Anthony sent these great Montana hunting pics in recently.  Both great bucks and the Whitetail is his daughter, Hunter, first buck.
Awesome to see the ladies out having a successful season. 

Bryan just sent this pic of his ’10 MT whitetail. Great buck.

Friends, he has done it again!!

Just got these shots in from my good friend Will Schott.  If you recall from our post last year, we had pictures of Will with a great bull and YES he has done it again.  This time he brought in a huge 7X7 that scored 400 1/8 .

Will is a guy who really works for all his success.  As Will puts it, “If it is a draw area, then my season starts the second I get the tag.  I am looking for great bulls all year long.” Year after year he puts in the time.  And year after year he is rewarded with a great trip in the field with friends and a great animal.

After all the information coming through this hunting season with poaching in Montana, stories of Will’s successes are refreshing.  You may have already seen a few of these pics online and read the comments some people have posted.  To all the haters – these pics are not photoshopped and this is not private land.  No one i know spends more time in the field and it shows.

I have known Will since grade school and to see his accomplishments in the field does not surprise me.  I thank Will for sharing his pictures of this fine bull and we look forward to seeing the buck he takes this year.

Thanks

In a few weeks the deer rut should be kicking in. I have two buck tags this year so I am going try and hit it hard. I will keep everyone posted on my hunt and baby. Hope everyone has a great season and stay safe..

Alas, it had to end and last night we covered the tomatoes and picked the rest of the pumpkins for the freezing temperatures finally came.  The days are getting noticeably shorter and archery season is already into its last week here in Montana. I know I have said it before, and yes the Fall is my favorite time of year but I do like a little heat.  Living in Montana one depends on the 10-12 weeks of summer heat to carry us through the rest of the year.  But hey, complaining is silly and the know-it-alls at the weather department say we are gonna get slammed with snow.  Better get the skis “mounted and waxed”!  Bring it on Winter.

Enjoy some shots of Summer ’10

PS here is another old school pic from Roger-

We got what you need.  New Outdoor DNA T’s, jackets and hats are in and lookin’ great.  Great designs to choose from and a sure fire way to keep the locks from being changed when you get home.

Let us know what you think and be sure to check Outdoor DNA out at our other sites:

Web

Facebook

Twitter

Here at Outdoor DNA we tend to stay away from normal and we have found a gal who decided the old spaghetti dinner was not cutting it.  Marci Yamasaki, along with her newborn and hunter husband Nate, has begun compiling a list of recipes that will shake up  your dinner plans.   Enjoy the Gyro’s and be sure to check out Marci’s bio below.

Wild Game Gyro’s

• Cook Time: 1 hr 15 min
• Yield: 6 to 8 servings

Times:

Prep

30 min

Inactive Prep

2 hr 0 min

Cook

1 hr 15 min

Total:

3 hr 45 min

Bottom of Form

Ingredients

• 1 medium onion, finely chopped or shredded
• 2 pounds ground lamb, or wild game meat ( I use elk)
• 1 tablespoon finely minced garlic
• 1 tablespoon dried marjoram
• 1 tablespoon dried ground rosemary
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Tzatziki Sauce, recipe follows

Directions

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:

Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

Marci Yamasaki is a hunter, and outdoor enthusiast residing in Bozeman, Montana.  She grew up enjoying the outdoors fishing and exploring in Utah and became a hunter when she met her husband Nathan 10 years ago.  Marci loves Montana and all of the opportunities available to be in the wilderness and outdoors.  She harvested her first animal while getting engaged in Eastern Montana and successfully harvested her 1st archery animal last fall.  She loves hiking and spending time outdoors whether its mushroom or berry picking, looking for shed horns, fishing or shooting 3d archery.  Marci is always looking for new and different ways to cook the game and wild things that they harvest.  The following recipes are favorites in her home.  She particularly enjoys the Elk Gyro recipe because it’s a unique twist on the traditional game recipes and is great for sharing at parties.

Antelope Aug 26th-28th 2010

We arrived in our hunting spot in Central Montana around 11:00am and the weather was clear and 93 degrees. Thinking we were going to have a good hunt, we searched the area for some antelope and watering spots. After locating some good bucks and one good waterhole my father and I put up the ground blind and had high hopes on the next day of hunting. Our first morning we had a small group of 6 does and one good buck came in but unfortunately they came to the opposite side of the pond. The shot would have been 70 yards so I held off. I did have a doe come in later that day to about 50 yards but she was a little nervous and ducked the shot. The next day we had a few antelope come by to check out the ground blind but never offered a shot. About 1:00pm that day a huge storm moved in and sent us home with no tags punched.

Missouri breaks Sept 4th-8th 2010

I have been looking forward to this hunt all year long. About 2 days before I left for the trip I got a nasty cold. I was feeling like crap but I headed out anyway. When I arrived it was raining and if you have ever been in eastern Montana when it gets wet out then you know how hard it is to get around. I hunted for four days in the gumbo and got into a few nice bulls and alot of other hunters. On the 5th day of my hunt I started the truck to head to another spot and the check engine light came on and it was running real rough. I decided right then and there that after being sick, lots of other hunters, bad gumbo and truck problems I went home. Still having some vacation time left I went after some river bottom whitetail. I did note see any bucks worthy of a shot and all the does had fawns. I will go back after elk in a week or so but until then I have to go back to work.

On a side note, my father shot his first deer with a bow on the 6th of Sept. He used his new FG4 Phantom bow sight and loves it.

Stay tuned more to come!

Hunt hard!!

Mike Lloyd

Pro Staff

Check Outdoor DNA out at our other sites:

Web

Facebook

Twitter

Here in Montana Archery season is right around the corner, 11 days by my calculations.  However, there is plenty fish to be taken out of our rivers.  We just got this post sent to us by hilary who continues to amaze us with the fish she slays.  We are dedicated readers to our friends over at Flyfish Magazine and Trout TV.  Check out the another Montana river producing excellent fishing opportunities.

Labels: Bar Z Riverside Ranch, fly fishing, john montana, Montana Fly Company streamers, trout fishing, White Sulphur Springs

We saw this today at a second hand store. Almost bought it. Figured it would be perfect for the office.