DAN SIMMONS Sportsman's Quest MORE COLUMNS SPECIAL TO THE PVT Mallory and Mark Genet celebrate her first bull elk hunt prize. Advertisement

Over the years you've heard me tell of Mark and Mallory Genet. The father and his librarian daughter exclusively bow hunt and both have met with considerable success.

I first met them when Mallory was a 12-year-old girl, and Mark joined her in my hunter safety class. My most recent stories of their exploits centered on the search for an elusive antelope they named Einstein because he seemed much smarter than the others in the herd. They both had successful hunts, but Einstein is still out there.

This story is about Mallory's recent bull elk hunt:

It all started with drawing one of the coveted Nevada Elk tags in the Mt. Grafton Wilderness Area.

Then it was a matter of getting in shape for a tough hunt. Mallory lost weight and strengthened her leg muscles for climbing and arm muscles for drawing her well-practiced bow.

The real exercise came during the first couple of days scouting up and down, and up again, and down the steep mountain terrain.

They heard no elk bugles; "They just weren't talking," as Mallory said.

On the third day she told her dad, "I had a dream," and then she ran up the mountain. In her dream she was sleeping in her trailer while in a forest, when she heard scratching and scraping on the trailer's side.

She looked out the window and saw a huge bull elk; it was calling and taunting her with "Come get me, come get me." Upon awakening she took the challenge and up the mountain she went, with conviction.

They were once again hunting with Shane Stever, of Purple Sage Outfitters, and began hearing elk bugling.

Shane began calling, and a big bull came down the ravine, downwind from them, but winded the hunters and was gone.

Another bull came from the opposite direction with its harem of cows, so Shane began cow talking with him.

The bull was greedy and came closer, "Get ready," Shane said, "It's a 6X6." The bull then started circling upwind.

Like a ghost, Shane crept 200 yards up the hill and called the herd back, and in front of the bow hunter. It was 41 yards away and Mark says, "Mallory, pull back." A cow elk then moved in behind the bull. Mark, knowing the possibility of a pass-through shot, potentially wounding the cow, said, "Hold it," then "Forget it, take him."

Mallory responded, "Dad, I can't do it." I guess those hunter skills classes worked, she wasn't sure of her shot, and didn't take it. The wind then changed, the hunters were "busted" and the elk were gone. That ended the third day, and it was back down the mountain.

Fourth day: Mallory ran up the mountain again, excited; they were hearing bugling from first light.

Mark and Mallory set up a natural blind beneath a large tree with overhanging branches, determining nearby distances by range-finding natural objects, then hunkering down to wait. Shane positioned himself a few yards behind and began his amorous artificial cow calling; a bull responds.

They see the bull coming from a mile away, running straight to the call.

"Get ready," Mark whispered, "Draw back." At half draw the Elk is looking straight at the blind, then puts his head down and moves to the side.

Shane called again as the elk comes closer. Again, Mark said, "Draw back." She already had, and cautions her dad, "Calm down."

At 20 yards, the elk senses something is not right and begins leaving the country. At 31 yards the bow snaps as Mallory shoots from a half prone position across her dad's back, and the arrow flies. As if in slow motion (It's always like that, due to the adrenalin rush) the arrow strikes its mark as the elk quarters away.

Shane responded, "A well-placed shot, a well-placed shot." The shaft penetrated perfectly, through the lungs, and then lodged in the opposite shoulder. Then as dad settles down, and stops shaking, its high fives and hugs all around.

They did it all, tracking, checking wallows and bull elk bugling while herding cows. All of this, and Mallory's first elk.

I'm guessing it won't be her last. How does one go back to the library after that? This is one special gal.

For more information on Purple Sage Outfitters call 1-775-962-1330.

--

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

Events

Rocky Mountain Elk Foundation will hold its banquet Nov. 22^, at Mountain Falls. Doors open at 4:30 p.m. For more information call Tracie Dreyer at 775-209-6750.

The Safari Club International Desert-Las Vegas chapter banquet will be held Jan.17, at the Rio Convention Pavilion. For more information call Dave Small at 702-383-0321.

The fifth Annual Grand Slam Club/Ovis Hunter and Outfitter Convention is Feb. 18-21 at Bally's Las Vegas. There will be exhibits, auctions, seminars and hunts. For more information, go to www.wildsheep.org.

Recipe

Congratulations to Mallory on her fine trophy, and the fine dining she will enjoy this winter. This one looks great and I'll look forward to trying it (hint, hint). I am available for taste testing, Mallory, and if you need help with freezer space (grovel, grovel) let me know.

Mallory's Spicy Western Elk Roast

One 5-pound elk roast; marinade: 8 cloves garlic, minced; 1 Tbsp Mexican oregano; 1 1/2 cups lime juice; 1 cup orange juice; 1 cup grapefruit juice; 1/2 cup olive oil; 1 Tbsp salt; 1 Tbsp cayenne pepper; Western Sauce: 1/2 cup olive oil; 1 small white onion, sliced thin; 5 cloves garlic, minced; 1/2 cup lime juice; 1/2 cup orange juice; 1 tsp salt; 1 tsp cayenne pepper; 1/2 tsp black pepper; 1 jalapeno, minced; 1/2 cup chopped cilantro;

Mix all ingredients for marinade in a large container; place elk in container and marinate for 8 hours or overnight in the refrigerator; remove meat from refrigerator at least one hour before grilling; remove from marinade and pat dry; grill over medium coals to desired doneness; to prepare sauce: place olive oil in a sauce pan; cook onions until translucent; add garlic, cook until softened; add all other ingredients except cilantro and cook until reduced by half; remove from heat, let cool; add cilantro and serve over sliced meat; makes great sandwiches the next day.