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Backwoods Bound Bullet Volume 19 - Issue 1

  Happy New Year and welcome to the January 2018 issue of The Bullet. It’s a new year and you know what that means. A whole new year of hunting, fishing, camping, hiking and just plain having fun in the great outdoors. We get to forget about the fishing trip where we fished for three days, never caught a fish, and then fell out of the boat. We get to forget about missing that buck of a lifetime at twenty yards and we definitely get to forget the camping trip when it rained all weekend. Yup, a new year is upon us. A chance to make new friends and new memories that will last a lifetime. A chance to make amends for our mistakes and a chance to help someone in need. So here’s wishing you and your’s a very Happy New Year!

Even though it’s brutally cold outside the New Year brings continued hunting opportunities for pheasant, quail, rabbits, geese and crows. The trapping season continues on. The ice fishing has picked up and a lot of states are stocking trout in various lakes for our enjoyment. So if you’re bored and feeling adventurous, bundle up and go have some fun.

And lastly, we want to wish everyone a happy and prosperous New Year!

Okay, we’ve got another packed issue this month so let’s get to it. Enjoy issue number two hundred and seven of The Bullet. Until next month, J. E. Burns, Editor-in-chief.


In this issue:

~ Backwoods Trivia
~ Recipe: Rambo's Goose Chili
~ Backwoods Know-How: Safe Ice Guidelines
~ Recipe: Rabbit Stroganoff
~ Article: Rooter Dogs
~ What's New
~ Recipe: Venison Goulash
~ Last Minute Stuff


BACKWOODS TRIVIA: Do you know the answer to this month’s question?
What is the world’s smallest country?

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



~ 2 skinless, boneless goose breasts
~ 1 tbsp butter
~ 1 large onion, chopped
~ 2 tbsp lemon pepper seasoning
~ 1 can Rotel tomatoes
~ 1 can chopped tomatoes
~ 1 – 28 oz can Brooks chili beans
~ your favorite hot pepper, chopped
OR favorite hot sauce, optional

* Chop the goose breasts into small chunks.

* Melt the butter in a skillet. Add the meat, onion and seasoning. Cook until the meat is done.

* In the meantime, add the tomatoes and beans to a soup pot. Turn on the heat to start a simmer.

* When the meat is done add it to the beans. Add the chopped pepper or hot sauce to taste. Stir well.

* Bring to a boil, reduce heat and simmer for 1/2 hour or so. Stir occasionally to keep from sticking.

* Serve and enjoy.

Our thanks to Ronnie Chapman for sharing this recipe with us. See more goose recipes to enjoy on 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.



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."



  It’s been really cold over most of the country the past couple of weeks which has led to lakes, ponds and rivers freezing over. The result is great opportunities for fishing, skating, hockey and just plain ol’ fun. But every year there are numerous accidents involving people falling through thin ice that result in folks drowning or succumbing to hypothermia from the cold water. So how do you know the ice is safe? Here are some guidelines to go by but remember when in doubt, stay off! Safety is no accident.

  * There is no such thing as 100% safe ice.

  * Never go alone! If something bad happens there will be someone there to help or to call for help.

  * New ice is usually stronger than old ice.

  * Snow has an insulting effect on ice and it slows the freezing process. Avoid areas with a lot of snow on them.

  * Must have safety items to take along: Ice picks, 50 feet of rope and a throw able floatation device such as a boat seat cushion.

  * Wear a personal floatation device, a.k.a. life jacket.

  * Ice thickness is not uniform on any body of water. Things like current and springs slow ice growth. Rocks, trees or docks that poke through the ice will conduct heat and make the ice around it less stable.

  * Avoid off-colored snow or ice. It is usually a sign of weakness.

  How thick should the ice be to safely venture on to it? Here are some guidelines.

  * One inch of ice: Stay off.

  * Four inches of ice: Needed for safe ice fishing.

  * Five inches of ice: Needed for snowmobiling.

  * Eight inches of ice: Needed to support the weight of a car or light truck.

  * Ten inches of ice: Needed to support a medium weight truck.



Start the New Year with some great savings! This month SAVE 25% on ANY animal theme order and that includes custom items from your pictures! ($1.00 upcharge per item for custom orders)

Mix and Match to make your customized sets from any type of charm and save 25% Off animal themed items!

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

We can customize the colors of all items to suit your needs! We can also make custom charms from your photos! Just send us a picture and we’ll make a charm from it. It’s easy.

This sale ends on January 31, 2018 so place your order soon!

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 get news about our monthly specials and new items!

"Because no wine glass should ever be naked!"


FUN FACT: The first enameled cookware was made in Germany by the Konigsbronn foundry in 1788.

 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:  “Using a jerk cord or throwing small rocks to make ripples on the water can help bring wary ducks into shooting range.” – Jim Davidson

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.



  Winter has gripped most of the country in its cold wintry fist and nothing helps shake it loose like some of that delicious chili made with Backwoods Bound Chili Seasoning Mix. Its unique blend of herbs and spices makes a great pot of chili the 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: "Science without religion is lame, religion without science is blind." – Albert Einstein

 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.



~ 2 rabbits, cut into serving pieces
~ 6 slices bacon
~ 3/4 cup flour
~ 2 tsp dry mustard
~ 1 1/2 tsp thyme
~ 1/2 tsp black pepper
~ 1 tsp salt
~ 1 cup chicken broth
~ 3 tsp butter
~ 1 large onion, chopped
~ 1/4 lb sliced mushrooms
~ 2 1/2 cups sour cream
~ 1/4 cup cooking sherry
~ cooked buttered noodles or rice.

* Fry the bacon in a large skillet until just crisp. Remove, cool and crumble.

* Mix the flour, mustard, thyme, pepper and salt together.

* Roll the rabbit in the flour and brown in the bacon fat using all of the flour if possible.

* When browned all over, add the broth. Bring to a boil, cover, reduce heat and simmer until tender, about 15 – 20 minutes.

* While the rabbit is simmering, sauté the onion and mushrooms in the butter until soft. Set aside.

* When rabbit is tender, remove from skillet.

* Stir in the sour cream and onion mixture. Simmer for 5 minutes but do not let boil.

* Stir in the sherry and bacon crumbles. Add the rabbit and simmer until the rabbit is heated through.

* Serve over hot buttered noodles or rice.

* Enjoy.

Thanks to Tim Meyer for sharing in this recipe. For more delicious rabbit recipes to try visit our site at www.backwoodsbound.com/zrabb.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.



  Several years ago, there used to be a general store out on Loften's Cove Road near Townsend. It was one of those hundreds of old wooden stores stuck right up against the road right of way that catered to the local farm families. It had a porch that ran across the entire front of the building. For many years, in the cool of the evening that porch became a gathering place for some of the "old timers" who would sit around and engage in carving twigs and sticks into small mounds of shaving while engaging in some creative "competitive lying".

  In the early fifties the proprietor, a man of Irish extraction, Michael O'Malley added two gas pumps. One reg'lar and one ‘hi test'. This attraction now encouraged travelers from cities nearby and distant to have occasion to stop.

  One late summer evening the regular group had gathered for their normal routine, carving, lying and more lying. A big fancy car drove in and a fellow dressed in the finest department store hunting attire came up on the porch.

  The men regarded him with some distrust and as a testing ground for some of their more inventive stories. It seems he was from Knoxville and had driven out to the area for some hunting.

  "You know, possum, rabbits, squirrels. I'm proficient at it all." He declared.

  "I've hunted almost any game you can name. And almost anywhere. I've seen it all!" He went on boasting.

  The stranger looked at the group and spotting Lawrence "Larry" Terwilliger lovingly oiling his old Fox double barrel lying across his lap.

  "Are you fellows hunters?" asked the stranger.

  He had made the mistake of addressing Larry. Or as the locals referred to him, "Lyin Larry". Terwilliger was a pig farmer and his pigs were easily in nose range of the store, being located about 250 yards behind there.

  The stranger asked Larry what if any hunting could be had in these parts? He claimed to be an avid hunter and was always looking for the exotic or unusual hunting experience.

  The timing couldn't have been better. Only about a week or so before, Larry’s Mexican hairless had delivered two pups, but she had perished in the process. Larry had a little sow that had also recently birthed and he had tried in desperation to get her to nurse the pups. Surprisingly she took to the pups and they were to be found right alongside the shoats, nursing away. Those little dogs have almost no detectable hair except for a rough tuft on the head and they have short tightly curled tails.

  "Wahl”, Larry began, “have ye ever done any Tarantula huntin'?"

  "What?” exclaimed the stranger. “I’ve never heard of that. Besides, there are no tarantulas around here."

  "I bag ta differ," says Larry. "Not only is they tarantulas 'round heah, they's huge, mean and pie-sinous ones that is good at stayin’ hid down in their holes. You gots ta have a special breed of dog ta find em, on what'll fit in them holes and root em out. And them dog's gotta be eye-mune to they's pie-sin! They's only one dog what fits that bill and that's them pygmy rooter dogs what we raise right over yonder on the farm."

  The stranger still disbelieving Larry was nevertheless intrigued a bit.

  "Oh, go on,” he said. "How could a dog be immune to poison?"

  "Wahl", Larry explained. "Ever body knows pigs ain't bothered by snake pie-sin. They eat the deadliest ole rattler fer lunch. We breed some miniature Dobermans with some runt Pol'nd Chiner hogs and got us some Pygmy Rooters! I'll show em to ya if'n ya want ta see em!"

  The stranger just had to call Larry bluff so he says, "You're on! Let's go see these Rooter dogs!"

  Larry gave old "Sneaky" Pete Waggonner a quick wink and Sneaky got up and slinked off towards the rear of the store. Then he said to the stranger, “Okay, mebbe. But first how bout us makin’ a little wager seeing as how you don't thank ah'm tellin’ the truth.

  The stranger studied this over a bit and began thinking that maybe this old codger was really putting him on and maybe should call his bluff.

  "You betcha, I'll put the new Winchester in my car up against that double barrel you got there on your lap."

  Larry eyed his gun like it was the most valuable thing he owed and using his best horse trading skills, began, "Hmm, I don’t ... Awrighty then, you got y'self a bet!"

  Larry slowly rose and beckoned to the stranger to follow. Taking his sweet time, Larry led the stranger out past his house to the first stall in his small barn.

  Sure enough, there lay the sow and two hairless, curly-tailed little pups were sucking away. Sneaky had deftly swung around the barn and extracted the real piglets just moments before.

  The stranger was dumb struck! “How could this be”, he thought.

  Larry reached over the rail and picked one of the pups up. "Here', he said, "Check em fer yourself." That stranger examined the pig-like skin, the bristles on the back and head, the curly tail and the squashed-in muzzle.

  The stranger was speechless for several minutes. Then he cleared his throat and mumbled something like, "I'll be danged, you win."

  "What was that?” Larry yelled.

  Okay the stranger proclaimed, "You win, but only on one more condition."

  Larry took on an air of righteous indignation, "Hold on their Mister. You made a gentleman's bet they weren’t no conditions and I mean to hold you to it!"

  The stranger stepped back a bit and stroked the pup, "I'll give you the Winchester, but you gotta sell me one of them rooters!"




The Red River Gorge Zipline continues to be one of the most popular destinations in Kentucky! 2017 was a fabulous year and we’re looking for another great time in 2018!

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.

There are five Zip-lines to choose from with the two highest being 350 feet tall, being the fastest, 50+ mph, and the longest at 1,200 feet and 2,000 feet. These we like to call Racing Lines!

Bring your camera or rent a GoPro from us to record your experience.

Visit our web site for all the details including information about the lodges, cabins and camping available to you.

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


FISHIN' TIP:  Cut a series of holes when ice-fishing and spend 15 – 20 minutes fishing each one targeting active fish. Use small baits on light line. Wax worms are always a good bait to use. – Walt Harris

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.



  We are in need of your recipes, stories, tips and everything you want to share with the world! Your submissions help bring this newsletter to life each month so send us your stuff. Anything and everything can be sent to mail@backwoodsbound.com. We thank you in advance look forward to hearing from you.

  Speaking of needing stuff. The trail cameras are coming down and being put away so why not send us some pictures of the interesting stuff you captured. We always need new trail camera pictures for our Candid CamShots and 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 was extraordinarily busy last month filling orders for our After The Shot Trophy Plaques. This time of year is always busy as folks placed orders for Christmas presents and for the trophies that they’ve taken so far this hunting season. Some of the plaques that went out were Michigan, Illinois, West Virginia, Wisconsin, New York and Indiana. There’s Georgia, Illinois and more Michigan plaques on the schedule with room for your design. Order a After The Shot Trophy Plaque for last year’s trophy as well as this year’s. Go to www.backwoodsbound.com/ats.html for all the information on our complete line of After The Shot Trophy Plaques. And remember we specialize in custom designs!

  Winter is here and orders for our Backwoods Bound Chili Seasoning Mix have picked up. Its unique blend of herbs and spices makes it versatile to use in a variety of recipes. Give it a try. Go to www.backwoodsbound.com/chili.html to order your supply.



4400 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!



This month’s picture is from Ryan Minch of some black bears playing in front of the camera. Send your pictures to mail@backwoodsbound.com.

Black Bears



~ 2 lbs venison roast cut into 1½” cubes
~ 1/4 cup flour
~ salt and pepper
~ 1/4 cup bacon fat or oil
~ 1 large onion, diced
~ 2 cloves garlic, minced
~ 1 tbsp Hungarian paprika
~ 1/2 cup red wine
~ 4 cups beef broth
~ salt
~ 1 small can tomato paste
~ 1 cup sour cream
~ cooked buttered noodles, boiled new potatoes, or cooked red cabbage

* Season the flour to taste with salt and pepper. Roll the meat in the flour. Press the flour into the meat.

* Heat the fat in a large skillet or Dutch oven. Sauté the onion and garlic 3-4 minutes.

* Add the meat and brown well.

* Add the paprika, wine, broth and tomato paste. Stir well. Add a little salt if needed.

* Bring to a boil, reduce heat, cover and simmer until the meat is tender, about 2 hours. Stir occasionally.

* Add more broth or red wine if needed.

* Stir in the sour cream just before serving.

* Serve over buttered noodles, boiled new potatoes or red cabbage.

* Enjoy.

Our thanks to Rocky for sharing this recipe with us. For more venison recipes to try this winter go to 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


ANSWER TO BACKWOODS TRIVIA: The world’s smallest country is Vatican City. It is completely surrounded by the city of Rome, Italy. Covering an area less than 109 acres, it has its own flag, national anthem, postage stamps, radio station and newspaper.



  A Texan was on a hunting trip up in Maine when he came upon an old man sitting under a big oak tree.

  The Texan stops to chat and asks the old man if he owned the property there.

  The old man says “ayah!”

  The Texan asked him how much property he owned.

  The old man says, “You see that huge maple tree three fields over?”

  “Yes”, says the Texan.

  “Well, if you take the distance from here to there and times it four times and square it, that's how much land I own.”

  The Texan says, “Well down in Texas at my property, I can get in my car after breakfast and drive to the end of my property and it’s time for lunch!”

  The old man scratches his head, ponders the comment and says, “Ayah, I had a car like that once!”

  Sent in by Dan from Connecticut.

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