8/13/2007

Hunters who are taking to the field for Montana’s 900-series archery only antelope season beginning Aug. 15 need to take the extreme weather predicted for some areas of the state into account in their hunt planning.

It can be tough to stalk big game when every blade of grass rattles and every twig snaps. Hot, dry weather also requires hunters to: *         work harder to preserve their harvest from spoiling, *         prepare to prevent forest fires, and *         take precautions to reduce the physical stress associated with hunting in summer-like temperatures.

Montana Fish, Wildlife & Parks officials urge hunters to keep these weather-related issues in mind. Fire Danger

Hunters must identify and abide by fire and land use restrictions that may be in effect in the areas where they plan to hunt.

In general, in areas where Stage I and II fire restrictions apply, hunters may not have campfires and they must stay on designated roads and trails. Under Stage II restrictions, vehicles and equipment with internal combustion engines are prohibited between 1 p.m. and 1 a.m., including ATVs, chainsaws and generators. There are also restrictions on where smoking may occur.  It is the hunter’s responsibility to stay informed about the fire restrictions, if any, in effect in the areas where they plan to hunt.

Where campfires are allowed, it is essential to always tend them carefully and ensure they are dead out before leaving them. Old campfires that reignite days after the original fire are one of the most frequent causes of wildland fires.

For the latest information on fire-related restrictions, go to FWP’s Drought & Fire Updates at fwp.mt.gov .

Hunters should also contact land management agencies to identify any additional   use restrictions that they may have in place.

Hunters should carry in their vehicles a shovel, axe, large bucket and a supply of water in order to be prepared for fire emergencies. Cell phones, where service is available, are handy to report sightings of smoke or to contact other emergency service personnel. Field Dressing on Hot Days

Heat is a major cause of wild meat spoiling. Ideally, a hunter won’t harvest an animal unless it is possible to quickly process the carcass and transport it where it can cool quickly.

After tagging a harvested animal, it is essential to field dress it immediately, making certain all internal parts, organs and intestines are out. Leaving the windpipe and esophagus inside the carcass, for example, may lead to spoiled meat.

Begin cooling the game immediately by propping the chest open with a clean stick and elevating the carcass in a shaded area to allow the air to circulate. It is especially important to get air circulating around the shoulder blades and rump where the meat is thickest. Some hunters will skin the carcass to speed the cooling and pepper the meat to keep it safe from flies and bacteria. Cheesecloth type carcass bags, available at most sporting goods stores, are also a way to protect skinned meat.

Do not allow the carcass to lie on the ground with the hide on, or use airtight game bags or tarps. Both will speed spoilage.

If the temperature is above 50 degrees, the carcass should be taken as quickly as possible to a cooler within hours of the kill.

Being prepared to properly handle game meat this time of year requires good planning and preparation. That includes making a decision before releasing the arrow as to whether you can adequately care for the meat. Physical Stress

Hunting in warm temperatures can be physically stressful, especially when combined with pre-existing health conditions. Hunters can prevent dehydration by drinking plenty of water and sports drinks with electrolytes. Avoid caffeinated drinks.

Plan the timing of hunts for the cooler hours of the day if you can, or dress for wide variations in temperature, from cold in the morning to hot by mid-morning. Try to take more frequent breaks as the day heats up, and be aware of how your body is reacting to the conditions.

Hunting is physically demanding enough without adding dehydration or heat stroke to the mix.