeez,
• 1:01:00
  Speaker 1: you're asking the wrong guys. I think I don't know.
• 1:01:04
  Speaker 1: I do olive oil and garlic. That's kind of like
• 1:01:09
  Speaker 1: a marinade that I've used over the years. And you're right,
• 1:01:13
  Speaker 1: with a little bit of soy sauce and uh what,
• 1:01:17
  Speaker 1: it's set for an hour or two before I throw
• 1:01:19
  Speaker 1: it on a grill, and that's what I've used in
• 1:01:21
  Speaker 1: the past for for grilling. Um, when I do my
• 1:01:25
  Speaker 1: you know, when I do my low and slow in
• 1:01:27
  Speaker 1: the crock pot, that's more of you know, chopped garlic
• 1:01:30
  Speaker 1: and uh, some salt and pepper. I throw some lemon
• 1:01:34
  Speaker 1: pepper on there as well. Yeah, yeah, Litton pepper is
• 1:01:37
  Speaker 1: really good. And it's funny. It's those It's funny how
• 1:01:39
  Speaker 1: the two techniques. And I don't know why this is
• 1:01:41
  Speaker 1: the hot pest grilling you kind of go with fresher,
• 1:01:44
  Speaker 1: brighter flavors. But for some reason, when we pick croc
• 1:01:47
  Speaker 1: pot or braising or any of that slow cooking, we
• 1:01:49
  Speaker 1: want these rich tea flavors. You know. I don't know
• 1:01:52
  Speaker 1: if it's because we're doing that in the winter and
• 1:01:53
  Speaker 1: we want to be warm, you know, we want to
• 1:01:55
  Speaker 1: Hungarian goo losh and stuff like that. So we want big, thick,
• 1:01:58
  Speaker 1: flavorful stuff. And in the summer to work, we just
• 1:02:01
  Speaker 1: want something to to, you know, to chase our beer with.
• 1:02:04
  Speaker 1: But but it's funny how how your tongue kind of
• 1:02:07
  Speaker 1: travels through these different flavor paths throughout the year. It is,
• 1:02:10
  Speaker 1: it is, it's it's kind of funny. You mentioned that
• 1:02:12
  Speaker 1: we do some kind of similar things. I don't do
• 1:02:14
  Speaker 1: a lot of like marinades for our steak. Usually what
• 1:02:18
  Speaker 1: I end up doing is I'll just do olive oil
• 1:02:20
  Speaker 1: and salt on the steak, grill it up. But then
• 1:02:22
  Speaker 1: we might put some kind of like topper or sauce
• 1:02:24
  Speaker 1: on it, or on the side or something. So we
• 1:02:26
  Speaker 1: sometimes make like an herb butter, Like my wife will
• 1:02:28
  Speaker 1: mix up a bunch of herbs with some whipped butter,
• 1:02:31
  Speaker 1: and then we might put a little doallup of that
• 1:02:32
  Speaker 1: on top of the steak. Um. We also will put
• 1:02:36
  Speaker 1: sometimes my wife does this more than I do. She'll
• 1:02:38
  Speaker 1: sometimes just pour like balsamic vinegarrette on her steak um.
• 1:02:42
  Speaker 1: And then something that I really like that is, you know,
• 1:02:44
  Speaker 1: kind of commonly held um. You know, it's a popular
• 1:02:47
  Speaker 1: uses some sort of berry sauce on your venison. So
• 1:02:50
  Speaker 1: just the other day I growed up some steaks and
• 1:02:52
  Speaker 1: we made a sauce. Well, first we saute some shitaki mushrooms,
• 1:02:56
  Speaker 1: some great big shitaki mushrooms sliced up, and then we
• 1:02:59
  Speaker 1: made a saw us out of blackberries, fresh blackberries, a
• 1:03:03
  Speaker 1: dark red wine and some butter and onions and got
• 1:03:07
  Speaker 1: that all mixed up and hot together and put that
• 1:03:09
  Speaker 1: on top of the mushrooms on the steak, and that
• 1:03:10
  Speaker 1: was just dynamite. Oh yeah. That and this time of year,
• 1:03:14
  Speaker 1: you know, you're starting to get some fresh berries coming
• 1:03:16
  Speaker 1: off everywhere, especially if you're in Montana, you should be
• 1:03:18
  Speaker 1: able to find some fresh blueberries are pretty quick, and
• 1:03:20
  Speaker 1: you know it's it's hard to beat some fresh blue
• 1:03:22
  Speaker 1: fresh blueberry pant sauce on a steak. So um man,
• 1:03:25
  Speaker 1: that's that's just a great thing. But that you know,
• 1:03:29
  Speaker 1: you you made you made a point there that I
• 1:03:30
  Speaker 1: want to bring up, and you said you mix some
• 1:03:32
  Speaker 1: herbs with the with butter. You know, that's that's something
• 1:03:35
  Speaker 1: that's very simple to do. It's called the compound butter
• 1:03:37
  Speaker 1: and you can put about any flavor as you want
• 1:03:39
  Speaker 1: in it. Um that's a great things I've been doing
• 1:03:42
  Speaker 1: so launcher of lime juice and butter and actually put
• 1:03:44
  Speaker 1: it on our fresh grilled sweet corn and it's just
• 1:03:46
  Speaker 1: to diapho. And the thing is you can make that
• 1:03:48
  Speaker 1: compound butter ahead of time and stick at the freezer
• 1:03:51
  Speaker 1: and then just cut off a little bit of it
• 1:03:52
  Speaker 1: and put it on top of your steak. I mean,
• 1:03:54
  Speaker 1: that's The secret the most great steakhouses in the world
• 1:03:56
  Speaker 1: is before they bring their steak out to you, they
• 1:03:58
  Speaker 1: put a big old hunk of butter on it, melted
• 1:04:00
  Speaker 1: into it as they bring it to your cables. So, uh,
• 1:04:03
  Speaker 1: you know, they called the compound butter and make any
• 1:04:06
  Speaker 1: you know, any any combination of herbs or flavoring you want,
• 1:04:08
  Speaker 1: whip that into some butter and then and freeze it,
• 1:04:10
  Speaker 1: and then you'll always have a great steak topping whenever,
• 1:04:13
  Speaker 1: any time of year. So yeah, that's a that's a
• 1:04:15
  Speaker 1: great suggestion. The idea of making it ahead of time
• 1:04:17
  Speaker 1: and saving it for future, for future uses, That's that's
• 1:04:21
  Speaker 1: the way to go. So I'll tell you one thing, David,
• 1:04:23
  Speaker 1: you have most definitely made me hungry and anty to
• 1:04:27
  Speaker 1: get out of the studio and get to dinner. So well,
• 1:04:31
  Speaker 1: that's good. I think you're having a fresh trout dinner
• 1:04:33
  Speaker 1: or or something. I don't know what my dinner plans
• 1:04:36
  Speaker 1: for tonight are you we'll see in there. You know.
• 1:04:38
  Speaker 1: I like to think that I'm this this well known
• 1:04:41
  Speaker 1: wild game cook, but a lot of time it's cheese
• 1:04:42
  Speaker 1: wrapped into our chia because I'm in a hurry to
• 1:04:46
  Speaker 1: the truth comes out. So that is true. So before
• 1:04:50
  Speaker 1: we let you go really quick, David, if anyone wants
• 1:04:52
  Speaker 1: to see your work, to read some of your articles,
• 1:04:55
  Speaker 1: you know, where should they go? Where should they look
• 1:04:58
  Speaker 1: to find that stuff? Yeah? So so on field stream
• 1:05:01
  Speaker 1: dot com. There's a blog called the wild Chef that's
• 1:05:04
  Speaker 1: written by me, so, um, you'll find my stuff there. Um.
• 1:05:07
  Speaker 1: I write the fair Game column every month in Peterson's
• 1:05:10
  Speaker 1: Hunting magazine and that's also all cooking related. Um, if
• 1:05:14
  Speaker 1: you just want in general hunting stuff, film Stream the
• 1:05:16
  Speaker 1: print magazine almost always has something in needed. Buy at
• 1:05:18
  Speaker 1: Peterson Hunting Wildfowl. I'm a big water fowler, so I
• 1:05:21
  Speaker 1: love contributed to Wildfowl and uh, you know, I'd love
• 1:05:24
  Speaker 1: burn to follow me on instagram sperreal fork is my
• 1:05:27
  Speaker 1: instagram f e r a l fork f r K,
• 1:05:31
  Speaker 1: And uh, you know it's just kind of my my
• 1:05:33
  Speaker 1: I call that my facade. That's my curated life. That's
• 1:05:35
  Speaker 1: all the cool stuff I do. You don't you don't
• 1:05:37
  Speaker 1: have to see me sitting in my computer ten hours
• 1:05:39
  Speaker 1: a day writing words out to see everyone's while I
• 1:05:41
  Speaker 1: catch a nice blue deal or or I feel a
• 1:05:43
  Speaker 1: nice animal and I get it on there so follow
• 1:05:45
  Speaker 1: me there or um, you know, checking out on field
• 1:05:47
  Speaker 1: stream dot com. And I'd love to have people to
• 1:05:50
  Speaker 1: try them in whenever they want. So awesome, well, I will.
• 1:05:53
  Speaker 1: I will recommend everyone listening to follow you on Instagram
• 1:05:57
  Speaker 1: if and only if you will post a picture of
• 1:05:59
  Speaker 1: you eating a tortilla with cheese. I will do that.
• 1:06:04
  Speaker 1: I will. I might have got fancy it up with
• 1:06:06
  Speaker 1: some saucer or something, so it's not proletaria, but I
• 1:06:10
  Speaker 1: will definitely do that. Alright, man, I I'm really appreciate.
• 1:06:16
  Speaker 1: I was excited when you asked me to come on.
• 1:06:18
  Speaker 1: I'm I'm a big fan of wire to Hunt and
• 1:06:19
  Speaker 1: a big fan of everything you guys do, and so
• 1:06:21
  Speaker 1: I'm really excited to be on here. I'm again I
• 1:06:24
  Speaker 1: gotta join you guys and talk about something that usually
• 1:06:26
  Speaker 1: I don't do enough. And that's why I get on.
• 1:06:28
  Speaker 1: I get out for meal there and elk and ducks
• 1:06:31
  Speaker 1: and geese, and I try to get out a few
• 1:06:32
  Speaker 1: days every year for white tail, but I always like
• 1:06:35
  Speaker 1: to talking about it. So we appreciate to this is.
• 1:06:38
  Speaker 1: This has been a blast. We uh we got some
• 1:06:40
  Speaker 1: good laughs. I'm good info and uh hungry stomachs, so David,
• 1:06:44
  Speaker 1: You're welcome back any time. Great, great, thanks guys and Dan.
• 1:06:48
  Speaker 1: Good luck in Nebraska. So it's my it's my favorite stage.
• 1:06:52
  Speaker 1: It's been my home my whole life. So I'm got
• 1:06:54
  Speaker 1: to gonna come out here, don it. But as I
• 1:06:55
  Speaker 1: told you before, there are another here here, so move
• 1:06:58
  Speaker 1: along please. All right, David, have a good one. We'll
• 1:07:02
  Speaker 1: talk to you soon and with that we will wrap
• 1:07:06
  Speaker 1: this one up. So before we go, we do need
• 1:07:09
  Speaker 1: to take a quick second to thank our partners who
• 1:07:12
  Speaker 1: helped keep this podcast going so big. Thank you to
• 1:07:14
  Speaker 1: Sick of Gear, Trophy, Ridge Bear Archery, Redneck Blinds, Hunter A, Maps, Ozonics,
• 1:07:20
  Speaker 1: Carbon Express, Maybon Optics, and the White Tailed Institute of
• 1:07:23
  Speaker 1: North America. Thank you, thank you, and finally, thank you
• 1:07:28
  Speaker 1: all for joining us today and tuning in. Hopefully enjoy
• 1:07:31
  Speaker 1: this conversation with David and our talks about the great
• 1:07:34
  Speaker 1: planes and cooking, venison and even the butterfly effect. You
• 1:07:38
  Speaker 1: never you never quite know where we're gonna go with
• 1:07:40
  Speaker 1: these things, but hopefully you stuck around and enjoyed what
• 1:07:43
  Speaker 1: we had to say. So until next time, thanks again,
• 1:07:47
  Speaker 1: and stay wired to Hunt.