Thursday, November 29, 2007

Check Station Update: Further Information

Please note that the information on the bull taken by Dennis Henry has been updated to include information on the guides who participated. This is in the first post on the check station.

Dennis Henry, Tim Harvey, Jon Deberti, Carol Mulvihill, Rick Mackhelm

Inside the check station, elk biologist, Jon Deberti interviewed the successful hunters and collected important data, while outdoor writer and photographer Carol Mulvihill gathered information and maintained a tally sheet, which she posted for public viewing. Mr. Mackhelm is Information and Education Supervisor for the Northcentral Region of The Pennsylvania Game Commission.

Composite Photo of Harvest Tally Sheet
After taking these photographs I left for home and so have no more first hand knowledge of the 2007 hunt.
Hopefully we will get to some analysis of these events in the very near future.


Kerri Farley said...

Informative post! I have a couple of questions.....if there is no 6 x 6 or 7x7 or whatever posted in the description...does that mean it was a young one that didn't have antlers/horns yet?

Also - do you have to have a special stamp/permission to kill a female?

Thanks for educating us on this!

Tom said...

As I have never seen anything like this Willard... so far as you can tell was this a good year for the Elk or Hunter?

Willard said...

The bulls are denoted by the 6x6 etc.

The others are antlerless elk. These could be young males without antlers or females of any age, but in most cases it is a mature cow as the hunter is looking to shoot a large animal.

When they apply for a license they indicate whether they want a cow or bull license, or that they will accept either. In short they end up with a license that allows them to kill one sex or the other and that is what they must stick too. If they have a bull license, but see only cows, they are out of luck.

Willard said...

I'll deal with this in more detail in my analysis, but they did have a high hunter success rate. The biggest thing was that after several years of too much hunting pressure directed at the large bulls that most of the bulls where 6x6 and 6x7 while in the past there were more larger bulls taken.

The bottom line is that it takes about seven years to grow a truly mature bull and they have now reached the point that few can survive long enough to reach their maximum potential.

DeeMom said...

Fascinating Willard. I did locate some recipes for you
Elk Recipes

Wild Rice Elk Casserole
2 Cups Raw Wild Rice
4 Cups Water
2 Tsp Salt
2 lbs Ground Elk
1 lb Fresh Mushrooms
1/2 Cup Celery
1 Cup Chopped Onion
1/4 Cup Chopped Black Olives
1/4 Cup Soy Sauce
2 Cups Sour Cream
2 Tsp Salt
1/4 Tsp Pepper
1/2 Cup Slivered Almonds
Parley Sprigs for Garnish

Wash wild rice. In covered pan, gently cook wild rice in water with 2 tsp salt for 45 minutes. Drain rice. Brown ground elk, set aside. Saute mushrooms, celery and onion in butter for 5 minutes. Combine soy sauce, sour cream,
salt an dpepper. add cooked rice, elk and sour cream mixture to the vegetables in pan. Add almonds, saving a few for garnish. Place in lightly greased 30-quart casserole. Bake at 350 degrees for 1 hour, uncovered. Add water if needed, stir several times. Garnish with almonds and parsley. 12 servings.

Barbeque Elk Burger

1 1/2 lbs Elk Burger
1 Medium Onion
1 Can Tomato Soup
! Tbsp Vinegar
3 Tbsp Brown Sugar
1/2 Tsp Worchestershire Sauce
1/2 Cup Catsup
Salt, Pepper and Chili Powder to Taste

Brown elk burger and onion.
Add rest of ingredients and simmer on the
stovetop for 30 minutes.

Elk Stew

2 lbs Cubed Elk Steak
2 Medium Onions
3 Stalks Celery
4 Medium Carrots
1 Cup Tomato Juice
1/3 Cup Quick Cooking Tapioca
1 Tbsp Sugar
1/4 Tsp Pepper
1/2 Tsp Basil
2 Medium Red Potatoes

Mix together and cook on low in crockpot 8 hours or until vegetables are done.
Slow Cooked Elk Roast
3-4 lb Elk Roast
2 Tbsp Soy Sauce
1 Tbsp Worchestershire Sauce
1 Tsp Garlic Powder
1/2 Tsp Seasoned Salt
1 Pkg Dry Onion Soup Mix or 1 Slice Onion
1 Can Cream of Mushroom Soup
1 Cup Water
Place elk roast in crockpot. Pour soy sauce and worchestershire sauce on top of roast. Sprinkle on garlic powder, seasoned salt and dry onion soup mix or sliced onion. Mix mushroom soup and water and pour on top. Cook on low 8 to 10 hours.