84 PETERSEN’SBOWHUNTING 09 • 20 19
hole; you just move on to another spot while the one
you messed up recovers. Does are much more daylight-
active in October, so if you find a good food source,
you’re almost guaranteed some action. That’s refresh-
ing given the knowledge that we may hunt the entire rut
and not even see the buck we’re after. It’s always fun to
hunt in a target-rich environment.
You can go back to these prime feeding areas fairly
regularly as long as you have a great way to get out of
there at the end of legal shooting time. The best approach
is to set up on a downwind trail and then sneak out after
dark. The next best strategy is to hunt the feeding area
itself and have someone drive up at the end of legal time
in a vehicle or ATV and move the deer off. Then you sim-
ply climb down and slip out. There’s no reason why just
two or three good feeding areas can’t keep you busy for
most of October.
It’s possible to enjoy success in the mornings, too, but
you have to focus on oak trees that are dropping acorns
back in the timber. While I would never just randomly
do this in the area where my number one buck is liv-
ing, there’s no long-term risk in doing this in a few doe
bedding areas well away from where you plan to hunt
bucks. And you never know, there’s always the chance
that a good buck may also show up there.
Don’t look at October like it’s the red-headed step-
child of deer-hunting months. October can become a
favorite of yours if you approach it with the right plan
and realistic expectations of what it can produce — com-
fortable weather, beautiful scenery and fast action. As a
bowhunter, what more could you want?
My Favorite October Meal
Backstraps on the grill — I love them! This recipe is super simple.
Remove both backstraps from the deer and coat them with cooking oil.
(I’ve used both vegetable oil and olive oil.) Then spread your favorite
seasoning all over the outside of the meat. Montreal Steak Seasoning
(available in practically every grocery store) is great, but I’ve also used
rubs from Traeger and others. Even salt and pepper will do just fine.
Then put the backstraps on the grill whole — don’t slice them.
Venison is best served rare. Flip the backstraps once to sear both
sides, but use a meat thermometer if you’re serious about this. When
the thermometer hits 130 degrees Fahrenheit, pull the backstraps off
and wrap them in aluminum foil for three or four minutes before slicing
and serving. Grilled backstrap tastes great just as it is, or you can whip
up a horseradish sauce to add extra zip.
Pulling the backstraps from every doe you shoot and grilling them
fresh will completely change the way your friends and family look at
deer hunting — at least it will if you invite them over to enjoy the meal
and don’t just keep it all to yourself!
The author shoots a number of does
on his farm each year. He tries to take
as many as possible in early October
before shifting his focus to hunting
bucks during the rut.
