Tennessee Buck Limits: For Better or For Worse

Deer hunters in my home state have spent the last couple of months in a bitter and highly divisional debate over antlered deer limits. Tennessee has had a statewide antlered bag limit (the state does not distinguish between sex of deer, rather antlered and antlerless to account for biological anomalies) of 3 deer since 1999. Antlerless (aka “Does)” bag limits are limited on a Unit by Unit basis with the majority of Middle and West Tennessee being Unit “L” with highly liberal bag limits of 3 “does” per day, every day for the entire ~100 day season. Much of the Unit L counties have deer numbers that range from 30-50+ deer per square mile. Some select counties (Unit “A’) are more limited than that, but as you move into Appalachia, deer numbers decline sharply, often to ~15 or less deer per square mile. This dramatic difference is  largely due to difference of habitat. Appalachia consists of more continuous tracts of mature timber with significantly less agriculture than the rest of the state.

Our state game agency has maintained that there is no biological reason to reduce the statewide buck limits. It is worth noting that only about 3% of Tennessee deer hunters kill their bag limit of 3 antlered deer in one season. Heck, only about 50% of Tennessee deer hunters are even successful at killing a deer, any deer, during hunting season. With a deer herd of 800,000 to 1,00,000 and hunters killing between 200,000-260,00 deer annually and only 3% of hunters killing 3 antlered deer in a season, in the opinion of some biologists and many hunters, including myself, there is little to nothing to be gained by reducing the bag limits. However, a very vocal minority raised a successful campaign to reduce the bag limits two 2 antlered deer statewide. Seemingly, this bag limit reduction  has little impact on the vast majority of Tennessee deer hunters including myself since I seldom have killed more than 1 antlered deer in a hunting season anyway. Living in a part of the state with an abundance of deer, I have the luxury of being highly selective. However, many hunters living in Appalachia do not have this luxury. The reason that I fought this bag limit reduction was because that I felt like in unfairly impacted the Unit B rifle hunter who may be looking to feed his or her family with a couple of deer in the freezer. Since these hunters are not allowed to kill antlerless deer during rifle season, the casual Appalachian “Blue Collar” hunter may very well have had his or her deer hunting opportunities reduced to two deer total at  the influence of the deer hunting enthusiasts for whom hunting is a hobby.

My speculation is that average supporter of antlered bag limit reductions was a suburban based “hobbyist” hunter who maintains a small to medium size hunting lease (50-150 acres) in a rural area with an abundance of deer, but this “hobbyist” wishes to see more “big” deer. His line of thinking follows that his neighbors must be killing all of the small antlered deer, therefore few, if any grow to maturity. When faced with the statistic that only 3% of hunters are killing 3 bucks anyway, the hobbyist hunter is quick to speculate that a reduced bag limit will force other hunters to be more selective with the 2nd antlered deer they kill. This effect has yet to be seen, but, regardless, is hardly a biological speculation. If you wanted to make a case for class warfare here, it would be worth noting that Appalachia/Unit B is home to the largest concentration of rural poverty in Tennessee while the vocal minority championing bag limit reductions were largely middle class and suburban.

The state game agency recommended to the game commission that we maintain a bag limit of 3 antlered deer. The commission, who makes the final decisions, came back asking for a proposal of 2 antlered deer. The amount of hunter comments received during the comment period was cited as a reason. In the end, I speculate that a very hasty, unbiological, and  politically motivated decision was made about game management. Similar situations have unfolded across the country. For example, the California ban on hunting Mountain Lions was based upon public vote rather than biological function and game management. Unrealistic expectations, hunting shows, the hunting industry at large, disregarded facts, selfishness, political motivations, and armchair biology are all forces at play here.

It is my assertion that there are an abundance private hunting clubs that cater to the trophy hunting hobbyists by maintaining their own unique deer management practices including bag limits that are less than the statewide limits, antler restrictions, age restrictions and other management practices. In other words, the hobbyist deer hunter has ample opportunity (and the luxury) to hunt highly managed lands if he or she desires. The type of hunter that this reduction negatively affects, very well may not have such luxuries. The forces at work here unfairly impacted the casual deer hunter, further propelling the pursuit of big game hunting as a leisure activity of the wealthy and semi wealthy and further undermining the the principles of the North American wildlife model. I did what I could do to fight it and I am disappointed in the outcome.

Posted in Deer, Deer hunting, Hunting | Tagged , , , , , , , , , , , , , , , , , | Leave a comment

Bass Pro Pyramid

basspro2Mainstream hunting & Fishing culture is a weird thing. Depsite being a passion for many, the culture is a sea of commercialization, gimmicks and exploits. In my city of residence sits “The Memphis Pyramid”, initially known as the “Great American Pyramid”, formerly referred to as the “Pyramid Arena” and locally referred to as “The Pyramid.” The Pyramid was originally built as a 20,142-seat arena located in downtown Memphis on the banks of the Mississippi River. The facility was built in 1991 and was originally owned and operated jointly by the city of Memphis and Shelby County; Shelby County sold its share to Memphis in April 2009.  Its structure plays on the city’s namesake in Egypt, known for its ancient pyramids. It is 321 feet (98m, about 32 stories) tall and has base sides of 591 ft; it is by some measures the sixth largest pyramid in the world behind the Great Pyramid of Giza (456 ft), Khafre’s Pyramid (448 ft), Luxor Hotel (348 ft), the Red Pyramid (341 ft), and the Bent Pyramid (332 ft). It is also slightly (about 16 feet) taller than the Statue of Liberty.

The Memphis Pyramid has not been regularly used as a sports or entertainment venue since 2004. Over the years, the pyramid has been the source of local controversy relating to its many shortcomings, lack of use and cost. In 2015, the Pyramid re-opened as a Bass Pro Shops “megastore”, which includes shopping, a hotel, spa, restaurants, a bowling alley, and a gun and archery range with an outdoor observation deck at its apex.

FullSizeRender (2)

Despite my severe misgivings about about the taxpayers flipping a good chunk of the deal, reportedly to the tune of 35 million dollars, I often found myself defending this development to other locals simply because people outside of the realm of hunting & fishing culture fail to  grasp how large of an industry exists around this culture. Some complained of the aesthetics of a “Redneck Riviera” amidst a large city, others lacked the financial confidence is such a retail development. For better or for worse, this behemoth of a store is now open and fully operational.

I had the opportunity to tour the facility and thoroughly examined it from top to bottom. I saw the (NYC priced) hotel rooms, the spa, the abundant taxidermy, the Ducks Unlimited museum, the restaurant, the bowling alley, the aquarium and, after riding the tallest free standing elevator in the world, I was even able to spot my personal duck hunting hole from the observation lounge. -1x-1

I suppose that I have complex and mixed feelings about the pyramid. There are certainly aspects to it that are very impressive. It sort of has a “World Fair” vibe to it and much to my relief, there is a general lack of over branding once you’re inside. The guts of the store are setup to sell trinkets, fudge, and novelty household items to tourists while the peripheral offers a selection of hunting and fishing related goods typical of a BPS store. I did note that the optics selection was woefully understocked compared to the original BPS store in East Memphis, though, really, who is going to a place like this to purchase high end optics?

In the end, I think this place is generally worth experiencing. I suspect that it will be a reasonably successful tourist attraction. During waterfowl season, I expect that the place will see a fair amount of traffic since I-40 serves a corridor for destination hunting in Arkansas. As a retail store, I think that it will attract families who will spend the weekend there shopping, eating, bowling, and possibly financing a boat after having enough drinks at the bar. As far as being a store that a local or regional hunter would make a quick stop at to pick up some extra ammo or a headlamp before heading out for the weekend, it is far from ideal, nor set up for that.

Posted in Deer hunting, Fishing, Hunting, News | Tagged , , , , , , , | 2 Comments

Formatting Issues

Formatting issues on the blog are a little screwed right now. -hope to have this resolved in the next few days.

Posted in Uncategorized | Leave a comment

Hipster Hunters

Hunters as individuals come from different backgrounds and variable walks of life. In spite of this, hunters often get thrown into one category: “Hunters.” On a certain level, this singular categorization is understandable and likely even necessary when championing causes that affect all of us, though “hunters” defined as a singular user group also makes it easier for the non hunting world to judge us. A recent piece featuring Chef Jesse Griffths, author of the tremendously well crafted cookbook “Afield”, made some comments suggesting that American hunting culture essentially consists of two camps: The new school “Hipster” hunter and the old school “Ted Nugent” hunter.

While I understand the need for sensational headlines and claims in order for pieces of media to go viral these days, I have to admit feeling an increasing sense of betrayal from a relatively high profile member of the hunting ranks who consciously created further division amongst hunters by simplistically dividing us into two camps and suggesting that there is a “Civil War” taking place to define the future of American hunting culture.

Even the word “Traditionalist” has numerous meanings within the confines of American hunting culture. The article in question implies that “Traditionalists” is basically interchangeable with a “Redneck Hunter”, whatever that means, but, if you use the term “Traditionalists” in, say, Pennsylvania, you are likely to reference a user group who only hunt deer using flint lock rifles, maybe even do so wear buckskin clothing and may or may not be a self described “hipster.”

While, sure, there is a growing sub-user group of urban based, “Hipster” hunters and a growing influence within the hunting community of focus on food and cooking, the author uses this platform to create a conflict that does not exist and suggests a complete “changing of the guard” that is not actually happening. If, for the sake of simplicity, we are going to divide American hunters into two camps (old and new), then this particular platform could have been constructively served to show what these two camps stand to learn from one another. Its easy to make blanket statement such as “we are returning to the roots of hunting”, but what does that even mean? What are the roots of hunting? That could suggest disregarding modern game management practices such as having seasons and bag limits. That could suggests killing animals en masse with disregard for weapon legalities and ethical considerations. Hunting ethics are a symptom of modernity, a privilege of excess and, within the grand scheme of nature, survival and the ancient roots of hunting, entirely arbitrary. Oh, by the “roots” of hunting, did you mean ~30 years ago before the age of modern hunting media (Hunting shows, magazines etc)? Do you think that nobody was gardening and hunting animals for food in America ~30 years ago? Any direction you go with this Hipsters vs. Traditionalists, there are problems, falsehoods, misunderstandings, and misdirections. Hunting should not about “taking hunting away” from one type of hunter. The piece is critical of a type of hunter who hypothetically spends $1,300 on a duck blind, yet favors the type of hunter who hypothetically spends $13,000 on a Viking outfitted kitchen.

To psychoanalyse those conditions and influences, I think that a lot of young men in recent years have started to look to a previous generation for the definition of masculinity. If you grew up in a rather bland, suburban environment of the 80s, 90s, 2000s where masculine influences were/are largely “tame” compared to examples of masculinity of previous generations, it sort of makes sense. Generation X, Z and Z looked to the the examples of their grandfather’s generations: Those guys had beards, wore dirty work clothes, ground coffee by hand in the morning, shaved with a straight razor, drove vehicles that required a lot of maintenance, maybe they used bacon grease for beard wax. They had tools and implements that required maintenance and were not disposable i.e. you fixed things instead of buying replacements. Look at the popularity of old time string band music these days, or even the late career celebration of Johnny Cash, for example: Grandpappy’s music. Its cool. I get it. And a lot of supposed “Redneck hunters” get it. If you are a self described “hipster” coming to into hunting, consider what you can add to the pursuit, not what you can take away from it.

Posted in Books, Deer hunting, Hunting, News | Tagged , , , , , , , , , , , , , , , , , | 1 Comment

Humans Evolved to Eat Meat

We have all heard the argument that, due to intestinal lengths, humans were not designed and/or physically evolved to consume meat. The argument usually goes something like this:

Carnivores have intestinal tracts that are only 3 times the length of their body. Herbivores have intestinal tracts 10-12 times the length of their body. Humans have intestinal tracts that are 10-12 times the length of their body therefore humans are Herbivores. 

To further this argument, often the antagonists suggest that the fact that humans lack teeth and claws is empirical evidence that humans are unfit for meat consumption. Some arguments go further and also claim that Herbivores perspire through skin pores, humans have skin pores, therefore humans are herbivores.

 Professor of Human Evolutionary Sciences at Harvard University, Daniel Lieberman’s excellent book The Story of the Human Body: Evolution, Health and Disease delves right in and tackles the subject matter very thoroughly and scientifically in a sub-chapter entitled “Guts and Brains.”

Examining the evolution of the Guts and Brains of genus Homo, there is a clear relationship with hunting and gathering. Lieberman demonstrates that both the intestines and the brains are very calorie costly tissues, each requiring about 15% of the body’s total metabolic toll and each requiring similar amounts of blood and oxygen. A unique characteristic of humans is that both our guts and our brains are very large. If you compare humans to other animals of similar body mass, the animal brains are much smaller while their guts are much larger -usually twice as large as the intestines of humans. Basically, humans have comparatively small guts and comparatively large  brains.

Referencing the Expensive Tissue Hypothesis (Current Anthology vol 36/ Aiello, Wheeler), the conclusion is that hunter gatherers traded off large guts for even larger brains by gradually shifting to higher quality diets that included meat as a cornerstone. Conveniently, arguments that counter this conclusion tend to omit the importance of tools and weapons. Humans were able to digest a wide variety of food that included meat, fruits, tubers, nuts and seeds because they had developed the ability to process these foods through means of slicing, grinding, tenderizing and, of course, cooking. Based upon this, “the energetic benefits of hunting and gathering appear to have made possible the evolution of bigger brains in part by allowing the first humans to make do with smaller guts” (Lieberman, 92). Carving out an existence by hunting and gathering required more cognition (i.e. a larger brains): Bands of humans had to cooperate and further develop technology in order to survive as hunter gatherers. Likewise, our bipedal frame, unique ability to perspire and lack of fur allowed us to run great distances without overheating.

20140209_WORS8K_BP-410-(ZF-4020-22248-1-002)Known as persistence hunting, the method allowed hunter gatherers to run game animals (including Herbivores who will overheat at a gallop because of their inability to perspire through thousands of skin pores) into exhaustion and then dispatch of the animal with handheld weapons such as rocks and spears. Eventually, human cognition crafted the bow and arrow which replaced the need for persistence hunting, but the human endurance abilities remain with us to this day (see Christopher McDougall’s Born to Run for more information)

Hunting and gathering shaped and directly influenced the human genome. We are what and who we are because of hunting and gathering. Hunting= meat, therefore, humans evolved to consume meat as well as a variety of wild foods.2014-09-26 13.21.30
Posted in Butchering, Fitness, Health, Hunting, News | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

A Delicious Debate: Bacon vs. Jerky

Cabelas-Bacon_vs_Jerky-Infographic-with logo

Posted in Butchering, Charcuterie, Cooking, Deer, Meat 101 | Tagged , , , , , , , , , | Leave a comment

Venison Shank Stew

I’ve long been a fan of shanks of most any animal (pork, deer, lamb, beef etc) because it is one of the more unique tasting cuts. Even beef shanks are often described by pedestrian eaters as being “Gamey.” In most people’s minds, “gamey” tends to be a description that has a negative connotation, so, in the case of shanks, I think that “earthy” or “musty” might be a better description since those adjectives tend to be non conclusive. I hardly think that “gamey” is a bad thing and, in fact, don’t think that most people who use that word have any idea what they actually mean when they saw it, but I digress.

Being slow twitch muscles that take a constant workload and, in the case of wild animals such as deer, the shank takes a tremendous workload jumping fences, outrunning coyotes, fighting other bucks, travelling great distances and eluding hunters. Because of these demands, the shank is full of silverskin that compartmentalizes the slow twitch muscles. Silverskin will breakdown during the cooking process, but it takes awhile. All of the collagen combined with the inherent robust flavors of slow twitch muscles produces wonderfully complex and rich flavors that are both earthy and even a bit musty.IMG_3143I started with this large shank from a mature buck. I often see hunters removing achilles tendons, but they are full collagen and I highly recommend adding them to the pot. I sawed the bone in half near the bottom so that the shank would fit in the pot and so that the bone marrow could escape and make its flavor and fat contributions. I then proceeded to brown the surface of the shank on all sides. While this was going on, I sauteed root vegetables: Garlic, Onion, Carrots and Celery in butter (salt & pepper) in a dutch oven.

IMG_3144I then added the browned shank to the pot, poured in a quart of venison stock (including some rendered venison fat), 1 beer (ale), mustard greens, rosemary, oregano, and a few juniper berries. Brought the liquid to a near boil, reduced to the lowest simmer (many crock pots are actually a little too hot to do this correctly), put the lid on and let it simmer for 6-7 hours.

IMG_3145About an hour before dinner, I added some sweet potatoes and then added some sauteed mushrooms just before serving. The whole thing came out very satisfying and rich. You just can’t beat shank meat.

Posted in Cooking, Deer, Deer hunting, News | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Roasted Squirrel

Over the last few years, I have experimented extensively with various ways of roasting squirrel. The topic of slow cooking squirrels has been thoroughly covered, but there still seems to be some mystery when it comes to actually presenting a squirrel shoulder or leg off the grill.

In order to produce tasty squirrel on the bone, the keys to success involve a two stage, pre cooking process: Brine and Marinade.

photo (14)

For the brine, I tend to keep it simple: 4 to 1 water to salt ratio with some peppercorns. Heat the water enough to dissolve the salt and cool. That’s it. Given their size, squirrels don’t require a long brining process and four hours should get the job done. The purpose of the brine is for moisture retention. Basically, it is a osmosis process that allows the meat to retain moisture by denaturing the proteins. Following the brining stage, rinse the excess salt from the meat, pat the meat dry and move on to the marinade.

If you break down the fundamentals of a marinade, you’ll discover that you need fat, sugar and acid. This sounds simple enough, eh? For example, Olive oil (fat) + honey (sugar) + lemon juice (acid) would accomplish this task just fine. Many marinades call for ingredients such as Italian dressing which contains oil, sugars and vinegar and accomplishes this end with one bottle off the shelf. Soy sauce is also a popular ingredient since it is so acidic. The same applies to orange juice. Marinades aren’t difficult to improvise once you understand the foundations. Want to go Southwestern? Some chilies, lime juice, oil, and a bit of sugar will get you there. Jamaican? Assemble a jerk marinade on those same principles: Scotch Bonnets, Orange Juice, allspice, brown sugar, vinegar, olive oil, lime juice, garlic, vinegar, fresh herbs etc. Its easy to do various combinations until they taste “right”, add the meat and allow them to marinade overnight. FullSizeRender (1)That’s us, competing in the 2013 World Squirrel Cookoff in Bentonville, Arkansas. We spent several months experimenting with brines, marinades and cooking “unapologetic”, whole muscle squirrel over flame. 

Since squirrel meat tends to be tough, I have found that a longer marinating process, say 12 hours or longer, seems to help. From there, I roast them over flame, a few minutes on each side, brushing with melted butter. I then finish in foil for 20+ minutes (as with most game meats, you allow different lengths of time for size and age of the particular animal). Brine, marinade, flame, foil. This combination will get you there. I have even gone so far as to have a brine waiting in a cooler in the truck and immediately dropped squirrel meat in the brine upon completion of a morning of squirrel hunting; Marinade in the afternoon and cook that night. This method is reliable enough (and popular enough with friends), that I almost never slow cook squirrels anymore (I reserve that process for much meatier swamp rabbits).

For many people, eating squirrel is a bit of a novelty. I know this because I have probably given several dozen or more  people their first taste of squirrel meat. As a result, I tend to eschew the popular method of making squirrel dishes where the meat is in a virtually unrecognizable form. I prefer the “This is squirrel: it looks like squirrel, tastes like squirrel…. you know for a fact that you are eating squirrel” method. It makes it more fun and interesting. Try experimenting. IMG_3137Squirrel roasting over flame. 

I did this batch today for a potluck. It started out as a Paleo potluck dinner for my Crossfit box, but, as I expected, it quickly turned into a “anything goes” potluck. I went middle of the road. Squirrel, of course, is about a natural of a sourced meat as you can get. I was in the mood for a Asian profile, so I used Soy Sauce, Olive Oil, White Wine, Vinegar, Juice of Lime, Honey, Garlic and Sugar for a marinade.

I started by placing 7 squirrels in a brine for 4 hours. I rinsed off the excess salt (important), patted the meat dry (important) and slipped the meat into the following marinade:

1 Cup Soy Sauce

1 Cup White Wine

4 Garlic Cloves, Crushed

2 Tbsp Vinegar

3 Tbsp Honey

2 Tbsp Sugar

1/4 th Cup Olive Oil

1/2 Cup water (to fully cover the meat)

I marinaded the squirrels for almost 24 hours, allowed them to come to room temperature, placed them on a hot grill and brushed them with a mixture of butter and pork lard (melted butter by itself will be fine) until brown on each side. I then placed them in foil and finished them for about 20 minutes with the lid on the grill. They were a big hit and quite a number of people had their first taste of tree rat.

Looking for advice on squirrel skinning? Here you go.

Posted in Barbeque, Butchering, Competitive Eating, Cooking, Exotic, News, Paleo | Tagged , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Training for Mountain Hunting

As a hunter preparing to pursue Elk and other game in the mountains, there are multiple factors to be considered in your training regime.

Strength is what is going to get you there and is likely one of the more overlooked aspects of preparing to hunt in the mountains. I’m not talking about conventional bodybuilding where you are pumping iron in the 8-15 rep range to build muscle mass. Excessive muscle mass is not what you want for mountain hunting. You need lean, functional strength that will balance you out as an athlete, keep your body moving under the weight of a pack and help you avoid overexertion and injury under that same weight.

Your strength training should, for the most part, consist of heavy lifting, ideally in a percentage based program, generally of reps in the 1-5 range. While legs and core are the most critical for backpack hunting, you should incorporate full body strength program in order to be well rounded and to avoid injury.

Specific to backpack hunting, back squats, front squats, deadlifts and cleans are all critical and functional. That being said, backpacking generally relies upon the independent function of each leg and therefore, lunges, one legged squats, barbell box step-ups  should be used as well. Overhead squats and overhead lunges can certainly have an application as can snatches and other olympic lifts if you have the proper coaching to learn the technique.

Muscular Endurance is the ability to perform a task over and over again. Long, sustained climbs up the sides of mountains will tap your muscular endurance. You require the ability to go all day up steep terrain with weight on your back. Training for muscular endurance will generally have you training in the 15-50 repetition range. For this, body weight and weighted lunges are excellent. Jumping squats, air squats, Kettlebell swings, power cleans and even deadlifts fit the bill. Note the weight differences between the lifts that show up on strength as well as muscular endurance activities. Also note that strength will contribute to your muscular endurance.

2014-09-25 10.23.55Cardio Endurance is your body’s ability to deliver oxygen and blood in ample supplies and do this over a sustained period of time.

There are two popular methods to addressing Cardio Endurance. There is the Long Slow Distance (LSD) method which entails many hours of moderate, but sustained training similar to what you will actually be doing. There is also a newer school of thought called High Intensity Interval Training (HIIT) that reports to achieve the same ends as LSD through less actual time but at much higher focused intensity.

Benefits of LSD training: Can more accurately simulate what you are training for. Have a better measuring stick of your conditioning.

Negative aspects of LSD: Injury prone. Loss of muscle. Requires massive amount of training hours.

Benefits of HIIT: Increases the amount of time you can function at or near your V02 max. No loss of muscle mass. Less prone to injury. Fits better with in real world training schedules.

Negative aspects of HIIT: Not as much direct frame of reference for your conditioning relative to what you are training for. May not leave you mentally prepared for the long hours of the tasks you will be actually performing.

This argument (HIIT vs. LSD) can lead to passionate debate from both camps. I do not think that HIIT programs should necessarily be relied upon exclusively unless you have “been there before” and have a conceptualization of what it is exactly that you are training for. If you do have a concept, I believe that a HIIT program can be highly productive. In fact, for the most part, I have chosen to go this route with my training and seldom do individual sessions longer than 60-90 minutes. I’m not implying that this is the best or only route to go, only that it is “one way” to go that happens to be very effective.

Examples of Cardio Endurance activities: Running, walking, hiking, rucking, swimming, biking, stairwelling, jumping rope. You could also incorporate calisthenics  into this category using pushups, pull ups, situps, burpees etc as well so long as you maintain an aerobic (not anaerobic) heart rate. Doing a 13 mile hike at a normal backpacking pace would be an example of LSD training. Doing laps on a steep hill as fast as possible, possibly broken up with another task task such as burpees, for 35 minutes would be an example of HIIT training.Climbing2

So, what do you need to do to prepare for hunting in the mountains?

Depending on your present level of fitness and your perspective on such matters, there is either no easy answer or the answer is remarkably simple. (That’s real helpful, right?)

I am going to go ahead and say that one of the most important aspects to your training is choosing an actual program to some extent or another. Among hunters, the actual program itself is often another hot topic for debate, so let’s hold off on that for a moment and discuss programming versus freelancing. A program, to whatever extent, is going to have you doing specific tasks for specific purposes in order to accomplish specific results. For example, the programming for a football lineman might be different than the programming for long jumper or even a football running back, for that matter. Each athlete is expected to perform different tasks and their individual programming will likely reflect those tasks.

So, for the hunter, what do we need to be able to do? Go all day (usually very, very, very long days), uphill and downhill, hauling a pack, over potentially semi technical terrain for many consecutive days. We also need to be able to haul potentially heavy loads, even “extreme” loads, for long distances, over semi technical terrain and for consecutive days on end. Considering the rather specific and relatively straight forward physical demands of hunting, the conditioning programming would seem rather straight forward and, it certainly can be, if you prefer. Or, you can take a more complex approach. Successful hunters have taken both routes and make cases for both the simple and the complex programs.

10911254_939736106038580_5717203876324698755_oPersonally, I am going to defer to a slightly more complex approach over a plane of time as opposed to the most obvious approach, which would be hauling a heavy pack up a hill on a regular basis. The reason I encourage more variation in your training is because performing this relatively simple task over and over again makes it easy for you to reach a plateau in your training, may make a case for injury and overtraining, and even a loss of critical muscle. For example, performing the Sisyphian task of weighted uphill conditioning ignores the aspect of balancing your posterior chain with training that may prevent injury while navigating technical terrain that requires additional mobility, not to mention the Herculean task of shouldering a pack heavy with game meat. Such specific strength and mobility will likely achieve the best result in the controlled, laboratory setting of the gym. So sure, if you spend 200 days a year in the mountains performing such tasks, you probably have no reason to read this to begin with. For the rest of us, the gym is our laboratory for mountain conditioning.

Programming: You can create your own, you can find or borrow someone else’s, you can buy a program, you can hire a trainer, buy into a program etc. There are many options here, but know that you will likely achieve the best results following a program of some type rather than freelancing on a day to day or even week to week basis.

A few recommended programming options:

Train to Hunt, as you gathered from the name, is just that: A training program specifically catered to hunters. You pay for a subscription, take conditioning assessment and are assigned a program with regular online interaction with your coach. You’ll spend a fair amount of time training with a pack, will need some equipment. Presumably, a gym membership of some sort will help, but is not necessary.

Pros: For Hunters, by hunters. Sport specific. Interactive coaching by guys who have been there. Any level of fitness. Supports hunting and hunting culture.

Cons: Costs money, requires equipment, no “hands on” coaching.

Mountain Athlete, as, once again, the name implies, is just that: Programming geared towards mountain athletes: Skiers, climbers, runners, hunters, firefighters, military, first responders, backpackers  etc. Mountain Athlete has an assortment of customized programs available for purchase including a 6 week, big game hunting program. The programming does require gym access. The FAQs and Q&As on this site are excellent resources unto tehmselves. If you are off the couch, you may need to buy a intro/basline fitness program before starting the hunting specific.

Pros: Sport specific, appears to be well organized and objective based with a focus on strength. The coaches are interactive and knowledgable.

Cons: Costs money. requires a gym membership. assumes a baseline of fitness. no “hands on” coaching. No built in training partners.

Crossfit is a popular and sometimes controversial method that many hunters and other athletes use. The good news is that Crossfit boxes are virtually everywhere these days, making them and the onsite coaching accessible. Crossfit is a very general programing approach and, while your hunting can certainly benefit from the training, it is therefore more of a longterm commitment to getting into hunting shape rather than a sport specific, “6 week” program. In other words, 10 months of Crossfit can arguably prepare you for the mountains, but it may not the best approach if you are 6 weeks out from your trip and in need of mountain conditioning.

Pros: On site, “hands on” coaching, equipment is provided, physical locations, training partners, popular among hunters (one of my local boxes has 5 members who hunt).

Cons: Costs money, expensive, not hunting specific, may require some supplemental training for hunting.

Gym Jones Of the options listed, I know the least about this actual program simply because there is not a ton of info provided online. I am, however,  quite familiar with the founder, Mark Twight, his accomplishments and writings. Based on that, I wouldn’t hesitate to recommend his programming. Though they do not offer a hunting specific program, I’m sure the staff would be able to recommend one of their existing programs or even merge several program into one adapted for hunting. Gym Jones is a super high level, exclusive operation geared towards professional athletes. Based on that, I would assume a certain level of competency be in place before signing up.

Pros: Knowledgeable staff,  ultra harcore experience for interested parties

Cons: Costs money, not hunting specific, requires gym access, unknown variables such as coaching access etc.

Additional Resources:

Journal of Mountain Hunting




Training for the New Alpinism

Crossfit Journal

Crossfit Endurance


Fundamental Training Movements for Hunting:

Box Jumps




Lunges (in all variations)

Deadlifts (in all variations)


Good Mornings

Various Kettlebell Movements

Turkish Getups




Lower back







Anyway you approach training to hunt in the mountains, you will benefit the most by adopting training as a continuous part of your lifestyle rather than preparation that gets squeezed into a short period of time. In the book Unbreakable Runner, Crossfit Endurance founder Brian McKenzie discusses the concept of “Endurance with Teeth”, which is essentially the concept of staying in constant competitive condition without the real need for “peaking” at certain times of the year. With an overall lifestyle change, one can be ready to chase Elk around the mountains with very little specific conditioning outside of their day to day training. No matter the type programming you chose, make sure that you remember that recovery is greater than 50% of your progress and mobility work is every bit as important as strength and conditioning. Nutrition will make or break you. If you are not healthy, you cannot make progress. Get after it!

Posted in Books, Elk, Fitness, News | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Venison Birria

Chef Margarita Carrillo Arronte has a extremely thorough and well researched new cookbook out called “Mexico”, which details numerous traditional Mexican cuisines by their region. If you are into traditional Mexican food at all, you can’t go wrong with this book. I did come across at least one Venison and one Rabbit dish, though curiously, the index appears to be missing references to both meats.”Venison Dzik”, a Yucatan dish, looks interesting and simple as does the Mexico City inspired “Rabbit in Prune and Chili Sauce”. Flipping pages and reading recipe titles such as “Pork Shank in Chileajo”, “Stewed Beef in Chili Sauce” and “Steak Nicolasa”, the wild game cook’s gears can easily began to churn with game meat applications.


Birria is a spicy stew dish usually made with goat meat, but lamb and even chicken and beef are often used as well. Birria originates from the Jalisco region and is a particularly popular street food in Guadalajara. There are numerous variations on this excellent dish. Substituting Venison for Lamb, we adapted Chef Arronte’s instructions for this traditional dish. You might note that the roasting method is remarkably similar to the finishing stage of our venison pastrami recipe. Roasting venison over a tray of water is a very efficient method for maintaining moisture.

Note that this dish contains no supplemental fat. Feel free to add a bit of bacon, pork belly or lard if you wish. We did not find it necessary, but the option is listed below.

6 chilies, dry roasted
5 guajillo chilies, dry roasted
3/4 cups apple cider vinegar
1 cinnamon stick
1/2 inch fresh ginger
2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp pepper
1 tsp sea salt
3-4 lbs of venison roast meat (usually calls for lamb or goat shoulder, we used 2 small bottom round cuts -any hindquarter or shoulder venison cut will work.)
2 tomatoes
1 cup beef or venison stock
4 tbsp dry sherry or white wine
chopped cilantro to garnish

Place the chilies in a saucepan with enough water to cover and bring to a boil. Remove the pan from the heat and soak the chilies for 20 minutes.
Drain the chiles, reserving the liquid, and place them in a blender or food processor.

Add garlic and vinegar and process to a paste.

Add cinnamon, ginger, 1 tsp oregano, cumin, pepper, salt and process again until it forms a thick paste. If necessary, add some of the reserved liquid.

Rub the paste all over the venison, cover and allow to marinate overnight.

Preheat the oven to 350. Place the venison on a wire rack over a roasting pan filled with water.
*You may add a bit of fat. You can place some bacon on the rack with the venison or just add some lard to the water or just bypass adding fat altogether. (with lamb or goat, fat would drip off the meat into the water).

Wrap the whole setup tightly in aluminum foil and bake for 4-5 hours until the venison is tender. This process should keep the meat moist. If the meat still seems tough, wrap it directly in foil with some of the liquid and braise it on high heat until the meat reaches desired tenderness. (there are always variables for tougher venison versus more tender).

Reserve the liquid in the roasting pan, cut the venison into bite sized chunks and brown them in the oven for a minute.

Pour the cooking liquid into a saucepan. Place the tomatoes, oregano, and stock into a processor or blender and process until smooth. Add this mixture to the saucepan, bring to a boil and then let simmer for 15 minutes.

Add the liquid and meat to bowls and garnish with cilantro and chopped onion.

Lime juice and hot sauce as needed.

Posted in Books, Cooking, Deer, News | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment