Monday night bass tournaments

SUBSCRIBE!

Heartland Outdoors magazine is published every month.
Subscription Terms

Or call (309) 741-9790 or e-mail: .(JavaScript must be enabled to view this email address)

deer illinois cover

Archive

November 2019
S M T W T F S
27 28 29 30 31 1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
November 2019
October 2019
September 2019
August 2019
July 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
September 2018

Recent entries

Matt
MATT
CHEEVER

Flatlander

Slow Down

Tue, November 20, 2018

I’m as guilty as anyone and have even boasted about how quickly I can skin and quarter a deer.  There are times between temperature swings, work obligations, and kids ball games when this comes in handy. Then there is a time to enjoy, reflect, be grateful for what you’ve harvested.  What I’m saying is let a deer hang in an cold shed for several days and each day work on a section and while doing so cook something special from it, take time bring the most out of the meat.  Do some bone in cuts which will bring a taste I’m sure you haven’t had since you were a child.  Back in the day bone in meat was the thing, today it’s mostly boneless as it’s easier.  Trust me when I say if you try this bone in deer chop idea you’ll taste the best thing you’ve ever put in your mouth, and I’ve tried some fine meals but this is simply the best thing ever.

Bourbon bone in deer chops – yes time consuming and worth every minute

First split the deer with a Sawzall length wise, then cut between the ribs with a knife then later the saw, trim off silver skin and let rest or chill for an hour up to a day, next drizzle with fine bourbon, season salt and black pepper, I added a small pinch of brown sugar pork rub but not too much at all.  Let the flavor of the meat come through.  Cook in a blazing hot cast iron, walk to the fridge get a cold beverage come back and flip them, walk to cabinet and get a plate and your done…….this is the only part that is fast, once the bone is tan and not white/pink they are done, medium is over done!! they HAVE to be medium rare then let rest for five minutes while getting second beverage then eat them off the bone like a kid eating corn dogs at the carnival.  Smile, slow down, enjoy your butchering and cooking, deer season goes by fast and so does life.  ENJOY

slow down blog pic 001

slow down blog pic 002

Slow down blog  pic 003

slow down blog pic 004

slow down blog pic 005

Until next time, God bless,
Matt Cheever ~ Flatlander

(0) COMMENTS

Mexican Lasagna

Tue, April 03, 2018

It’s been far too long since I’ve put out a new recipe so here goes something I’d never tried but am now a huge fan of.  To eat healthier and get in shape I’ve cut out added sugars as much as humanly possible and breads and pastas as well.  I still crave a great lasagna though so here is a much healthier version.

1-2 pounds Ground Deer, or any other game
One large onion
One red bell pepper
Ten baby carrots or two medium size carrots
Hand full of celery stalks
Some processed garlic
Two cans of refried beans or run any of your favorite beans through the food processor
9 small flour tortillas, corn would work too
Two cups shredded sharp white cheddar or whatever you like
Garnish with sour cream and hot sauce if desired

Spray a casserole pan with nonstick cooking spray, layer the bottom with 3 of the tortillas tearing to fit as needed.

Next brown the onions, garlic and meat adding some taco spice and season salt along with some Worcestershire sauce or a little Malt Vinegar, red wine would be fine too.  Once browned run all the remaining vegetables and JUST one can of beans in the food processor (just acquired a food ninja chopper so breaking it in) I left the carrots a little larger than the rest of the veggies.  Add them all in the skillet (minus one can of beans)  with the meat until done enough to eat.  Carrots were a little firm which I liked for texture. 

Layer one can of beans and cheese, then tortillas then meat and veggie mix then last of tortillas then meat and veggie mix then top with remaining cheese.  Bake at 400 for 17-20 minutes and slice and serve.

Pretty healthy hot easy two pan meal, nothing complicated and is very filling and sticks to your ribs but won’t stick to your belly.  Beans are a great source of fiber, the venison good protein and very low sugar in the whole dish.  This will hold you over until you can get out and grill some deer chops.

Until next time, God bless

Matt Cheever ~ Flatlander

(0) COMMENTS

Chief City DU Banquet

Fri, March 16, 2018

Come out and join a great crew of folks raising money for waterfowl habitat, the future of hunting, win some guns, eat chicken and have a cold frosty beer.  How can you pass that up??

The Chief City DU is hosting Chicken dinner with beer or soda included, cash bar as well on Wed. March 21 at the Pontiac, IL VFW.  Doors open at 5:30 dinner starts at 6:30 there will be silent auction and live auction, some interactive raffles, the big one is the ever popular hat raffle where 12 hats are numbered and sold, the first hat and last hat drawn will each win a gun.  Very exciting and draws a good crowd.  There will be hunts and gear raffled and auctioned.

It’s $15 at the door for dinner or $40 for membership and dinner.

Here’s a partial list of what will be raffled

Kimber 1911 .45 cal
Browning A5 16 ga.
Berretta 300 12 ga.
Ruger American .22 mag
Mossburg .300 Win mag
Yeti Cooler
Blind bags, decoys, wildlife prints and a gamut of other great items

A crowd favorite is the Monster Moto 3.5 horse Mossy Oak Shadow Grass mini bike

Please come out and support Ducks Unlimited and I promise this is one of the most fun banquets of the year, MC Pat Killian keeps it moving and always a good time

Until next time, support wildlife and God bless
Matt Cheever ~ Flatlander

(0) COMMENTS

 1 2 3 >  pag_last_link