Stranger in the Woods

Snap, crackle, pop! My clumsy step recalls my experience fumbling over my freshwater fishing rod, trying to catch rainbow trout this spring. My ineptitude elicits anxious frustration for it exposes a disconnect between self-perception and reality. You see, I fancy a connection with nature, but I’m just a stranger in the woods.

It’s late October but it feels like early September; it even looks like September. Working into my hunting clothes, which are insulated for frosty November sunrises, the trees and understory are lush with green, the leaves whispering in a gentle southwest breeze more common in summer. Nonetheless, this walk into the woods has long been anticipated, archery season is here. I gather my tools: a tree stand tried and true; a sack of paraphernalia that will help execute my hunt; and my bow, tuned and tested, all ready to go. With the sun still high and the soft leaves rustling in the light breeze, I shoulder my gear and step to the woods. Birds that were twittering, apparently in no rush although winter is nigh, hush.

Each step finds a dry twig, each bush clutches my body, the branches screech down the aluminum of my stand as I pass by, announcing my presence. “HERE I COME, READY OR NOT!!!” I may as well scream. With no recourse, I trudge deeper into the gentle up-island draw where I’ll establish my ambush. By the time I’m settled 15 feet up in my tree, sweat drip, drip, drops from my brow, reminding me not only of my slog to and up this tree, but of the even louder plume of human perfume that emanates from my perch. Deer are extremely adept at detecting strangers in their woods.

The difference between being in the woods and being part of the woods is certain, although I would venture most people cannot discern between the two. But I do. As darkness is ushered into these woods by the full tree canopy, I contemplate the descending quiet, adjusting my clock to that of nature’s.

Hunter's Heart

I am by no means squeamish about food. However, I cannot claim that consuming animal organs is a pursuit of mine as it seems to be with some. But utilizing as much of an animal that has lost its life at your hands is, in my opinion, moral. It can also be delicious, as it is with venison heart.

Venison heart, or tenderloins, are usually the first taste of fresh venison. Perhaps cliché, heart brings the soul of nature into your own.

Ingredients:

One heart, prepared

½ cup seasoned flour

2 tbs olive oil

Salt and pepper to taste

1 lemon

Preparation:

Soak heart in a savory brine for 24-48 hours, changing water twice. Thoroughly rinse. Trim heart exterior, halve and remove additional vessel tissue. Slice thin and dust with seasoned flour. Sauté quickly on high heat until browned. Season with salt, pepper, and spritz of lemon, serve immediately.

Accompany with:

Warmed rustic bread dressed with extra virgin olive oil;

Deep bodied red, say an old vine Zinfandel