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Backwoods Bound Bullet Volume 11 - Issue 12
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Merry Christmas and welcome to the December 2010 issue of The Bullet. I don’t know about you guys but I’m having a fun hunting season. Hunting for deer, squirrels, turkeys and doves. I wish I had the opportunity to splash some ducks and geese but don’t know anyone to take me and show me the ropes. Oh well. I don’t know how much more excitement I can stand. I’ll just waiting for the start of rabbit and pheasant season this month. Oh yeah!
I want to give a heads-up to everyone who has been thinking of ordering one of our After The Shot Trophy Plaques. It looks like we are forced to raise our prices due to our local lumberyard going out of business. Another victim of the “big box stores”? We’re not sure but their closing has forced us to go further material and pay more for material. Therefore, regretfully, we have to pass on the increase. After al,l the reason to be in business is to make money not break even, right? Anyway if you’re on the fence about ordering a plaque I’d do it now. Another incentive to order this month is our 10% off sale. Look for the special discount code further in this issue.
Okay, enough said. Let’s get to it. Enjoy the one hundred and twenty third issue of The Backwoods Bound Bullet. Until next month, J. E. Burns - editor-in-chief.
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In this issue:
~ Backwoods Trivia ~ Recipe: Hoppin’ Good Lasagna ~ Article: Colorado’s Wild Turkeys Are Thriving ~ Recipe: Wild Goose Delights ~ What's New ~ Backwoods Health: Frostbite – Not Just A "Backwoods" Hazard ~ Recipe: Deer Steaks with Peppercorn Cream Sauce
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BACKWOODS TRIVIA: This month’s question is from Henry Collins. See if you know it.
"The Colorado River, which carved the Grand Canyon, passes through how many states?"
Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.
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RECIPE: HOPPIN’ GOOD LASAGNA
~ 2 medium size rabbits, cut into serving pieces ~ 1 can cream of mushroom soup ~ 1 lb Italian sausage ~ 1/2 cup warm water ~ 1 cup sliced black olives ~ pinch of basil ~ 2 tsp garlic powder ~ 1 1/2 tsp seasoning salt ~ 1 tbsp oregano ~ 1 1/2 tsp sage ~ 2 tsp black pepper ~ 2 tbsp minced garlic ~ 1 tbsp onion flakes ~ 2 – 14 oz jars marinara sauce ~ 1 package lasagna noodles ~ 8 oz ricotta cheese ~ 1 lb shredded mozzarella cheese
* Place the soup in a crock pot. Place the rabbit on top.
* Cook on low overnight or until the meat starts to fall off the bone.
* Remove the meat and allow to cool. Then remove the meat from the bones and cut into chunks.
* Brown the rabbit and the sausage together in a large skillet. Drain.
* Stir in the water, olives, basil, garlic powder, seasoning salt, oregano, sage, pepper, minced garlic and onion flakes.
* Bring to a boil, reduce heat and simmer 15 minutes stirring occasionally.
* Stir in the marinara sauce and remove from heat.
* Preheat oven to 375 degrees.
* Place a layer of the meat/sauce mixture in the bottom of a 9" x 13" baking dish. Cover with a layer of dry noodles. Spread a thin layer of the ricotta cheese on top of the noodles. Sprinkle on a little mozzarella. Cover with another layer of sauce.
* Repeat the layering ending with the meat/sauce mixture on top. Reserve a ½ cup of mozzarella.
* Bake for 45 minutes. Check after 30 minutes. Lasagna is done when you can easily stick a knife through the middle.
* Sprinkle on the rest of the mozzarella and cook another 10 minutes for cheese to melt.
* Remove and let set 5 minutes or so.
* Serve and enjoy.
Our thanks to Brian Potts for sending us this recipe. For more rabbit recipes visit our site at www.backwoodsbound.com/zrabb.html. Send in your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet.
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** AFTER THE SHOT TROPHY PLAQUES ** We have a style of plaque to fit any of your trophies! We have sizes for your antlers, fish, full shoulder mounts, skull mounts, plaques for awards, and plaques for your favorite photo! Plus with the introduction of the Touch ‘n Trophy plaque you now have a way of displaying a part of your trophies fur or hide that you can touch and feel.
Our handcrafted plaques are made from solid oak not plywood or particle board giving your trophy a solid base to anchor to. Each plaque comes with a wall hanger(s) installed and the Picture Plaques come with glass and picture backing for your 4” x 6” photo.
No matter what type of trophy you want to display, Backwoods Bound has a plaque to fill your needs. So don’t settle for an ordinary looking plaque hanging on your wall! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $24.95. Don’t wait, order today!
Visit our site at www.backwoodsbound.com/ats.html for photos and information on how to order your plaque. Order with our secure on-line ordering system and pay with confidence using Paypal.
Remember our motto, "It only takes a little more to go first class."
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ARTICLE: COLORADO’S WILD TURKEYS ARE THRIVING
  DENVER, Colo. - Colorado's wild turkey lovers have something to be grateful for this Thanksgiving. There are more wild turkeys living in Colorado than at any time before.
  Once nearly wiped out in the United States, wild turkeys have made an impressive comeback thanks to efforts of state game and fish agencies and non-profit sportsmen's groups like the National Wild Turkey Federation.
In Colorado, the Division of Wildlife began working on strategies to increase the turkey population in the early 1980s. Since then, turkeys have been released, or colonized on their own, into most of the available habitat in the state. Wild turkeys now live in 53 of the state's 64 counties. Colorado's turkey program ranks among the most successful species conservation efforts in the agency's history.
  "Right now we have more wild turkeys in more places in Colorado than ever occurred here historically," said Ed Gorman, small game manager for the Division of Wildlife. "The success of turkeys in Colorado is primarily due to their adaptability and high reproductive capability."
  Turkeys were plentiful in the North America at the time the Pilgrims landed, but over-harvest and habitat loss nearly wiped out America's wild turkey population by the early 1900s. Today, wild turkeys are once again abundant across the nation due to modern turkey management programs like the DOW's.
  "Wild turkeys can be found in areas where they did not occur as recently as five years ago, said Gorman. "This has created new hunting opportunities for sportsmen."
  On November 10, the Colorado Wildlife Commission voted to allow over-the-counter turkey hunting licenses on private land for all but three management units (91, 92 and 96) east of Interstate 25. The change goes into effect in 2011. According to the International Hunter Education Association, turkey hunting is the fastest-growing form of hunting in the United States.
  Colorado is home to two subspecies of wild turkey: the native Merriam's and the Rio Grande, which was introduced to the state in 1980. The Merriam's wild turkey is primarily found in open meadows and in ponderosa, oak brush and pinion juniper stands in mountainous zones west of Interstate 25. The Rio Grande species inhabit cottonwood and riparian areas adjacent to agricultural lands in the eastern portion of the state.
  "Wild birds are cunning, wary birds," Gorman said. "They have excellent eyesight and are capable of flying for short distances at speeds up to 50 mph and running at speeds up to 25 mph to escape predators. These characteristics have been bred out of the game-farm raised birds and commercial turkeys served at Thanksgiving dinner."
  Wild turkeys mate in the early spring. Courtship usually begins while turkeys are still flocked together in wintering areas. Males attract females through a variety of calls, struts and displays including fanning their tail feathers.
  After mating, the hens begin searching for a nest site and laying eggs. In most areas, nests are found in a shallow dirt depression, surrounded by moderately woody vegetation that conceals the nest.
  Hens lay a clutch of 10 to 12 eggs during a two-week period, usually laying one egg per day. She will incubate her eggs for about 28 days, occasionally turning and rearranging them until they are ready to hatch.
  A newly-hatched flock must be ready to leave the nest within 12 to 24 hours to feed. Young turkeys, known as poults, eat insects, berries and seeds, while adults will eat anything from acorns and berries to insects and small reptiles. Turkeys usually feed in early morning and in the afternoon.
  For more information about all the great outdoor adventures in Colorado, visit their web site at http://wildlife.state.co.us/.
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FUN FACT:   "Leonard da Vinci could write with one hand and draw with the other at the same time." - Monika
Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.
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** KAREN'S KREATIONS ** We are having our BIGGEST sale of the year this month! 33% OFF ALL orders thru December 31!
Guaranteed Priority Mail delivery on orders placed before December 12. Overnight delivery available thru December 20.
Choose from wine charms, water bottle charms (on elastic bands), earrings (in 3 sizes), zipper pulls, bookmarks, pins and nametags or charms without rings (great for scrap-bookers). Any theme you can imagine- and probably some you never thought of! Visit our website to see new designs! These deals end on December 31, 2010! Visit our site at: www.karensglabels.com or e-mail us at karen@karensglabels.com with questions or comments.
Merry Christmas from Karen and The Krew!
Follow us on Facebook, karen@karensglabels.com, to get the latest news and designs! "Because no wine glass should ever be naked!"
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HUNTIN' TIP: "If you shoot a deer and have a good blood trail and suddenly your blood trail is gone, do not freak out. Bring along a spray bottle full of hydrogen peroxide. Walk slowly and spray the ground around you in a circle. When the peroxide lands on blood it will fizz up allowing you to pick up the trail once again." - Timothy Guillory
Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.
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RECOMMEND AND VOTE FOR THE BULLET
Tell a friend about The Bullet. Just go to: www.ezinefinder.com/rec.html?ez=backwo and follow the instructions. It’s free and easy!
To vote for The Bullet follow this link: www.ezinefinder.com/backwo-vote.html.html.
Thanks for your help. ~~~~~~~~~~~~~~~~~~~~~~
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INTERESTING QUOTE: "Copy from one, it’s plagiarism; copy from two, it’s research." – Wilson Mizner.
If you’ve seen or heard an interesting or humorous quote send it in and we'll post it next month. Send them to: mail@backwoodsbound.com.
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RECIPE: WILD GOOSE DELIGHT
~ 1 goose breast, cut into 1 1/2" cubes ~ 1 lb bacon ~ 1/2 cup soy sauce ~ 1 tsp black pepper
* Place the meat in a large zip lock bag.
* Mix the soy sauce and pepper together. Pour over the meat.
* Seal bag and place in refrigerator for at least 1 hour.
* Remove the meat from bag and drain.
* Cut the bacon slices in half.
* Wrap each goose piece with a piece of bacon.
* Place the cubes in a baking pan or cookie sheet.
* Cook at 350 degrees for 30 minutes or until the bacon is crispy.
* Serve and enjoy. Our thanks to Jane Cuthbert for sending in this recipe. For more goose recipes to try this season, visit our site at www.backwoodsbound.com/zgoos.html.
Remember to send your favorite recipe to mail@backwoodsbound.com. We'll post it on the site or use it in an upcoming issue of The Bullet.
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FISHIN' TIP: "When fishing for big bass try focusing on isolated cover. A few examples: A stump in the middle of a weed bed. A cluster of stumps set apart from the main stand of trees. And a weed clump near a larger weed bed." – David Franklin
Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.
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** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **
OVER 3,600 potential customers could be reading YOUR ad right now instead of ours!
Place your ad here for $8.00 a month! Discount rates for multiple issues.
For more details, visit our site at: www.backwoodsbound.com/advertise.html. Or e-mail us at: editor@backwoodsbound.com.
Deer season is fast approaching so place your ad now! ~~~~~~~~~~~~~~~~~~~~~~~
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HUNTIN’ TIP: "Try this out to help cover your scent while deer hunting. Cut an apple in half and rub it on your boots prior to entry into the woods." Thanks to John Sons for sending in this tip.
Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet. ~~~~~~~~~~~~~~~~~~~~~~
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WHAT'S NEW
Due to the great response we’ve received, we’re extending our 10% off offer until December 15, 2010. That’s 10% off on all orders! Just type in this coupon code during checkout: fallsale2010. It's that easy! This offer is only available to subscribers of The Bullet. Remember to order early to receive your order before Christmas.
We also want to give everyone a heads-up. Due to our local supplier of oak lumber we use to make our Trophy Plaques going out of business, we are now forced to go further and pay more for material. So with great regret we are forced to raise our prices starting the January 1, 2011. We’ve kept our prices the same the past few months, eating the increase but it has taken a toll on our slime profit margin. So to avoid the increase, place your orders this month! Thanks.
We still need more pictures from your trail cameras for our Candid CamShots feature. It doesn’t matter what it is or who it is. We just need them. Make sure and tell us the where, when, who and any other info that helps explain the photo. Send them in jpg format to mail@backwoodsbound.com.
Since we’ve been out hunting lately instead of sitting in the office working, we’ve gotten a little behind with posting new recipes on the site. But rest assured we have a lot of new ones coming to the site soon. In the meantime we’d like to request for fish, buffalo, elk, wild hog, exotics and everything in between. Send your stuff to mail@backwoodsbound.com.
And as always keep sending in your photos, tips, stories and fun facts to mail@backwoodsbound.com. We truly appreciate everything sent in.
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BACKWOODS HEALTH: FROSTBITE - NOT JUST A "BACKWOODS" HAZARD!
  Frostbite describes the condition that occurs when skin and underlying body tissues freeze as a result of exposure to cold. When skin and body tissues freeze, the water contained in each cell expands. Healthy warm cells are very elastic, but freezing cells are rigid. The result? As body tissue fluid freezes and expands, the cells split open, much like an over-filled container placed in the freezer. The cellular damage that results from frostbite can lead to severe disfiguration and even death.
  Frostbite can occur anytime the environmental temperature or the wind chill drops below freezing, 32 degrees Fahrenheit. Uncovered areas of the body are most likely to suffer, with the nose, ears, cheeks, chin, fingers and toes most often affected. Frostbite can set in very slowly or very quickly depending on how long the skin is exposed to the cold and how cold and windy it is. It cannot be emphasized strongly enough that frostbite need not happen even at extremes of altitude, temperature and fatigue: frequently a degree of carelessness is the chief cause.
  Frostbite occurs in three stages; frostnip, superficial frostbite, and deep frostbite. The initial stage is called frostnip. The skin turns unusually white and soft and will have a pins and needles feeling. This can easily be treated by blowing warm breath on the frost-nipped area or soaking the area in warm water.
  Superficial frostbite occurs when the skin freezes and ice crystals form inside the skin cells, but the tissue underneath remains flexible. The skin turns yellow-grey, painless, numb and leathery or waxy to the touch. Upon warming, the area will turn red and painful as blood flow to the area returns to normal. A few hours after thawing, the tissue swells and during the first two days giant blisters form. Try not to break them. These blisters settle during the first week leaving tissue hideously discolored, and if gangrenous, shrunken and black. This carapace, or shell separates in several weeks. If the frostbite is superficial, pink new skin will appear beneath the carapace: if deep, the end of a toe or finger will gradually separate off - an unsightly but usually painless process.
  In deep frostbite the tissue is hard, white and obviously frozen, like a piece of chicken from a freezer. This is the most serious type of frostbite because it affects the blood vessels, muscles, nerves, tendons and even bone. It can lead to permanent damage, blood clots and sometimes gangrene, which is the death and decay of body tissues. In deep frostbite, the affected areas become completely numb to all feeling and remain cool and splotchy or blue after warming. The frost-bitten area will turn black and hard. The skin surrounding the area may swell up and stay swollen for a month or longer. If gangrene develops, amputation of the finger or limb may be necessary.
  If you suspect frostbite, seek shelter. Remove wet, constrictive clothing and place the frostbitten area in direct skin-to-skin contact with a warm area on the victim or a buddy. Seek immediate medical attention to prevent infection and possible loss of a limb. Even with deep frostbite, if medical treatment is prompt, most frozen limbs may be saved.
  NOTE: Do not re-warm a frostbite injury if it could refreeze during evacuation.
  Do not re-warm frostbitten feet if victim must walk for medical treatment.
  Frostbite can usually be prevented by using caution in extreme cold weather. Layer your clothing. Many layers of thin clothing are warmer than one bulky layer. Air spaces trap body warmth close to the skin, insulating the body against the cold. Wear two or three pairs of socks instead of one heavy pair, for example, and wear roomy shoes.
  Cover all possible body surfaces. Wear a hat, ear muffs, a scarf and mittens. Don't drink alcohol or smoke cigarettes. Alcohol dilates blood vessels, causing the body to lose heat quickly. Smoking slows down blood circulation to the extremities. Keep dry. Wet clothing is 20 times less warm than dry clothing. If you know that you are going to be out in the cold for any length of time, it is always wise to carry extra clothing with you.
  Pay attention to the warning signs of frostbite so you can prevent or treat it promptly. Remember the lower the temperature, the greater the risk of injury. Even if it is not very cold outside, high winds can reduce temperatures to dangerously low levels, making frostbite more of a danger. Also, people who have experienced frostbite need to be even more careful because they are more likely to suffer from it again. Other factors that may make a person more likely to get frostbite include being wet, exhausted, intoxicated by alcohol, taking certain medicines or drugs, smoking, diabetes and poor circulation.
  Much like your Monday through Friday life, Backwoods Adventures carry risks. By learning about these risks and taking preventive measures, you can minimize your chance for trouble and get maximum pleasure out of your outdoor adventures. Until next time...Maggie B.
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RECIPE: DEER STEAKS WITH PEPPERCORN CREAM SAUCE
~ 2 – 4 deer steaks ~ your favorite seasonings, (seasoning salt, pepper, garlic salt, etc.) ~ 1 stick butter ~ 1 cup cream ~ fresh ground pepper
* Season the steaks to taste with your favorite seasonings
* Melt 2 – 3 pads of butter in a large skillet over high heat. Be careful to not burn.
* Add the steaks and sear each side for 15 seconds.
* Remove the steaks and turn heat to medium.
* Add another couple of pads of butter and let them melt.
* Add the meat once pan has cooled to medium.
* Cook steaks to your desired doneness adding additional seasoning if desired.
* Remove the meat leaving heat on. Place meat on a platter and cover with foil to keep warm.
* Add the cream and pepper to the skillet and stir together.
* Cook sauce until it reduces thick enough coat the back of a spoon.
* Serve the steaks with the sauce poured on top.
* Enjoy.
We wish to thank Rob for sending us this recipe. To see more delicious deer recipes visit our site at www.backwoodsbound.com/zdeer.html.
Send your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet.
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ANSWER TO BACKWOODS TRIVIA: The Colorado River passes through five states, Colorado, Utah, Arizona, Nevada, and California.
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