September Special Fall Edition 2025 | Page 52

ants long enough to know that when I take shots at distances farther than that, my success rate drops and my crippling rate sky-rockets. That happens when I’ m shooting lead, steel or any of the newer non-toxic shot shells. These days, I don’ t shoot much lead, nor have I succumbed to the newer non-toxics that carry a poisonous price tag. I stick with steel almost exclusively and nearly always choose 3-shot. I usually open the season with one of two others, both of them 20 gauges. You don’ t need to lug a heavy-weight 12 gauge through chest-high cover for pheasants. It’ s over-kill, no pun intended.

The Right Cover Deer and pheasants often share particular cover types. Early on, before corn is picked, you can find both in this cover much of the time. There’ s shade, cover and food. Hunting corn for pheasants is self-explanatory, but few deer hunters have mastered the technique for hunting whitetails there. Work upwind, beginning at a

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Page 52, Dakota Country, September 2025

corner. Walk a few feet, then slowly cross a row at a time, always working upwind. You’ ll be amazed at how often you’ ll spot whitetails bedded down in corn.

Deer and pheasants love cattail marshes, and especially during late season it’ s a wonderful place to find either. Hunting tactics are similar-- move slowly and do at least as much looking as walking. I can’ t overestimate the importance of hunting slowly. Whitetails and ringnecks are masters at sitting tight and allowing you to walk by them.

Let’ s also dispense with much of the nonsense on deer hunting tactics you read in outdoor magazines. If you’ re hunting public land, deer abandon their usual movements soon after the opening half-hour. It’ s only on private land that’ s lightly hunted you can depend on them to do the same things at about the same time each day.

If you’ re hunting public land seek the heaviest cover. That’ s where you’ ll find deer after the crowds arrive.

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Quality Meat Let’ s talk a bit about field care. Though few hunters fielddress pheasants, they would be amazed at the difference it will make if they do. It takes seconds to open the body cavity and remove the innards. Stuff each bird with some dry grass that allows air to circulate. The quicker you cool the birds, the better the flavor..

Same with venison. Get that body cavity opened, the lungs, intestines, etc., removed and prop it open with a stick. If there’ s snow on the ground, wash the cavity as much as possible with it. Otherwise, use paper towels or cheesecloth. Hang it as soon as possible and age it. I believe venison tastes better if you can age it at a constant temperature( and that’ s usually the problem) below 40 degrees for a week or so.

I think pheasants taste better if they’ re aged, too. If you can’ t maintain those temperatures, you’ re probably better off wrapping and freezing it.

On the table

I’ ve talked about preparing a choice cut like venison loin, but what about lesser cuts. I’ m a steak lover and I prefer to cut as much of the round into steaks at least 1 inch thick. From there I take the advice of chef Mark Mancuso of La Minestra in Pierre. Salt the steaks and roll them in cracked black pepper, then heat a saute’ pan until it’ s very hot. Add a tablespoon or so of olive oil and place steaks in the pan. About a minute or two on each side will be about right for medium rare. Remove the steaks from the pan, then reduce the heat slightly. Here’ s the creative part: Venison goes well with berries of any kind. Cherries, plums or loganberries are perfect. Add your choice of a half-cup of Cabernet Sauvignon, Marsala or merlot, a tablespoon of cold butter and a half-cup of the berries. Stir, making sure you scrape every bit of crusty venison off the pan surface, reduce the liquid by half and pour delectable sauce over the venison. Taste this and you’ ll be making a loss less sausage from your next deer.

Whether you hunt pheasants or deer, that Dakota sunset will reward you at the end of the day. •

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