MATT
CHEEVER

Flatlander

A new property

Mon, May 21, 2012

In the months to come we’ll take a look at something most of us face at some point, how to hunt a new property we have no experience with?  I know every scenario is different, but it doesn’t matter if it’s 20 acres, 200 acres or 2000 acres you have to start with a plan and also go through some of the same processes.

We’ll be taking a look at a property that will be around 125 acres, two hours from home and shared with about 5 guys.  The good part of this equation is the land owner is on board for making major habitat improvements and is in favor for quality deer management.  The down side of the equation is that it is not just down the road for me to go work on every time I get the urge. This will take precise planning, and utilization of time, assets and knowing when and how to hunt it. This will likely be a limited access hunt to do distance and schedules but that will make the planning all the more necessary.

This will be a very exciting endeavor for me and the process of it will be as much a trophy as any deer taken off of it.  I know in a project like this I will learn many more lessons than I will give and it will be a great chance to improve my hunting knowledge.  No matter if its 10 acres just down the road 1000 acres in Iowa, you always need a plan, and we’ll develop that plan and share how it works, right here on the pages of HO.com.

Part 1

We as a group of hunters with a common goal met to look at a model property that fully utilizes every square inch for purposeful bedding, cover, water and food for wildlife, not just whitetail deer.  With that first meeting it spurred some created cover improvements that will be built on as we go; but off to a good start.
Next we are approaching how to hunt it, access it and food plots. Entrance and exit routes for hunting are being established and the security cover, bedding or sanctuary cover is being planned out.  Preliminary food plots are being prepared by mowing and spraying.

Hanging stands and pruning are being done based on previous knowledge of the movements and what may look to be good with the improvements made. These may need tweaked as we go or even during season but 95% of the stand work should really be done as early as possible.  I believe under pruning stands is the most prevailing common denominator in not consistently taking big mature bucks, If you can’t shoot them, well………you can’t shoot them.

It’s always good to use a clump of trees or at least have trees behind you as to keep from being silhouetted.

It’s important to remove trimmed tree limbs as not to interfere with established deer trails, unless you intend to sway their movements.

Here is a 360 degree panoramic view of one of the new stand sites. It has two bluffs coming down to it, though it’s far enough from the base as not to be seen by descending deer. It’s got a river on one side, a food plot in front of it and a small creek bed behind it, basically the deer have to come within 35 yards of this stand to use the bottom ground which will be a lush food source and travel corridor. In other words it’s the perfect scenario, now we have about a dozen more to do.

Stay tuned as we will be heading back in June to plant the first round of food plots and continue tweaking stand sites.

Until then God bless, and be safe in the woods and on the water
Matt Cheever ~ Flatlander

(2) COMMENTS

To work or to fish?

Thu, May 17, 2012

By this time of spring most years I have eating several meals and put a few bags of crappie up in the freezer, not this year.  I try to keep a balance in life between all things, rarely doing so well; this year is no exception.  Again the local lakes around me are having a quality crappie year, and by that I mean an abundance of nice thick long healthy crappie.  The problem you say? Well the problem comes after a couple years of recession and not have an abundance of cash flow, I am sure many of you can relate. 

This year has been different in many aspects, the weather got nice early which allows for allot of side work of grading yards, landscaping and deer habitat management.  The bad part is this all comes in the evening after a regular 45 hour a week job i.e. during my fishing time.  Now that I have kept my nose to the grindstone it’s time to play a little and it doesn’t look like I have missed much.  Crappie are still in the 8-10 foot range and wanting to move up, males are up but were pretty small…….. I think the spawn is basically all over the place this spring and you just need to go when you can.

Last night was a nice night to be on the water despite the wind, Garry Winterland and Josh Hardt were at opposite ends of the boat and I was taking care of the middle.  It may look like Josh caught them all but really Garry was running the boat and I was baiting Josh’s hook and putting fish in the live well for him, so Garry and I really didn’t have time to get many of our own fish.

For every 2-3 small six inch males, we were rewarded with a nice fat 10-12 incher, but it took some work, they didn’t come easy.

Garry caught a nice little smallie and Josh this catfish, we even got in to a few nice bluegills as well.

Even though it’s prime fishing season there really is much work to do, now is the time to spray and mow food plots and start planting a few crops for wildlife.
If you’re going to spray wait for a warm day with little wind, then if at all possible mow off the dead vegetation before tilling.

Work the ground only as deep as you need as to not disturb any more dormant weed seeds as absolutely necessary.

A guide line for this time of year is to plant Corn, beans, sorghum, cow peas and even Austrian winter peas for some good summer and early fall browse for the deer, turkey and pheasants.  It’s still viable to plant clover but getting on the late end of that, especially with the moisture levels being as low as they are where I am working ground.

It won’t be long and it will be time to plant greens such as turnips, radish, and kale but it’s a little early for that now.
When you plan a day out in the field, skip that mid day trip to the fast food joint if at all possible and take some venison with you.  It’s pretty easy to prep some meat the night before and keep in a cooler to be grilled on the job site. It’s cheaper, healthier and just nice to enjoy some game meat on the land you may take it from.

Until next time, work hard, fish harder
God bless

Matt Cheever ~  Flatlander

(8) COMMENTS

Alaskan surf and turf

Wed, May 09, 2012

OK so none of these ingredients came from Alaska but moose and salmon typically make me think of Alaska.  The moose came from Maine, and the salmon from Lake Michigan;  Upper Midwest/Northeastern U.S. surf and turf just isn’t as snappy.  Anyway I wanted to try something for my second effort of moose meat from buddies Mike and Darrell that would showcase its natural flavors. Just throwing a Midwestern steakhouse seasoning on a moose steak wasn’t going to do it justice.  I figured salmon would make a nice match along with serving it smoked. I get the vision of cooking both salmon and moose on a stick over a fire on the river bank of a spike camp where one might harvest both species, so here is what was derived from the image.
First the moose had all the silver skin and gristle removed then cut thin and pounded out lightly with a meat mallet, then marinated in soy sauce, ginger and smoked salt.

Next up the half frozen salmon (easier to work with and not as likely to get mushy) was filleted off the skin and bones remove. These cutlets were also pounded out to mimic the shape and size of the moose steak.  If the salmon had been completely thawed the pounding out would not have yielded good results.  The fish was then marinated in brine consisting of All spice, black pepper, old bay seasoning and a half and half ratio of water and apple cider vinegar.  Both meats sit overnight in the fridge.

Next up the filling is simply chopped bacon, fried down crisp, to make bacon bits that will get chopped in to soft cream cheese and parsley, then rolled in wax paper in to a long roll and then chilled overnight.

Then to put this all together first lay out the moose, then salmon, then cut a slice of the firm cream cheese, and scallions,  roll them up and tooth pic them, adding just a sprinkle of season salt and pepper to the outside.  Next you’ll put them on the smoker at 275-300 degrees. This is a little warmer than I usually smoke meats but I want them cooked through all layers with just a hint of smoke and not dried out.

After they come off the smoker (of course you have to sample a few) serve them over a sliced wedge of iceberg lettuce topped with chopped strawberry, mandarin, and walnut with a grape vinaigrette dressing.

Other than the cream cheese this is a pretty healthy meal the whole plate is only around 650 calories……..but then I guess I should count the two wraps I ate standing at the smoker and the three others I ate after I finished the salad……………worth it though!

stay hungry my friends
God bless,
Matt Cheever ~  Flatlander

(3) COMMENTS