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Monday, June 2, 2014

Get your trail cameras out in the woods!


 http://www.bowhunting.com/blog/2014/6/2/year-round-trail-camera-fun/

 If you have trail cameras and they are sitting in a closet, my latest article will hopefully convince you to dust it off and get it back in the action!

Thanks for following me!
-Todd Koenig

Don't forget to like and share on Facebook or tweet on Twitter!

 http://www.bowhunting.com/blog/2014/6/2/year-round-trail-camera-fun/
 

http://www.bowhunting.com/blog/2014/6/2/year-round-trail-camera-fun/






Monday, February 3, 2014

Lift off!

Please contact me if you are interested in purchasing any of my photographs. All photographs on my page are low quality images, if purchasing you will be provided with the high quality original. Contact me at tkoenigfb@gmail.com

Mallards I  Anas platyrhynchos, winter plumage, Ft. Myers, Florida

Mallards II Anas platyrhynchos, winter plumage, Ft. Myers, Florida

Mallards III Anas platyrhynchos, winter plumage, Ft. Myers, Florida

Saturday, February 1, 2014

Green Heron Hunting

Please contact me if you are interested in purchasing any of my photographs. All photographs on my page are low quality images, if purchasing you will be provided with the high quality original. Contact me at tkoenigfb@gmail.com

Green Heron Butorides virescens, winter plumage, Ft. Myers, Florida

Green Heron Butorides virescens, winter plumage, Ft. Myers, Florida

Green Heron Butorides virescens, winter plumage, Ft. Myers, Florida

Green Heron Butorides virescens, winter plumage, Ft. Myers, Florida
Green Heron Butorides virescens, winter plumage, Ft. Myers, Florida

Wednesday, November 27, 2013

Wishing you a Happy Thanksgiving!


Wishing everyone a Happy Thanksgiving!

Wishing you a safe, restful and enjoyable Thanksgiving holiday.  Hoping this fall has been filled with many memorable experiences with good friends and family.

RecordingtheOutdoors.com - Todd Koenig

Sunday, November 24, 2013

Easy Oven Venison Jerky

Now that you have your deer, what do you do with all the meat? If you love whole muscle jerky here is a easy quick method that delivers delicious venison jerky that is also easy on the wallet!
The real trick is to make enough jerky to actually be able to store some.  The majority of mine gets eaten as I remove it from the skewers!

 Here are a few tips to help you along with the process.

JERKY TIPS:

#1 To help you slice the meat into thin even slices, cut the meat while it is partially frozen. I try to cut my meat into 3/8" thick slices.

#2 To give your jerky the longest possible shelf life, remove as much fat as possible.
     *Being low in fat, venison or any other wild game, lends itself to making jerky.
     *For safety reasons, I vacuum pack all my jerky and store it in the refrigerator or freezer.
 

I started with 4 1/2 pounds of venison. I would estimate that I tossed about 1/2 pound of waste after I trimmed the silver skin and fat from the roasts.

I like to marinade all my meat in resealable plastic bags. I used a 2 1/2 gallon bag, but could have used a 1 gallon baggy.

MARINADE

1 cup Coke (I used Coke Zero)
1/2 cup Soy Sauce
1/2 cup Worcestershire Sauce
1/4 cup Teriyaki Sauce
1 Tbsp Liquid Smoke

1/4 Cup Brown Sugar
1 Tsp Onion Powder
1 Tsp Chili Powder
1 Tsp Garlic seasoning
1/4 Tsp Cayenne Pepper

Add the wet ingredients to the resealable bag first, then the dry ingredients. Mix the dry ingredients in, seal the bag, and shake the bag until the brown sugar is dissolved. Add the meat strips to the marinade and squeeze the excess air out of the bag. Gently kneed the meat and marinade together and refrigerate for at least 12 hours, I marinated mine for 48 hours.

OVEN SET UP

Remove oven racks and spray one with a nonstick spray. Put this rack one notch down from the top of your oven. Place aluminum foil on the bottom of the oven. Remove the meat from the marinade and place individual slices of meat on paper towels to absorb excess liquids.

Dry the meat to reduce the smoke and mess in the oven!

I also take and extra paper towel and dab the top layer of the meat as well. This reduces clean up in the oven. Place the marinaded venison slices on wooden skewers. Pull out the oven rack and lower the skews onto the rack aligning one slice of meat between each grate of the oven.  Set the oven to 180 F for 4 hours. Use an oven mitt to slightly prop open the oven door to allow moisture to escape. I
package and label my jerky in vacuum bags.


Ready to be shared with friends and family!

Enjoy !
  
"It's wild and it's good!" -Todd Koenig

RecordingtheOutdoors.com  -Todd Koenig



Monday, November 11, 2013

Spot the Critters!



11/21/13 Here is a zoomed in view of the two deer. Thanks for playing "Spot the Critters"!




 11/15/13  I have had several people make the correct guess:  (deer) and the correct number has also been guessed: (2). They are bedded down which makes them a little harder to see. I have put a box around the area you should look. I will add an zoomed in picture later. For those of you still looking, good luck!


11/12/13  Here is the first hint, it/they are warm blooded...


11/11/13 While in the woods you must always be on watch. What do you see and how many are there? (I will add some hints, later....)


Thursday, November 7, 2013

What will the Rut do for you?

Here is a quick video summary of why you should be in the woods right now. The does are coming into heat and the bucks are chasing. Those of you that are archers, you have two nights before the woods are flooded with orange. For those rifle and shotgun hunters out there, have a great opener. It should be a good one based on the activity I am seeing in central MN.


Best of luck to everyone out there and stay safe!

Todd Koenig - RecordingtheOutdoors.com