#724 "Antelope Flats"

"Antelope Flats"

16"H 20"W 10"D
Edition 21
3,800


Blog, text, photos, drawings, and sculpture . . . © Sandy Scott and Trish

   

#684 In the field: Pronghorn Antelope and Sage Grouse

The "in the field" experience is a necessity for the wildlife artist.  There's no way to convince your viewer that your work is authentic unless you've been there yourself.  Autumn is a special time to be in the field for many reasons . . .

 especially if an artist is in search of game for studio reference as well as meat for the table.

Trish and I both drew antelope doe tags this year and were successful in putting meat in the freezer for the winter.  Wyoming antelope country is austere, vast, and beautiful.   After we filled our tags, we returned to our 

 hunting area several times with the cameras to collect photo reference material and to experience the animals.  

Below, are images taken this September and October.

Below, are images of Sage Grouse.  The big bird is not on the endangered species list but could be soon.
A great time to photograph them is in the spring during mating season . . . the male has a spectacular display!

We do not hunt them for the table . . . only with a camera. Also, from what I understand, they're not very good eating and I'm spoiled with the succulent Ruffed Grouse we hunt in the north country.  Our Brittany, Penny loves to find them after the day's hunt and I was able to photograph the secretive birds last month for reference material that will be used in the studio.  I'm currently working on a new antelope sculpture and a Sage Grouse composition is mentally in the works.  

Below, is an image of an early antelope sculpture created in the 1990s.

Go to the BLOG INDEX and Reference Page for more information.  

See post #616

Blog, text, photos, drawings, and sculpture . . . © Sandy Scott and Trish

#35 In the Field:

Yesterday at daybreak, Trish and I loaded the old Trooper and took off on our annual Wyoming antelope hunt.  This year we drew doe tags but not a problem - our priority is meat for the freezer not heads for the wall.

By the end of the day, and after several lengthy stalks, we both had our animals down within 50 feet of each other!  While Trish started field dressing, I hiked back to get the Trooper.  The old buggy (which also serves as my foundry vehicle) is great for hunting and off-road driving.  It sets high off the ground, is 4 - wheel drive and rumbles over the sagebrush slow and steady.

Feeling pretty randy we were home after dark with our meat iced down, ready to go to the processor this morning.  After all, girls just want to have fun!

Our tradition and ritual is to prepare the tenderloin on the night of the hunt with a skillet of potatoes and onions and a nice red wine.  There are no words to describe the delicacy!

After the hunt tenderloin:
Lightly steam potato wedges while sautéing sliced onion using olive oil in a heavy skillet.
Add softened potatoes to onion.
Season with salt, paper, Montreal seasoning and garlic and lightly brown.
Remove onions and potatoes to warming plate.
Flatten tenderloin with side of large knife.
Add more olive oil and turn heat to medium high.
Saute' lightly 3 - 4 minuets per side depending on meat thickness
Salt and pepper to taste
Meat should be pink/red and juicy inside when done.

Serve with Caesar Salad, crusty French bread and a hearty red wine such as Cabernet Sauvignon.

Note:  One year we cooked the tenderloin over a campfire with a pointed hot dog stick.
           Now you're REALLY cooking!

In the Studio:

Early this morning I started a head study of a buck antelope in clay.  To say I'm inspired is an 

understatement.  However, the best way to honor the animal is to eat the meat.

 Go to the BLOG INDEX on the right for more information.

Blog, text, photos, drawings, and sculpture . . . © Sandy Scott and Trish