When “Please” Just Isn’t Enough

The atrociously cold (but disconcertingly sunny) weather here in Cambridge has kind of laid siege to my scouting and general turkey-hunting related plans so I’ve been in a bit of a funk.  It has also put the brakes on almost all the burgeoning turkey movement I had recently observed.  And then to top it off, so far in 2011 I have had 100% of all private landowners in this area that I’ve asked permission of reject my requests to hunt on their properties.  That aligns with last year’s 100% in the Tri-City area.

Counting 2010, four have told me they don’t approve of hunting (I’m not quoting directly since none of those four were polite about it), three have already granted permission to others or are hunting themselves, two did not respond to my phone call and/or friendly letter, and five just said no and either hung-up or closed the door.  And in all, out of the fourteen different landowners I’ve asked over the last two years, only two said it would be okay if I asked again at a later date.  Mind you, some didn’t even give me the opportunity to get to that question.

Somewhat frustrating, but not overly surprising.  Landowner permission (especially near a suburban area) has always seemed to me to be a ‘several lines, few bites’ kind of endeavour and I’ll just let everyone know right now that rampant telemarketing has basically ruined the phone call angle for everyone (one more thing we can blame telemarketers for…when interrupting dinner or waking your kids up just isn’t enough!). 

I guess I’ll just continue to be exceedingly polite and periodically check in with those two who left me a lifeline.  I’ve offered to carry out several chores which I have no idea of how to perform in exchange for permission, but the landowners must be savvy…I guess I don’t look like the kind of guy who can mend an electric fence or hang drywall in a workshop…damn my white-collar aptitudes!  But I can run a turkey call pretty well and I don’t make much noise otherwise so if anyone needs a partner for a hunt, and you live between Burlington in the south, Mount Forest in the North, Strathroy in the west, and Georgetown in the east….I’m your huckleberry.

In the meantime there is a lot of county forest in the area that is now open to hunting (thank you Wellington County and Halton Region Forests!) that I’ll start scouting.

As soon as it gets back above freezing.

Gettin’ To Be That Time, or, Reflections on a Super-Moon

I went for a 5km run this morning (still training for April 9th!) and was treated to a turkey hunter’s favourite sight: a strutting tom.
As I jogged up a moderate hill but a kilometre from my house as the crow flies (or more accurately, as the moderately overweight hunter jogs) I looked to my right and a mere hundred yards away I saw a gobbler strutting for four hens near the corner of a pasture field.  He looked like a good bird.
Not wanting to alarm them (and because I have a training pace to maintain) I just kept right on motoring past them.  I wondered as I continued on my way if they would still be there when I passed by again on the return loop.  They were.
They seemed completely nonplussed by my presence; the gobbler spun around and tilted his fan this way and that, never breaking strut.  The hens just fed away along the edge of the field.  Aside from a couple of glances my way, they acted as though I didn’t even exist.  I imagine that if I had stopped or made a sudden movement towards them things may have been different.
I finished the loop, ran inside to grab a drink and then hopped in my car to scoot back to the spot.  Through my binoculars I could see that he was a really good bird.  He was strutting less by then, but when he stooped to peck at the field I could see two beards.  His spurs were a bit less clear, but they are certainly present.  Again the birds ignored me, and after about five minutes I went home…I was becoming well aware that I really needed a shower.
But that’s my first strutter of the season in the books, and to me that signals springtime more than any robin or first crocus possibly could.
Yep, spring is coming, just like I suspected it would.
More signs of impending spring came to me over the past weekend.  Last Friday night I went up to spend a few days doing some work and maintenance on the hunt camp in Spence Township.  A few trees had been marked for cutting and scaling, and some cabin maintenance was on the agenda as well.  So was the promise of some laughs, some good food, and some rollickingly high-spirited conversation.
The road in to the camp was in pretty rough shape, a symptom of the daily thawing and nightly re-freezing of early spring; I blame the road (and not operator error) on my car becoming hopelessly mired and requiring one of my friends to tow me out.
Likewise, despite there being thigh-deep snow in the bush in some places, we were working in bright sunshine and that, coupled with some semi-strenuous labour, resulted in myself and a couple of others doffing our coats while working in the woods that day.  Can’t do that in mid-January, so spring must be coming.  There was even sign that a moose had been poking around and nibbling on some low browse that was likely snow-covered until a week or so ago.  Still, the last sign that spring was on its way was to come that evening in the form of a huge, glowing full moon.
I’m not going to get involved in the wild conspiracies about the super-moon (as it has been dubbed) since like most people that are spouting off their claimed expertise, I know nothing about astronomy.  But I will say this:  the moon was big, it was bright, and it was real pretty.  According to my calendar it was also the last official full moon of winter.
Standing outside on a Saturday night in the late March wilderness, looking out at the silvery light reflected and amplified by the remaining snow I thought about that moon, the final one of this seemingly interminable winter, and I couldn’t help but smile.  Sure the moon is a cold, distant, inanimate celestial body that really couldn’t give a rat’s ass about spring, or turkey hunting, or the fact that we’re all sick of winter, but as it beamed down… the closest and brightest it has been in years…well, it kind of felt to me like the winter moon was saying goodbye for another year.  I had a full belly, friends around me, and a good weekend of work under my belt.  The next day was to be the equinox and the day after that the first official day of spring, bringing with it portents of growth, verdure, and the promise of life reborn for another year.  It all left me feeling pretty good.
Seeing that gobbler today buoyed my already high spirits.  Then I heard on the radio that my area is calling for another 10 centimetres of snow tonight and into tomorrow.
Dammit.
Still that moon sure was something, wasn’t it?

A Quick Word About Advertising Terms and Conditions

Hello friends,

I have received a few emails from readers notifying me today that part of my blog was down.  Specifically, my sidebar GoogleAds.  First off, thanks to you readers that emailed me for your concern.  It shows me that you seem to like the content and care when part of this blog appears to not be working.

So I got in touch with Google and they have (at least for now) disabled my GoogleAds account, ostensibly for what they deem “invalid clicks”.  Which brings me to my second point, which is a brief tutorial.

For those of you not savvy on this here Internet thing, when you click on my GoogleAds I get a small amount of money called cost-per-click (CPC).  This money of course is not free, it comes to Google from the companies that are being advertised.  If you are clicking on ads daily for no reason other than curiousity, Google considers this a violation of my GoogleAds account terms and conditions and disables the account (which is why it looks like a portion of my sidebar is not working…because it isn’t).

For those of you who are savvy and are clicking these ads knowingly in the effort to make me money or again just out of curiousity, thanks and I appreciate the spirit but again Google’s Ad Analytics team consider this evidence of invalid clicks, and they will disable my account, causing me a bit of a headache.  It is not like I was getting rich off this blog (as that was never the intent), but it’s pretty likely that the meager amount of revenue I had to date accumulated in this program from all clicks, valid or what Google defines as “invalid” (think in the neighbourhood of $35), will be forfeited back to the advertisers.  Do not pass “GO”, do not collect ~$35.00

Confused?  Want to click an ad, but now reluctant to?

I’m a bit confused as well and I’m awaiting Google’s response on my appeal to have the account reinstated, but as a proactive measure I’m sending this note out and I’ll be adding basically the same verbiage to a Terms & Conditions section.

Google only deems a click “valid” if it stems from, and I’m quoting now, “genuine user interest“.  Yes it is a nebulous term, and you guessed it, there is no recourse if Google still feels the clicks are invalid as, again quoting, “Google will use its sole discretion when determining instances of invalid click activity“.

So, I am not allowed to encourage you to click an ad (which I am not), but I am in no way able to challenge Google’s discretion in determining validity of any earnings I may make.  So what to do?

I’m not going to scrap the whole GoogleAds thing, but likewise I really do not have the wherewithal or resources to battle Google either over $35.  So I will close with this:

Please do not click the GoogleAds on Get Out & Go Hunting unless you are genuinely interested in hearing more about the service being advertised.

I’ll flip an update or two to those who emailed me when I have some closure on this whole GoogleAds thing…if they just drop off the site completely then it is a safe assumption that my appeal was denied and I’m not participating in the program anymore.

The blogging will go on though and just ignore my left sidebar for now….after all, I hope everyone pops by for the stories, and not for the ads anyhow.

A Tradition of List-Making

For those of you who know me and my family you will be aware that we have a quirky little idiosyncrasy of no determined origin; we are known to make lists.  My Dad does it, my brother does it, I do it, and to a lesser extent, my immediate family of uncles and cousins on my paternal side do it as well.  This post is but one of many examples of list-making that will grace the virtual pages of this blog, as is this earlier post.
If anything, lists serve as a jumping off point for conversation, and many a rollicking deer or duck and goose camp conversation has sprung up around the topic of such lists.  These can be lists of any sort in a hunting camp: favourite foods, favourite types of foods (soups, pies, fruits, vegetables, cuts of meat, etc), favourite hunting seasons, preferred times of year and weather, least favourite rifle calibres, most-respected ancestors, funniest comedians, and so on in perpetuity.  I find nothing more entertaining than seeing the passion with which grown men will work themselves into while extolling the virtues of minestrone soup, or bisque, or why the autumnal equinox is so damn awesome in relation to the vernal equinox.  These are memories to cherish, and for the uninitiated, a bizarre ritual of bonding.
I firmly stand by the belief that this proclivity to catalogue and have debates about the order of things with others is what drove me into historical studies as a younger man.  It also drives my lifelong affinity with learning and trying out new experiences both in hunting, and in my limited life outside of the sport.  This is why I compete in calling contests, read a wide variety of books, the reason that I now own seven harmonicas (and hopefully…soon…a banjo.)
In a semi-corollary vein, something near and dear to my heart and the ultimate goal for me when hunting, is the capture of wild game for consumption.
For those of you who have not tried wild game I can only say that you may be missing out on one of life’s finer pleasures.  For the readers who simply say that you “don’t like” wild game, I may posit that you just have not had it properly prepared for you.  If you think wild game is one-dimensional, strong, without subtlety of flavour, or something otherwise unappealing, I would direct you to read anything by Gene Hill, a wordsmith and hunter who had the ability to simultaneously paint vivid scenes of the wilderness while also describing supra-palatable culinary adventures in wild game.
So in an unholy marriage between my appreciation for the cooking and consumption of wild game and my compulsively twisted and uncontrollable need to organize things into lists, I give you my top five favourite game meat dishes.  One of these is something I’ve had only once, and I long for it again.  Others are treats, while a couple are staples at hunting camps or in my suburban kitchen.  All the preparations are simple and straightforward.
Bon appetit!
1.      Pan Fried Ruffed Grouse
I’ll start with this because it is my absolute favourite wild game treat, and it is exceedingly simple to make.
Take a grouse that has been field-dressed (also an extremely simple process) and cut the breasts into medallions.  Melt as much butter, oil, or other delicious fat as you like in a pan (but not too much, this isn’t deep frying, here…although that would be good too.)
Pat the grouse medallions dry and dust them lightly with flour.  In a small bowl or shallow plate whisk two eggs, and in another bowl have some bread crumbs ready (I actually prefer to use soda-cracker crumbs, but to each their own I say).  Dredge the medallions in the eggs and then in the crumb coating.  Add them to the pan and cook over medium heat until slightly browned and just cooked through.
These can just be eaten straight away as a finger food, but I also find them good in a sandwich with some mayo, ball park mustard, lettuce, and cheddar cheese.
2.      Deer Heart
Not only does someone shooting a deer in November mean that I’ll be getting some venison for the winter, but it sometimes means that we’ll be enjoying deer heart for lunch or dinner that day.  Those who dislike organ meat should probably move on to recipe #3.  Those who do like organ meat, well, it just doesn’t get any fresher (or more ‘organic’ than this).
Soak the heart in cold water for a few minutes to make sure all the nooks and crannies are rinsed out, then (starting at the top of the heart) cut it horizontally into ½ inch thick ‘steaks’.  Dust these in flour and pan fry in the same way as in the grouse recipe above.  I do recommend that heart be cooked to slightly more ‘well-done’ state…no, I don’t have a specific temperature to tell you.  When it is cooked through, give it another minute or two in the pan.
3.      Pit Roasted Bear Shoulder
I’ve only had this once and I don’t have the recipe specifics, so I’ll just try to explain the basic method and what it tasted like.
At the end of winter up on the Bruce, some of my friends and acquaintances have a bit of a party to celebrate the close of their winter coyote hunting.  In 2009, someone at this (aptly named) ‘coyote party’ brought a bear shoulder roast, put it in a roasting pan, dug a hole in the ground, put the roast pan in the hole and then covered the whole thing with hot coals.  And I mean hot coals.  I don’t know what they spiced, rubbed, or marinated this cut of meat with, and I have no real clue how long it was in the ground, but they did keep piling coals onto it for a good while.
When this meat came out of the ground, a large group of men chased the aroma into the cabin, and I can say that this bear roast did not last 15 minutes from carving to total and absolute consumption.
Think moist, tender, flavourful, cooked to just a hair beyond medium, and with a texture that was ‘beefier’ than beef.  I’ve heard some hunters say that bear meat is only good if it is ground up and masked with fillers in the form of sausages or pepperettes.  After this preparation, I would beg to disagree.
If I ever get a chance to have it again, I will ensure that I get the full recipe and share it with my readers.
4.      Dry Roasted Venison aux Poivre
This is a concoction of my own design, and it is based on Steak au Poivre.  It is pretty rich, but I enjoy it as a comfort food and I personally would rather have this than venison tenderloin (sacrilege, I know).  Moose, elk, sheep, or any other big game animal for that matter could be substituted for the venison.
In a heavy, dry skillet toast some ¾ cup of whole peppercorns until they are aromatic.  Remove the peppercorns and set them aside to cool.  Once they are cool, put them in a plastic bag and beat the bejesus out of them with a mallet or rolling pin until they are crumbled (not a fine grind, just rustic looking).  Add a bit of salt to taste and then pour the whole thing onto a sheet pan.
Preheat your oven to 400° F.
Take the venison roast (I prefer shoulder or neck, although some like a shank) and let it thaw to room temperature.  In a heavy skillet bring a mixture of vegetable oil and butter to a high temperature (be careful of grease fires!).  Sear the roast on all sides and then roll it around on the sheet pan of salt and smashed peppercorns until the roast is coated on all sides.  Put it back on the heavy skillet and put the whole thing in the oven until a meat thermometer inserted in the middle of the roast indicates the doneness you desire (I prefer a perfect medium of 145° F; others may like it more or less done).  Wrap the meat in tinfoil and let it rest for 15 minutes.
While the meat is resting add a cup of red wine (of your choice) to the skillet and reduce it vigorously over high heat while scraping all the brown bits off the bottom of the pan.  Once the wine reduces by half, cut the temperature to low and add 1/3 of a cup of heavy cream while continuing to occasionally stir.  Also, optionally, you can add a handful of whole peppercorns and salt to taste.  Once this sauce reaches your desired thickness you can just keep it warm on the back burner.

Carve the roast and dress with a spoonful or two of sauce.  This is great with grilled asparagus, garlic mashed potatoes, and heavier red wine (Shiraz, Dornfelder, or red Zinfandel)
5.      Rory’s Goose Camp Rolls
Although this is last on my list, it would not be a complete “Top 5” without this little dish.  This is ideal for early season geese that may not have a good layer of fat on them.
Remove the skin from the breasts, and then remove the breasts from the goose (don’t forget the tenders!).
Take a goose breast and cut it into thin, flat strips.  Marinate these for a couple of hours in a bottle of your favourite vinegar based salad dressing.   I am partial to Balsamic vinaigrette, but sun-dried tomato, Greek, or plain old Italian style vinaigrette works in a pinch too.
While the goose is marinating, soak a bunch of heavy wooden skewers in water for about an hour.
Once the marinating is done (after say a couple of hours), lay some bacon out in flat strips and then lay the goose strips on the bacon.  Roll them up like a cigar and hold them together with the skewer.  Fire them on the grill until the bacon is crisp and the goose strips are cooked until they just barely pink in the middle (I would not recommend eating this dish any less done than medium…I’ve had rare goose…the outcome was unpleasant).
This dish is great because unlike something that is bacon-wrapped, these bacon-rolled pieces have crispy bits of bacon throughout.  The vinegar in the salad dressing helps to tenderize the goose meat, and it also adds flavour.  One side note for this dish.  Historically these get eaten quickly, but they are also pretty heavy and very easy to over-indulge in.  Consider yourself warned.
So that’s my top five.  There are countless honourable mentions including braised goose legs, deep-fried wild turkey, a variety of chilli permutations, and plain old roast mallard.  I’m sure that this will not be the last post on the subject of food and recipes I post though, so stay tuned.

Hunting. Not Hype.