Deer Season is here

The weather outside has turned from hot and nasty to cool, colorful and perfect for getting into the woods a little more often.  I love this time of year.  I have been in the woods of and on since september because around here in northern IL where I am from squirrell season opens up the first of September.  This gives me a good reason to get into the woods to check on my deer stand and make sure my trails are clear to keep my deer moving in the direction I want them to be moving in.

After settling in to my stand and letting the animals of the woods get used to me and go back to doing their normal routine, I like to take a look around and be sure there are no other people around and see if there has been any changes since I was in the woods last.  I feel it is important to be very sure of your surroundings especially if you hunt in public land or on someone else's property.  A nice afternoon in the stand could turn out to be a very bad situation if you aren't sure of what is around you.

Be sure to let someone know where you are going and how long you expect to be gone.  This way if something goes wrong someone will know to come looking for you and where to come looking for you after a certain amount of time has passed and you haven't shown up.  Be prepared even if you aren't very far from town or home.  Have a way start a fire if needed, a flashlight, a fold-able limb saw, a good knife, plenty of warm clothing, and a bottle of water are just a few essentials to have in a pack of some sort.

Deer are creatures of habit and will travel pretty much the same path each and every day until the rut sets in and they go crazy for a week or two.  If you know where the deer move and how they move you can pretty much choose which one you want and when you want it.  There is some skill involved and maybe a little luck but mostly a pattern.

For the past ten years or so I have been strictly a meant hunter and not a trophy hunter.  The fact being that my freezers are full of venison, fish, pork, beef, and vegetables from the garden I am officially a trophy hunter this year.  The extra meat will come in handy but it isn't necessary, so I can afford to be picky finally.  I have shot big deer in the past but it was out of necessity not sport.  This year I am going to be a sportsman I guess.

Time in the woods is the best way to get the deer you are after.  The more time you put in the more successful you will be as a hunter.  Spend time learning the behavior of all the animals in your next of the woods.  The squirrels and chipmunks let me know when something is different in the woods or someone or something is coming through the woods.  Also spend time paying attention to how the wind moves through the trees, bushes and weeds.  If you pay attention to what is around you and how everything reacts to the conditions in the woods you will also be more successful.

Be careful, respect nature, and good hunting to you, my friends.

Cris Coleman

Fast Perfect Easy Lasagna No-Boil (Non-Ricotta, Venison or Beef)

Here is my personal recipe I have devised because I cannot stand ricotta cheese lasagna.  Now, Ricotta cheese has it's uses and can be very tasty but not in lasagna in my opinion - too gritty.

  Here is what you will need.

• 2 lbs Lean Ground Beef (or venison)
• Two Jars of your favorite Spaghetti Sauce
• 1 box of lasagna noodles regular or gluten free (no need for no boil noodles)
• 1 large carton of small curd cottage cheese
• 2 cartons of sour cream
• one small package of frozen spinach (optional)
• 2 lbs of mozzarella cheese
• 1 large onion chopped (optional)
• 1 can mushrooms (optional)
• 2 Tbs dried oregano
• 1 Tbs Italian seasoning
• 2 cloves finely chopped garlic (more or less to taste)
• 1 tsp salt
• 1 tsp ground black pepper
• 1/4 tsp red pepper flakes (more or less to taste)
• Parmesan cheese 
• parsley flakes for the top for garnish (optional for looks only)
• aluminum foil

First

DO NOT BOIL THE NOODLES - The noodles will cook with the moisture in the mix!!


In a large mixing bowl combine the cottage cheese, sour cream, and 1/4 of the mozzarella, mix well.
Set aside.

Cook the meat, the onions, garlic, oregano, and all dry ingredients(spices) thoroughly.
If you are adding the mushrooms and the spinach, add them now.
Add the spaghetti sauce to the meat mixture.

In a large 9 x 13 baking pan layer the mixtures starting with the meat mixture first, then a layer of noodles - arrange them so they completely cover the meat mixture but only one layer, then a layer of the cheese mixture about 3/8 of an inch thick or less, then another layer of noodles, then meat mixture, then noodles, then cheese mixture, then noodles, then the rest of the meat mixture and finally the rest of the mozzarella cheese over the top.  Bake at 350 for one hour tented with aluminum foil to keep the cheese from browning prematurely then another 15 to 30 more minutes to brown the cheese.

Take out of the oven and let stand for at least 30 minutes before cutting sprinkle with Parmesan Cheese, and parsley flakes.


Your family will love this recipe guaranteed - and so will you - it is soo fast and soo easy!!

Be sure to share this post and comment below....

OLOE

Great Crock Pot Venison Raost Recipe

Here Is One Of My Favorite Recipes

First You Will Need To Acquire A Venison Roast.

A crock is best for this but you can put it in a roaster pan with a lid or an oven bag with the same results.

Wild game is usually hard to find unless you can find a specialty meat market or butcher shop.  We have an awesome butcher shop that we go to in Seward, Illinois, Sorry I can't mention their name without permission but they are most likely the only butcher shop in Seward, Illinois.  These kind of butcher shops sell wild rabbit, bison, buffalo, ostrich, tiger, lion, alligator, lama, pheasant, and many other exotic meats to try.  

I have seen people post ads on craigslist offering services, land to hunt on, item for trade, and other things all for some venison. 

 It is illegal to sell wild game without special licensing.

Here is the ingredient needed for this roast:

• 1  2-5 lb Venison Roast
• 1  2-5 lb Beef Roast
• 1 lb Fresh White Button Cap Mushrooms (washed)
• 2  Medium Onions
• 4-8 Carrots (Depending on your Liking)
• 4-8 Potatoes (Depending on your Liking)
• 2-6 Stalks of Celery (Depending on your liking)
• 2-4 cups of water (depending on how much is needed to fully cover up the meat)
• 2 Packages of Onion Soup Mix
• 1 Tbs Dried Oregano
• Salt and Pepper to Taste

Instructions:

1. Thaw out your Roasts overnight if frozen.  Fresh is always better but harder to come by.  
2. Put the roasts in the crock pot (or roaster pan or oven bag)
3. Add the mushrooms, cut up or whole.
4. Add the Vegetables, cut up to your liking.
5. Add the water until it is about a half an inch above the meat and vegetables.
6. Add the onion soup mix by sprinkling it all over the top.
7. Add the oregano by sprinkling it all over the top.
8. Cover and set on high if using a crock pot and leave it for at least four hours (six to eight if it is on low), keep an eye on the water level.  If you set it up before you leave for work, add a little extra water so it doesn't run out during the day and leave it on low.  
9. If using a roaster pan with a lid you should  roast it at 350° for 3 to five hours, checking the water level periodically.
10. If using an oven bag you should roast it at 350° for 3 to 5 hours.
11. Check the roast for tenderness. If the roast is still tough put it back in for an hour.

THIS IS MY FAVORITE ROAST RECIPE

HERE IS HOW TO MAKE GOOD GRAVY TO GO WITH IT.

Take out the meat and vegetables and put them on your serving platter and let them rest while you are making the gravy.

Put two table spoons cornstarch and two tablespoons flour in  a small bowl and add water to it while stirring it with a fork until it is very soupy.(You don't want it thick or you will have lumpy gravy).  

Make sure your juice from the roast is boiling hot or it won't thicken.  While stirring with a whisk add the water-flour-cornstarch mixture until the gravy starts to thicken a little.  Bring to a boil again and turn down the burner to let it simmer for 10 minutes while stirring (this is important to prevent lumps and help it thicken the rest of the way).  

If it doesn't thicken to your liking, you can add more of the 

water-flour-cornstarch mixture until it does.

I hope you enjoy this as much as we do at our house!!

OLOE