DAN SIMMONS Sportsman's Quest MORE COLUMNS SPECIAL TO THE PVT One way to enjoy the great outdoors is to go deep-sea fishing. Advertisement

The lazy days of summer are over. September was a great month for the outdoorsman and October will be even better.

The Mourning Dove season has come to an end and they were once again abundant. Some made it to the dinner table and others are in the freezer. It was the same with the early season pronghorn antelope, and the season will continue into the cooler month of October in some areas.

Deer and elk hunting has begun, with October and November being the primary months for most of us. Those guys who hunt with the "pointy sticks" got the jump on us and the September reports are good. I'm sure you'll be hearing some of their stories in this column soon.

My favorite game animal is the big horn sheep and October through December will be exciting. If one is lucky enough to draw one of those tags, I'd suggest quitting your job and going for it.

Jobs are easier to get than sheep tags, even in these tough economic times.

If you didn't get tags or are unable to join someone who did, there's fishing. The tuna bite is on and our warm pacific waters are producing yellow fin, yellow tail, blue fin, and albacore, not to forget the mahi mahi and halibut.

Sailfish and marlin are also heating up, but let's catch and release those beauties so that our children and grandchildren will have a chance to chase them also.

Bottom line: Autumn is here, the evenings are cooler and there is even a little sharpness in the morning air. Winter is coming; our heritage and genetic makeup are calling to us "prepare, stock up, and get ready to hunker down" (our economy may be echoing that theme).

This is the outdoorsman's time of the year. We are the ultimate preservationists. We preserve, in the freezer, by canning or "jarring," and by smoking and drying jerky. For some, this may be a lost art , but it can be found easily enough and take us back to simpler times when we gave more thought to these activities, than to flat screen TVs and new SUVs.

It's also the time of families. Thanksgiving is around the corner and Christmas will soon follow. Consider having a true Thanksgiving of God's bountiful harvest, wild game, and homegrown garden vegetables, with friends and family. Let others do the commercialized holidays, don't just call home on your cell phone, or e-mail a greeting -- go home.

Yep, the lazy days of summer are over. Slow down, count your blessings, fill your freezer and pantry (remember those?), with fresh game and home-grown vegetables.

If this is something new to you, talk with your friends and neighbors (remember those?) and rekindle our American tradition. If you were lucky enough to get a tag, or if you go fishing, share that tradition also.

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If you have an adventure, a story or a comment give me a call (775) 727-9777 or e-mail me at dansimmons@usa.net.

Updates

My outdoor pals will be out scouting, hunting and fishing this week, as will I. I'll look forward to hearing, and telling, their stories, and yours, in upcoming columns.

The fishing continues to be excellent on our west coast with consistent limits of tuna, mahi mahi, halibut, and other delicious additions to the table, and freezer.

For the latest information, contact Tommy Lee at www.freedomssportsfishing.com and H&M Landing at 619-222-1144 or www.hmlanding.com for the latest update.

Events

Rocky Mountain Elk Foundation will hold its annual banquet Nov. 22 at Mountain Falls. Doors open at 4:30 p.m. Save the date and don't miss this great event. For more information, call Tracie Dreyer at 775-209-6750.

Recipe of week

It may seem early to talk about a hearty winter venison stew, but it's a good time to start preparing for it. You can set this recipe aside as you stock up for winter and look forward to a well-planned holiday season. Start your preparations with the garden harvest, or visit the local farmer's market; offer to help your hunting friends in the field or when they return, and share a true Thanksgiving feast. Dan's Venison Stew

Three pounds venison, cut into 1-inch pieces; 1/4 cup flour; 2 tsp salt; 2 tsp black pepper; 1/4 cup oil; 2 cloves garlic, minced; 1 large green peppers, cut into strips; 2 cups carrots, quartered; 2 cups mushrooms, quartered; 2 small onions, cut into 1-inch pieces; 1 jalapeno, sliced thin; 2 large tomatoes, cut into 1-inch pieces; 2 cans beef broth;

Toss meat in flour seasoned with salt and pepper; pour oil into Dutch oven, add meat strips and quickly sear; remove meat add green peppers, carrots, and onion; cook until onions are translucent; add jalapeno, garlic, mushrooms and tomatoes, cook for five minutes; add beef broth and venison to pot; cook, covered tightly for 1 1/2 hours, stirring occasionally to keep meat from sticking to the bottom of the pan; serve over mashed potatoes and homemade biscuits.