Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Backwoods Bound Bullet Volume 18 - Issue 2

  Welcome to the February 2017 issue of The Bullet. How time flies. It seems like a mere four weeks ago we were saying happy New Year to each other. I guess the old saying that the older you get the faster time seems to go by is true. And speaking of time going by, the spring and fall hunting seasons will be here before you know it. So, get busy applying for your hunting permits now. A lot of permit applications end this month or in March such as spring bear hunting in Utah and wild bison in Wyoming. And don’t forget about the spring turkey seasons!

While I have your attention I’ll relate a little ditty for your enjoyment. A couple of years ago I wanted to get another trail camera so I could see what was happening in different spots around the property. The Stealth Cam I had was working just fine. I just wanted one smaller and had infra-red flash. After asking around Moultrie was recommended so I bought one. The thing worked great up until this past season. Ninety-nine percent of the pictures taken at night are all black. Changed the batteries a couple of times to make sure that wasn’t the problem. It wasn’t. Still black. Not sure what could have happened between last season and this one. I store the camera in the original box in the original packing to keep it safe. I also remove the batteries when not in use. I’ve contacted Moultrie about the situation to see if it’s fixable or even worth fixing. Haven’t heard back from them yet. Probably won’t.

The way I see it is why spend big money on something that doesn’t last but 2 or 3 years. I think I’m going to just buy the cheapest ones out there so when they crap out after a year or so I won’t feel like I was ripped off. Just my opinion, I could be wrong. Anyone have any recommendations?

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


In this issue:

~ Backwoods Trivia
~ Recipe: Grilled Quail
~ Article: Action Plan Details Strategy To Manage Threat Of Asian Carp
~ Recipe: Beaver Burgers
~ Article: My Series Of Unfortunate Hunts: Spot On The Wall
~ What's New
~ Recipe: Cabin Dan's Chili


BACKWOODS TRIVIA: Do you know the answer to this month’s question?
"The average person will spend five years of their lives doing what?"

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



~ 4 semi-boneless quail, see note below
~ 1/2 tsp salt
~ fresh ground black pepper to taste
~ 1 tbsp olive oil
~ 1 tsp honey
~ 1/2 tsp paprika
~ 1 sprig fresh thyme leaves, chopped

* Season the birds with salt and pepper and set aside as you make marinade.

* Mix together the olive oil, honey, paprika and thyme together. Brush on the quail. Cover and refrigerate at least four hours up to 24 hours.

* Preheat a grill to medium-high heat.

* Lightly brush grill with oil.

* Add the grill birds, skin side down and grill until nicely browned, about 4 to 5 minutes. Flip and cook for another equal time, until firm and skin is crisped and browned.

* Remove from grill and allow to rest five minutes before serving.

* Enjoy with a wild rice or sautéed mushroom dish as a side.

Note. When planning to grill birds like quail and doves actually any bird including turkey and waterfowl, it is necessary to leave the skin on, which means you must pluck the birds. If you skin a bird, it can’t usually be roasted or grilled. Plucking is best done by dipping the birds in scalding water then pulling the feathers out in the direction of growth. When preparing doves, due to their small size, it’s not worth trying to de-bone them.

Thanks to Jerry Ison for sharing this recipe with us. To see more quail recipes to try, visit our site at www.backwoodsbound.com/zquail.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.



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 $32.95. 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."



  The Asian Carp Regional Coordinating Committee (ACRCC) announced the release of its Fiscal Year 2017 Action Plan today. The Action Plan document details 60 high-priority strategic measures designed to manage the threat of four species of invasive Asian carp in the Great Lakes.

  The Plan serves as a foundation for the work of the ACRCC partnership — a collaboration of 27 U.S. and Canadian federal, state, provincial, and local agencies and organizations. The 2017 Plan builds on prior strategies by applying lessons learned through research and additions of new technologies and control measures. The Plan also carries forward a new interagency contingency response plan developed for potential rapid-response to detections of Asian carp at all life stages in unexpected areas of the upper Illinois River and Chicago Area Waterway System.

  “This Action Plan continues to show our unified resolve to keep Asian Carp from invading the Great Lakes,” said Bill Bolen, USEPA Senior Advisor and co-chair of the ACRCC. “We intend to employ every effort necessary to protect this precious resource.

  “The Great Lakes are an amazing resource that face numerous and evolving threats,” said U.S. Fish and Wildlife Service Midwest Regional Director Charlie Wooley. “These threats require a constant, coordinated and creative effort to keep at bay. The U.S. Fish and Wildlife Service is proud to be part of this Action Plan and to help protect the Great Lakes.”

  “Keeping Asian carp from establishing a population in the Great Lakes is a shared effort. The U.S. Army Corps of Engineers is pleased to be among the agencies contributing to the 2017 ACRCC Action Plan, with efforts focusing on operating and maintaining the electric barrier system, continued monitoring efforts and the Great Lakes and Mississippi River Interbasin Study,” said Col. Christopher Drew, Commander, U.S. Army Corps of Engineers Chicago District.

  This year $17 million of Great Lakes Restoration Initiative funding, in addition to more than $25 million of federal agency base funding, will be used by partners to implement key projects and initiatives to safeguard the Great Lakes from invasive bighead, silver, grass and black carps.

  “USGS Asian carp science is focused on early detection, risk assessment and development of control tools and strategies,” said Leon Carl, USGS Midwest Regional Director. “The tools and technologies we have developed are aimed at effectively informing and supporting Asian carp management strategies for preventing the spread of Asian carp in the nation’s waterways.”

  “Each member of the ACRCC plays an important role in keeping Asian carp from becoming established in the Great Lakes, and the Illinois Department of Natural Resources was proud to lead efforts to remove over one million pounds of Asian carp from the upper Illinois River in 2016,” said Illinois DNR Asian carp biologist Kevin Irons. “Working together, we are keeping them away from the electric barrier system and out of Lake Michigan.”

  This story courtesy of the Illinois Department of Natural Resources. Visit their web site at https://www.dnr.illinois.gov/ to see all things outdoors in Illinois.



Since there are 28 days in February, we’re offering 28% OFF ALL wine theme designs this month!

All other themes are 15% OFF.

Send us a picture and we’ll make a custom charm from it. Prices start at $3.99 per item. And remember that any charm can be changed in color to fit your needs.

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

Remember to look for specials, up to 40% off, all month long by regularly visiting our site. Make it easy to get news about specials by signing up for our newsletter. It’s free and easy!

Take advantage of the 28% Off before it ends on February 28, 2017. Place your order now!

Visit us at www.karensglabels.com or e-mail us at Karen@karensglabels.com or call 618-257-1365. Be sure to sign up for our newsletter to receive special discount coupons!

"Because no wine glass should ever be naked!"


FUN FACT: A shark’s skeleton is made from cartilage not bone like most fishes. Cartilage is the same tough, elastic tissue that forms human noses and ears. – Christina Langston

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



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.

HUNTIN' TIP:  Sitting in your stand or blind this past season gave you time to pick out brush, limbs or small trees that were in your way. Now is a good time to remove them while they’re on your mind and the leaves are off of them. It gives you something to do on a warm day without worrying about bugs or getting too hot.

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.



The cool fall weather is upon us and that triggers the hankering for a big pot of the best tasting chili around! With its unique blend of herbs and spices, Backwoods Bound Chili Seasoning Mix makes a hearty tasting pot of chili the entire family will love with NO added fillers or MSG.

Backwoods Bound Chili Seasoning Mix also makes great dishes like tostadas, enchiladas, stuffed peppers, manicotti, Mexican lasagna and a killer jambalaya. We’ve had customers also use it as a marinade for beef and deer roasts. See our collection of great recipes at www.backwoodsbound.com/zchili.html.

Enjoy at home or hunting camp in single pot packets or the triple value pack.

Order your supply at www.backwoodsbound.com/chili.html.

"Not too mild.... Not too hot.... Treat yourself and make a pot!"


INTERESTING QUOTE: "Even a little dog can piss on a big building." – Jim Hightower

 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.



~ 1 lb ground beaver meat
~ 1 large onion, diced but not minced
~ 1 1/2 tbsp Montreal steak seasoning, more or less to taste
~ salt and pepper to taste

* In a large bowl, mix the meat, diced onions and seasonings together.

* Pat out four equal size burgers.

* Heat your grill to medium-high heat. Use a piece of foil on grill if necessary.

* Add the burgers and cook until browned flipping as needed.

* Serve with your favorite burger fixings and enjoy.

"My favorite way to prepare beaver!" - Rob

Thanks to Rob for sending in this recipe. To see more beaver recipes to try out or to submit yours, visit www.backwoodsbound.com/zbeaver.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.



  Looking back through some past issues of The Bullet recently I found an installment of My Series of Unfortunate Hunts from 2010 of my trip to Oklahoma to hunt deer and how I came home empty handed. What grabbed my attention was in the closing paragraph I stated that I had an empty spot on the wall waiting for an Oklahoma buck. This story is how I went about filling that vacancy.

  A couple of months ago, October to be exact, my son Josh and I headed to southeast Oklahoma on our yearly trip to our friend David Falconer’s ranch.

  The weather was hot and dry with temperatures in the 80’s but the waning moon worked to our advantage at least to mine.

  Opening morning I was in my stand in an area I named the Back Lot. It’s an old access road to an old gas well that David uses to access that side of his property. He annually discs it up and plants it with wheat or rye grass for the deer and turkeys. A mineral block and sometimes a feeder add to the Back Lot’s charm.

  I saw several deer that morning, a couple of small bucks and small does before taking a big doe a little after nine. Now I was just trophy hunting.

  For a couple of weeks before the season opened, David had been sending me pictures of a nice 8 point buck coming to a food plot we call the Meat Patch every to every other evening. The buck had several ways he’d come in but was there pretty consistent. David suggested hunting the Meat Patch and see if I could take him. Since the pressure was off, I eagerly accepted the challenge.

  That evening I was in a ground blind David had set up on the edge of the plot in some trees. He told me he had cut a path leading through the woods to the back of the blind so I wouldn’t have to enter the plot. David also said there was another blind down there that his uncle had set up but had put it in a bad spot.

  I found the path and the blind no problem. After getting into the blind, I noticed what David meant by his uncle’s blind being in a “bad spot”. It was out in front of me smack dab in a small group of persimmon trees in the middle of the plot. The deer had always loved eating the persimmons on the ground and now there was a distraction for them. I settled in for the evening.

  A small buck came in but he circled around eyeing the blind. A small doe came in and was kind of spooked by the blind. The deer were moving so I was hoping to see the 8 point.

  About 20 minutes before quitting time I saw some movement off to my right down in a swag in the field. It was a deer.

  The swag was just deep enough that all you could see was the upper third of its body but with the shadows and background it was hard distinguish if it was a buck or a doe. Also the limbs of the cedar tree on that side didn’t help much.

  The deer continued slowly across as it eyed the blind in the persimmon trees as I looked around for my binoculars that I had left back at camp. I managed to finally get my scope on it as it stopped before entering the woods and I saw antlers. It wasn’t the one I wanted. I studied the position of the deer and even though the upper part of the shoulder was exposed there wasn’t any room for error so I guess it was lucky it wasn’t the deer we wanted.

  The next morning I was back at the Meat Patch to try my luck.

  At one point a coyote trotted across the plot. It was probably the most beautiful one I’ve ever seen. A lot of coyotes you see are kind of mangy looking but not this one. It had a full coat of fur that was sort of blonde in color. It would have made a great rug or just a decorative trophy for the wall.

  Later a small doe came in for a bite to eat. She was real skittish! The sun shining through the screens on the blind made it hard to see her so I had to keep cocking my head to look through the small slits cut in them to watch her.

  It was fun to watch her warily nose around then run off only to wander back in. A couple of times I thought she had gone for good but she’d gingerly reappear from around the corner to eat around.

  That evening a deer blew behind me in the direction of my parked 4-wheeler. I kept alert just knowing it was going to come up the path to my left but it never did. The big 8 never showed either.

  I didn’t see any deer the next morning but did see a really cool sight.

  The path back to camp runs along a fence that separates David’s property from his father-in-law Clifford’s. I was cruising along when I looked to my left and there in Clifford’s field was a coyote running parallel to me about 30 yards to my left. This one was dark colored and had that mangy look to it.

  It kept pace with me for a long time getting closer to the fence. I knew it wanted to cross under the fence because it would veer my way only to back away as I was too close to it.

  It finally put on a burst of speed and shot under the fence about 20 yards in front of me and dashed into the underbrush to the my right. Pretty cool site!

  Back at camp David and I decided that his uncle’s blind was spooking the deer and needed to go so right after lunch I headed down to remove it.

  While there I also moved David’s blind a little further down on the other side of the cedar tree. Even though I had trimmed some limbs to shoot through you still couldn’t see down into the swag very good.

  After an hour or so in the hot sun I had everything placed and trimmed to my satisfaction. I was ready for the evening hunt and if it came to it, the next couple of days.

  After cleaning up and resting a bit at camp I headed back to the Meat Patch for the evening hunt.

  Around a quarter past six I was looking up the pipeline right-of-way which I had a good view of now since moving the blind I noticed a spot way up that wasn’t there before. I grabbed my bino’s that I finally remembered to bring with me and gave it look. It was the 8 pointer and he was headed my direction! Yeah baby!

  He was coming right down the middle of the pipeline taking his time like he owned the place.

  I watched him several minutes coming down toward me as the initial adrenaline rush settled down. You know what I’m talking about. That rush you get when you first see a deer enter your area.

  He got about 25 – 30 yards on the other side of the swag and stopped before stepping into the underbrush on the right. The wait was on!

  I figured he had three choices. One, come out in the bottom of the swag; two, step out closer to the blind or three and I didn’t want it to be the third choice, continue on through the woods and I’d never see him again.

  My legs were starting to ache as well as my back sitting on the edge of the chair but I kept as quiet as possible trying to shift into a new position. I was determined to stay that way until dark if need be. I also practiced what I was going to do to get my rifle up and through the slit in the screen.

  After 15 minutes the rush hit me again as the buck stepped out of the brush 15 yards or so from the blind! He gave it only a quick glance as he walked out into the plot headed for the exact area the other blind had been sitting only that morning. If I hadn’t removed it, I doubt he would have entered the field at that point if at all.

  I got the barrel of the rifle through the screen and the scope on his shoulder without spooking him. He was about 15 yards away when I went “Mah!” He stopped, I shot!

  I saw him run out of the right side of the smoke cloud doing that low running that deer do sometimes when you shoot them and I knew I had hit him good.

  After reloading and trying to wait my customary 10 minutes before pursuing a deer I headed out to find him. Darkness was getting close as I went to the spot where he had been standing.

  Finding a blood trail in the field I followed it into the brush and woods. After what seemed like an eternity stumbling over logs, bullying through briars and climbing over a ditch I found him. Dragging him out took a while. I’d drag a little then stop and catch my breath as I plotted my course through the obstacles.

  When I finally hit the pipeline opening I was a good 60 – 70 yards from the blind and tired as hell. I tracked back and got the 4-wheeler but couldn’t get him on it. Off to camp to get help!

  As I was came up the hill by the gate between David and Clifford’s properties I saw headlights. It was David in his truck coming thru the gate then stopping and closing it.

  I think he said something like “See anything?” All I could say was “I got him”.

  “Which one?”

  “The big one” I said placing my spread fingers over my head like antlers. “I need help.”

  We went and got his 4-wheeler and headed to the Meat Patch. After handshakes and brugs (bro hugs) we loaded him up and headed for camp. It sure was a nice feeling to roll in with the buck on the front of my 4-wheeler! Josh and Brentt hadn’t taken off their stuff and were getting things ready to come and help with the tracking if it came to that.

  I was tagged out! I was looking forward to sleeping in the next couple of mornings. I’d need the extra sleep since I was designated the ‘camp drunk’.

  It had been 5 years since I had taken a big bodied 6 pointer and it had been my best Oklahoma buck to date. I skull mounted him but this one is at the taxidermist getting shoulder mounted. The wife asked where are we going to put it? I told her I’ve had a spot picked out since 2010 to hang him. I’ve got until this fall to move her junk off of it.

  Stay happy until My Next Series of Unfortunate Hunts. I certainly will as the smile is still on my face. Later, Jim Bob.



FISHIN' TIP:  The next time you go carp fishing try this bait. Mix peanut butter, flour and a little hot water together to form a sticky dough. Pinch some on your hook and hang on! – Ralph Fischer

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.



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



  It’s finally happened. After keeping a hold on our prices for almost two years we’ve had an increase. Inevitably the cost of doing business goes up so we’re forced to raise our prices. The price of our Trophy Plaques has gone up $3.00 for antler plaques to $15.00 for shoulder mount plaques. The cost of our Chili Seasoning has gone up slightly. Some shipping costs have increased too. Most have stayed the same. We’re going to monitor the situation the next couple of months and see how it goes. Hopefully another increase isn’t necessary but we’ll see. We hated to do it but “you can’t stay in business swapping nickels”.

  We could still use some new trail camera pictures for our Candid CamShots feature. We’ll take anything as long as it’s not obscene and even then we’ll get a laugh from them but can’t put them on the site. Send them as attachments to mail@backwoodsbound.com. See this month’s photo at www.backwoodsbound.com/funphotos2.html.

  Things in the shop have slowed just a bit which is kind of good news. After running crazy the past three months, it’s good to relax a little, clean up the shop and take stock of everything. Orders continue to come in for our After The Shot Trophy Plaques with Virginia, Illinois and the Pennsylvania Keystone on the schedule. Georgia, Alabama and Maine are a few that’s rolled out 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!

  We’ve been receiving new recipes lately and we thank all who have contributed but we need more. All recipes are welcome but some geared for the spring season would be helpful now! Turkey, trout, crappie, goose, duck, pheasant, deer, grouse, moose, 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!



~ 4 lbs coarse ground red meat, venison, moose, elk, beef, etc.
~ 1 large sweet onion, coarse chopped
~ 1 carrot, peeled and finely chopped
~ 2 large green bell peppers, coarse chopped
~ 1 can crushed tomatoes
~ 3 cans red kidney beans
~ 3 cans black beans
~ 2 packets Backwoods Bound Chili Seasoning Mix
~ 1/2 cup Mesa corn flour
~ water

* Cook the meat in the large pot with the onion, carrot, and peppers until browned. Drain if necessary.

* Add the crushed tomatoes and simmer about ten minutes.

* Add the beans and enough water to loosen up the ingredients. (It shouldn't be too thick at this point)

* Stir in the Backwoods Bound chili seasoning mix and slow simmer (lid off) 30-45 minutes. Stir occasionally.

* Dissolve the mesa flour in a cup with enough water to allow it to flow but not runny or too thin.

* Stir into the chili, and simmer until it just boils.

* Put the lid on the pot and turn off the heat! Let it sit for about 1 hour covered.

* After 1 hour, stir it and put the lid back on.

* About 30 minutes before serving, heat it to a simmer.

* Serve and enjoy.

Thanks to Cabin Dan for sharing another recipe with us. For other great 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.



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!


ANSWER TO BACKWOODS TRIVIA:   The average person will spend five years of their life eating.


Go To:
| Back | Next Issue |
| Main Page |