|
|
|
Backwoods Bound Bullet Volume 13 - Issue 1
|
|
Happy New Year and welcome to the January 2012 issue of The Bullet. Now that the Holidays are over and you’re feeling a bit anti-climactic but there are still things to do if you’re willing and able to venture out. Archery deer seasons run to the middle of the month. Several states have special late season deer hunts. Squirrels, rabbits, ducks, geese and trapping continue for a while longer. It won’t be but a couple of weeks before the short, cold, dull days of February are here to zap our will and fortitude and make us yearn for the start of trout and turkey season. One bright spot now is the ice fishing is finally taking off since winter has finally arrived across the north to solidify the ice. Whatever your pursuits this winter, stay safe and warm.
Okay, enough of the yim-yam, let’s get to it. Enjoy the one hundred and thirty sixth issue of The Backwoods Bound Bullet. Until next month, J. E. Burns, Editor-in-chief.
~~~~~~~~~~~~~~~~~~~~~~
|
|
In this issue:
~ Backwoods Trivia ~ Recipe: Home Cooked Rabbit ~ Article: Endangered California Condors Celebrate 15th Anniversary ~ Recipe: Fried Goose Strips ~ Article: Letters From The Inbox ~ What's New ~ Recipe: Wild Game Chili
~~~~~~~~~~~~~~~~~~~~
|
|
BACKWOODS TRIVIA: We start the New Year with a question from Samantha Franklin.
"Why is bubble gum colored pink?"
Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.
~~~~~~~~~~~~~~~~~~~~
|
|
RECIPE: HOME COOKED RABBIT
~ 2 rabbits, dressed and cut into serving size pieces ~ flour ~ your favorite beer batter ~ 2 cups oil for frying ~ 2 dozen baby carrots ~ 1 large onion, sliced ~ 5 large potatoes, diced ~ 1 tsp cayenne pepper ~ 1 cup water or rabbits blood ~ 10 cups brown gravy, homemade or made from dry mix * Heat the oil in a large skillet, cast iron preferred.
* Roll the rabbit pieces in the flour and then in the prepared beer batter. Add to the hot oil.
* Fry until golden brown on all sides. Remove the pieces as they get done. Keep warm.
* While the rabbit is cooking, boil the carrots, onion and potatoes until just tender. Drain. Add the 1 cup water or rabbit’s blood and cayenne pepper. Simmer to keep hot.
* Make the gravy and keep it warm too.
* Serve the rabbit with the veggies and gravy on the top.
* Enjoy.
Thanks to Gene Mock for sending in this recipe. To see 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.
~~~~~~~~~~~~~~~~~~~
|
|
** CHILI TIME IS NOW ** The cold months of winter are here and that means it’s chili time! With its unique blend of herbs and spices, Backwoods Bound Chili Seasoning Mix makes a great tasting pot of chili the whole family will love!
Backwoods Bound Chili Seasoning Mix also makes great dishes like tostadas, enchiladas, stuffed peppers, manicotti, Mexican lasagna and a killer jambalaya. All of which will surely impress your family and friends! To see our complete collection of great recipes go to: www.backwoodsbound.com/zchili.html.
To order your supply, go to: www.backwoodsbound.com/chili.html. And remember our slogan,
"Not to mild.... Not to hot.... Treat yourself and make a pot!"
~~~~~~~~~~~~~~~~~~~
|
|
ARTICLE: ENDANGERED CALIFORNIA CONDORS CELEBRATE 15TH ANNIVERSARY SINCE REINTRODUCTION INTO ARIZONA
  The endangered California condor population that now spans Arizona and Utah is celebrating a significant milestone this month: the 15th anniversary of the first release of the birds into Arizona after being gone from the area for nearly 100 years.
  In December 1996, six condors were released from an acclimation pen atop the Vermilion Cliffs in northern Arizona. Today, the population consists of more than 70 birds that now also use Utah as part of their range.
  "This milestone is a significant accomplishment for the reintroduction program and demonstrates what cooperative, adaptive conservation can do for wildlife," says Eric Gardner, nongame branch chief for the Arizona Game and Fish Department. "We would not have any condors flying over Arizona and Utah if it were not for the experimental, nonessential designation that allowed the project to begin. Now we have over 70 birds."
  Since reintroduction began, challenges have been identified in the program and adaptive management has been implemented to address issues like lead poisoning from spent ammunition and predation. Of 42 known mortalities, 19 birds have died from confirmed lead poisoning. The second leading cause of death is predation with 12 cases recorded.
  The Arizona Game and Fish Department implemented a voluntary non-lead ammunition program in 2005 for hunters drawn for hunts in the condor’s core range. The free program has had voluntary participation rates of between 80 and 90 percent each of the past 5 years, demonstrating the willingness of hunters to play an active role in conservation and that voluntary programs can be successful.
  To continue to address lead’s impact on condors, Utah implemented a non-lead program in 2010 to further conservation as the population of condors expands its habitat into southern Utah. Biologists expect to see a reduction in lead toxicity deaths once more Utah hunters begin to use non-lead ammunition in the field.
  The Arizona-Utah condor population is classified as an experimental, non-essential population by the U.S. Fish and Wildlife Service under the 10(j) rule of the Endangered Species Act. This special rule provides The Peregrine Fund and Game and Fish with more flexibility to manage the population. The 10(j) rule allows the agencies the ability to handle, treat, transport and fit birds with radio transmitters, activities that would be much more difficult to carry out without the special designation. The 10(j) rule also provides that land management practices will not be restricted due to the presence of condors.
  Condors are a long-lived species with low reproductive rates, making its population more slow-growing than most wildlife. While they can live up to 60 years in the wild, they do not sexually mature until six or seven years of age and only mate every other year.
  The California condor has gone from only 22 birds left in the world in 1982 to nearly 400 today. The original 22 birds were captured in an effort to breed and save the species. Condors bred and raised in captivity are now periodically released at sites in California, Mexico and at the Vermilion Cliffs in Arizona.
  The species was added to the federal endangered species list in 1967. The condor is the largest flying land bird in North America. The birds can weigh up to 26 pounds and have a wingspan of up to 9 1/2 feet.
  The Arizona-Utah condor conservation effort is a joint project of many partners, including The Peregrine Fund, Arizona Game and Fish Department, U.S. Fish and Wildlife Service, Bureau of Land Management, National Park Service, Kaibab National Forest and Utah Division of Wildlife Resources.
  For more information on condors, visit www.azgfd.gov/condor or The Peregrine Fund website at http://www.peregrinefund.org/.
  And for more information about the great outdoor adventures waiting for you in Arizona, visit their website at http://www.gf.state.az.us/.
~~~~~~~~~~~~~~~~~~~~~
|
|
FUN FACTS:   James Hetherington invented the top hat in 1797. He was arrested for disturbing the peace when he wore it in public.
Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.
~~~~~~~~~~~~~~~~~~~~~~
|
|
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. ~~~~~~~~~~~~~~~~~~~~~~
|
|
** KAREN'S KREATIONS ** Happy New Year! As we begin 2012, there are many events and celebrations coming up - birthdays, weddings, anniversaries and get-togethers with friends and families. To get the New Year started off right we are offering 25% off any Wedding Theme orders thru January 31st! This offer includes bride and groom charms, wedding favors, attendant gifts and personalized gifts for wedding couples! Regularly $2.99 per charm, now $2.24 per charm!
Also take 20% off all other items through the end of January!
For special coupons and offers, sign up for our free newsletter. Just visit our site at www.karensglables.com to sign up!
Sale prices end January 31, 2012 so place your order now! Visit our site at: www.karensglabels.com or e-mail us at Karen@karensglabels.com with your questions or comments.
"Because no wine glass should ever be naked!"
~~~~~~~~~~~~~~~~~~~
|
|
HUNTIN' TIP: "Always wear ear protection when sighting in your firearm. My ear doctor told me that the loud ringing in my ears (24/7) could never be healed." - Bull of the Woods
"Fill empty laundry detergent bottles with water and throw in hunting rig to wash hands with after cleaning wild game and fish. Removes blood and oil and smell of wild game and can freeze and thaw and refreeze without going bad....chalk up one for recycling!" - Gary
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.
~~~~~~~~~~~~~~~~~~~~~~
|
|
INTERESTING QUOTE: "Plan for the future, because that’s where you are going to spend the rest of your life." – Mark Twain
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.
~~~~~~~~~~~~~~~~~~~~~~~~
|
|
** AFTER THE SHOT TROPHY PLAQUES ** 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 need. We can design and make special shapes to fill your trophy needs. Just contact us with your ideas.
Don’t settle for an ordinary looking plaque! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $26.95. Don’t wait, order today!
"It only takes a little more to go first class."
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.
~~~~~~~~~~~~~~~~~~~
|
|
RECIPE: FRIED GOOSE STRIPS
~ 1 – 2 boneless, skinless goose breasts ~ 1/4 cup salt ~ 2 tbsp vinegar ~ 1 cup flour ~ 1 tsp garlic powder ~ 1 tsp onion powder ~ 1/2 tsp salt ~ 1/4 tsp black pepper ~ 1 cup flour ~ 1 tsp baking powder ~ 1/2 tsp salt ~ 1 egg, beaten ~ 1 cup milk ~ oil for frying
* Add the 1/4 cup salt and vinegar to 1 – 2 quarts of water; amount depends upon how much goose meat you have, in a large pan. Bring to a boil.
* Cut goose breasts into 1/4" thick strips. Add to the boiling water.
* Gently boil meat for 20 – 30 minutes. Remove and rinse.
* While meat is cooking, mix together the 1 cup flour, garlic powder, onion powder, salt, and pepper.
* In another bowl mix together 1 cup flour, baking powder, 1/2 tsp salt, egg and milk.
* Once meat is done, heat some oil in a large skillet.
* Take the meat strips and roll in the dry flour mixture then dip into the batter.
* Add to the hot oil and fry until golden brown. Turning as needed.
* Remove and drain on paper towels.
* Serve and enjoy.
Thanks to Riley Ingram for sharing this recipe adapted from a recipe by Rick Jones from a magazine. For more delicious goose recipes to try this season, visit our site at www.backwoodsbound.com/zgoose.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.
~~~~~~~~~~~~~~~~~~
|
|
NEW FEATURE: PROFILING THE STATES
Welcome a new feature to The Bullet, Profiling the States. Each month we will attempt to bring you some tidbits, about an individual state such as their nickname, size, some of their fishing and game records or whatever else we deem interesting to pass along to our readers. There won’t be any set rules to this so each state’s profile can vary from the next. We start this month with our home state of Illinois.
ILLINOIS
Nickname: Land of Lincoln
Size: 55,593 square miles, ranked 24th in size.
Admitted to the Union: 1818, 21st state.
Fishing Records - Rod & Reel:
Bluegill: 3 lbs. – 8 oz.
Redear Sunfish: 2 lbs. – 12.3 oz.
Largemouth Bass: 13 lbs. – 1 oz.
Smallmouth Bass: 6 lbs. – 7 oz.
Channel Catfish: 45 lbs. – 4 oz.
Flathead Catfish: 78 lbs. – 0 oz.
Black Crappie: 4 lbs. – 8 oz.
White Crappie: 4 lbs. – 7 oz.
Muskellunge: 37 lbs. – 13 oz.
Rainbow Trout: 31 lbs. – 6.72 oz.
Lake Trout: 38 lbs. – 4 oz.
Walleye: 14 lbs. – 0 oz.
Game Records – According to Boone & Crockett Club, (www.booneandcrockettclub.com):
# 1 Typical Whitetail: 204 4/8 inches. Taken in 1965.
# 2 Typical Whitetail: 200 2/8 inches. Taken in 1993.
# 1 Non-Typical Whitetail: 304 3/8 inches. Taken in 2001.
# 2 Non-Typical Whitetail: 295 3/8 inches. Taken in 2004.
Quick Facts:
Cahokia, oldest city in Illinois, founded in 1699
Historic Lewis & Clark Expedition starts near Wood River in 1804
Illinois Territory created in 1809
Chicago World’s Fair held in 1893
Chicago Cubs win their second World Series in 1908
Chicago Bears win Super Bowl XX in 1986
~~~~~~~~~~~~~~~~~~~~~
|
|
FISHIN' TIP: "If you use toothpicks to “peg” your worm when bass fishing, soak them in fish attractant first. This way they will help attract fish to your lure. Try a mixture of anise oil and mineral oil mixed 50/50 as an attractant." – Bob Ellison
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.
~~~~~~~~~~~~~~~~~~~~~~
|
|
ARTICLE: LETTERS FROM THE INBOX
It’s that time of year to once again empty out the inbox and pass along a sampling of the mail we receive each week. Long time readers of The Bullet know what’s in store and for you new subscribers here’s the gist. Some of the following letters are pleasant in nature while others are just….well you be the judge. In no particular order here they are bad spelling and all (we edit the offensive words only). Enjoy this batch of ‘Letters From The Inbox’.
You guys are sick people and this should be band from society and all of man kind, I am a strong believer in animal life. And this should be illeagl! - Alena Fords
She followed up with this recipe;
Recipe name = baked squid with squirrel blood fried in a buket of dog pee
Recipe = 2 pounds of squid
7 pounds of squirrel blood
20 pounds of dog pee
Alena Fords
How are you supposed to make this without killing a lot of squirrels for their blood?
Here’s another recipe for squirrels;
Recipe name = squirrle gravy with secrete sauce
Recipe = 4 all u mother f&*$#*s out ther who thanks it funny, and tasts good, 2 kill squirrles f*%k off b#@&*^%s!! - card_nerd
O.M.G. I'm not crazy. Thank you so much for you web site. People were calling me an idiot. I live in Yankee territory and they don't eat raccoons up here. There was a scare about rabies. I talked to ODNR and there have been 2 coons in the whole state with rabies. Coon is back on my menu. A old wise man once told a game warden in front of me that hot grease will kill anything. Eat on my friends! - Phillip Jones
Hi, Loved looking over your site, but just don’t have the time to download all the great recipes for the various critters. Could you please make available a printed and CD ‘Backwoods Bound Recipe Book’ with all the critters? I know at least 6 other folks who would enjoy being able to sit near their fire(box) and read about what they will cook up next! Plus, the old eyes are not enjoying the computer much these days. I find it much easier to read a book. Thank you for keeping outdoors knowledge a family issue in America! God Bless America! - Gene
This is gross!!! Save The Squirrels!!! - John Horner
I have a complaint. this website is discusting i don't like it and it is weird! Save The Squirrel’s no one should suffer this pain. - Clare Rubin
im going to eat u cuz u eat squirrels so if u put more stuff bout eating squirels we going to eat u right now so stop cuz we love squirrels so stop k k and liten to the song bed inntruders kk - samantha and alyssa and kennedy and casey
ur mean What kind of person, eats squirrels?? They are cute and cuddly and fuzzy - You dont need to know
They didn’t give their name but gave their e-mail address. Doesn’t make sense.
Just wanted to let you know your Recipes section is fantastic!!! Thank You and Keep up the great work!!! - Randy Slayback
If you've ever read any books by Zane Grey, you'll remember that he always mentions how good Cougar meat is. Just read "Roping Lions in the Grand Canyon". I finally got me one, and ol' Zane Grey is right: You've never had a better tasting meat! - JP. Harris - Owner, Chef: Cow Camp Cafe
Thanks for printing my Deer Hash & Catfish Stew recipes! These have been handed down in the family for a while. Really luv your webpages, taken off like wildfire down here in southern North Carolina. Keep up great work. PS Do you have a Facebook Page? I would really like to spread it around! Take Care, Dru Martin.
Love your recipes and your website!! It’s very informative and love the nature and wildlife photos. It's great!!! - Kim Asmus
There you have it. Another sample of the mail we receive. Please indulge me a few more comments about them. Man, people sure love their squirrels. Apparently they didn’t have them destroy their tomato and pepper crops this past summer. Or have the rabbits eat several hundred dollars’ worth of daisies and Hibiscus plants.
One last thing, if you take the time to write and voice your opinion/complain to someone shouldn’t you try and spell correctly? Don’t most computers have spell check on them? And what’s up with not giving your name? No guts? Keep the letters rolling in. We love them all! – J. E. Burns, Editor-in-chief
~~~~~~~~~~~~~~~~~~~~~
|
|
** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **
Nearly 3800 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! ~~~~~~~~~~~~~~~~~~~~~~~
|
|
** AFTER THE SHOT TROPHY TAGS ** Now you can add all the information about your trophy with our NEW metal placards! Made from brass with black lettering, they will add that final touch to your After The Shot Trophy Plaque.
Offered in two sizes; 1 1/4" x 3 1/4" with three lines of text or 1" x 3" with two lines of text. They are easy to install. No holes to drill or nails to drive, they just stick on! Go to www.backwoodsbound.com/ats.html for ordering information.
~~~~~~~~~~~~~~~~~~~
|
|
WHAT'S NEW
A new month and a new year bring changes to the newsletter and our web site. Here are just a few things new to report.
Like we do at the beginning of each month we have a new Candid CamShot photo posted on the site. Check it out at www.backwoodsbound.com/funphotos2.html. The moon phases for 2012 are posted at www.backwoodsbound.com/moonphases.html. We’ll have new recipes posted in the next couple of days along with some new photos on the Huntin’ Photos page. Check them out at www.backwoodsbound.com/recipe.html and www.backwoodsbound.com/huntphotos.html respectively.
Something new to The Bullet is the start of a column we are initially calling Profiling the States. In it we will have a few tidbits about a particular state such as its nickname, size, population, some of their fishing and hunting records, quick facts or whatever we can find. We may or may not have the column every month depending upon how much space we have in each issue. One last thing about Profiling the States, we’re not completely set on that name yet and may change it in the future. In fact if any of you readers have any suggestions send them in. If we choose your name you might win a prize. We’ll have to see what we can come up with. Send your suggestions to mail@backwoodsbound.com.
We would like to expand our recipe section this year with some new categories. Some new sections we’d like to add are antelope and buffalo. We also want to expand the wild hog, fish/seafood, moose, elk and exotic recipe sections. But all recipes are welcome! Send them to mail@backwoodsbound.com.
One more thing about recipes. We’ve gotten a lot of inquiries about deer sausage recipes and if we had any. Of course our reply is whatever we have is posted on the site. We could use some recipes for making deer sausage or any type of sausage so if anyone wants to share theirs please send it in. If we start getting a lot of them we might start a new recipe section dedicated to just sausage recipes. Send your sausage recipes to mail@backwoodsbound.com.
We still need your hunting and fishing stories for upcoming issues of The Bullet so send them to us. We have a couple but could use more. They don’t have to be long or professionally written. Just tell it in your own words and send it in. Send them to mail@backwoodsbound.com.
Remember if you’re looking for a new adventure check out the listings on our Fishin’ Guides and Huntin’ Guides pages. Find them at www.backwoodsbound.com/guidesfish.html and www.backwoodsbound.com/guideshunt.html.
Send your questions, comments, tips, photos, recipes, stories to mail@backwoodsbound.com. Thank you! We couldn’t do this without your help!
~~~~~~~~~~~~~~~~~~~~~
|
|
RECIPE: WILD GAME CHILI
~ 2 lbs ground elk, moose or deer, beef will work too ~ 2 large onions, coarsely chopped ~ chili powder ~ cayenne pepper ~ 2 green bell peppers, coarsely chopped ~ 4 1/2 oz. sliced black olives ~ 1 - 28 oz. can chili beans ~ 1 – 28 oz. can kidney beans ~ 1 – 28 oz. can pinto beans ~ 1 – 28 oz. can diced tomatoes ~ shredded cheddar cheese ~ fresh baked cornbread
* Brown the meat in a skillet with some of the chopped onion. Season to taste with the chili powder and cayenne pepper. Drain.
* Place the meat in crock pot. Add the rest of the ingredients and season to taste with chili powder and cayenne pepper.
* Cook on low 6 – 8 hours. Adjust the seasoning as needed.
* Serve topped with shredded cheddar cheese and fresh cornbread.
* Enjoy.
Thanks to Charles Aron for sending in this recipe. To see more elk recipes visit our site at www.backwoodsbound.com/zelk.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.
~~~~~~~~~~~~~~~~~~
|
|
ANSWER TO BACKWOODS TRIVIA: Frank Fleer the inventor of bubble gum colored it pink because that was the only color of food coloring on the shelf the day the first commercial batch of gum was made in 1928. Fleer’s gum, Dubble Bubble, became a huge success and soon others were copying it including its pink color.
><>========================<><
|
|
|
|