The rut is in full swing and tags are being filled throughout the BLA.
I have seen lots of chasing, fighting, and mid-day cruising from some nice deer! The key to hunting November is stand time. Rifle season kicked off last weekend and some hunters are lucky enough to get three weekends of rifle hunting depending on your zone. Don't forget about muzzloader and late season archery to follow. If you haven't filled a tag yet, you still have time!
The rut has been picking up in the north woods which is right on schedule. For those who think it has come and gone... it has not. Statistically does are bred around the same time every year, due to fawns being born later in the spring to survive. Hunters will also experience a "2nd" rut in December! Still lots of great opportunities ahead for whitetailers!
PRO TIP → Don’t get afraid to be aggressive this time of year. Go hunt that rut stand or do a hang and hunt! Grunting and rattling can also be effective to get a cruising bucks attention. Pack those snacks and stay put! I personally have killed many bucks during the mid-day 11am-2pm lunch hour!
November is also a great time for waterfowl hunters. Many new ducks are moving in as they are migrating. Grouse and pheasant hunting is also open and a great time to be had. Won't be long before early ice is on it's way!
It's not too early to start thinking about next year. During some of my sits this year, I have created a plan to expand and design some food plots different to funnel the deer better for an archery shot! If you are tired of little or no success or just want some improvements made give me a call! I would love to talk to you about your property! And while you're here, check out my gear list of must haves. As a verified professional in the hunting industry these are items I trust and test extensively!
VENISON SAUSAGE AND EGG BREAKFAST SANDWICH:
INGREDIENTS
• 1 lb. venison ground of breakfast sausage
• 2 tsp. kosher salt
• 2½ tbsp. maple syrup
• 1 tsp. freshly ground black pepper
• ½ tsp. cayenne pepper
• ½ tsp. red pepper flakes
• English muffins
• Sliced cheddar cheese
• Eggs
• Oil of choice
PREPARATION
1. Thaw venison sausage and add spices to ground sausage. Mix and chill for 30 mins before making a patty.
2. Form sausage into desired patty size and cook in a hot skillet with oil until cooked through, flipping halfway. Add sliced cheese on top to melt. While sausage cooks, fry eggs–one for each sandwich–in egg rings with oil. I broke the yolks to slightly scramble, but you can keep them whole if desired. If you don’t have egg rings, make a big omelet and cut it into squares
3. Split muffins and lightly toast. Assemble with cooked venison sausage, melted cheese, and egg and enjoy this deer camp favorite!
Catch you in the woods and soon to be hard water next month!
- JORDAN yira, land specialist
Posted by Emma Gruber on
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