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Backwoods Bound Bullet Volume 19 - Issue 2

  Welcome to the February 2018 issue of The Bullet. The hunting opportunities are fast diminishing as winter grinds on. A lot of seasons conclude on the 15th of the month so you still have a couple of weeks to hunt rabbits, chukars, squirrels, raccoons, bobcats and even fox. You still have some time for trapping as the season for otters and beavers end at the end of March.

As hunting winds down until the spring turkey season it is time to get in those last minute applications for next fall’s big game hunts out west. For some states it may be too late but a few have their deadlines this month so check with them to see what’s going on.

The fishing is going strong under the ice but make sure of what you can and cannot keep. For example, Iowa has a closed season on walleye from February 15 – May 5. Paying a fine for under-sized fish, over-the-limit or illegal kept species can be avoided. Learn before you go.

We’ve got some good stories for you this month so let’s get to them. Enjoy issue number two hundred and eight of The Bullet. Until next month, J. E. Burns, Editor-in-chief.


In this issue:

~ Backwoods Trivia
~ Recipe: Chech Duck
~ Article: Hunter Takes First Deer At 77 Years Old
~ Recipe: Elk Parmesan
~ Article: Advice From The Old Man
~ What's New
~ Recipe: Shrimp Creole
~ Last Minute Stuff


BACKWOODS TRIVIA: Do you know the answer to this month’s question sent in by Frank Lambert?
Who scored the first touchdown in a Super Bowl?

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



~ 2 ducks
~ 1/2 cup chopped apple
~ 1 cup crisp sauerkraut, drained
~ 1/2 cup chopped white onion
~ 1/4 cup chopped celery
~ salt and pepper

* In a bowl combine the apple, kraut, onion and celery together.

* Season the ducks to taste with salt and pepper. Stuff each duck with the mixture.

* Place in a roasting pan(s) and cover with foil or lid.

* Bake at 325 degrees until internal temperature reaches 160 - 170 degrees.

* Uncover and bake another 20 minutes to brown the skin.

* Remove from oven and let set 5 - 10 minutes before carving.

* Serve and enjoy.

Thanks to Laura Waters for this recipe. See more duck recipes to enjoy on our site at www.backwoodsbound.com/zduck.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."



  Camden, Arkansas – You’re never too old to harvest your first deer, as Ron Goza proved late last year. Goza is 77, and the button buck he took recently allowed him to receive the Arkansas Game and Fish Commission’s certificate for “My First Deer.”

  “I’ve hunted with my son-in-law the past few years and tried to get one and just never did, year after year, just never did. But I always say, maybe next year, maybe next year,” he said.

  “Next year” finally arrived for Goza on a cold morning a few weeks back. “I was out there again with my son-in-law and I told him when we saw a deer, ‘Son, this is it, or not at all.’ About two seconds later, I took the shot.”

  Goza says he fired a shot from his .30-30 rifle that appeared to pass through one shoulder of the buck and out the other. The deer began to run. Goza’s first thoughts: “Oh, no.” But then after a few yards, the deer dropped near a creek.

 “I was happy, really happy, honestly happy,” he exclaimed with such excitement apparent in his voice even a few weeks after the event.

  Goza said he grew up getting to hunt some with his grandfather, but mostly for squirrels around his native Cleburne County. His granddad let him hunt with a .22 rifle. He remembered later taking three squirrels on one trip with a single-shot 12-guage. But he said he never had a chance for a deer when he was younger. He says it wasn’t until he was in his early 60s that the chance for a deer arrived. He now lives with his youngest daughter and son-in-law in Louann in southern Arkansas, where this deer was taken.

  “I’ve just enjoyed it, I love hunting, just love it very much,” Goza said. “This looks like it was a young deer, really. It was a good, nice-sized deer. The meat was real tender. Our pastor and my son-in-law dressed it and I’ve got it in my freezer, though we ate some already.”

  “I’ll be looking for the big buck next year. But this was a dream come true. I couldn’t hardly believe it, that I actually got one, I really got one.”

  Hunters of all ages can memorialize the unforgettable experience of a first big hunting or fishing moment with a full-color AGFC certificate: first deer, first fish, first turkey and first duck. Visit www.agfc.com/freepubs, scroll to the bottom and choose the certificate you want to display to commemorate the accomplishment. Fill out the Portable Document File (.pdf) online and print on your color printer, or download the photo placement version to customize the certificate with an image of the lucky hunter and their harvest.

 This story is courtesy of the Arkansas Game & Fish Commission. Go to https://www.agfc.com to learn about the great outdoor adventures waiting for you in Arkansas.



Take 30% OFF all sports and game themed charms this month. Any sport or game in any color theme!

Don’t need sports or game charms? Then take 20% OFF other themed charms this month!

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.

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!

This sale ends on February 28, 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: In 1856, 34 Turkish camels arrived in the United States for the first U.S. Army Carmel Corps.

 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:  It’s that time of year to give your guns a thorough cleaning. Be sure to use a cleaning solution that removes the copper fouling in the barrel and scrub it with a brass or nylon brush then run clean patches through it to remove all of the dirty stuff.

Removing the barrel helps get to the inside of the receiver for cleaning. Wipe it all down and dry thoroughly. Give everything a light coat of oil. If you’re not comfortable disassembling your weapons, seek professional help from your local gun shop. They’ll be happy to clean and inspect your guns so they’ll be in top shape come next fall.

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: "It’s just a job. Grass grows, birds fly, waves pound the sand. I beat people up.” – Muhammad Ali.

 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.



  Winter has the country in its cold clammy grip 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!"



~ 2 lbs elk steaks, cut into 6 pieces
~ 1/2 tsp garlic salt
~ 1/4 tsp black pepper
~ 1/2 cup Italian bread crumbs
~ 1/2 cup grated Parmesan cheese
~ 2 eggs
~ 1/4 cup water
~ 1/2 cup flour
~ 1/4 cup oil
~ 2 cup pasta sauce
~ 6 slices or 2 cups shredded Mozzarella cheese
~ hot cooked noodles
~ fresh parsley

* Pound the meat to tenderize. Sprinkle on the garlic salt and pepper.

* Combine the bread crumbs and parmesan cheese together in a bowl.

* Beat the eggs and water together in another bowl. Place the flour in a third bowl.

* Dip the meat in the flour then the egg mixture. Press each side into the crumb mixture and place on a plate.

* Place in refrigerator for 20 – 30 minutes.

* Heat the oil in a large skillet over medium heat. Add the meat and brown on both sides.

* Remove and place in a greased baking pan.

* Spoon a tablespoon of sauce on the meat. Top with the cheese then pour on rest of the sauce.

* Bake uncovered at 350 degrees for 30 minutes or until tender.

* Serve over the noodles and garnish with parsley.

* Enjoy with a salad and garlic bread.

Thanks to Gary from Arizona for sharing in this recipe. For more delicious elk recipes to try visit our site at www.backwoodsbound.com/zelk.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.



  On the subject of hunting, my greatest mentor and truly my closest friend is one of the best hunters I know and one of the best examples of what a man should be. My grandpa, Perry Falconer will be 92 his next birthday and I am the luckiest man in the world to have had a grandpa like him. He taught me so much about what hunting is about.

 Some examples:


 "Son, if you and another man shoot at the same bird and it falls, let him have it, even if you know you killed it. No man likes a game hog and it isn't worth harsh feelings over a bird."

  "Always care for your dogs. Watch them and they can speak to you by what they are doing."

 "Shooting ducks off the water isn't illegal, but it’s not very sporting. However, if you are shooting them cause you are hungry (grew up during the Depression) shoot into the biggest group on the pond."


 "Treat every gun as if it is loaded and check it yourself even if you just saw the man handing it to you check it. That is how you know. Too many people have been shot with an "unloaded" gun."

 When raising your gun to shoot at game or targets. "You take that safety off as you move the gun to your shoulder, NOT before. You might take a step and trip and kill you, me or one of the dogs! You are fast and you can trip that safety in plenty of time as you bring that gun up."

 "Once you pull the trigger, there is no calling that bullet back."

  "That with the five leaves is Virginia Creeper. Three leaves is poison oak."

 "Don't wipe your ass with a leaf you haven't identified." That sounds funny but it is possibly the most important saying in this list!


 "Killing is not the main goal of hunting. In bird hunting it is the work of the dogs, the flight pattern of the quail and the companionship of good friends. In turkey hunting it’s the early dawn gobble with the sun peaking over the horizon, the full strut of a big bird coming in and the grand beauty of being on the side of a mountain when the silence is shattered by an unexpected gobble almost in your lap. Hunting is about experiences. It’s not about killing. That is just a necessary part of it."

 When I asked him why he did not want to guide Stormin Norman Schwarzkopf or a professional football player on a turkey hunt for the local chapter of the NWTF. "I would rather hunt with you than anyone else son."

 "Respect the animal enough to only take good shots."

 "Learn the habits of what you hunt and learn to think like it. It will make you a better hunter."

 "Carry a knife. You might have to cut up your underwear for toilet paper."

 Going on a hunt miles away. "Always bring two guns son." He had loaded 4 shotguns in the truck before we headed to Kansas to pheasant hunt. "Guns are a mechanical object and mechanics fail. You don't want to ruin a once in a lifetime hunt by not having a gun to use."

 I thank God today for my grandpa, both of them as far as that goes. I continually talk about how much I love and respect them because I do, more than words can convey. I was lucky to grow up in the company of Old Men.




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:  When tying a lure, swivel or snap to a wire leader slide it onto the wire then bring the loose end up and twist it around itself 5 times forming a 3/16” loop. Then make a couple of loose twists with the tag end and fold it back and under the loose twists. – Art Lyon

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’d like to thank everyone who has sent in their recipes, stories and photos! You guys make putting together each issue of The Bullet an easy task each month so don’t slow down. We are in constant need of new things so please take a couple of minutes to share your tips, recipes, photos and stories with all of the faithful readers. As always, send your stuff to mail@backwoodsbound.com and we thank ya.

 The cold winter winds keep blowing and orders for our Backwoods Bound Chili Seasoning Mix keep rolling. You can’t beat its unique blend of herbs and spices that make it versatile to use in a variety of dishes from chili to jambalaya! Give it a try. Go to www.backwoodsbound.com/chili.html to order your supply.

  The heat is on in the shop as we stay busy filling orders for our After The Shot Trophy Plaques! Some of the designs that have gone out recently are Illinois, North Carolina, Maine and Wisconsin with Georgia, West Virginia and lots of Indiana’s on the schedule the next few weeks. We use a “first come, first served” policy around here so reserve your spot on the production schedule by placing your order now! 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!

  Planning this springs fishing adventure? We have a link to all of the state’s departments of conservation/natural resources/wildlife on our site at www.backwoodsbound.com/stgamedepts.html to help you get all the information you’ll need to have a great trip.

 While you’ll at it, check out our Fishin’ Guides and Charter Services for listings all over the U.S., Canada and Mexico at www.backwoodsbound.com/guidesfish.html.

 And lastly, see this month’s Candid CamShots photo at www.backwoodsbound.com/funphotos2.html.



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 comes from Georgia courtesy of Gary Wainwright of a group of does. Send your pictures to mail@backwoodsbound.com.

Georgia Does



~ 1 lb shrimp, shelled and de-veined
~ 4 tbsp butter
~ 1 small onion, chopped
~ 3/4 cup chopped green pepper
~ 2 tbsp chopped parsley
~ 1/2 cup chopped celery
~ 1 – 15 oz. can diced tomatoes, undrained
~ 1 – 8 oz. can tomato sauce
~ 1/2 tsp salt
~ couple dashes hot sauce, or to taste
~ 1 bay leaf
~ cooked rice

* Melt the butter in a large skillet or dutch oven. Add the onion and cook on low until tender.

* Add all the ingredients except the shrimp. Stir together well.

* Simmer uncovered over medium-low heat for 20 minutes. Stir frequently.

* Stir in the shrimp, cover and simmer 10 minutes or until shrimp are done.

* Remove the bay leaf.

* Serve over rice and enjoy.

Our thanks to Duffy for sharing this recipe with us. For more seafood and fish recipes 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 first touchdown in a Super Bowl was scored by wide receiver Max McGee of the Green Bay Packers in 1967 as the Packers beat the Chiefs 35-10 in Super Bowl I.



  Here’s a little ditty our buddy Gary Fitzgerald passed along to us. Enjoy.

  A tough old cowboy from southern Texas counseled his granddaughter that if she wanted to live a long life the secret was to sprinkle a pinch of gunpowder on her oatmeal every morning.

  The granddaughter did this religiously until the age of 103 when she died.

  She left behind 14 children, 30 grandchildren, 45 great-grandchildren, 25 great-great-grandchildren and a 40 foot hole where the crematorium used to be.


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