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2019 Brent Creek Deer Hunt

Joe and I set out one afternoon with the horses to a nearby spot that we have been to years prior and have seen elk and does, but never any bucks within range. Actually, I think the biggest bull elk I’ve ever seen was very near this unlikely elk location. It’s a pretty quick ride in, about an hour of climbing up, to a great ridge-top spot with multiple vantage points. Just as we were approaching where we tie up, I saw a buck about 30 yards from me freeze in the trees, then bound away before I could even get off my horses. From the angle I saw it, it almost looked like a big whitetail, which was unlikely given the area. So we tied up and glassed from the hilltop. After watching several does come out over quite some time, we started on foot in the opposite direction toward where the buck had gone an hour earlier. We got into a nice clearing that was perfect deer habitat. Joe suddenly spotted a buck and some does on the opposite side now at a dead run away from us; they had heard us coming. He fired off two quick shots as the deer climbed up onto a ridge and disappeared. I headed after the deer as Joe turned around to walk back and get the horses and more ammo, about 10 minutes away. I climbed up to a ridge line and started walking along the top, scanning for deer. Looking through my binoculars, I saw a doe, and then to my surprise, the buck appeared behind it! I had a shot, but an awkward one, through tree branches, and quite some distance away. I took the shot and missed, sending the deer back down the way we had come, off the ridge and into the clearing. If they had run the other way they would have been long gone. So I set off at a run, parallel to them to them, jumping through sagebrush over rolling hills. I got to a spot where I could bend down and get steady on my knee. I prefer to shoot lying down, but it was not possible due to the lay of the land. The deer all stopped and looked at me. I had the buck broadside, took a deep breath, and took my shot. The other deer ran off up the hillside and since I didn’t see the buck with him, I thought I’d hit him, but wasn’t positive. Joe was watching the scene unfold from up on the hillside above the clearing. I walked down to where I thought I’d seen him last, and my shot had been good, through the heart.

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We gutted and quartered the buck and it took all we had to get it up onto Strawberry right at dusk. We rode out and as the sky turned to night, we found ourselves riding underneath the most beautiful, huge, bright full moon back to the pickup.

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Classic Slow Cooker Elk Stew

elk stew

I used this recipe by BUCHKO from All Recipes as the basis from which to make this Classic Elk Stew last Sunday for a perfect wholesome weekend meal after my afternoon x-c ski. The elk meat is extremely tender and required no marinade at all! This recipe will give you leftovers for the week, too, which is very welcome on those nights when you get home from work and just want to EAT. This does take 8 hours on LOW in the slow cooker from start to finish, so it’s a good idea to thaw your roast two days before you plan to make this so you can start it cooking by late morning.

This is what I used:

  • 2 lb Elk Round Roast
  • 3 whole carrots, sliced into rounds
  • 2 potatoes (red or russet or both)
  • 1/2 medium yellow onion, cut into big pieces
  • 1 celery stalk, sliced into pieces
  • 1/4 cup all purpose flour
  • 1 garlic clove, minced
  • 1 tsp. Worcestershire
  • 1.5 cups beef broth (I used Better Than Bouillon beef base)
  • 1/2 tsp. paprika
  • 1/2 tsp. season salt
  • 1/2 tsp. black pepper
  • 1 Bay Leaf
  1. Cut elk meat into 1-inch chunks and place into slow cooker.
  2. Pour 1/4 cup flour over top to cover the meat.
  3. Rinse and peel carrots and slice into rounds.
  4. Wash potatoes and cut into chunks with skins on.
  5. Rinse celery stalk and cut into pieces.
  6. Cut 1/2 yellow onion into big pieces.
  7. Place vegetables in slow cooker.
  8. Combine beef broth with minced garlic clove, Worcestershire, and seasonings. Pour over top of meat and vegetables.
  9. Top it off with a bay leaf and cook on LOW for 8 hours.
  10. Remove bay leaf before serving.

I served this stew with garlic bread and it was a great combo. This stew will also make your house smell fantastic!

 

 

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Easter Egg Donuts

??????????????????????????????? ???????????????????????????????I followed this recipe by Elizabeth on the Sugarhero website http://www.sugarhero.com/easter-egg-doughnuts/  to make these adorable and tasty donuts for my weekly catering job. I followed the recipe exactly, except I did not fill these with any filling and only made the vanilla glaze, and not the chocolate. These would be perfect for Sunday brunch or a special Easter week breakfast. Enjoy!