If you remember the British cooking series, Two Fat Ladies, of PBS and BBC fame, you’ll immediately recognize Clarissa Dickson Wright as the taller of the two, not the proud chainsmoker who passed away from lung cancer in 1999.  Dickson Wright is the co-author of The Game Cookbook with Scottish farmer and outdoorsman, Johnny Scott.    

A gorgeously illustrated review copy sent to us by the publisher, The Game Cookbook takes standard table game and puts a variation on it that brings out the best qualities through innovative experimentation, with classic recipes and those that seem to have been magically created by neighbors on the other side of the authors’ hedge.    

Included are recipes that are very traditional in the UK and Europe. Others reach to the Middle East and South Asia, modified from recipes based in preparing more traditional farm-raised meats. Well-read and always willing to tell a story, Dickson Wright colors the recipes with asides of family histories and remembrances of foreign travel and meals had with friends.    

You’ll find that it’s very much a UK book with such references as “wapiti”, which those of us in the US and Canada recognize as elk: what they call elk in Europe and the UK, we call moose in North America.    

The artwork gracing the pages is a mix of old paintings, of hunting and fishing in North America and Europe, even movie stills (James Mason looks quite dashing with a side-by-side), and then photos of completed dishes just as beautiful as the sketches and historical art. Together they bring to the reader the old and new of game and fish cuisine, along with anecdotes that can prepare the neophyte hunter or angler for their first hunting or fishing experience.    

At the end of the book is a listing of hunting and fishing organizations in the UK and US, along with a collection of wildlife agencies in the United States. For those who might not be personally able to collect their own main component of a game or fish dish, a listing of game suppliers offering meat farm-raised animals (unlike in Europe, where wild game and fish are sold in many shops, the selling of true wild game in the US has been illegal for years) provides an option.    

One of the topics that I keyed in on, because it puts so much fear in the new game chef, is aging. In the US of late, as the tradition of hunting has skipped one, two or even three generations, the result of more Americans moving into urban areas in pursuit of employment, the art of aging has been forgotten. If you read some of the forums on the Internet, there’s such an intimidation toward aging and meat contamination that it can sometimes be humorous, sometimes sad…. What would people do if suddenly our refrigerators no longer worked and we were suddenly dumped into a kitchen life experience most families had up until the end of the early part of the last century?    

Aging was a heavily practiced technique for stretching the day’s take, improving flavor and tenderizing a tough old bird, or side of venison. It all has to do with air temperature and humidity: cool and moist tops the list, and extends the aging time. The author goes through the aging process for just about every meat type taken, from grouse, to pheasant to venison.    

There are also recipes for those that might not be specifically sought in the US and Canada, but are looked forward to in Europe and the UK, such as carp. There are recipes for grouse, pheasant, elk, moose, antelope, caribou, wild boar, partridge (chukar), quail, dove, American woodcock, snipe, hare (jackrabbit), cottontail, salmon trout, sea trout, zander (yellow perch), pike and of course goose.    

At the back just before the meat supplier’s list, is a collection of recipes for compotes, sauces and stocks bringing out the best flavors of the dish.    

When it came to testing a recipe, I decided it was time to use one of the many pheasants that Ziggy had pointed out for me last year—the dish quick to prepare and a rich, creamy mix of flavors!    

PHEASANT WITH NOODLES AND HORSERADISH CREAM

A bit sweet. A bit tangy. All delicious!

Ingredients:    

• 1/3 cup (3/4 stick) butter
• 4 pheasant breasts
• 4 shallots, chopped (if unavailable, use 4 tablespoons of chopped mild onions)
• 1 clove garlic
• 2 tbsp bottled horseradish, or 1 tbsp strong fresh horseradish, grated.
• Juice of ½ lemon
• 2/3 cup heavy cream
• 1 packet black or green Italian noodles or make your own chestnut noodles (enough for 4 people)
• small bunch of parsley, chopped
• salt and pepper to taste

Steps:    

1. Heat the butter in a heavy frying pan for which you have lid
2. Sauté the pheasant breasts until they are sealed
3. Remove them and sauté the shallots and the garlic until the shallots are pale gold
4. Remove and discard the garlic clove
5. Stir the horseradish into the shallots
6. Add a tbsp, or so, of water and the lemon juice
7. Return the breasts to the pan, add the cream, and cover
8. Cook gently for 15-20 minutes, until the breasts are cooked
9. If the sauce is too wet, remove the breasts and zap up the heat to reduce
10. If it’s too dry, add a little more cream or some dry white white wine
11. Cook the noodles according the package instructions and drain
12. Serve the noodles with the pheasant
13. Sprinkle the chopped parsley on top.

RELATED LINKS:    

• Hank Shaw’s Retro-Fabulous Pheasant
• Hank’s Roast Pheasant with Prickly Pear Glaze
• Ultimate Pheasant Hunting’s List of Pheasant Recipes

On October 10, 2010 (that’s right, 10/10/10), a pioneer crossed the summit between this world and the next. If you’re a firearms and reloading enthusiast, you probably knew his name. If you are a hunter, you should.

John Nosler, 97, was a hunter, engineer, innovator, and pioneer in the field of bullet-making—he was a self-made man. Like any self-made man who has been successful, he understood the importance of relationships—no one has ever become successful being a loner.

Nosler’s personal telephone book over the years included some of the other vanguards of the firearms industries, some of them very well-known because of their writing, like Elmer Keith, Jack O’Connor and Chub Eastman (he wrote the memoir’s foreword), some remembered through their own mark in the bullet and reloading industry: Fred Huntington, founder of RCBS; Hornady founder Joyce Hornady; and Speer Bullets founder Vernon Speer, to name a few.

This was a history not only of cartridge and rifle component making, but the story of America pulling itself out of dire economic straits and moving through what many might call the heyday of American might and wherewithal.

At the open of the book, the reader is introduced to John Nosler as a child in Southern California. It’s a wonderful vignette to how most of America was very much rural, and that surburban was a term to come about after the major industrial push into cities after World War II, with the resulting need for workers to not completely lose that connection to the wilds.

In the second chapter we learn about Nosler’s love of all things mechanical, often roadsters and rifles. This natural interest in machines led to his employment at the Ford Motor Company. Through Ford, John Nosler arrived in Reedsport, Oregon: not the place to try selling autos during the Great Depression, much less immediately after an influx of labor unions and a major layoff at the local lumber yard.

A job change and start of a trucking company quickly ensued. The center of Shakespeare Theater on the West Coast, an idyllic western town that drew my own grandmother to live with her aunt immediately after the loss of her parents in a murder-suicide in Chicago in 1914; Ashland, Oregon also, later drew the Nosler family and would become the initial headquarters of the Nosler Partition Bullet Company in 1948.

What were few opportunities in Southern California for deer hunting were replaced with a plethora of deer, elk and black bear in Oregon. A love for shooting was supported well at the Ashland Gun Club, an environment supportive of healthy understandings of firearms and shooting.

Nosler moved its headquarters to Bend in 1958, incorporating in 1960 into what we recognize with distinction as Nosler Bullets, Inc. Bend was very smart in offering incentive to Nosler, which would be a very beneficial venture for Nosler and the local populace.

The Bullet

To think that the famous Nosler Partition Jacket Bullet that has led to the improved kill ratios on big-game around the world came about as the result of John Nosler’s almost losing a moose on one of his earlier hunts in British Columbia, a time when a hunting trip up to Canada could be as challenging as a safari in Africa during its peak in the late 1920s and early 1930s, of which Ruark and Hemingway wrote.

Banking on his own intellectual resourcefulness that led him to a number of successes at Ford, and his own trucking company, in positions that most people now couldn’t apply for without a university degree, Nosler designed his Partition and created the company that has brought about so many innovations in bullet design over the last sixty-two years.

John Nosler: Going Ballistic – The Life and Adventures of John Nosler, a memoir that came about through many hours of Gary Lewis’s recorded interviews with John Nosler in 2003, goes into much more depth than could ever be captured of a man’s life in a magazine article, even the designing of the bullets that have become the crowning glories of the company, such as the Nosler Partition that started it all, the Zipedo, a bullet offering I didn’t even know about until I read the book, the Ballistic Tip, which I shot my first blacktail with near California’s Lake Almanor in the mid-1980s, and the bullet that has quickly become one of my favorites, if not my favorite, the Nosler Accubond, marrying the best qualities of Nosler’s offerings: the accuracy of the Ballistic Tip, and the penetration and energy delivery to the animal’s vitals of the Nosler Partition.

Nosler seems to have been part of many firsts of my life. Just last Saturday, I used the Accubond to shoot my first California mule deer in Modoc County. The shot wasn’t ideal  (only offered a view of the buck’s rear, with the deer looking back over its shoulder, ready to take off straight away from me at 200 yards), but with my Model 70 Super Grade solid on shooting sticks, I took the shot, confident that if I didn’t hit the spine with my ½ MOA rifle, by using the base of the tail as a target, the bullet would still do its job.

When we got to the buck that expired within 10 yards of where it had been hit, I was delighted at how the .270 caliber 130 gr. Accubond bullet had done what it was supposed to: deliver high shock and deep penetration. It was a tricky shot and one that could have really made a mess. As it was, by the time I butchered the buck after four days aging in my garage, I not only had a completely undamaged liver that I had collected the evening of the shot, but had lost only a little bit of meat on the right inside of the buck’s ham, an inch from the base of the tail, to bloodshot where the Accubond entered. NOTE: I’d never have attempted such a shot without confidence in my shooting ability based on years of practice, or using a bullet I wasn’t sure would so efficiently retain its weight, mushrooming in a timely manner to deliver such lethality so far into the chest.

I’ve been impressed and continue to be impressed by the offerings John Nosler envisioned and I’m sure we’ll continue to see more as the next generations carry the Nosler flag—a legacy I’m delighted and honored to have had a peek into through the well-written, entertaining and informative John Nosler: Going Ballistic – The Life and Adventures of John Nosler.

For your daily commute on your MP3 player – Click the Play Button now, or Download and Enjoy Author Gary Lewis’s interview, along with snippets of Lewis’s interviews of John Nosler, on Cork’s Outdoors Radio:

Only a few more weeks and a number of duck hunters will be heading out for the start of waterfowl season. At the outset of duck hunting, even the worst duck caller will get shooting. As the weeks go by and the ducks get wise, the numbers go down…

Good calling and understanding duck behavior is what separates mid and late season successful duck hunters from the rest of the pack. Often this is the result of always being on the lookout for good information and practicing calling as much as possible.

If you haven’t picked up your duck call since last season, you better start now to be ready for this season. Get a good CD or DVD and imitate the master on the screen or coming through the speakers to you.

More Repetitions are Best

Some might think the best place to practice is at home. In your car, as long as you can pay attention to your driving as well, is the best place. You’re alone; you don’t have to pay attention to volume and most importantly, especially if you commute to work, is you get regular practice.

Like many activities that require muscle memory, more repetitions and less time is better than less repetitions and more time: ten minutes a day, everyday is much better than one hour once a week.

Get Down

Too many hunters are want to build the biggest blinds on the refuge, especially the beginners. The smart guys, the ones who come back with stringers full of mallards and sprig are those who know how to take their profile down as low to the ground as possible.

For years I used to drag out a major coffin blind that used to be manufactured by the Outlaw Decoy company in in Spokane, WA. Sadly they went bankrupt and I could never get another from them.

Gianguinto has a better idea: get one of those cheap kids sleds you can find Walmart and Big 5, just about every sporting goods store that caters to skiers and snow enthusiasts has them. Paint the thing black or olive drab, and you can use it to pull your decoy bag out to the blind, and then you can lay down in it. Put on a camo facemask and you can call with impunity.

You’ll be able to look straight up at the ducks and keep your call directed at them (something Billy and I talk about in the Cork’s Outdoors Radio interview below) and then all you have to do is sit up and shoot—you’ll be amazed at how many more ducks you’ll take this season!

Check Your Dekes

If you get started now you might have time to get your decoys in shape this season. Many have thousands, especially if you hunt a private duck club and put out your own dekes.

Unlike many who’ve told me in the past that more females is better than males, master duck hunter and instructor Billy Gianquinto says it’s better to have more males in your decoy set. From how he describes it in our interview, I’d have to agree: much easier to see that silver-gray off a drake, than the brown camo of a hen’s feathers.

Check out Billy’s Duck Calling Techniques DVD where he and assistant show you proper breath control, how and why to do “changes ups” and variations, and how to best use volume and aggressive calling. http://www.billygducks.com/Products.html

Listen to Billy’s instruction below on a number things that will help improve your duck hunting this coming season: great calling sequences!

For your daily commute on your MP3 player – Download and Enjoy Billy Gianquinto’s interview on Cork’s Outdoors Radio:

In 1972, I arrived in Singapore to attend the Singapore American School and soon after was introduced to a documentary film, called Future Shock, based on a book by Alvin Toffler and narrated by Orson Welles which was taking the US by storm. As a child, it totally freaked me out….perhaps one of the reasons I avoided computers until I could avoid them no longer. At that time there was also a large movement to get back to basics.

It revealed itself in the very large “Ecology” movement of the 1970s (remember the riff on the American flag, in green with the Greek letter ‘Theta’ where the stars and blue background would have been?), and publications like The Foxfire Books, a collection of stories detailing life in Southern Appalachia. I still have my father’s copies that he picked up on visits back to the States. It’s full of information on woodcraft and pre-supermarket self-reliance. They even showed how to properly scald a pig, which I used in this episode of Cork’s Outdoor TV on roasting a pig.

I’m reminded greatly of the back-to-basics movement of the 1970s, by these latest “slow food” and “green food” movements recorded by Michael Pollan and Paul Bertolli. What could be better than eating food that led to a slower and more relaxed society? But, so much information has been lost due to the increasing lack of family histories and traditions being handed down through live practice, i.e. on a farm or ranch. So many generations have moved off the land and into cities. Nowadays, most slow food information is that carried into the US by new immigrants from Asia and Latin America.

This is a pity as there was a lot of slow food information held in the family lines that came here from Northern Europe. In March of this year, I had the opportunity to complete a phone interview for Cork’s Outdoors Radio with one such food authority on her latest book on getting back to the basics (be sure to listen to the audio and watch the show below).

Darina Allen is noted as the “Julia Child of Ireland” and has been entertaining and educating on the subject of cooking in Ireland and the United Kingdom through her TV show and a collection of books. Her latest book, Forgotten Skills of Cooking: The Time Honored Ways are The Best – Over 700 Recipes Show You Why, is that treasure trove of not only Irish, British, and foods from other parts of the world, like Italian slow food recipes, but also articles and remedies for raising your own chickens for meat and eggs, how to properly butcher large farm animals like pigs, cattle and lambs.

It’s a gorgeous book, with photos that took all the seasons to create, evidenced by plants in bloom, and the foods in season. It’s all about being seasonal, Allen says, something clear in how she describes not only those foods that are collected on the farm, but also on a day’s walk in the woods gathering such morsels for the kitchen as nettles, mushrooms and a number of herbs, leafy greens, and berries.

Both land and water are covered, with foraging rewards, like limpets that are easily found in the Americas, and are cooked in a number of dishes that incorporate the bounty of the farm and field.

Though spending a lot of time reading through the scrumptious recipes that anyone would easily take a few years preparing all the scrumptious family meals using organic ingredients (either purchased or foraged): pies, breads, puddings, roasts and grilled fishes, I was keen on the game and fish sections.

Hare, venison, duck and goose are covered well, both as farm offerings and from the marsh, and of course the obligatory pheasant, but I’d done enough pheasant recipes lately, so I quickly focused on the basil cream rabbit recipe. It was the very cottontail taken with a .22 pellet rifle from Crosman. Who would have thought the hardest part for this recipe was to get the caul fat: Thank God for Dittmer’s in Mountain View, CA!

Watch the preparation and presentation on Cork’s Outdoors and return for the recipe below:

SADDLE OF RABBIT WITH CREAM, BASIL, AND CARAMELIZED SHALLOTS

 reprinted with permission from the publisher, KYLE BOOKS

SERVES 6

6 saddle of rabbit (use the legs for confit)

4oz pork caul fat

salt and freshly ground pepper

extra virgin olive oil

2⁄3 cup dry white wine

2⁄3 cup Chicken Stock

2⁄3 cup cream

2oz basil leaves

Caramelized Shallots (see below)

 Steps:

1. Trim the flap of each saddle, if necessary (use in stock or pâté).
2. Remove the membrane and sinews from the back of the saddles
3. with a small knife.
4. Wrap each saddle loosely in pork caul fat.
5. Season well with salt and freshly ground pepper.
6. Preheat the oven to 400°F. Place the rabbit pieces in a stainless steel or heavy roasting pan and roast for 8–12 minutes, depending on size.
7. Remove from the oven, cover, and allow to rest.
8. Degrease the pan if necessary, and put the wine to reduce in the roasting pan.
9. Reduce by half over medium heat, add the chicken stock, and continue to reduce.
10. Add the cream.
11. Bring to a boil, season with salt and freshly ground pepper, and add lots of snipped basil.
12. Serve the rabbit with the basil sauce, caramelized shallots, boiled new potatoes, and a good green salad.

CARAMELIZED SHALLOTS

1lb shallots, peeled

4 tablespoons butter

1⁄2 cup water

1–2 tablespoons sugar

salt and freshly ground pepper

 Steps:

1. Put all the ingredients in a small saucepan, and add the peeled shallots.
2. Cover and cook on a gentle heat for about 10–15 minutes or until the shallots are soft and juicy.
3. Remove the lid, increase the heat to medium, and cook, stirring occasionally.
4. Allow the juices to evaporate and caramelize. Be careful not to let them burn.

For more information on Darina Allen’s cooking school in Ireland, check out her school’s website: Ballymaloe Cookery School

For your daily commute on your MP3 player – Download and Enjoy Darina Allen’s interview on Cork’s Outdoors Radio:

You may be asking what a review on a sniper instructional book is doing in an outdoors magazine dedicated to effective wildlife conservation practices and game and fish cooking. What you might be missing is how the path of hunter to sniper has returned to hunter in the last ten years. It’s evident in the camouflage and even the equipment being used in the hunting community.               

Hunter, Sniper, Hunter 

Major Plaster uses the phrase “Close to the Earth” to describe that quality about the best snipers from around the world. This refers to the fact that almost all the best snipers, certainly the most recognized, had younger years based in the country, with a solid hunting background. Whether Russian snipers who hunted wolves in Siberia, or Austrailians who shot kangaroos, or American snipers who were raised hunting elk, deer and squirrels, all the highly regarded snipers had a solid background learning woodcraft in their youth.              

How does this pertain to you, the hunter, just trying to do better in field? A lot!               

In the last twenty years, the hunting community has benefited greatly by the equipment that has been developed for the sniping community. Previously, it was the sniping community that benefited most from what the hunting community provided. There’s this cycle that seems to have come completely around, where techniques and equipment gained through hunting were brought to the sniper schools of past: and now, the equipment and knowledge that is used in sniping has come full circle back to hunting…and anything you can do to be that more efficient in taking your game, lessening the chances of crippling or loss, is a level of effectiveness to reach for–good wildlife management and conservation practices demand it.              

One of the easiest ties to recognize are the camouflage improvements to hunting clothing, advances in the military that were picked up and improved upon in the hunting community. There are also the improvements in rifles that make it almost a foregone conclusion that if you’re purchasing a new bolt-action rifle from a reputable manufacturer, you can pretty much expect it to shoot under 1 MOA.               

A review of writings by Jack O’Connor would quickly tell you that in the 1930s and before WWII a rifle that shot 1.5 MOA was pretty good. And we’re not even talking yet about shooting technique and optics, of which the improvements in binoculars and laser rangefinders has been amazing! Sometimes snipers can even make good optical equipment purchases  through the civilian hunting market because the advances have come so fast in this hunter focused market—driven by a market that wants the best and has the money to pay for it.               

And let’s not forget those skills taught snipers that every hunter can benefit from knowing and practicing: attention to detail, personal and environmental awareness; and  rifle, optics, and cartridge knowledge, and finally, but never least important–marksmanship.               

The Ultimate Sniper

Of all the books out there, that takes a reader from the most basic skills to the most advanced, the latest updated and expanded the 2006 release of The Ultimate Sniper rises to the top. A large book with 573 pages, everyone of them worthwhile. It was written and compiled by sniper instructor and lecturer Major John L. Plaster, USAR (ret.), whose prior experience with MACV SOG in Indochina and starting a number of highly regarded sniper schools, are well-known.               

Even though the sniper’s instructional tome is directed toward military and law enforcement snipers, there is so much information that applies to your hunting improvement. Here are just  few of what  The Ultimate Sniper covers.               

Basic and Advanced Marksmanship

If only these sections were taught to everyone who picks up a rifle. In the basic section, Plaster writes about sniper attitude, proper sight picture, shooting positions and breath control, and one shot sighting in. With the advent of the Caldwell Lead Sled, I’ve found this to be one of the easiest to perform.               

When Plaster gets to the advanced marksmanship techniques, there’s information in there that will improve your shooting skills immensely.               

Get Support

I’ve lost count of how many hunters I’ve seen miss because they just brought their rifles up and fired off-hand. How much more venison would have ended up in a hunter’s meatlocker had they used a better shooting rest?               

A sniper is always aware of the best shooting position, always on the lookout for the rifle rest. This can be as simple as shucking a backpack and dropping it down the ground to lay the rifle over (one of my favorites if the ground permits) or dropping to a sitting position—many drop to a knee, when a sitting position is much more stable…              

Bring shooting sticks with you. Plaster shows you how to make your own. You can make them long or short. I carry a foot-long tripod made with wooden dowels in my hunting pack, and also carry a set of Predator-styx slung across my shoulder with a thin bungee cord. At a moments notice, you’ll have a much better shooting rest than an offhand shot could ever be.               

That’s not to say I won’t take a quick shot at something close in the brush, or even running from an offhand position. But, it takes a lot of practice to do what is called “snap shooting.” Major Plaster co-produced and hosted an excellent video called The Ultimate Rifleman, which was directed specifically toward the hunter, and where he taught how best to prepare for a running shot on big-game. If you happen to find an old copy, snatch it up—you can find quite a bit of that type of information in the The Ultimate Sniper DVD that Major Plaster still produces.               

Excellent skills deteriorate rapidly…if you come away from these sections on marksmanship with only one thought, it should at least be: practice, practice, practice!               

Breath and Squeeze

The art of marksmanship is covered in great detail and every hunter will be well-served by rereading the sections dedicated to the integrated act of shooting. Using a chart and graph, Plaster reveals major components of excellent marksmanship: breathing, and trigger control, integrated with good body position and scope picture.               

Like in archery, shooting a rifle requires follow through. If we all had to hunt with flintlocks like our ancestors, the importance of follow-through would be that much more apparent to the average shooter. Keep your eye on the target, sights on the desired bullet impact point, and a solid stockweld.               

Know Your Round

One of the best things you can do toward improving your shooting skills is knowing what your bullet does in flight. I do this two ways, actually going to the range and shooting at 25 yard increments out to 600 yards with my hunting loads. Also, I use my ballistic software (I have copy of the Nightforce Ballistic Program that has a collection of factory rounds cataloged and the ability to type in values from a chronograph) to get a pretty good idea of travel of my bullets in their arch. I sight most of my rifles in at 1.5 inches high at 100 yards. If I run across a really close buck and want to shoot it in the neck, I aim a bit lower…little adjustments that can make a great difference when you know what your bullet’s doing in its travel.               

BLACKHAWK!®'s Pro Marksman Folding Ammo Pouch with two windows for checking your dope before your shot, along with the sliderule style Mildot Master.

Expanded Awareness 

Kim’s is a game that was first described in the story Kim, written by Rudyard Kipling. It’s a game that was taught to Kim when he was being trained to spy. It’s a game in a variety of forms that’s taught to spies and snipers and anyone involved in intelligence gathering. Its purpose is to improve memory skills. Attention to detail is also covered in it, which to a hunter is very useful.               

Plaster has included a sniper’s version of the Where’s Waldo visual puzzle. I suggest using the Where’s Ivan as an example and sketch a herd of deer with a small buck and medium-sized buck and monster buck scattered within the herd. Then, give time limits to you and your friends to pick out bucks, and then try remembering where exactly they are in relation to the rest of the deer in the group.               

Then, when you’re out in the field, scan for deer and remember what qualities there are in deer, or whatever your prey–what makes them stand out against the landscape? During archery season, and early rifle seasons, in the West, this is easy, as the red-brown and light brown hides of deer really stand out on green grass and foliage. Against the snows of winter, or the dry brown grass, a deer’s darker winter hide really stands out.               

Train your subconscious to pick out inconsistencies. One of the best sighting techniques I was taught as a teen was to look for horizontal lines. Aside from the horizon, Nature normally stretches out in vertical lines, tree trunks rising to the sun, and hillsides washing downhill. When you see horizontal lines on a hillside, like the back of a deer, cougar, pig, elk, bear, or cow, it’s very apparent when you’re looking for it!  And how many of us have looked at a group of rocks, suddenly seen one of them shapeshift into a wild boar on the hoof, before running off? Pay attention…and use your optics!             

Wind and Range

One of the most confusing for many hunters is estimating for wind and range. There are so many things in the environment that because of size, position, and distance can drastically effect a hunter’s ability to estimate distance: inclines, declines, objects much larger than your target. They’re all covered in this section of the The Ultimate Sniper.               

And you might be surprised how much wind can effect your bullet even at ranges under 400 yards…but I’ll leave that to the reading.               

Close to the Earth

One of the most important points to take is that about how the best snipers had a connection to the earth that went way back to their childhoods. From all parts of the world that has turned out some of the most impressive snipers (Australia, Scotland, Russia and the US) most of them had a hunting and woodcraft background that started in childhood. Close to the earth has relevance in a number ways. It’s the background of snipers, like Vasili Zaitsev (hunted wolves and wild boar in Siberia), Chuck Mawhinney (hunted elk and deer back in Oregon) and Carlos Hathcock (hunted squirrels and other game for the table), all well-grounded in a youth of hunting and learning wood craft. It’s the deep inner knowledge of how we are related to the earth, how we standout, and how we can blend in with this earth.               

It’s also the level of awareness that almost seems psychic in its ability to detect and enable a sniper to be two or three moves ahead of the target. It’s almost innate in someone who was introduced to firearms as a hunter, as compared to just a competition shooter. Remember that the German sniping instructor sent by Hitler to hunt down Zaitsev was better equipped, but Zaitsev relied on his “cunning” as the Germans liked to comment, and is carried in the Soviet sniper’s motto: “While invisible, I see and destroy.”               

Major Plaster puts forward a hypothesis that the reason there were hardly any well-trained snipers in the Iraqi Army during what would have been a great environment for snipers, the trench warfare during the Iraq-Iran War, goes out without a blip because an Arab society that historically had a reputation for longrange shots, was by modern times devoid of them because of an enmasse move of the hinterland population into urban areas–like in so many other parts of the world. They basically lost cultural skills instilled and developed through years of pre-service experience in the country.               

By improving your woodcraft as a hunter, you will increase the number of successes while hunting. Every hunter would be best aided by reading the chapter on stalking and movement. Addressing “The Wall of Green” as the author calls it, is most often hard for new and experienced hunters: much like a stream fisherman who fishes an ocean coast for the first time and doesn’t know how to read the coastline for fish. It’s overcoming this, using the scanning tactics described by Plaster, that has led me to shoot a number of deer and feral pigs in their beds. You can see an example of this, when I’m picking out a wild boar that is only 10 yards away from me in deep brush in this episode of Cork’s Outdoor TV.               

If you’ve ever had failures sneaking up on those open-land antelope in Wyoming and Arizona, the section on stalking will be very helpful.               

Get The Ultimate Sniper, read it, apply the techniques, read it again and see how you might improve or modify the information for your own environment…no matter your present level, I’d be surprised if your skills didn’t improve—and get out there and practice, practice, practice!               

Get your copy here: 

• Ultimate Sniper 
• Palladin Press

Tips and Techniques directly from the Master

Major John Plaster is well represented on two websites. As an advisor at Millet Sights, he has written a number of articles to help the shooter. He has his own http://ultimatesniper.com, where he offers his books and has a shipload of information, not the least of which are pdf scans of historical books going back to mid-1800 printings about sniping. In the following broadcast of Cork’s Outdoor Radio we talk about some of the tips. This one would be helpful to a lot of hunters by helping undersand what your bullet can and can’t do—even if you can shoot that far, depending on what cartridge you’re using, you might not want to based on the information in this brief: TERMINAL BALLISTICS               

For your daily commute on your MP3 player – Download and Enjoy MAJ John L.  Plaster’s interview on Cork’s Outdoors Radio:

In 1943, while working for the OSS in London, Julia McWilliams was introduced, by her boss “Wild Bill” Donovan, to James Corbett, a spitfire pilot in the RCAF. It would become a longtime friendship lasting until her death in 2004. When they went out to dinner, Corbett frequently regaled her with tales of his home near Calgary, and the big elk, moose and deer that were in the woods near his home. Most of all, he recommended she come out and enjoy the wilds of Canada.        

Eighteen years had passed and McWilliams finally accepted Corbett’s invitation. By this time they had both married, and McWilliams was now arriving at Calgary Airport with her husband Paul Child. For dinner that night, Corbett’s wife Michelle, a French-Canadian native of Quebec prepared a spin on her family’s favorite dish, using the black bear James Corbett had taken only a few days before. It reminded Julia Child of Boeuf Bourguignon she had just perfected while finishing the compilation of her soon to be released Mastering the Art of French Cooking.        

…Ah, if only it happened like this!        

Quite an adventurous lady—Julia was actually hoping to jump into WWII France with OSS agents, but instead was made a top researcher directly under “The Father of Central Intelligence” General Donovan—I’m sure Child would have much enjoyed this spin on what would become her boeuf bourguignon. There was a Colonel James “Jim” Corbett, but he was more famous for wildlife conservation and hunting man-eating tigers for the Raj and the British Colonial Government in India (his first tiger had 436 confirmed kills through his belly before Corbett got him): he also was neither a pilot, nor a Canadian, and though quite a writer in his own right (check out Man-Eaters of Kumaon) I don’t think he ever met Julia, and died just six years before the release of the book that would open a whole new career to her.        

These were the just mental machinations of a writer working on his first novel, delirious under the flu (though not as badly as when I’ve had malaria and the relapses…but that’s another story), and a heartily enjoyed bowl of Ours Bourguignon. I think it blows away any bourguignon made with common beef.        

This dish was instigated by my running across our family’s 1970 copy of Julia Child’s Mastering the Art of French Cooking, that Child co-authored with Louisette Bertholle and Simone Beck, and my French-Basque hunting buddy Arnaud Bidondo giving me a pound of stew meat from a nice brown-phase, 6-foot black bear he got last year.        

When I went through Child’s boeuf bourguignon recipe, though, I noticed she really only mentions thyme and a bay leaf as spice other than black pepper. Also, there’s only salt bacon. I wondered what would happen if you used Herbs de Provence. Standardized in the 1970s as a dried herb mixture from Provence (savory, thyme, basil, fennel) it also incorporated for American tastes, lavender. As my foodwriting buddy, Hank Shaw says, brandy goes well with lavender, and after having tried it with so many other recipes, I can honestly say that just about everything goes well with lavender, especially sweet meats, of which bear can be, and especially so in California, where many bear taken by hunters without hounds are during the early part of the season, when the black bears have been fattening up on blackberries and mazanita berries.        

As my friend Bidondo says, “many like to grill the bear meat, which is okay with the smaller bear, but when they are this big, much better in a stew!”        

I wanted something that didn’t take as long to make as the original recipe, and would be simply amazing…So here’s my rendition of Julia Child’s Boeuf Á La Bourguignon, with ours replacing boeuf—Bon Apetit!        

NOTE: Unlike venison, remember to cook all bear meat through, like pork, because of the possibility of trichinosis.        

Nothing wilder than, and as robust as black bear meat!

Ours Bourguignon/Ours Á La Bourguignon

Ingredients :

1-2 lbs of bear stew meat        

1 tbsp olive oil        

1 chopped carrot        

1 chopped onion        

1 tbsp flour        

1 tsp salt        

1 tsp Herbs de Provence        

1 bay leaf        

3 cups of red wine ( Don’t cook with wine you wouldn’t drink: I used Francis Ford Coppola’s 2005 Claret [Cabernet Sauvignon])        

1 can of Campbell’s beef consommé        

1 tbsp of tomato paste        

¼ lb of applewood smoked sliced bacon        

18-24 small white onions        

1 lb of fresh mushrooms sautéed in butter        

1 tbsp chopped parsley      

¼ cup of butter.        

Render that bacon fat

Steps :

1. Take a cassoulet or clay pot ( I prefer to use a large Vietnamese/Chinese clay pot that go for only $9 in San Francisco’s Chinatown—just before using make sure you soak it in cold water for at least 45 minutes, else it’ll crack, especially if using it for the first time).
2. Cut the bacon strips into tiny squares, and fry them in the olive oil clay pot.
3. Render out all the bacon fat, setting aside the brown bacon bits.
4. Brown the bear stew meat, frying only a few pieces at a time to make sure they brown instead of cook, setting browned bear meat with the brown bacon bits.
5. With all the bear meat browned, sprinkle the flour, salt and black pepper on top and toss the meat and bacon to make sure they’re all lightly coated.
6. Toss the chopped onions and carrots into the claypot and sweat them until the onions are almost translucent.
7. Pour in the 3 cups of red wine and scrape off as much of the brown goodness that has stuck the bottom of the clay pot.
8. Add the can of beef consommé and dissolve the tbsp of tomato paste in the pot; then add the browned bear meat, bacon bits, and the spices and give a good stir.
9. Here’s where you a lot of leeway with a claypot. You can either put it in the oven at 325-degrees Fahrenheit. NOTE: DO NOT preheat an oven for a clay pot—you’ll crack the pot! Just insert the clay pot and turn the heat on the desired degree.
10. Or, do as I did. Put it on the stove on high heat and get the bourguignon boiling, then back off to medium heat and cover to simmer for the next 3-4 hours: until the bear meat is fork-tender.
11. In the last 45 minutes, pour in the small white onions.
12. During the last 15 minutes add the butter-fried mushrooms, giving a slow stir.

Clay pots are a chef's Swiss Army knife

Serving suggestions:

Bear Bourguignon is really that good!

Display the clay pot at the center of the table, on a wood or cloth pot holder (never a cold stone, else the immediate temperature shift will crack the clay pot). Remove the bay leaf and throw it away.        

Serve over mash potatoes,  wide, flat egg noodles, or with a side of small peeled potatoes. If you do serve with noodles, use only butter on the noodles. I tried coating the egg noodles with olive oil and it really overpowered the delicious flavor of the ours bourguignon.        

Sprinkle chopped parsley lightly on the side and ours bourguignon.      

Note for the Conservation Minded:

With how many more black bears there are in California than legal bucks (largely due to an overpopulation of major predators like bears and mountain lions, but more because of the counterproductive moratorium on hunting the heavily overpopulated California puma), it behooves every hunter to get a black bear tag to hunt in open areas. This is  especially so with how much opportunity there is these days, with new open areas in the Southern/Santa Barbara County section of Los Padres National Forest. Guess the millionaire residents in Santa Barbara have finally gotten fed up with black bears jumping in their mansion pools and munching on their fruit trees.        

And because those bears have been getting enormous on avocados, you’ll get that much more meat for the freezer! Hopefully with this recipe you’ll learn that even a big old black bear can be just as tasty and tender as a smaller one: You just have to cook it right…

Related Articles:

• Veterans Day Mendocino Black Bear
• Hank Shaw’s Bear Pelmeni

Few books really get me emotionally anymore, especially non-fiction. But, when I began reading Lierre Keith’s personal account of a strict vegan diet on her body over 20 years I was floored with one question: how in the world?

How in the world could people put themselves through such a lifestyle? How could we have arrived at such a point in our lives that those who profess a close relationship to the Earth, the morally anti-hunting/anti-animal protein driven vegan, are a great part of it’s destruction? How in the world as Western humanity gotten so far away its understanding of how the world works, how life and death are in separable?

Pain

Both Keith and I were born in the same year. That means when we were 16, she started on the vegan diet…and I was beginning to wonder why no matter the amount of high school PE and football and soccer, I couldn’t seem to get into excellent shape, even though both sides of my parental lines were in great shape from their childhood until their mid-30s. And no matter how much cereal I had for breakfast, I was hungry long before lunch, and I could never stay awake in class. The only difference between my parents and me was that my parents had an animal protein-based breakfast.

What Lierre Keith’s diet left her with after 20 years on the diet, was a degenerative bone disease, weak musculature, and nervous system of pain, that presently it can’t even support her for more than 15 minutes of standing. Not to mention all the other effects on a malnutritioned body during its most important growth years. And it was even worse ten years ago, BEFORE she began to see some slight improvements from finally getting the nutrients animal proteins provide all omnivores and carnivores.

The Book

The Vegetarian Myth is divided into three sections and in a very appropriate way. First is the moral philosophy of the vegetarian, then the political and finally the nutritional reasons spouted by the anti-hunting and anti-meat religion…and yes, I call it a religion: it what’s so dastard in how something that was a way of life has become a movement and personal identity…you should have seen the reaction I got from a guest to a party, who considered her book an insult to him personally—as if by her describing the effects of the vegetarian movement and diet actually doing what those who go on the diet are trying to stop: the destruction of the environment….I thought he was going to come at me swinging: and all I did was ask him if he had read her book!

It’s also one of the reasons that so many “dyed in the wool”, and even militant (more on that later) vegetarians will say how much Keith’s book is a fabrication twisting of lies. And how many of these same people say they’ve actually read the book when pushed: almost none!

Vegetarian Hunger Destroying Topsoil

In her thesis, Keith does bring up the fact of loss of topsoil. If you’ve studied the history of Iraq (old Mesopotamia), or other ancient nations bordering the Mediterranean and Persian Gulf, you’ll be keen to know why what were lush, tree-covered lands came to be the lands that we see on the news everyday—barren, rocky islands and sand. Their agricultural societies basically tilled the topsoil into the ocean.

Now, this is where it really gets depressing. We’ve been an agricultural society for easily 12,000 years. Our major cultural makeup and politics revolves around agriculture. Most especially, our money and way of doing business revolves around agriculture. The worst examples of it are mega-corporation animal factories with chickens and pigs sitting in cages unable to move, drugged up on antibiotics, cranking out eggs and piglets for market.

If anyone doesn’t think that effects you personally as a consumer, then you’ve never eaten meat from animals that have been properly raised, in a chicken yard, or large pig pen, even left out to graze on other food types other than grain. Previously, I thought grain-feeding livestock was the way to go: more bang for the buck. Yes, more cost effective cash wise, but health wise, I’m not sure. One of the examples I know of is eating meat raised in the US on these factory farms, contrasted to eating steak in places like Vietnam, Thailand and South Korea, where they refuse to raise livestock the way we do in the US, not specifically for the animal’s interest, but more for taste and sustenance—meat is a very precious commodity in those places.

On the bright side, if you’ve tasted free-range beef and chicken here in the US, you know what I’m talking about. If you hunt and tasted the power of venison, elk and bison, you definitely know what I’m talking about. Chickens are omnivores, needing that freedom to throw in a bug, worm, or lizard in with the occasional weekly toss of grain and grazing of wild seeds. Beef, sheep, and pigs are fortified by the calm relaxation of feeding beyond grain, filling up on grasses and whatever attracts their tastes in a pasture. If you don’t think pigs need free-roam, too, then you don’t know how the Spanish make the best prosciutto, called Serrano ham: they let their pigs free to graze on fresh-fallen acorns in September, just before the butchering season.

Keith’s answer to the loss of topsoil could be considered very extreme, basically removing ourselves from an agriculturally based society, and returning to hunter-gatherers. As one who lived in Alaska for a year as hunting-gathering subsistence hunter and angler, let me tell you it’s not easy work. It was a great way to get myself back on track with regards to understanding money, and culture and healthy ways of living. But, practically, if every human being on the planet suddenly became a hunter-gatherer, because the human population is SO massive now, every wild living thing with fins, wings and legs would be decimated within a year, two at the most. Our population has turned us into a major predator; our technology has turned us into THE mega-predator.

The question Keith brings up is whether the present agricultural economy is sustainable. At the present rate of growth of the human population across the planet, especially in places where there’s already a population supported only by imports, like India, Africa and China, it’s not—the wildlife in those places are barely hanging on! The question is whether our agricultural society suddenly implodes within 20 years, somehow struggles for another hundred at its same rate of production and the dramatic effects on the topsoil: and collapses…I’ll leave that part of the thesis to your own mental machinations.

Countering Past Inaccuracies

What I’m most keen about in the solid information provided in The Vegetarian Myth, is that Keith, unlike so many new and old vegetarians, did her homework. She even went past what we’ve been spoon-fed by the government for the last 60 years about food triangle (when you read the history of those studies and how lies can have such longevity, you’ll probably say the same I did—what in the world?): wide and heavy on bread and grains, thin on meats, cheese and fish…even that demonized, but so important cholesterol. Actually there’s a metaphor if you’ve got a weight problem or dealing with hypoglycemia. I know personally from my own prior experiences, as a past believer that nutrition pyramid, when I should have flipped it: more meat and fish, much less bread and grain…but I’ve jumped ahead to the last section of the book.

The Hypoglycemic and Diabetic's Food Pyramid

The first section on the moral attitudes of the vegetarian is priceless. For those who have studied any type of ancient religions, everything has life and life survives because of the death another living being. Somehow strict vegetarians believe that if it doesn’t have a face or mother it’s somehow not killing: remind of those who fish, but hate hunters? Oh, but fish and lobster have different nervous systems…they don’t feel pain—how in the world do you know?! I stopped flyfishing for entertainment, now when I fish it’s to catch one or two and put them in frying pan, leaving the rest to stay unmolested and healthy, get big, and possibly end up as an enjoyed meal for a bigger fish, after a good life of swimming and eating.

Scientific research has found that plant life also has societies and even reacts to attacks—do you know that the largest living organism on dry land is an aspen grove in Utah? My years apprenticing and training in the Native American healing communities taught me that it’s not whether we kill, we kill by simply stepping blade of grass. It’s whether we do that killing with respect for that which dies. The joke often shared in the community, especially when “the light eye” hippies, and “Wannabe Indians”, searching for meaning to their lives were appalled that the “shaman” actually the proper term “healer” (“shaman” is a Siberian native term), wasn’t a vegetarian—lesson one to the truth seeker: you live because something dies—respect that animal or plant’s death and enjoy your food…say a prayer of thanks, if you’d like!

Vegan Politics

In the second section the author takes on the political component of vegetarianism. This is where she describes how wars and battles for possession of land, and wealth are the results of an agricultural society. Yes, wars have always been fought for religion, food, money and land. She does acquiesce to the fact that hunter-gatherers did fight, also, and definitely for the same reasons of land, except for hunting grounds that provided food, as compared to land for planting that offered food. And there is definitely a much too idealistic view, even naïve attitude that comes across in her writing, and much evidenced in her surprise that militant vegetarians would throw pies at her during an anarchist book fair.

First, she was at an anarchist’s book fair when it happened after all. Secondly, every strict vegetarian, especially one whose personal identity is labeled “Vegetarian” has always had an angry quality about them: either aggressively so, as those who attacked and continue to attack her, and those passive aggressive who get in their little circles, complaining about how horrible the world is how the US Government is the leader in atrocities against the world. It’s all about how the world isn’t how they personally want it to be. Often, they’re also the same kinds of people who spike trees that will send a chainsaw’s broken chain into a logger’s head, a logger who’s just trying to keep his family fed and by doing so also open land for regrowth that enables, young saplings a chance, and an abundance food for deer and other ungulates…These are the same militant vegetarians who come yelling and screaming into hunting areas during hunting season, thinking they’re helping animals.

Did they purchase the hunting licenses and tags that fund all the wildlife areas for not only game species, but also non-game species?

Have they put any money and actual effort toward saving animals, instead of making it look like they’re helping animals?

Remember that the next time you hear the name Wayne Pacelle who also says he has been on a strict vegetarian diet for 20 years—considering all the other lies he spreads, do you think he’s really a strict vegan? When I think of strict vegetarians, I think of flim-flam artists like Pacelle, and most definitely Wiley Brooks (rhymes with Wiley Coyote) and his Breatharian Institute (as he used to say on his website before Keith’s book, about his $1,000,000 his “Immortality Workshop”, “no, that’s not a misprint”) Now he incorporates a diet Coke and McDonald’s quarter-pounder into his scheister sales letter after he was caught publicly enjoying them…there are people out there who actually believe this! No, I wasn’t surprised about the attacks on Lierre Keith by the political vegetarians, and most definitely those at the anarchist book fair.

Her writings on the way the US government, at the behest of major agricultural corporations, is well researched and developed in describing how third world nations are basically enslaved into a diet support almost completely by imports from the United States. And this is where I was lost, even though the research and collection of history is spot on!

The world works in treaties and negotiations, and all of them are based on business. Unlike in the days of old, these days that means corporate negotiations. If we’re lucky, the local populace benefits through democracy and lack of unrest. If we’re not, it means dictatorship and totalitarian rule, and the potential for a mega civil war: something we should recall well from stupid government actions by Nicaragua’s Somoza ruling line and El Salvador’s Juntas.

…It’s Keiths’ proposal that I found so impractical: there is no way humans, unless there’s a major catastrophe that basically takes out 80 percent of the human population, are going to say good bye to the plough and pick up the spear and bow and arrow—you wont have the commerce to support gunpowder production and the bullets.

Personally, I’d love to see every east-west highway raised ten feet above the ground, and every length of fencing in the Midwest be used to not keep in cattle and livestock, but used to surround homes and cities, keeping the wild animals out. In doing so, we’d create a causeway that would redistribute and open up the land so that bison, deer, and elk populations would have their traditional migration routes. I bet you, within 10 years, the herds would be so large you would have to wait a week for each one to pass, as Lewis and Clark observed when the made their way west. A dream. A fantasy. Can you imagine how much healthy, red meat there’d be for everyone? And all the topsoil that has been lost to the Mississippi and the Gulf of Mexico would instead stay and get thicker, rejuvenated by the stomping of the bison’s hooves…never again would the US run the risk of something like the 1930s Great Dustbowl.

Enjoy That Steak

The section of the book that I most enjoyed was the one on nutritional reasons espoused by vegetarians. Not to mention her descriptions of how a strict vegan diet really effects the brain and brain chemistry in a horrifying manner…there’s a reason vegans lose it when they’re on such an unnatural diet (when humans get a number of extra stomachs and eat our food with side-to-side grinding jaw motions of cows and sheep, instead of the present stomachs and teeth closest to the very carnivorous dog we’ve had since the origins of mankind, I’ll become a vegan)—not the least of the reasons is the hypoglycemic reactions to the diet that turns most vegans into cookies and cakes addicts, to get that immediate, yet never sated, mental stimulation of a sugar rush.

After reading that section, I’m never drinking soymilk again…and even though I have a taste for tofu from being raised in Asia, I’ll definitely cut back on the tofu orders at dim-sum. Tofu increases memory loss. If you’ve ever seen how tofu is made you’ll understand partly why…and the part about soy’s phytoestrogens, that has historically made it attractive to sex abstinent, vegetarian monks, was the last straw!

Now, I could go on and on about what’s in the book, but unless I wrote a length of text that would fit into a book as long as The Vegetarian Myth, it wouldn’t do the subject justice. As Keith says there are no meat eating slogans like the vegetarian’s quaint but hollow, “Meat is Murder”. There’re only facts and research, and that time and pages to read, 276 to be exact.

If you know someone even thinking of going on a vegetarian diet, or especially if you know a mother who wants replace her child’s mother’s milk with soy milk, please save them from a lot of grief by getting them a copy of this book!

For your daily commute on your MP3 player – Download and Enjoy Lierre Keith’s interview on Cork’s Outdoors Radio:

Craig Boddington, and his guide, Cano St. Antonin, with a fine red stag taken on the Huemul Peninsula.

Argentina conjures a variety of images for those who’ve never been there. There’re the gauchos, the Pampas, and tango. For the angler there are the monster-sized trout and salmon in rivers that seem untouched because of the stretch of land that fills the borders of the country as well as its meager population that centers around Buenos Aires. For the hunter, there are the photos and images of ducks and big-game that have graced magazines, and as of late, those through the onslaught of 24-hour outdoors satellite programming.

It wasn’t always like this. Yes, there were the trout, back in the 1970s when South American was truly only a blip on the salmonid fanatic’s radar; but when I first saw the images of red deer antlers grace the pages of hunting magazines in the late 70s and early 80s, they were nowhere near the size and impressiveness they are now.

Much of this has to do with how well they’ve managed the herds that were previously left to roam without any real predation-like bluegills in a pond, they quickly overpopulated and their rack size dwindled in response to the lack of food and nutrients.

Because of the new land and wildlife management practices implemented in Argentina during the last 20 years, Argentina is really giving New Zealand’s Utopian red stag hunting a run for the money. Culling the scrawny genetics, and managing for quality instead of quantity, has created a balance between feed and minerals: showing how good management practices benefit not just game animals but non-game peripherals, adding to the grand beauty of the land  and hospitality for which Argentina has always been known.

What better way to cook meat than in a traditional parrillada?

Big Game Argentina records the results of this improved bounty for the outdoors enthusiast wanting to travel Argentina and is the latest offering from Gen. Craig Boddington USMC (ret.). An outdoor writer, book author, show host I’ve admired and respected for years, a man who offered me words to live by back in 1994 as an newbie outdoor writer for The Times of San Mateo County, Boddington’s credentials speak for themselves with over 30 years in what is one of the harder and becoming more and more the hardest writing profession to create longevity.

In his book and DVD collection about hunting in Argentina, Big Game Argentina, Boddington and the photographer, Guillermo Zorraquin, deliver a plethora of what’s available in striking detail (what we in the business call “NGC”, National Geographic Color). From the province of Patagonia, north to Chaco and Santiago Del Estero, west to La Pampa and finally east to the province of Buenos Aires, Boddington and the publishers John John Reynal  and Juan Pablo Reynal took on an enviable, yet sobering project that took two years to complete.

In the offering, they delivered what I consider the most informative and beautifully illustrated book in years on Argentina and hunting red stag, white-lipped javelina (peccary), ducks, doves, water buffalo, puma, blackbuck, capybara, brocket deer, and feral sheep, goats and hogs.

Boddington's fine example of a white-lipped peccary

In a world in which text is not enough, and as a result traditional printed magazines are going the way of the dinosaurs, and multimedia is king (explaining why Cork’s Outdoors gets 11,000 hits a day) Big Game Argentina is nicely matched with a DVD that fills in the dialogue and action that can’t really be captured in text, and yet video doesn’t try to replace the informative quality of text delivered by Boddington’s honed skills as a writer.

A quick mention of the charcoal artwork by Esteban Diaz Mathé must be made: the work is superb and really adds to the quality of those images not captured in photographs, making the book anyone would be proud to have sitting on their coffee table for friends to enjoy.

Often, many of those traveling think that hunting Argentina only involves staying at estancias and hunting open Pampas. Big Game Argentina lays that stereotype to rest with text and photos covering with dramatic flare the many options of hunting Argentina: like French Alps-like mountains and New Zealand’s Fjordland-like lake and sea area to the south on horseback, or the low brush options further north, reminiscent of eastern Colorado, and the flat brush of Texas, to name a few.

A sampling of the dramatic views the hunting lands of Argentina offer

As for capturing the adventure and drama a place like Argentina on the DVD, one of the most striking scenes is one in which Boddington, while on stand, waiting for dogs to drive out a collared peccary, sees a brocket deer break from the brushline. Swinging on the brocket with a shotgun, he dramatically takes a nice deer that reminds me of the dik-dik of Africa. In another scene he makes an amazing shot on a capybara, also on a full run. Kudos to the videographer for his skill catching all the action over Boddington’s shoulder.

In contrast to the native species, and aside from the more famous red deer, there are the fallow deer, feral hogs and water buffalo. Raised in Southeast Asia, I was always amazed that the animal I always saw as a child pulling a plow across a rice field had become such a prized game animal in places such as a Australia and Argentina. While the ones from Australia have a much larger sweep and are originally from the wild strain. The ones in South America descend from the farmed water buffalo that were originally brought to what would become Italy by the Ancient Romans, for their milk and the best mozzarella resulting from that water buffalo milk.

Through centuries of genetic selection, much in the same way Herefords are these days chosen over the original Spanish Texas Longhorn as cattle type, the farmed water buffalo has a much smaller horn, with a much less ominous wide curve of its originally wild cousin in Southeast Asia and Australia, which ironically makes it look more African cape buffalo and trophy in its own right in the feral and very wild form covered in Big Game Argentina.

If you’re planning on hunting or even just traveling or Argentina, or prefer the armchair traveler’s voyage to South America, I’d highly recommend adding the book and DVD pairing of Big Game Argentina by Craig Boddington to your collection.

Books are available through www.craigboddington.com

Book and DVD are available through www.patagoniapublishing.com

For your daily commute on your MP3 player – Download and Enjoy Craig Boddington’s interview on Cork’s Outdoors Radio:

 Topics: Hunting Argentina, helpful advice for neophyte outdoor writers, hunting Africa and Boddington’s two shows broadcast on The Sportman’s Channel and Outdoor Channel, and finally what’s new with Boddington’s writing and adventures in the coming weeks and months.

Dr. Randall Eaton

Is hunting good for bad kids? Does it teach violence or does it teach empathy and compassion? Would it be a more peaceful world if more kids grew up hunting?

 These are some of the questions addressed in a recent book entitled From Boys to Men of Heart: Hunting as Rite of Passage.

 The book’s award-winning author is Randall L. Eaton, Ph.D., a behavioral scientist with an international reputation in wildlife conservation who has been studying hunting for 35 years. While producing “The Sacred Hunt” in the mid-1990s, a documentary that received 11 awards, Eaton interviewed scores of recreational and Native American hunters all of whom used the word “respect” to describe how they feel about animals they hunt.

 That prompted Eaton to conduct questionnaire surveys on 2,500 mature hunters who described their attitude toward animals they hunt as, “respect, admiration and reverence.” Over 80% of these recreational hunters claimed they prayed for the animals they killed or gave thanks to God. Eaton’s survey also asked hunters what life event most opened their hearts and engendered compassion in them. Choices included death of a loved one, death of a beloved pet, becoming a parent, teaching young people and taking the life of an animal.

 Women hunters overwhelmingly chose “becoming a parent,” but most of the men chose “taking the life of an animal.”  Eaton said, “These results indicate the basic polarity of human life: woman are adapted to bring life into the world, but men are adapted to take life to support life.”

 The same survey asked respondents to choose those universal virtues they learned from hunting. The top three choices were, “inner peace, patience and humility.”  Eaton believes that inner peace and humility are the foundation of religious and spiritual traditions across time and space.

Eaton insists that hunting is instinctive at least in boys who around the world start throwing rocks between the age of 4 and 5. His survey indicated over 90% of the men spontaneously had killed a small animal before the age of 10, compared to less than 20% of the female hunters. 

“These are the same men who claimed that hunting had done more to open their hearts than any other life experience. Typically the boy cries as 8-year old Jimmy Carter did when he threw a rock and killed a robin. I consider it no mere coincidence that Jimmy Carter and Nelson Mandela both won the Nobel Peace Prize and both are avid hunters,” Eaton said.

The book interviews Dr. Wade Brackenbury, who for 13 years led groups of delinquent boys into the wilderness for two weeks where they had to survive off what they could forage. Brackenbury is convinced that it was hunting small animals for food that had the greatest transformative influence. Surveys conducted a year later indicated that 85% of the boys had not got into trouble after their survival experience.

A best-selling authority on how to raise boys, Michael Gurian, also is interviewed in Eaton’s book. He agrees that hunting does teach males compassion, and that it would be a more peaceful world if more boys hunted.

The book presents compelling evidence from several disciplines that adolescent males need rites of passage to become responsible adults. Eaton says that the original rite of passage was hunting because it proved a young adult male could provide and qualify for manhood and marriage.

“Without transformative rites of passage that open their hearts and connect them to nature and society males may become destructive and dangerous.  Untempered masculinity is a major factor behind juvenile crime and gangs,” he said. 

Inspired by Eaton’s book, Dr. Karl Milner launched H.E.F.T.Y, Hunter Education for Troubled Youth, in Wyoming where the courts are sending juveniles to his program.The kids are engaged in conservation work on private lands where eventually they will be able to hunt.

Endorsed by the Wyoming Fish and Game Department,  Eaton and Milner expect H.E.F.T.Y. to grow across the continent. “Dr. Eaton and I see the program  helping thousands of wayward youth. It also will encourage more parents to get their kids outdoors,” Milner said.

“Hunting and fishing are good for bad kids because they are good for all kids,” Eaton added.

 To get Eaton’s newest production, “Why Hunting Is Good for Bad Kids,” visit his website at www.randalleaton.com. To learn more about H.E.F.T.Y. visit: www.hefty4kids.org 

For more information contact Dr. Randall Eaton at 513-244-2826 or email reaton@eoni.com. Contact Dr. Karl Milner at 307-299-2084 or email karl@hefty4kids.org

Dr. Randall Eaton will be contributing a number of columns on hunting and its importance in our modern society at Cork’s Outdoors in the coming year…So, stay tuned!

Spice-rubbed wild boar ready to become Babi Guling!

No matter how you cut it, there is a reason that vegetarians suffer from a number of ailments, not the least of which is a deficiency in vitamin B12: humans have developed over thousands of years to be omnivores, not herbivores! Our diets developed over years of evolution to make sure that humans could survive in any environment, something necessary to a species that evolved as a nomadic group, a group who by necessity has had to survive on an opportunistic diet.

The only species more nomadic than humans are the world’s carnivores. Yet what are the most successful species? Always it’s the omnivores: humans, pigs and bears. These are the most successful populations of any large mammals.

But what’s an omnivore to do when disconnected societal vegetarian fads spring up during every generation, either because of religious or cultural fads inspired by powerful advertising? Get in informed…

Such is the important information I found in the masterpiece The River Cottage MEAT Book by UK food personality Hugh Fearnley-Whittingstall…it was as though someone from PETA, but someone who actually did their research instead of just offering a knee-jerk emotional response to eating meat so far from reality it’s a crime, wrote a book on cooking healthy, following ecologically sound farming practices.

Meat is good, and good for you! But, as the author says, there’s good meat and there’s bad meat. Or, as Jean Anthelme Brillat-Savarin (1755 -1826), “Tell me what you eat, and I will tell you what you are.”

If you get meat from a meat factory that holds its cattle in boxes that prevent movement and they’ve never even had the opportunity to graze in an open field and under a sky light by sunlight and moonlight, you’re going to get an animal full of body chemicals resulting from stress, not to mention the antibiotics and other manmade materials that bring into question their residual effects in our bodies.

Instead, imagine a cow, pig, or lamb enjoying life in a beautiful pasture, feeding well on all the natural grasses and herbs and brush that bring not only incredible flavor to the animal’s meat, but also bring up a healthy offering for the table that makes you feel so sated and happy when you’re done eating. That (aside from some innovative and interesting spins on more traditional British and international recipes) is what Fearnley-Whittingstall brings to the conversation about eating meat that has long been overdue.

We live in a society in the major cities of the US and UK that is so far removed from its roots in the country, that even adults are shocked to find themselves responding strictly emotionally to become strict vegetarians, and trying to legitimize their decision through questionable science.

If you’ve ever ridden on public transportation in Thailand and India, where meat consumption is very low, and seen natives fast asleep with their heads banging against the window as the bus rattles along, you might have noticed a few of the symptoms of long-term vegetarianism: sluggishness, anemia. And, if only eating vegetables is so good for you why do vegetarians so often need vitamin supplements and why do we no longer have more than one stomach, like so many real herbivores—ever wonder what your appendix used to be?

That’s right! It is used to help us digest foliage, as true vegetarians, when we used to move across the great savannahs of prehistoric Africa.

What happened?

We advanced and learned how to make tools. And by learning to make tools we made weapons for killing to eat meat as a main part of our meals instead of just an infrequent lucky addition.

Our brain size development from what we were as a prehistoric man to what we are now resulted from our more regular consumption of meat proteins. Now, I’m not saying that every meal should have a meat protein, but mixed with a full offering of colors and varieties of vegetables, fruits and nuts and I think you’ll notice a not only a more calming, but reaffirming experience, and definitely less-stressed, daily experience.

Personally, I’ve tried a vegetarian diet. As an effort toward spiritual, mental and physiological cleansing as a form of fasting from meat, seafood and birds, it’s very effective. But any longer than that, have you also noticed how weak and sluggish you feel after the initial cleansing has occurred? That’s your body telling you something!

Meat gives you strength. And when you eat a bit much of beef, it does seem to deliver a bit of an aggressive attitude to a person’s personality. This is an observation that goes to at least as far back as Dickens and Oliver Twist:

‘It’s not Madness, ma’am,’ replied Mr. Bumble, after a few moments of deep meditation. ‘It’s Meat.’

‘What?’ exclaimed Mrs. Sowerberry.

‘Meat, ma’am, meat,’ replied Bumble, with stern emphasis.

‘You’ve over-fed him, ma’am. You’ve raised a artificial soul and spirit in him, ma’am unbecoming a person of his condition: as the board, Mrs. Sowerberry, who are practical philosophers, will tell you. What have paupers to do with soul or spirit? It’s quite enough that we let ‘em have live bodies. If you had kept the boy on gruel, ma’am, this would never have happened.’

‘Dear, dear!’ ejaculated Mrs. Sowerberry, piously raising her eyes to the kitchen ceiling: ‘this comes of being liberal!’

Heaven forbid the peasants get fed meat!

I do notice that I too can get a little pointed in my comments and hot under the collar when I’ve eaten beef more than four or five days straight, and not had it as part of a well-balanced meal that includes some grains, vegetables and fruit. I must also add that I’ve never had any type of aggressive response with the other red meat: venison.

Hugh Fearnley-Whittingstall makes a great case that there’s nothing as satisfying as a well-prepared and cooked slab of meat that came from a farm animal living a good life on a farm, instead of a prison-like slaughter yard. And yet, he doesn’t shield the reader for the realities of eating-and why should he? Cellophane-wrapped meat that makes children think that our food comes neat and clean from a machine is why we’re having the drastic disconnect problem we’re in now!

The photos of slaughtering and butchering, which reminded me of police photos I’ve seen of crime scenes and scenes in the city morgue on CSI were a bit shocking…but perhaps because even with my field experiences killing and butchering wild game, even doing something as close farm animal slaughtering as killing a farm-raised goat with .22 and butchering it in a woods glen in Alaska, I’d never done my basic butchering in a slaughter house, i.e., the animal is still whole, in an antiseptic, white-walled room.

Kind of gave me the creeps, seeing that steer’s live eyes as a pneumatic piston gun is put to its head. Then, the next frame is the dead eye as he lies on his side…but, like the vegemite-sundaes like to say, if you can’t deal with the honesty of the death of the animal, can you really condone the eating of meat?

Yes, I accept the honesty of the fact that something died so that I can live. And there’s something contrary, to that which the vegemite-sundaes like to think of selectively: they don’t respect, or really are afraid to accept, that EVERYTHING lives because something dies. Is the only reason that vegetarians condone the killing of vegetables and fruits is that they can’t hear them scream—and who are they to think that all living things don’t feel their death and scream…that it’s only that humans don’t normally speak the language of carrots?

Many aboriginal societies revered and respected that fact that all living things, and in their thinking, inanimate objects are alive, and die and scream when their killing is brought about with little respect: that includes carrots that are just ripped out of the ground without first being asked to offer themselves to the upcoming meal.

Are vegemite-sundaes only vegetarians because they can’t deal with death being a fact of life in all its forms?

I leave that up for you to decide…all I know is that when I’ve dealt with strict vegetarians their avoidance of Nature’s facts are often deplorable: they come off as seeming to think that only the furry and cute creatures on this planet deserve to live, and everything else that can’t be heard to scream, or doesn’t run away when you try to eat it, is okay to eat, in other words, kill.

I don’t have time for vegemite-sundaes because everyone of them comes off as a hypocrite when you really get to know their beliefs and understandings about what the Earth so graciously provides—to them, it’s all about avoidance of that cycle of death that Nature has put all on living creatures….and it seems…nature is the very one to remind vegemite-sundaes that their diet isn’t what we’ve evolved towards over thousands of years of eating meat, with vegetarians setting themselves up for osteoporosis and B12 deficiency, making itself known through the following symptoms: confusion or change in mental status in severe or advanced cases, decreased sense of vibration, diarrhea, fatigue, loss of appetite, numbness and tingling of hands and feet, pallor, shortness of breath, sore mouth and tongue, weakness.

Hugh Fearnley-Whittingstall still seems to offer an olive branch to the PETA folks, though I think anyone who considers themselves a “true” vegetarian will never accept that branch other than to further their agenda, as organizations like PETA and HSUS continue to do right now, saying that they just want to improve conditions for animals, when all their directors just want more money (if you’ve ever dealt with an unscrupulous animal rights ‘non-profit’ you really know where the money and how being ‘non-profit’ doesn’t mean being poor) and to stop all hunting: they’d have all native tribes in cities living on canned vegetarian foods if they had their dithers…

…Yet again they perpetuate what the urbanization of humans has done all along: a total disconnect between humans and our origins…and no, a quick hike through the woods is really as disconnected as the average PETA true believer, stuck in an apartment with their only sense of wildlife a pet cat or their Chihuahua, heavily modified through thousands of years of breeding for Aztec and Mayan dining halls. Hikers in the woods are like sex voyeurs, titillated by what they see, but not willing, and often afraid, to get down and dirty with its realities.

We’ve gotten so far away from what enabled us to survive in a real world that I sometimes wonder if this very modern and violent cult following in PETA/HSUS-related vegetarianism isn’t just a human form of lemmings running off cliffs…

Don’t get me wrong, I respect and enjoy my greens, too—it’s just I have a problem with healthy habits that become fanatic movements trying to keep themselves aloft through unsound science and actions that actually go against their professed reasons: smaller hunter numbers have actually led to lower amounts of revenues that would have gone to the support of all animals through the Pittman-Robertson Act of 1937 (In contrast, if you want to know where PETA funds really go, READ HERE; they sure aren’t putting those millions of dollars into helping animal populations like hunters do…)

Whenever I come across an author that seems to be more on an even keel, and in the UK no less, the historic origins of the present PETA/HSUS madness, I jump up and down in joy that there might be hope. Hugh Fearnley-Whittingstall is just such a man, who takes the reader through the different options for getting that organic success that leads to a healthy and great-tasting meal with meat as the centerpiece: whether a beef roast, roast chicken, or game collected in the field.

There are a number of game recipes that I’m looking forward to cooking, and will in the future with game he mentions, like pheasant, rabbit and hare. Taking to heart the axiom of using everything the animal offers, the Fearnley-Whittingstall also delivers a great chapter the use of offal gathered from a slaughtered animal. And I’d be remiss in not mention a great dissertation on the practice of aging meat: in his research he really pushed the limits of time! If you live in a warmer/drier climate like I do in California, remember that the variance in temperature, i.e. wamers, will shorten your aging times.

But, it was the roast pig that really got me excited!

…Instead of a traditional roasting spit, beautifully described in a photo story on page 390 and pages 392 to 394 in The River Cottage MEAT Book, I wanted to roast a true organic meat (If it’s been touched by human hands, or fed by humans hands, something that didn’t grow naturally, feeding on whatever it could find on its travels, without human direction or intention, how can you call it true organic?) a wild boar in a La Caja China that I had done a bang-up job with on a farm pig.

Not only that, I wanted to try a recipe I enjoyed as a child in Southeast Asia, on a trip to Indonesia, specifically Bali, called babi guling. Click on the photo of Babi Guling below to watch how we prepared him!

 RELATED LINKS

1. La Caja China

2. Blackhawk!

3. Winchester

4. Remington

5. Native Hunt

COMING UP

1. Surmounting the Cultural Conflict of Tactical Clothing and Equipment in the Outdoors

2. Wild Lifers vs. Game Farmers

Click on the Roast Babi Guling to watch how to make it!