Backyard Hunting for Deer, Squirrels and Geese, Dec. 5, 2011
This show may be heard following its broadcast date by clicking on the following link: http://webtalkradio.net/shows/hoveys-outdoor-adventures/. If it is not the current show, it is still available as an archived show and on iTunes.
The ability to take a variety of game animals close to home is highlighted in this show which features Cabela’s .44-caliber Buffalo revolver that is made in Italy by Pietta, Ruger’s Old Army revolver, Knight’s Rolling Block .50-caliber in-line rifle and Thompson/Center Arms’ Mountain Magnum 12-gauge percussion side-lock shotgun. These more traditional guns are in contrast with the CVA Electra, the electric-fired ,50-caliber muzzleloading rifle used by Hunter Deen to take his deer in a previous episode.
Following the successful deer-squirrel hunt with the Old Army using a new 240-grain bullet designed by Kaido Ojamaa, I attempted a hunt a few days later with a percussion revolver, in-line rifle and cap-lock shotgun to see if I could take more than one species of game the same day. Although this was the day after Thanksgiving and the woods were full of hunters, almost no shots were fired by anyone. I found nothing to shoot at and the only game seen was a very distant flight of geese than flew over the other end of the food plot where I had my decoys.
Notwithstanding, I discuss the guns and the loads. The Old Army is loaded with 35 grains of FFFg Triple Seven powder, Ojamaa’s 240-grain bullet, Ox-Yoke’s wax Revolver Wonder Seals and Remington no. 10 caps. This is a potent load fired from this pistol. It penetrated the shoulder joint, made a good wound channel and exited the deer after passing through about 12-inches of animal. The charge for the Knight rifle is two of Hodgdon’s Magnum Triple Seven 50-grain Pellets and CVA’s AeroLite 300-grain bullets.
Ojamaa has both 240 and 255-grain versions of these flat-nosed bullets which he designed for percussion revolvers. He sells these cast bullets as well as 6-cavity molds for making your own. For more information contact him at email@example.com.
For the Mountain Magnum shotgun I employed 90 grains of Hodgdon’s Triple Seven powder a heavy card over-powder 12-gauge wad, 40-grains of Cream of Wheat and a red Winchester plastic wad for 1 1/4-ounce of shot that as filled with no. 4 HeviShot and capped by two thin 12-gauge over-shot cards. Nothing appeared before the gun the day before I had to record this show. I have taken small game, geese, turkey and swan with this gun before, and I see no reason why the gun should not perform well again.
Osceola turkey taken with Thompson/Center Arms’ Mountain Magnum 12-gauge shotgun and components.
Ads on this show include pickled calf’s and hog’s eye-balls for an attention-getting holiday soup from Old Home Products and a new self-cooking turkey from SIN, Inc. (Synthetic Industrial Non-Nutritives, Inc.). Gift suggestions from Hovey include his outdoor books (Backyard Deer Hunting, Crossbow Hunting, Practical Bowfishing and X-Treme Muzzleloading), Backyard Deer Hunting T-Shirts and donations to finance his delivering a paper or poster at the 9th INTECOL Wetlands Conference sponsored by the University of Florida in June where he will present a long-term plan for the preservation of the Mississippi River Delta.
In the cooking section I discuss making “Perlow with Green Balls” from the shredded meat derived from a boiled deer neck roast, two medium-sized ducks and Brussels sprouts. The recipe for this dish is given below:
Perlows are rice-based dishes often done with chicken and/or wild meats to which peppers are added to make a spicy after-hunt meal. These are free-form creations, but most commonly have some fowl, any wild game meat, sausage, peppers and more or less vegetables as they are available. Traditionally they would be cooked in a cast-iron pot over campfire coals or on a wood stove.
This was cooked, as I often do, in a pressure cooker. For those who don’t know about these efficient and fast cooking devices I have a YouTube video up at: http://youtu.be/REhez3aEjN0 that will show you some old and modern pressure cookers. Many of my cooking videos at the wmhoveysmith Channel also feature these useful pressurized cooking pots.
This particular one was constructed with:
2 medium boiled ducks with meat stripped from bones
1 deer neck roast boiled and meat removed and shredded
12 Brussels Sprouts
6 small mushrooms
1 cup brown rice
2 cans tomatoes
1 small can tomato paste
1 pound frozen butter beans
1 chipped large Spanish onion
1/4 chopped bell pepper
1 small diced very hot red pepper
1 medium hot round red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Pressure cook and shred all meat. Retain broth. Add all ingredients to pot and boil until Brussels sprouts are tender. As rice cooks and absorbs broth (start with 4 cups of broth to one cup of rice), adjust liquid content as needed to keep from sticking. The dish, as shown here, is a very thick soup; but could be served dryer if desired. The rice should be slightly firm and not cooked completely soft.