MAY 26, 2020
 
 
 

MEMORIAL DAY MESSAGE

On behalf of the entire team at The Hunting Wire, we honor America’s veterans who made the ultimate sacrifice for our freedoms. Please take a moment to watch this somber tribute for our fallen by the United States Air Force Band. Thank you, Chief Petty Officer James “Jay” Pinsky, USN, Ret.

“Through the sounding of Taps, members of The United States Air Force Band solemnly render honor to those who have given the ultimate sacrifice for their country. A long-held musical tradition at military funerals, the music of Taps originated from a Civil War bugle call entitled, “Extinguish Lights”. A plaintive call, the sounding of Taps signals the end of the fallen serviceman’s duty and is the final tribute from a grateful nation.” Credit: United States Air Force
LETTER FROM THE EDITOR

Welcome to our seventh edition of The Hunting Wire! We are grateful and excited to continue to educate, inform, and empower our hunting community. Like many of you though, we’re all about getting better at our craft, so, it is with a great deal of humility and honor that I tell you about a few new programs which are coming to The Hunting Wire.

Our biggest news is the creation of “Hunting Wire Radio” which will premier in our next issue.  Hosted by hunting legends Larry Weishuhn and Luke Clayton, Hunting Wire Radio will discuss our community’s key topics like how to build a hunter, ethics, tactics, tips, and tricks to fill your next tag, and the latest hunting guns and gear. 

This summer we’re also going to kick -off a new hunter fitness and nutrition series with Outdoor Solution’s Greg Ray and Wilderness Athlete’s Kevin Guillen. As summer winds down, another great addition scheduled to premiere on The Hunting Wire will be a family hunting series called “Hunting with the Westervelts”. Set in Billings, Montana, parents Lee and Lisa Westervelt will share the story of teaching their three daughters, Kelsey, Riley, and Raeanna how to hunt. We will also take you to the Maryland’s eastern shore to learn all about crossbow hunting trophy White-tailed deer.

Don’t worry, we will continue to bring you all the latest news and information hunters need like new gear, tactics, changes in game laws, and conservation efforts across North America to keep you educated, informed, and empowered!

Thank you,

Jay Pinsky

FEATURED CONSERVATION PARTNER

The Wyoming Wildlife Federation works to conserve wildlife, habitat, and outdoor opportunities.

The Wyoming Wildlife Federation works to conserve wildlife, habitat, and outdoor opportunities.

RECRUITMENT, RETENTION AND REACTIVATION (R3)

The spirit of R3 is baked into the DNA of Wyoming Wildlife Federation. Some of the key issues The Federation works on are Access and Outdoor Opportunities. Improving access to hunting and angling is vital in ensuring all hunters have quality places to chase game. Access to hunting spots is commonly one of the top reasons why people quit hunting, and therefore crucial in the retention of hunters most of all.

Wyoming Wildlife Federation has always been committed to sharing stories of people “Living Wyoming Wild” which includes both residents and nonresidents experiencing hunting and fishing opportunities in the state. These shared experiences are powerful and inspire others to continue prioritizing hunting in their lives, as well as encourage new interested sportsmen to dive into the pursuit many hunters are so passionate about.

The annual support WWF provides to the veteran hunts also aims to reactivate or retain a veteran hunter and his or her family.

Throughout WWF’s overall mission to conserve wildlife and their habitat, the organization continues to grow and retain the culture of hunting and angling through healthier populations and landscapes to support them.

CONSERVATION PARTNER EDUCATION SERIES

Founded in 1937, the Federation is the oldest and largest sportsmen advocacy and conservation organization in the state of Wyoming.

WWF champions species conservation through important collaborations and government relations. We are a highly effective organization that leads efforts for the conservation community to join together on issues that impact wildlife.

WWF plays an important role in helping draft recommendations by the Wyoming Game and Fish Department for managing Wyoming’s wildlife resources, including hunter opportunities.

Just recently, the Federation was a leader in crafting definitions for big game migration corridors in Wyoming. These corridors put antelope, deer, and elk at the right place for forage at the right time of year; these prime habitats are vital to healthy wildlife populations. Wintering grounds, calving areas, and other defining characteristics of migration habitats will now be universal for land use management decisions and when it comes to such impacts as housing expansion, oil and gas development, and other activities.

Additionally, WWF serves as the voice for sportsmen and women by providing testimony to the Wyoming Legislature, with a full-time presence during the legislative session, advocating on behalf of Wyoming for the health and wellbeing of our wild resources. 83 years since the organization’s founding, the primary focus of WWF remains: to conserve wildlife, habitat, and outdoor opportunities.

Hornady Remains Committed to Production during Covid-19 Crisis

Eligible landowners may apply for one 2020 Nebraska elk hunting permit during the May 18 – June 5 application period: http://magazine.outdoornebraska.gov/2020/05/landowner-elk-applications-continue-through-june-5/

In response to the delay of in-person California hunter education classes due to COVID-19, the California Department of Fish and Wildlife (CDFW) is temporarily allowing new hunters to complete their education requirements entirely online: https://cdfgnews.wordpress.com/2020/05/19/california-temporarily-authorizes-completion-of-hunter-education-courses-online/

HUNTING 101 SERIES

HOG HUNTING WRAP-UP

By Bill Wilson, Wilson Combat

Some of the equipment hog hunters may use to be successful.

I hope you have enjoyed this series on the basics of hog hunting. To reiterate and summarize.

Hunt where there are hogs:

Fortunately, unlike deer, hogs leave a lot of signs that they are in the area, such as rooting, rubbing on cedar and pine trees, and wallows, so it's pretty easy to determine if they are in a specific area. In most areas where legal, hogs are drawn to you with a corm feeder.

Hunt when the hogs are out:

Hogs are not mid-day creatures. The best hunting hours are one hour before dark in the evening to an hour after sunrise in the morning.

Getting in position for the kill:

A hogs #1 survival instinct is its’ sense of smell, and you must approach hogs from downwind, they have no tolerance for human scent. Move slowly and quietly without making any sounds that are not natural to the hog's environment like metallic sounds. Have a cartridge chambered before you get close and take your rifle off safe quietly when you're ready to shoot.

Learn to shoot accurately from field positions:

There are no bench rests when you're out hunting and getting your rifle steady is critical for proper shot placement. Therefore, you must learn and practice shooting from field positions such as resting on a tree or learning to use bi-pod or tri-pod shooting sticks effectively. The only way to become proficient is to practice!

Killing hogs cleanly requires proper shot placement:

To kill a hog quickly and not have to go looking for it in a thicket requires you to hit the brain or sever the spine. Heart and lung shots will kill hogs 100 percent of the time, but 90 percent of the time, they will run, often into the nastiest thicket around. A shot placed behind the shoulder like you would on a White-tailed deer will almost always result in a non-recovered hog, there is simply no vitals there on a hog. The best shot is with the hog quartering to you and place the shot just forward of where the neck meets the shoulder with the second-best being a broadside shot and placing the bullet vertically centered at the front of the shoulder. Never shoot a hog behind the shoulder!

Appropriate cartridges for hog hunting:

I'm not too fond of anything under .30 caliber, but any of the following will do an excellent job on hogs if you place a superb bullet where it needs to be placed.

6.5 Grendel, 6.5 Creedmoor, .260 Rem., 6.5x55, 6.8 SPC, .270 Win., .280 Rem., 300 HAM’R, .300 Savage, .308 Win., .30-06 or anything larger.

However, most hog hunters prefer a semi-auto, so this narrows the choice down to the 6.5 Grendel, 6.5 Creedmoor, 6.8 SPC, 300 HAM'R, or .308 Win.

Pick the right bullet:

Basically, there are two camps when it comes to bullet preference. The controlled expansion/deep penetration/high retained weight camp or the dramatic expansion/moderate penetration 70-80 percent retained weight camp. Both kill hogs well if properly placed, but after killing over 2000 hogs I've personally become a believer in bullets that give quick expansion and typically lose 20-30 percent of their original weight resulting in bullet pieces flying around inside the hog. I've found this bullet performance to kill hogs quicker. Good choices are Remington Core-Lokt, Hornady Interlock, SST or FTX, Speer HOT-COR, or Winchester Power Point. As to bullet weight, I'm not a big fan of any bullet weighing less than 110 grains. As one of my friends at Speer told me, "bullet mass is normally your friend when it comes to killing something".

Hog hunting gear:

To get started hog hunting, you only need a reliable and accurate rifle shooting a 6.5mm or larger bullet, a quality scope of 6X or more with a 40mm or larger objective, ammo, decent quality 7-10x binoculars, shooting sticks and propane lighter to check the wind direction.

If you get serious about hog hunting, you will eventually step up to night hunting gear. From personal experience, I use and can recommend Pulsar brand thermal optics.

Like anything, buy the best you can afford, and you will rarely regret it.

My Turkey Hideout

By Dave Miller, CZ-USA

CZ-USA’s David Miller talks about his turkey hunting hideout.

GetZone.com announces new season of In the Hunt original series with the launch of six new episodes and four more slated for early May.

This series, now in its 3rd season, features whitetail and hog hunts to feed the outdoor enthusiasts’ growing appetite for more hunting content.

The new season features new and old faces down at

the ranch in South Texas. Justin Leake, Todd Jones, and Josh Kinser are some of the returning hunters to the ranch for another deer season. This year, Josh Kinser and Jamie Wilkinson invite their families down as they look to start their daughters early in the sport of deer hunting. And for the first time, the ranch hosts two lucky sweepstakes winners from out-of-state for their first-ever South Texas hunting adventure. Each episode of In the Hunt explores all aspects of the hunt, from prep to kill, showcasing how each experience is so unique.

"We are committed to helping brands reach their target audiences to drive sales during these difficult times. The Media Lodge Production Studio continues to develop and deliver high-quality, authentic content to our hunting, shooting sports, new shooter and prepper audiences,” said Claudia Bircu, Director of Marketing, Media Lodge.

Here’s what the sponsors of In the Hunt had to say about their product features and partnership with the show:

“Hornady's Precision Hunter is ideal for any hunting situation. Precision Hunter sets the standard for effective terminal performance at all practical ranges. We are excited to be a part of this series to showcase the versatility of Precision Hunter.” – Neil Davies, Marketing Director, Hornady.

“The DELTA 5 provides the ultimate long-range shooting experience and the In the Hunt series is the perfect way to show this in real-life hunting scenarios.” – Steve Reed, VP of Marketing, Daniel Defense.

“Big & J was proud to return as a sponsor of In the Hunt this season. It’s a seamless way to show customers how our products assist in attracting deer for a successful hunt.” – Josh Kinser, Marketing Director, Big & J.

“GetZone.com and the In the Hunt series are the perfect platform to reach the hunting audience and tout the properties of our Hunter42. It adapts to the unique challenges of hunting from tree stands, blinds, or any enclosure with an elevated window. No matter where you hunt, you will always be ready, steady, and able to take a solid shot.” – Josh Kinser, Marketing Director, Swagger Bipods.

“All Seasons Feeders have a permanent home at the ranch in South Texas and we were happy to once again be a part of the In the Hunt series.” – Josh Kinser, Marketing Director, All Seasons Feeders.

“Built on a 223-length action, the tiniest of our centerfire platforms is also one of the most beloved by CZ fans. Thus, we are very excited about our episode of In the Hunt featuring 11-year-old Daisy and her successful whitetail hunt.” – Jason Morton, VP of Marketing, CZ USA.

GetZone.com has grown into one of the largest video platforms dedicated to delivering the best outdoor content in hunting, firearms, and shooting sports. In addition to content, GetZone.com offers social feedback functionality moderated by users, thus providing the firearms community a trustworthy place to communicate. GetZone.com promotes safe shooting, encourages responsible firearms ownership, and supports wildlife conservation across the globe.

American Outdoor News leads the way in outdoor coverage. A new podcast and summer issue of the magazine is on the way.

The Spring 2020 Edition of American Outdoor News is now LIVE! Subscribe today to get the Summer Edition delivered right to your inbox.

The free online magazine American Outdoor News specializes in covering all things outdoors, winning remarkable feedback for its diverse coverage. In exciting news, American Outdoor News recently announced it will be debuting the free American Outdoor News Podcast on June 1 to high anticipation. The podcast will feature interviews with the top names in the outdoor world and be available on the magazine’s official website, as well as across all of the major platforms.

“We are very excited about our podcast, which gives us another platform to celebrate our passion for the outdoors,” said Chris Avena, publisher of American Outdoor News. “We know that our fans are going to love the podcast as much as we loved creating it.”

In addition to the podcast, other interesting plans for the immediate future from American Outdoor News include the summer issue’s new column called “Hunt with Hounds,” sharing an adventure of hunting bear and mountain lion with hounds. In another highlight, the host of DSC's “Trailing The Hunters Moon,” Larry Weishuhn shares the answer to the question, “If he had to choose one rifle, one caliber to hunt the world, what would it be?”

A new, free, Holiday Gear Guide is also planned in both direct mail and email versions. It will be stacked with reviews just in time for the holidays, making gift shopping easier and more fun. Details can be found at the American Outdoor News website.

For more information be sure to visit www.americanoutdoornews.com or email Editor@AmericanOutdoorNews.com

By Outdoor Solutions

Here is an example of venison-or-pork-au-poivre.

In the final segment of pro chef Albert Wutsch’s four-part series, we dive into the actual cooking of wild game to provide tasty table fair for friends and family. The chef has also provided easy-to-follow wild game recipes linked at the bottom for hunters to try out their newfound skills. Wutsch serves as the guest chef and consultant at Outdoor Solutions’ Field-to-Table culinary events. Chef Wutsch is also a culinary educator and regularly writes for publications and has published several books.

Here is an example of grilled loin of wild boar.

We’ve taken all the necessary steps to have quality meat at the cutting board. It’s now time to practice our cooking skills and enjoy the fruits of our hunt with family and friends.

Each cooking method has specific steps, procedures, and techniques needed to end in a tasty tender dish. I am going to identify these steps of four cooking methods, sauté, grill, braise, and stew. Sauté, and grilling are dry cooking methods used for tender cuts of meat. Braising and stewing are combination cooking methods used for less tender cuts. Professional chefs write recipes using one word for the cooking method as an example, Sauté or Braise. Chefs are expected to understand and know all the critical steps of each cooking method, and that is why they attend culinary school and or apprentice for years.

 
Here is an example of elk shoulder pot roast.

I sauté beef, veal, venison or pheasant the same. When I sauté in Montana, I sauté the same as I do in Texas. The key steps stay consistent no matter where or what you are cooking. So, it is easy to substitute different meats and create recipes with different ingredients while the methods remain the same. The tools and product change somewhat, but the outcome should be consistent – a high quality, tender, flavorful, dish for all to enjoy.

These are descriptions of four cooking methods that are used in the recipes linked below.

Sauté

Why choose this cooking method? Sauté is a fast cooking method used for tender cuts such as strips of meat, medallions, cutlets, or chops. Sauté means “to jump.” There is a lot of action/movement, and the recipes can be simple or very elegant. The objective of this cooking method is to make the sauce from the brown particles and drippings stuck to the bottom of the pan (known as fond). When you picture the finished dish in your mind, you should have a pretty good idea of what it’s going to look like-meat smothered in sauce. The most common mistake cooks make is to overcook a tender cut of meat.

Grill

Here is an example of venison and ham white-bean stew.

The desired finished grilled dish would be a tender cut with charred thatch marks for presentation and flavor. The sauce, glaze, compound butter, etc., will be made elsewhere and served as accompaniment and or glaze to enhance color and flavor. Most importantly, do not overcook a tender cut of meat. Do not place sauce or garnish on top of the grilled or broiled meat hiding the colorful, flavorful thatch markings. Grilling and broiling are the same – the only difference is that the heat source for grilling comes from below, and the heat source comes from above while broiling. Grilling, as all cooking methods, is an art. You are utilizing your sight, smell, touch, and listening to the action, and of course, taste. I never use a thermometer to test doneness. This cooking method is less logic and more feeling. That’s probably one reason why most hunters that like to cook, like the thrill of the grill. If you go out to eat in an upscale steak house, you will find a statement usually on the bottom of the menu, saying, “We are not responsible for well-done steaks.” That’s because, if you overcook a tender cut, you make it dry and chewy.

Braise

Braising is a combination cooking method used for less tender cuts of meat. The finished dish is going to be served well done, fork-tender, smothered in sauce and served in a bowl. There is no need for a thermometer when braising because the meat is going to fall off the fork when done. Braising is usually portion size or more substantial cuts of meat. There are brown and white braises. Brown would be pot roast, and white would be fricassee. Braising starts by browning and caramelizing the meat, then adding liquid (thus the combination cooking method dry and moist) before finishing in the oven. Keep the cooked meat in the sauce to prevent evaporative cooling, which results when a large cut of meat loses moisture by evaporation. Many times, the sauce needs thickness and flavor adjustments before serving as well as removing excess fat that has rendered from the meat while cooking.

Stew

Stewing is also a combination cooking method used for less tender cuts of meat served in a bowl. Stewing usually features a portion size of smaller cuts of meat. There are brown and white stews. Brown is also known as Ragout, and a white stew is called a Blanquette. Stewing is completed in a deep pot, has more liquid than braising, and is cooked uncovered on the stovetop.

So, let’s get to the meat of things. There are four recipes that I’ve used for demonstrations at sports shows, cooked in hunting camp, and of course, at home entertaining our friends and family. You will find more in-depth cooking directions with a focus on the critical steps of each cooking method.

With each linked recipe, there are suggested drink pairings from professional friends that own and or manger breweries, distilleries, and wineries. Zach Morrow from Nobel Stein Brewery in Indiana, Pennsylvania, www.noblesteinbrewingcompany.com and Brandon Bownds from Horn Winery in Hye, Texas, have provided some excellent choices to complement each game dishes.

To learn more about Outdoor Solutions’ Field-to-Table Events or their other services, please visit www.fromfieldtotable.com.

Good Cooking, Chef Wutsch

By Hunters Connection Series International Hunter Education Association (IHEA)-USA

Kyler Cavin talks about four different ways to filter water while in the field.

 
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