High Plains Outdoors

Terry Tate lives in northeast Texas, a place called Cumby.  Last week we talked with him about hunting with air rifles, and this week I asked him to come back to talk about how he discovered his passion for building them. 

Did you know that air rifles have been around since the Fifteenth Century? The Lewis  and Clark Expedition might have failed had it not been for an air rifle! That's right the expedition had only one air rifle but it was capable of shooting multiple shots and shooting them very accurately. The Native Americans encountered  along the way were usually given a demonstration of the 'silent and deadly' big bore rifle. When they saw tight groups shot at extended yardages, from a weapon that was almost as silent as their bows, they were awe struck.

Cindee called me asking how to use up the frozen venison in her freezer.  I had a solution she hadn't thought of.  As a matter of fact, I made some BBQ venison in my smoker over the weekend, and here's how I cooked it:

I've been talking to Joe Wilson, the president of Squirrels Unlimited, about cooking squirrel.  Joe's favorite recipe is to brown the meat, (he likes it deboned).  While that meat is browning, start your rue, cooking it until it's the color of chocolate.  Add the meat.  Once it's nice and thick, add the vegetables- things like bell pepper, onion, and celery.  Then turns the heat down, and simmer for about two hours.  Add okra when you're almost ready to serve, because as Joe reminds me, you don't want it to get slimy.  Serve it with white rice and french bread.    

Squirrel hunting was a big deal when I was growing up in Northeast Texas.  My mother was a great wild game cook.  Crispy fried squirrel and smothered squirrel were a couple of our favorite meals.  Did you know that there is a group dedicated to squirrel hunting?  Squirrels Unlimited.  Yes, I said Squirrels Unlimited, not Ducks.  

Last week, Captain Mike Williams was on the show, and we talked about catching shark.  Today, I got him on the line, and we started talking cooking shark.  One of our favorite sharks to eat is a Black Tip, and the best eating size is the 30-50 pounder. 

We've spent some time getting to know Cleon P. Carraway over the past couple weeks.  Today, I talked with Cleon about the first call he developed- the wingbone turkey call. 

  Cleon P. Carraway loved music.   He also loved hunting.  Experiments fascinated him.  How could you combine those passions into an endeavor?  Cleon found a way.  The discovery and perfection of these interests has been a lifetime journey.

  There is a great deal of information available on most aspects of wild hog hunting but the art of using calls to attract porkers within shooting range is one that is often skirted around, probably because of lack of factual information. Through the years, I’ve had very limited success using calls to attract hogs. The lion’s share of my failures I attribute to lack of skill on my part and possibly the fault of the calls I used to perfectly duplicate the sounds made by wild hogs.

This breakfast is easy to make, and easy to clean up.  The only pan you need is a cast iron skillet. 

Here's what you do:

Sometimes when Larry and I get together, our conversations head toward the past... and stories of our "firsts."  Larry's asking me about the first time I went out calling.  Here's my story:

This week around the campfire, Larry Weishuhn and I were talking about winter varmint hunting.  Winter is a perfect time to get out and do some calling.  With varmints here on the High Plains, this is a true challenge.  You don't have to be a pro, even extreme novices can be successful using an electronic caller.  Now my friend Larry, you can't believe the sounds he can make with his mouth.  It is unbelievable.  He can sound like white tail deer, rabbits, but me, I have to use a call. 

Let me tell you, folks, some of my favorite hunting memories are not about bringing home a trophy buck or making the record book, but about some of the mishaps that have happened along the way.  One of those times was when Larry and I were out deer hunting.  We were not having much luck, so we decided to do a little calling.  We were getting a little hungry, nothing was happening, so we decided to head back to camp to get something to eat.  I pushed on the door to open it, and the thing did NOT move.  The hasp had slipped down and locked us in!

Size is relative.  Most folks living on the high plains would scoff if you told them a good sized whitetail buck weighed 105 pounds and had 90 inch antlers.  They'd probably tell you that was a half way decent size yearling.  But, those stats are excellent for the Coues deer, named after cavalry surgeon, Elliott Coues.  As a matter of fact, Larry Weishuhn, made the record book recently with a gross score of 135, and a net score of 120 on his deer.  To get into the record book with a Coues deer, you only need a Boone and Crockett score of 110.

So many people tell me how much they dislike duck.  I'm here to give you a recipe that is guaranteed to make those unbelievers mouths water.  Keep in mind that if you want to use this method, you'll need to start a couple days ahead of time.

Few things are more exciting to me than hog hunting at night.  Yesterday, I noticed the freezer was getting a little low, so last night I spent a few hours up in the tree stand over my corn feeder.  I went out about nine o'clock, which is prime time for the hogs to be moving in, and from the darkness I heard this big, old boar.  If you haven't heard one before, there is a definite distinction between the sound of a boar and a sow.  Anyway, I'm hearing the big guy coming in closer, then I hear some squealing, and much to my disappointment, the sounder moved away.  If I were a younger man, I would have stayed there all night because I know they returned, but I am what I am, so I headed home cold and empty-handed, but with a great story to share with you.  I'll get him next time.

The main reason most people don't like the strong taste of duck is because they don't take steps to remove the blood from the duck.  

Today I'd like to share a new twist on how to cook your Christmas goose.  I guarantee everyone will love this recipe.  You'll only be using the breast, but don't throw away the rest of the bird, you can use it for jerky or to make stuffing.  You'll want to start your preparation the day before cooking to allow time for marinating. 

Grab your cast iron skillet with a lid, and get ready to make an entire meal with venison in one pan.

Gift giving is hard for me.  When it comes to giving the perfect Christmas gift for the outdoorsman on the list, I've found the best presents are the tools I use that are tried and true. 

There are a number of steps to take for a successful duck hunt, but one of the most vital ingredients is- hide! 

Both hosts of High Plains Outdoors, Larry and Luke, relish spending time in the wide, untamed spaces hunting and fishing, but for these two men, it's not simply about a successful hunt, it's about cooking what you bring into camp.

Each year about this time, thousands of sea gulls converge on Lake Texoma, situated on the Texas/Oklahoma border and striper fishing becomes red hot. 

The High Plains offers some of the best upland bird hunting in the country.  Larry and Luke discuss everything from dove to grouse hunting in today’s show.  

Luke has been on the Mathews Bows pro staff for many years and is a devout bow hunter. He and Larry discuss topics such as sight pins, how to get started in archery and how equipment improvements have shortened the learning curve for hunters. 

There’s something special about the one shot challenge of hunting with a muzzle loader. Luke and Larry have both done their share of shooting and hunting with ‘smoke poles.’  This show deals with not only the basics of muzzle loading but also highlights some tricks to get the most accuracy possibly from your front loading rifle.