Last weekend was very cold – the type of weekend most deer hunters have been dreaming about since last year.
This Crazy Cajun also ventured out to his favorite deer stand and I used an old deer stand trick by getting to my afternoon stand early. We have a club rule, which does not allow any road movement after 3 p.m. So I arrived to my stand around 1p.m., which meant that other deer hunters arriving after me would push deer or hogs towards my stand.
Like clockwork, hunters began entering the woods between 2-3 p.m. Sure enough, at 2:30 p.m. I caught a glimpse of hogs moving away from an approaching 4-wheelers in my direction.
They crossed the road about 200 yards from my stand and soon more hogs followed.
The hogs were unaware I was in my stand. Sitting patiently and listening to my radio, I caught movement around 3:55 p.m. in the back of my shooting lane.
It was a large sow with six piglets.
The piglets were all in the same weight range, with each weighing about 30 pounds. They did not hesitate and ran straight to my feeder. I took my time, raised my 270 and picked out the largest of the piglets.
One shot and the pig was taking a dirt nap.
The others ran off and I had to sit in my stand until sundown. It was an afternoon a hunter knows game will be moving; cool temperatures, light winds, early in the season, leaves starting to change colors, dry ground, and hunters pushing game towards your stand.
Now the fun starts – skinning out the hog and getting it to a processor.
Ducks flocking around Salvador Management Area
“Duck hunting in the Salvador Management Area has been great this past weekend!” according to the harbor master at Pier 90. “70 percent of the duck hunters going out came back with their limits of ducks Friday, Saturday, and Sunday. There are plenty of poule do’s, ring necks, red heads, blue and green wing teal, and gray ducks. ”
He indicated that many hunters are paddling into the limited access area and having the most success killing their limit. Allow 30 minutes to an hour of extra time to paddle into the limited access area.
Now that you killed a wild hog or deer, where should you bring the meat?
I was told of Badeaux’s Superette & General Merchandise at 1321 Ames Blvd in Marrero. They specialize in deer processing, with a long line of choices.
My favorite is a “Wild Game Boudin.”
I called them at (504)341-3233 and set up a drop-off time. The store manager, Richard Badeaux, had no problems.
“We have a lot of deer coming in, but I’ll have your boudin and sausage ready by early next week,” he told me.
Another wild game processor is Schexnayder’s Acadian Foods. With a phone call, they will take wild game quickly.
Schexnayder’s is located at 205 23rd Street in Kenner, near the airport. The phone number is (504)468-9489 and their e-mail address is www.acadianfoods.com.
They offer a variety of processing options including Cajun green onion(mild and hot), Italian, breakfast, smoked, bacon cheddar, jalapeno mozzarella, and smoked venison loaf.
Giovenco’s Wild Game and Seafood Processing company in St. Rose also offers a variety of fresh and smoked sausages made with your wild game.
One of his success stories is the creation of Giovenco Venison Tamales. Packed with a delicious blend of spices, Giovenco Venison Tamales have become the rage for Gulf Coast outdoor enthusiasts.
He’s located on 188 Almedia Road in St. Rose, phone: (504)469-4369.
Wanting to go fishing?
Approaching cold fronts cause our temperatures to roller coaster. Monday the winds were blowing 15 to 20 mph out of the south and the water in Bayou Des Allemands had a strong flow from south to north.
When this happens, water currents cause fish to gang up behind the pilings and inside the bulkheads around the railroad bridge.
I observed two men fishing with shiners and earthworms inside the bulkheads and catching really well. They used the “Stop It” and a slip cork set at 12 to 14 feet deep.
The sac-a-lait were biting on shiners and catfish on earthworms.
The Ducks Unlimited Banquet will be held on Dec. 9 at the Ormond Country Club. Doors open at 6 p.m. with live and silent auctions.
Dinner is served at 7:30 p.m.
Ticket prices are as follows:
Member tickets – $50
Couple tickets – $75
Greenwing tickets – $35
Table of eight – $360
Contact Larry Tyson at (504)236-3838 for more information.