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Backwoods Bound Bullet Volume 17 - Issue 10

  Welcome to the October 2016 issue of The Bullet. Let the hunt begin! There’s so much taking place this month. Depending on where you live there are deer, elk, antelope, bear, pheasant, rabbits, squirrels, and don’t forget turkey’s to be hunted!

If that’s not enough to get you excited then what about the great fall fishing happening? Everything from bass and crappie to trout and walleye are out to fatten up for the winter and are on the prowl. October is a good time to be on the water.

It’s been a while since I went on a rant so I thought I’d pass along a few things that have happened to me the past couple of months. It was too long to put here so I put it at the end of this issue in the Last Minute Stuff column. I’m curious as to how many others have encountered similar situations.

Enough said. Let’s get to it. Enjoy the one hundred and ninety third issue of The Bullet. Until next month, J. E. Burns, Editor-in-chief.

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In this issue:

~ Backwoods Trivia
~ Recipe: Venison Stuffed Peppers
~ Article: The “Only” Hunting Season
~ Recipe: Blackened Dove
~ Article: IDNR Stocks Alligator Gar as Part of Reintroduction Program
~ What's New
~ Recipe: Curry Armadillo
~ Last Minute Stuff

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BACKWOODS TRIVIA: This question comes from us. Do you know the answer?
 
“The Matterhorn, famous for its jagged peak, is located where?”

Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.

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RECIPE: VENISON STUFFED PEPPERS

~ 1 1/2 lbs ground venison
~ 6 large green bell peppers
~ 10 cups water
~ 1 large can diced tomatoes, undrained
~ 1/4 cup brown sugar, packed
~ 2 cups cooked brown rice, white rice will work
~ 3/4 cup seasoned bread crumbs
~ 1 tbsp Worcestershire sauce
~ 2 tsp Mrs. Dash seasoning
~ 1/2 tsp black pepper

* Heat the water to boiling in a large pot.

* Cut the top off each pepper. Save the top. Remove the seeds and membrane.

* Cut a small slice off the bottom of the peppers to help them stand up if necessary. Do not cut a hole in the bottom!

* Place the peppers in the boiling water for 3 – 5 minutes. Remove and drain.

* While the peppers are cooking, mix the tomatoes and sugar together in a bowl.

* In another bowl, mix the meat, rice, bread crumbs, sauce and seasonings together.

* Stir 1 cup of the tomato mixture into the meat mixture.

* Stuff the peppers equally with the meat mixture. Place the tops back on.

* Arrange the peppers upright in a 13 x 9 baking dish and pour the rest of the tomato mixture around the peppers.

* Bake at 350 degrees for 1 – 1 1/2 hours or until the meat is no longer pink.

* Serve and enjoy.

Our thanks to Rocky for sharing this recipe in time for deer season. To see more deer recipes to try, visit our site at www.backwoodsbound.com/zdeer.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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** KAREN'S KREATIONS **

Get ready for the Holidays, ANY Holiday! Halloween, Thanksgiving, Christmas, Valentine’s Day, Easter even the 4th of July! ALL holiday themed items are 35% OFF this month!

ALL other items are 25% OFF!

Our wine charms, bag tags, earrings, bookmarks, zipper pulls make great gifts or make any special occasion special. We’ll personalize them for free!

Send us a picture and we’ll make a custom charm from it. Plus any charm can be changed in color to fit your needs. Give us a call to see how we can help.

Take advantage of this great sale before it ends on October 31, 2016. Place your order now!

For more ideas and to order, visit us at www.karensglabels.com, e-mail us at Karen@karensglabels.com or call 866-919-9399 (618-257-1365 local). Be sure to sign up for our newsletter to receive special discount coupons!


"Because no wine glass should ever be naked!"

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ARTICLE: THE "ONLY" HUNTING SEASON by Jerry Ison

  It's almost time! Deer season is just around the corner. For many men and women, it's the only season. Sure, we all enjoy chasing bushy tails through an October woods, cottontails through the tangles and burrs and pheasants among the corn stubble, but none of those compare with "Buck Fever!"

  Buck fever usually sets in well before the season begins. Getting the gear ready, checking out new camos, even the act of purchasing the license and tags raises the excitement level. Why? Well, for most American hunters, whitetail is the only big game animal we'll ever hunt. For some, there's no meat that comes close to matching the flavor of a fresh venison steak. And for all hunters, there's no greater test of hunting skills than an alert, mature whitetail. Fred Bear, the Bear in Bear Archery, once said, "...for the whitetail is the smartest creature to walk this earth!"

  I feel that the secrets to a successful deer hunt are to remain undetected until you get your shot off. When you're talking whitetails, that's no mean feat.

  The whitetail deer, Virginius borealis, is equipped with what very well may be the best sensing devices in the natural world. They have excellent vision; huge ears that can hear a cotton ball hit the ground and a nose so keen it can detect the scent of a man more than a quarter mile away. This incredible sense of smell may be the whitetail's most effective means of detecting potential predators. Where the eyesight and hearing may be confused or fooled by harmless movement or sounds, the nose is never wrong.

  Many hunters lying motionless and thoroughly blended with their background have witnessed a would-be trophy suddenly snort and bolt away with blazing speed for no apparent reason. What probably happened was the wind either shifted or died down and the deer caught a whiff of gun oil or that sausage McMuffin breakfast.

  To get your trophy buck, you have to circumvent those incredible senses. If you choose to still-hunt instead of taking a tree stand, the problem is compounded. And that's where experience, planning, skill, knowledge and luck come in. You'll need a lot of luck.

  One of the luckiest things that can happen to a still hunter is to awaken to the sounds of howling wind and blowing rain. All of this works against the whitetail's senses. A patient hunter, dressed for conditions, walking into the wind may walk right up on a bedded or sheltered deer.

  So, nimrods, hope for wind, rain, sleet, snow. The worse the weather, the better a hunter's chances. But, hope it ends before you have to start the long drag back to the truck.

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** 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 stained with a wall hanger installed. Clear-coating is an available option.

We specialize in unique designs! We’ve done everything from lightning bolts to walleyes to shields to light bulbs, hanging and stand up designs! Just tell us what you have in mind and we’ll make it happen!

No matter what type of trophy you want to display, we have a plaque or trophy to fill the need. Contact us at sales@backwoodsbound.com 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!

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.

"It only takes a little more to go first class."

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FUN FACT: Did you know there were an estimated 300,000 whitetail deer in the United States in 1930? Today there are an estimated 30 million with roughly 4 million in Texas alone!

 Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.

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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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HUNTIN' TIP:  "To increase the effectiveness of a flashlight or glow-stick as a signaling device tie a piece of parachute cord about a foot and a half to it. Swinging it in a circle creates a flashing/pulsing light that can draw the attention of rescuers to your location. In the daylight use a strip of foil or another shining object tied to a length of cord to signal help." – Lonnie Edwards

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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** RED RIVER GORGE ZIP-LINE **

Yes! We, the Red River Gorge Zipline, are the most popular Bucket List Adventure in Kentucky! We beat out Mammoth Cave and The Derby!

So to celebrate with adventure seekers and fellow sportsmen, I am offering a $50 discount for the first three people who email me at jerry@jerryison.com as told by the time stamp.

The discount will be good for anytime from now till Doomsday but can only be used by the person whose name is on the certificate and you must make an appointment for Monday thru Thursday only. I’ll mail the certificates the minute I get the emails.

The Zipline is located in the World Famous Red River Gorge about 60 miles east of Lexington in the Heart of Eastern Kentucky near the Natural Bridge State Park and Daniel Boone National Forest in Rogers, Kentucky.

The certificates have no monetary value, cannot be used with other offers or discounts unless you can convince me otherwise. Might trade for elk, moose or venison meat. Or maybe a few pounds of walleye.

Visit us on-line at: www.RedRiverGorgeZipline.com


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INTERESTING QUOTE: "A thing is not necessarily true because a man dies for it." – Oscar Wilde

 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: BLACKENED DOVE

~ dove breasts.
~ blackened redfish seasoning
~ bacon grease or oil
~ chipotle pepper raspberry sauce or your favorite sauce
~ toothpicks

* Fillet the breasts off the bone, wash and pat dry.

* Heat a little bacon grease in an iron skillet over medium heat.

* Sprinkle the meat liberally with the seasoning and add to the grease.

* Sear on all sides then cook to medium doneness. You want them cooked medium so you’ll have to experiment with the cooking time.

* Remove and drain on paper towels.

* Stab each with a toothpick and slightly dip in the sauce. Don’t dunk them just touch them.

* Enjoy!

Thanks to Lawton Rogers for sharing this recipe. To see more dove recipes to try this fall or to submit yours, visit www.backwoodsbound.com/zdove.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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ARTICLE:  IDNR STOCKS ALLIGATOR GAR AS PART OF REINTRODUCTION PROGRAM

  SPRINGFIELD, IL – The Illinois Department of Natural Resources (IDNR) Division of Fisheries this week stocked 1,600 alligator gar (each 12 to 14 inches in length) into four waters in the state as part of an IDNR Alligator Gar Reintroduction Program.

  The alligator gar, which were raised from fry at the IDNR Jake Wolf Hatchery in Mason Co. and a cooperating private hatchery operated by Exelon Corporation, were stocked at:

  * Powerton Lake, a land-locked lake south of Pekin at Powerton Lake State Fish and Wildlife Area (Tazewell Co.);

  * Sanganois State Fish and Wildlife Area, a backwater of the Illinois River south of Beardstown (Cass Co.);

  * Horseshoe Lake at Horseshoe Lake State Park (Madison Co.), an old oxbow lake of the Mississippi River in the Metro East;

  * A backwater lake of the Lower Kaskaskia River near the Kaskaskia River Fish and Wildlife Area (St. Clair Co.)

  Prior to stocking, the fish received electronic tags that will allow biologists to track and monitor them.

  Alligator gar, a fish native to Illinois, are being reintroduced in an attempt to restore this very large predator to waters of Illinois where it once thrived. Prior to the start of the Illinois reintroduction program, the last known catch of alligator gar in Illinois was in the Cache River basin in southern Illinois in 1966.

  Alligator gar can grow up to 8 feet in length and weigh more than 300 pounds. If the project is successful, alligator gar will make for a very strong sportfish, and more importantly, they will add to the biodiversity of the ecosystems in which they are found.

  “Reestablishment of an extirpated species doesn’t happen very often, but we have an opportunity with the alligator gar, so we are going to take it,” said Dan Stephenson, chief of the IDNR Division of Fisheries. “We don’t know if we will be successful in bringing them back to a naturally reproducing species, but we are going to try. The stocking programs will continue for years to come, and we will monitor the populations over time to see if we are having success in establishing them once again in Illinois waters.”

  For those worried that alligator gar would be detrimental to popular sportfish species, biologists say the alligator gar is an opportunistic predator that mostly targets shad and non-game fish.

  “Contrary to some reports, the IDNR is not stocking alligator gar in an attempt to control Asian carp,” Stephenson noted. “They will have no effect on Asian carp, but they are a large, interesting, unique species that once swam in southern Illinois waters. We would like to see them there again.”

  To see a picture of the gar that were stocked, click here: https://www.dnr.illinois.gov/news/Documents/AlligatorGar1.jpg

  For more information about the great outdoor adventures waiting for you in Illinois visit their web site at https://www.dnr.illinois.gov/Pages/default.aspx .

 

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FISHIN' TIP:  A good place to find brown trout on cloudy fall days are out on open gravel bars. Try casting a red and white spoon upstream and retrieve it at a medium to fast speed as it swings across the bar. Just remember which ever bait you use, use a large one. The bigger browns like big prey. – Rocky

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

  We’ve gotten a few new recipes for the fall and winter issues but need more! All recipes are welcome. Pheasant, deer, duck, grouse, moose, fish, alligator, turtle, frog, buffalo and on and on are wanted! Send your recipes to mail@backwoodsbound.com. Thanks and we look forward to getting them!

  Your trail cameras are out so share a photo or two with us. New pictures for the Candid CamShots are needed now! We’ll take anything as long as it’s not obscene. Send them as attachments to mail@backwoodsbound.com. See this month’s photo at www.backwoodsbound.com/funphotos2.html.

  The shop continues to be busy fulfilling orders for our After The Shot Trophy plaques. Wisconsin and Michigan have been popular lately. Go to www.backwoodsbound.com/ats.html for all the information on our line of After The Shot Trophy Plaques. And remember we specialize in custom designs!

  Making plans for a fall or winter adventure? Visit www.backwoodsbound.com/guidesfish.html to see our Fishin’ Guides and Charter Services and www.backwoodsbound.com/guideshunt.html for our Huntin’ Guides and Outfitters Services help. You may not find exactly what you’re looking for but it’s a good place to start. And if you find a bad link or two please let us know so we remove them from the page.

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RECIPE: CURRY ARMADILLO

~ 1 armadillo, cut into serving size pieces
~ 2 tbsp oil
~ 2 cloves garlic, crushed
~ 2 tbsp curry powder
~ 1 habanero pepper, seeds and meat removed. Leave some if you want more heat.
~ 1 scallion, chopped
~ ½ cup unsweetened coconut milk
~ 1 cup pigeon peas
~ 1 small carrot, chopped
~ sprig fresh thyme
~ water

* In a Dutch oven, heat the oil. Add the garlic and curry. Stir and heat for a minute or so.

* Add the rest of the ingredients and enough water to almost cover. Stir together.

* Bring to a boil, reduce heat, cover and simmer 1 hour.

* Serve and enjoy armadillo Caribbean style.

Many thanks go to Steven Gruber for sending in this recipe. To try other armadillo recipes visit our site at www.backwoodsbound.com/zarmadillo.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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** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **

4300 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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ANSWER TO BACKWOODS TRIVIA:   If you said Disneyland we'll give you half a point. The Matterhorn is located in southwestern Switzerland.

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LAST MINUTE STUFF: 

  Here’s a tale about two companies that have different approaches to standing behind their products.

  Recently the heating/cooling unit better known as a heat pump we have to service our upstairs area at home quit working. The fan on the outside unit/condenser stopped working resulting in the upstairs getting really hot. Called the service guys and they arrived a couple of hours later to check it out. The problem was finally traced to the upstairs unit. The module board/electronic control board wasn’t sending power to the fan allowing it to come on. No power means no fan which equals no cooling. Okay let’s replace the board.

  Called Friedrich tech support, did I mention it is a Friedrich brand heat pump, known in the business as a 'Mini Split', for parts only to be told that they were no longer available. Not available?!? It’s only twelve years old! We were told the entire unit will have to be replaced. What a load of crap! For the lack of a $200 board (Probably more than that because they know they got you by the ass) we were told we were going have to spend $4000 - $5000 to remedy the situation. The mechanics of the system didn’t fail it was some tiny electrical component that probably costs 25 cents to make.

  I know of no one that replaces their heating and/or cooling system every dozen years. These things are supposed to be made to last many more years than that. The old furnace and A/C were working just fine when we had them replaced in 2004 and they were from the 1970’s! We just wanted to upgrade and get something more efficient to help lower the power bill.

  After a little decision between the tech and myself we came up with a way to make it work. The problem with our fix is since it’s a heat pump the fan is a variable speed motor and it may not heat properly when it gets cold. We’ll see how it goes when it gets cold out. If we have to eventually replace the unit it certainly won’t be a Friedrich!

  Now to a company that takes care of its customers.

  I purchased a Shop Vac brand vacuum for my shop last summer. Last winter I started having problems turning it on and off. You had to press the buttons real hard to almost tapping them down to make them work. A bit of an inconvenience but I made it work. A couple of months ago I was using it to clean up some paint I had scraped off the back garage door while getting it ready to paint when it wouldn’t turn off. I kept pushing the buttons to no avail when smoke suddenly billowed out of the switch area. Before I could get it unplugged it blew the circuit. No problem there but the switch was fried.

  A couple of weeks later I finally got around to taking it apart to see what had happened. It looked like a wire had come off the switch and shorted out. Contacted Shop Vac about how and where I could obtain a switch since they didn’t have it listed on their web site. A few days later I received an e-mail saying that instead of sending me a switch they were going to send me an entire new power head aka motor assembly free of charge. Free of charge? Wow! I never expected that. Less than a week later the new unit showed up. Installed it and the thing is purring like a kitten.

  Hats off to the folks at Shop Vac! They came through big time. I was going to be happy with buying a new switch but they went beyond my expectations.

  So there you have it. Form your own conclusions and good luck if you own a Friedrich product and be glad you own a Shop Vac product. Just my opinion, I could be wrong. – James Burns - consumer.

 

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