DAN SIMMONS Sportsman's Quest MORE COLUMNS SPECIAL TO THE PVT Drew Calvert was successful on one of his hunting adventures. Advertisement

You've seen Drew Calvert's name in this column before, but it's usually in connection with fishing off the California coast. He does it often and very well, but he cherishes his hunting time, too.

During the fall season he can usually be found chasing our local deer and elk, or at one of his favorite duck and goose blinds. This guy does it all, and this year he drew his first pronghorn antelope tag.

He took this "speed goat" opportunity as seriously as he does his fishing.

Much of the work preparing for an antelope hunt is done before you draw the tag and is best accomplished by visiting with the folks at Fish and Wildlife, and others who know the current conditions in the various areas antelope are found.

Once you have a good area identified and draw a tag, it's all about the details. Scouting watering holes, selecting the correct camo clothing for the area, possibly constructing a blind and then more scouting to determine the animal's daily feeding and watering pattern, this is the group part of the hunt.

Some company on those long drives and hours of glassing is one of those bonding periods where friends and family get to focus on a common project outside of the normal everyday routine. It's a time when there is no rush, deadline, or if you're lucky, no cell phone reception. Scouting is an event unto itself. Finding animals and figuring out their pattern of movement offers an enormous sense of accomplishment.

Drew knew this and worked out a plan. Friends had given him information on some spots that had been good in the past. The local hot weather and recent drought conditions dictated the animal's need for a water source. He also knew other hunters would be in the area so he chose to do what 90% of others don't. He planned a spot away from the major access roads. It all looked good.

But when it came time to hunt, he hunted alone like a solitary wolf. Heading for a couple of likely spots, but keeping his eyes open for every opportunity, he moved away from where others would be.

He was forced off track a couple of times by seeing groups of antelope before he even got to his planned site. Some he gave up on because they contained only does and immature bucks.

Others he saw looked great but they saw him too.

Their excellent eyesight and alertness usually causes them to move in an opposite direction and he followed. He soon learned, as most old timers know, that once they spot you and take off, it's usually not productive to follow. So, he continued on to his planned site, an improvised blind by water he knew to be well used.

He quietly entered the blind and waited. Within an hour two does and a fawn come down for a drink, a good sign; they walk away and disappeared over the horizon. Drew then heard the exciting clicking of hooves on rocks from behind the blind and the adrenalin starts kicking in.

It is a nice buck, solid and with a good set of horns, but it doesn't even stop at the waterhole; he's on his way, in high gear, following the does over the ridge. The rut is obviously full on.

It wasn't long before the buck, which Drew eventually named "Dopey Buck," comes racing back full speed, once again after a lone doe which has come to the watering hole. He's obviously staked this watering source out too.

Showing no sense of fear, he's vocalizing a high pitched bleat, sniffing and pawing the ground. Bad timing for the buck. There's probably a moral or lesson to be learned here. Sad, but too late for Dopey Buck.

A single shot from Drew's 150-grain 30-06 and it's meat for the winter.

Was Drew's adrenalin still flowing? He shook for the next 30 minutes while he admired the buck. It all came together, dream fulfilled-alone with nature.

Then the work began. Field dressed and iced down he took it to Chuck Fromer's, Mull's Meats, for final capeing and shipping to Great Basin Taxidermy for a head and shoulder mount. As for the meat: back strap and loin for steaks, the rest in sausage, as only Chuck can make it.

Not a bad hunt, for a fisherman.

Updates

Since 1954 John Mull's Meats has been offering game preparation and fine meats to the Las Vegas folks. At the time it was out of town and off the Strip, but Las Vegas has grown up around it.

Since Sept. 1, 1981, Chuck Fromer has offered this custom butcher service in the fine old tradition that we seldom see today. I have tried his fine beef cuts and ordered some of his exotics, but find his personal handling of game cuts exceptional and an invaluable service to those hunters that are not experienced in game preparation.

I have even known him to meet his hunting customers at his shop after hours, as he did with Drew Calvert. It was clear that he not only admired Drew's trophy and the story behind it, but felt a part of his experience.

I am especially taken with the sausages they prepare. Chuck is a master and I admit being somewhat intimidated.

I once felt that I was pretty good at preparing wild game sausage, but since trying his I have given up the task, used the spices for other purposes and used my smoker just for roasts and jerky. I can't compete, so therefore tip my hat to his and his staff's expertise.

Give Chuck a call and give him a heads up on your upcoming hunting trip, or better yet stop by and meet these great folks. You will be as impressed as I. For more information call 702-645-1200 or stop by 3730 Thom Blvd., Las Vegas, NV 89130.

Events

*Ducks Unlimited will hold its annual banquet Oct. 2 in Las Vegas. This banquet is one of Ducks Unlimited's Top 20. For more information or to confirm your participation please call Scott Bowels at 702-461-8779.

*Las Vegas Fly Fishing Club holds its monthly meeting the third Tuesday of the month at Bass Pro in Las Vegas at 7 p.m.. For more information call 702-876-2005.

Recipe

If you have been reading this column for awhile you will know my experience with antelope cuisine is somewhat extensive, but not always positive. This recipe you will notice is well spiced, and Drew is a master of spices.

I will be waiting for an invitation to dinner at Drew's place and look forward to giving this "speed goat" a try at the table. The only thing that I might change is perhaps a full cup of brandy following the meal with my good friend, as we share some stories.

Drew's

Antelope Medallions

One pound antelope loin cut into medallions. For the marinade: 1/4 cup brandy; 2 Tbsp olive oil; 4 cloves garlic, minced; 1/4 cup chopped shallots; 1 jalapeño, minced; 1 tsp sea salt; 2 Tbsp black pepper. For the sauce: 4 Tbsp olive oil; 1/4 cup minced shallots; 2 cloves garlic, minced; 1 cup sliced mushrooms;1 tsp salt; 2 tsp black pepper; 1/4 cup brandy; 1 cup beef broth; 2 Tbsp butter; 3 Tbsp sour cream.

Place antelope medallions and marinade ingredients into zip-top bag, place in cooler or refrigerator for a minimum of 3 hours.

Remove medallions from marinade (discard marinade), pat dry; pour 2 Tbsp olive oil into cast iron skillet, fry medallions; remove meat from pan add remaining olive oil fry shallots, garlic, mushrooms, salt and pepper until shallots are soft and clear; add brandy and boil for 3 minutes; add beef broth and reduce by one third; add butter stir until melted; return antelope to pan, until meat is hot; remove pan from heat and stir in sour cream; Serve with wide egg noodles and fresh green beans.