Most articles I read about stand selection are usually surface-level information. We get it by now—hunt funnels, set up downwind of trails, yada yada. What isn’t discussed nearly enough are the cornerstones and enhancers.
There are likely two types of hunters—those who have tracked a wounded deer and those who haven’t…yet. Sometimes, even a well-placed shot won’t drop a big buck immediately, so having some basic tracking skills and the right tool in your hand could mean the difference between going home empty-handed or going home with fresh backstraps. That’s why onX Hunt is a must-have when you’re on a blood trail.
There’s a phrase I hear just about every year up at our Northwoods deer camp in the fall. At some point in the season, I hear my dad say “It ain’t easy up here,” as he stares into the campfire with an empty meat-pole behind him. He’s right, in the sprawling Northwoods of northern Minnesota, the deer numbers are sparse, and the cover is vast. But, despite the disadvantage, our deer camp is nestled in the remote aspen and balsam forests of northeastern Minnesota and a crackling campfire keeps our spirits up each evening as we await the morning hunt.
We’ve been hearing from a lot of hunters lately asking about the shotgun zone changes in Minnesota. When does it end? What about this season? Will counties still be able to say “shotguns only”? Let’s clear up the confusion with some straight-shooting answers.
It was a cold Wyoming morning with a light wind and a foot of snow on the ground. Clearing a pine-covered ridge, overlooking a steep-sided canyon, I spooked a herd of white-tailed deer that fled up the canyon floor, climbing out and halting on the far side a good 500 to 600 yards away.
Moose Wellington with Madera Sauce is a rich and elegant twist on the classic beef Wellington. This dish features tender, lean moose loin wrapped in a savory mushroom duxelles and flaky puff pastry, baked to golden perfection. The bold, gamey flavor of the moose pairs beautifully with a luxurious Madera sauce—a reduction of Madeira wine, shallots, and beef stock—adding a deep, slightly sweet complexity that elevates every bite. Ideal for special occasions, it’s a showstopping centerpiece that brings wild game to the fine dining table.
460 Peterson Rd
Grand Rapids, Minnesota 55744
