By Michael Pendley Steak Diane is one of those classic recipes that was all the rage at upscale restaurants back in the 1950s and ’60s. The classic presentation used brandy, and the pan sauce was often flamed tableside for a presentation with flair. Luckily, after falling out of style for a few decades, the dish is making a bit of a comeback these days, and my family has found that using elk instead of beef is a wonderful changeup. For this recipe, we use elk backstrap medallions and substitute bourbon for the brandy or cognac traditionally used in the recipe. I think the oaky flavor of the bourbon pairs well with wild venison of any kind. Use a high-proof bourbon if you plan to flame the pan sauce, in order to burn off the alcohol.

Ingredients

1 tablespoon unsalted butter ½ tablespoon extra-virgin olive oil Four 4-ounce elk tenderloin medallions, about ¾- to 1-inch thick Kosher salt and freshly ground pepper 1 small shallot, minced 1 garlic clove, minced 6 ounces baby portobello or button mushrooms, thinly sliced ¼- cup bourbon 2 teaspoons Dijon mustard ¼- cup heavy cream ¼- cup beef stock 2 teaspoons Worcestershire sauce 1 green onion, diced 1 teaspoon finely chopped flat-leaf parsley Hot sauce, to taste

Directions

In a large cast-iron skillet, melt the butter in the olive oil. Season the elk with salt and pepper and cook over high heat until lightly browned on the bottom, about one minute. Turn the medallions and cook for one minute longer, then transfer the steaks to a warm plate and tent them with foil. Add the shallot and garlic to the skillet and cook over moderate heat, stirring, until fragrant, about 30 seconds. Add the mushrooms, season with salt and pepper and cook until softened, about four minutes. Remove from the heat, add the bourbon and carefully ignite the pan with a long match. The initial flames can reach one to two feet above the pan, so make certain there is nothing flammable nearby. Once the flames die down, add the mustard and cream to the pan and stir the mixture over moderate heat for one minute. Whisk in the beef broth, Worcestershire sauce, scallions and parsley, then season with salt, pepper and hot sauce to taste. Return the elk and any juices from the plate back to the pan, spooning the sauce over the medallions and simmering until the meat is heated through. To serve, plate the elk medallions, then spoon over the sauce. A side salad and potato make this a classic steakhouse presentation.

Cooling your meat down, both internally and externally, is the key to the finest-tasting wild game possible.

By Bob Robb Growing up in coastal southern California, our deer season in the massive “A” zone opened the second weekend in August and lasted six weeks. Where I hunted for years, the daytime temperatures routinely soared into the triple digits, with nights never cooling below 70 degrees Fahrenheit. I learned early on that cleaning and cooling the meat in hot weather is the most important thing a sportsman can do to ensure the most flavorful steaks and burgers possible. [caption id="attachment_3615" align="aligncenter" width="650"] Meat care in the field is all about the tastiest meat there is in the freezer.[/caption] Hot weather intensifies the need for rapid and meticulous field care. There is a direct correlation between the quality and flavor of wild meat and the way it is cared for in the field. The key is to make life harder for bacteria by creating a cool, high-acid environment to slow their growth, limiting their food sources by bleaching out blood, making a protective glaze coating, and controlling flies.

Get it Cooled Fast

I like to get my animals quartered as soon as possible, with all blood and other bodily fluids removed either by washing the quarters or wiping them down with paper towels and then placing them on ice. If I’m at a place where I can hang the carcass whole after being gutted (a barn, garage, etc.), the first thing I do after skinning is hose down the carcass like I am trying to put out a four-alarm fire. Next, I let it drain, pat it dry with paper towels and start the breaking-down process. Depending on the final cuts you want and your transportation limitations (your cooler size, for example), you can either leave the bone in or take it out. [caption id="attachment_3616" align="aligncenter" width="650"] Getting the hide off the animal quickly is key to starting the cooling process.[/caption] Far from home or town, having a portable walk-in meat cooler like this one from Koola Buck is ideal if you have a camp setup where a power source is available. Most of you won’t have this kind of setup, though, so you’ll need to reduce the carcass temperature by hanging it so air can circulate around it. In a backcountry situation or remote hunting camp where hoses and such aren’t possible, the meat must be hung so that air can circulate around the entire piece of meat, which will help it cool. The key is to hang the meat in the shade where any breeze will gently blow across the carcass. [caption id="attachment_3617" align="aligncenter" width="650"] Deer killed in velvet are shot early in the season, when temperatures are sky high. Having a meat-care plan prior to the hunt is essential to getting it safely to the table. This is Mike Schwiebert, long-time Weatherby employee, with a nice blacktail taken in central California.[/caption] Meat will cool faster in smaller chunks, and smaller parts are easier to fit into a refrigerator or cooler(s) to chill. Before you reduce your big-game carcass to more than quarters, though, be sure you know all state regulations to make sure that taking the carcass apart in the field is legal and follow all tagging and registration requirements, including evidence-of-sex rules. If it’s legal, once skinned, break down the carcass into nine main parts: the two hindquarters, two front quarters, two backstraps, two tenderloins, and the neck meat.

Reduce pH to Kill Bacteria

To really get this right, you’ll need a citric-acid solution to reduce the meat’s pH level. “To understand how this works, you must understand that bacteria grow rapidly at a pH level of 7.0," Tommy Johnson, a professional butcher and avid deer hunter, told me. “The pH contained in lemons or limes is about 2.35. By using a citric-acid solution on the game bag, the pH level drops dramatically, helping kill off bacteria.” You can make a citric-acid solution by combining the juice of three lemons, one large bottle of lemon juice concentrate and one small bottle of Tabasco sauce. When hanging meat, once excess moisture has been removed, apply the lemon juice mixture A small plastic spray bottle is ideal for this task. This will create a high-acid protective glaze over the meat while it is drying. Once the meat is dry, it can be quartered, bagged and re-hung.

It’s in the Bag

First, never use game bags made from plastic, as they hold in heat and don't permit proper air circulation. (Note: Plastic bags have their place later in the process.) Your smart choices are heavy-duty cloth or cheesecloth-type game bags. The best are strong enough to carry meat yet allow for maximum air circulation, and they are woven tightly enough keep out flies. [caption id="attachment_3614" align="aligncenter" width="650"] Cloth-type game bags are the very best to use when meat must be hung up and air-cooled without refrigeration of any kind.[/caption] I like to treat my game bags with the same citric-acid blend I used to spray the meat, because it discourages flies from landing on the bags and inhibits bacteria growth. Before your hunt, soak your game bags in the citric-acid solution for 20 minutes to one hour, then let them air dry completely (not in your dryer!). Once dry, store them in tightly sealed plastic bags. In the field, when your quartering is complete, remove the cloth game bags from their plastic storage bags and put your meat in them and re-hang.

Building a Flytrap

If you hunt in areas where flies are a problem, the solution is to build a small flytrap near where you've hung the carcass to cool and glaze over. “All it takes to build a flytrap is a can of Starbar Golden Malrin and a black garbage bag,” Johnson said. “Eight to 10 feet away from the meat, lay a couple of branches on the ground. Pile meat scraps on and around the branches. Pour the Golden Malrin on and around the scraps of meat. Cut a slit in the center of the garbage bag and place it loosely over the pile. “The sun will heat up the plastic, which in turn heats the meat,” Johnson said. “The flies are attracted to the whole mess and crawl in through the slit in the plastic. The Golden Malrin kills the flies. When you're ready to leave the area, put the entire trap into a thick garbage bag and dispose of it properly.” Golden Malrin is available at many feed and mill stores, as well as some big-box stores like Walmart. [caption id="attachment_3618" align="aligncenter" width="650"] Many pronghorn seasons begin in late summer, when temps are soaring. This is the author’s friend Jared Pfeifer with a nice buck from New Mexico.[/caption]

Ready to Go

When I’m prepping for transport, I like to layer a lot of ice in the bottom of my cooler, bag the meat in 3mm plastic trash-compactor bags, lay those bags (single layer) on the ice, then cover everything with more ice. The thick 3mm plastic bags are hard to rip, and they keep moisture off the meat. I always keep the coolers in the shade until it’s time to pack it all out.

Field to Fork

Prime table fare is all about caring for the meat in the field. When it’s hot, the challenges increase exponentially. Just remember: Clean it and cool it now. Do that, and your family will enjoy the finest meat on the planet at its peak of flavor.    

By Phil Massaro The black bear, Ursus americanus, is a favorite big-game animal, and with population numbers increasing each year, the opportunity to hunt one is better than ever. They are shy animals yet will make an appearance in populated areas to attack unwary bird feeders and garbage cans with vigor. A bear is an opportunist, taking full advantage of a food source, whether they have to hunt and kill it, forage for it or plunder mankind’s belongings. Simply put, a bear is driven by its stomach, and a wise hunter will use that fact to their advantage.

It’s All About the Food

While the spring hunting seasons are most popular—bears are coming out of hibernation are absolutely ravenous and, on some level, make for an easier hunt—the fall hunting seasons often coincide with deer seasons. While a dedicated fall bear hunt is surely possible, many are taken as a target of opportunity, but you need to be in the right place at the right time. [caption id="attachment_3597" align="aligncenter" width="650"] A bear is driven by hunger, and a wise hunter will use that to their advantage.[/caption] The black bear’s range extends from coast to coast and from some of the southernmost states like Florida, New Mexico and Arizona all the way into Canada and Alaska, but the species is predominant in northern regions. Depending on the part of the country you’re hunting, you’ll be targeting different food sources, and here in upstate New York, where I live, I like to concentrate on places that are in close proximity of both remote wilderness and a sizeable food source. A bear will make a sizeable dent in a standing cornfield, for instance, knocking over stalks and rolling around in the field as they devour ears of corn. Here in the Hudson Valley, we also have a good number of fruit farms, and the fall apple crop is a black bear favorite. Soybeans, wheat, and other crops will also attract them. [caption id="attachment_3594" align="aligncenter" width="650"] Time spent scouting in the bear woods can definitely pay off once the season arrives. The more information you can gather, the better your odds will be.[/caption]

Sightings, Tracks, Scat and Footwork

Possible food sources aside, the best way to scout for black bears is to actually see a black bear. Sightings, either your own or by someone you trust, are a nearly guaranteed means of knowing you’ll be hunting in the right area. I like to concentrate on places that are in close proximity to both remote wilderness and an attractive food source. So, what if you haven’t seen a bear or heard of recent sightings? If your hunting area doesn’t border an agricultural area, there are no two ways about it: You’ll have to use your legs to find bear sign. [caption id="attachment_3585" align="aligncenter" width="650"] If the author had to wager, he’d say this bear has been feeding on grasses and the like, based on the lack of seeds and nut fragments in his scat. (Photo courtesy of North Country Guide Service)[/caption] In wooded areas, especially those remote areas away from human population, the bear’s diet and mindset will change as the fall progresses. Finding bear scat, certainly a tell-tale sign of their presence, provides clues as to what they’ve been dining upon. Undigested seeds from berries, seeds of grasses, pieces of nuts and other bits of food stuffs will indicate their menu and give you a leg up on the food sources on which you can set up a possible stand. [caption id="attachment_3587" align="aligncenter" width="650"] Finding bear tracks in the mud gives a good indication of both bear size and the number of bears in your area. (Photo courtesy of North Country Guide Service)[/caption] Water sources in wooded areas are another place to start looking for a sign. Look for tracks in the mud or flipped-over stones where a bear has been searching for grubs and other insects. When I find these signs, I then fan out, looking for game trails in order to find more tracks and other signs of bears in the area, such as rotted stumps that have been torn up in the search for insects or claw marks on trees where a bear may have climbed for safety. When the weather is still warm, I also look for day-bed imprints in the landscape. Bears like shady, secluded places to lie up in the heat of the day, and these beds are yet another good indication you’re in the right place. [caption id="attachment_3586" align="aligncenter" width="650"] This bear has been into the berries, judging by the amount of undigested seeds in the scat.[/caption] One thing to keep in mind is that, with agricultural areas, bears may use well-defined trails to and from crops, because these are reliable food sources. But bears living in dense wooded areas will have a harder time keeping their bellies full. Their food is far more widely scattered, so these bears tend to cover a lot of ground. You will be forced to do the same while scouting.

Getting the Timing Right

[caption id="attachment_3584" align="aligncenter" width="650"] The Catskill Mountains lie in close proximity to the farms of the Hudson River Valley, and bears use the remoteness of those hills for shelter, while often feeding on the crops of the farms.[/caption] Depending on when the fall bear season in your area opens, your bear scouting will take place at different times of the year. In New York, we have an early bear season in September in both the Catskill Mountain areas in our Southern Zone and in the Adirondack Mountain areas in the Northern Zone, with our bow season opening in October and firearm seasons opening in October and November. I start scouting in mid-August, looking for the signs I’ve mentioned, but keeping in mind that, as autumn progresses, food sources will change. Berry patches are a hit with bears early on, for instance, but berry patches don’t provide a food source for long. If your season coincides, hit them while they’re hot and, if not, move on. Knowing your trees will also help you plan out a hunting strategy. If you can’t tell an oak from a maple, grab a book on the various tree species in your part of the world or find a website that will help you identify species by both bark and leaf. In the remote wooded areas, a crop of white oak acorns will draw bears (as well as deer and turkeys) like a paperclip to a magnet. But it can be tough to tell a white oak from a rock oak, which has plentiful but bitter acorns and is not a favored bear food, without doing your homework. [caption id="attachment_3591" align="aligncenter" width="650"] Bears love to feed on various nuts in the fall, including acorns, beech nuts and hickory nuts, as well as all sorts of berries.[/caption] White oak acorns aren’t the only nuts that satisfy. In my region, beech nuts are another bear favorite. Just last November, during our firearm seasons for deer and bears, I was quietly heading toward a favorite spot of mine. We’d had about two inches of snow the night before, and it was wet and heavy in the morning sun. The tracks of a turkey flock were plain to see on the logging road. Within a couple hundred yards of finding the tracks, I could hear those turkeys scratching in the leaves, making a helluva racket. Carefully, I approached the feeding flock, avoiding disturbing them, and much to my surprise what I found was a black bear sow and her trio of cubs, feeding frantically among a small stand of beech trees that had borne fruit that year. [caption id="attachment_3592" align="aligncenter" width="650"] An average-sized New York black bear, taken in mid-November while feeding on acorns and beech nuts.[/caption] The lesson is, find the right food source and you’ve got a good chance at finding the bear. Think with your stomach, then cover the ground you need to find the perfect place to establish your stand. From there, it’s a winter of hearty bear stew and bear steaks, plus a glossy black bear rug for your den. About the Author Phil Massaro is a freelance author and editor-in-chief of Gun Digest Annual. He is happiest hunting the wildest places left on earth. https://youtu.be/tMrOId2RQEE Connecticut Hunter Education Instructor Dieter Bromkamp explains the importance of having and maintaining a solid scent control regimen and offers many tips that you can implement before your next hunt.

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