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Backwoods Bound Bullet Volume 20 - Issue 9

  Welcome to the September 2019 issue of The Bullet. We’re a week into dove season and the reports are mixed. The rain really hampered the planting of crops this spring especially sunflowers. For those folks that were able to get their stuff in and not get it flooded out the hunting has been pretty good. For those that didn’t or rely on public ground, the results have been less than stellar although some places are hot. The point to all of this is if you weren’t able to scout before season you need to sweet talk a buddy into taking you to their honey hole.

September is also a great time for fishing. If we couldn’t go trout fishing in the spring, September and October were always good months to go. The crowds are usually smaller as the recreational boaters have put away their rigs for the year leaving the rivers to the fishermen.

There’s lots of fun to be had this month so enjoy yourself and remember to get your stuff set and ready for the opening of archery deer season in a few weeks.

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


In this issue:

~ Backwoods Trivia
~ Recipe: Wild Game Stir-Fry
~ Article: Late Summer Cattail and Floating-Leaved Plant Control
~ Recipe: Buck’s Perfecterist Packet Prepared Picis
~ Article: Fall Memories
~ What's New
~ Candid CamShots
~ Recipe: Mom's Venison Baked Beans


BACKWOODS TRIVIA:Here’s this month’s question from Darlene Camp. Do you know the answer?

Who were the first inductees into the Country Music Hall of Fame? There were only three.

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



~ 1 – 2 whole doves, boiled, deboned and cut into bite size pieces. Strain and reserve the broth.
~ 1/4 cup soy sauce, plus 1 tbsp
~ 1 tsp corn starch
~ 1 tsp sesame oil, not a blend
~ 1 tsp red wine vinegar
~ 1/4 cup honey roasted peanuts
~ 1 tsp green onion tops, chopped
~ 1 tbsp oil
~ 1 tbsp ginger root
~ 1 tsp red pepper flakes
~ 1 cup game broth
~ wild rice
~ game broth

* Cook the wild rice per package directions substituting game broth for water. Keep 1 cup of broth back to use later.

* Marinate the meat in 1 tbsp soy sauce and corn starch. Set aside.

* Combine the 1/4 cup soy sauce, sesame oil, 1 cup broth and red wine vinegar together. Set aside.

* Combine the green onion and peanuts. Set aside.

* Heat the oil over medium high heat and sauté the ginger root and red pepper flakes for 30 seconds.

* Add the meat and marinade. Stir fry for 1 minute.

* Add the other liquid ingredients and stir until translucent.

* Add the green onion and peanuts. Stir until combined.

* Serve over the wild rice. Serves 2-3.

* Enjoy!

This is a good recipe to use when you have one or more game birds that would not make a complete meal in and of itself. You can use duck, quail, dove or squab. Also pheasant or goose could be used. Use 1 – 2 cups of diced meat.

Many thanks to Jason Hunter for sending us this recipe many years ago. For more dove recipes to use this fall, visit our site at www.backwoodsbound.com/zdove.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.



Get ready for Halloween this month and enjoy 25% OFF ALL Halloween items! Order now and be ready for your party!

Every Halloween themed bookmark, zipper pull, sports bottle charm, bag tag, ear ring, ornament or wine charm is 25% Off in September! And remember that we’ll personalize them for free!

Items made from your personal picture are only $1.00 more.

And get ready for the upcoming holiday season by taking 20% OFF everything else we sell!

Hurry! These savings end September 30, 2019 so place your orders 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 get news about our monthly specials and new items!

"Because no wine glass should ever be naked!"



  Have the cattails in your pond taken over your favorite fishing spot or crowded you from one side of the dock or swimming area?

  Late summer or early fall is the best time to kill cattails, Lotus lily and other emergent or floating-leaved plants that are on the pond’s edge or are above the water. Spraying herbicides this time of year will kill the whole plant, and it will not regrow next spring. There is little risk of depleting the oxygen in the pond with treating these plants; they die-back every year at this time and decompose slowly over the coming months.

  Starting in late summer, these plants move food to their roots to survive the winter, making systemic herbicides most effective. The most common active ingredient to use is glyphosate (a few brand names with labels for aquatic use include Aqua Neat, Aqua Pro, Aquamaster, GlyphoMate 41, Pond Master, Rodeo, Shore Klear and Touchdown Pro). Find these at local hardware, farm supply or garden stores or try an online search for “aquatic glyphosate.”

  A surfactant or spreader-sticker must be added to many of these herbicides to help it stick to the plant’s leaves. Read the label and check with your local or online retailer to select a surfactant that you can use in ponds. Spray the above-water part of the plant until just wet and follow instructions on the product label.

  When you compare product brands, consider the amount of active ingredient, if a surfactant is needed, and size of the container. A product with a higher amount of active ingredient or one that does not need a surfactant added may provide a better value. The convenience of a ready-to-use (RTU) product that you do not have to mix or add a surfactant may outweigh price considerations.

 Be careful to:

 * Read and follow the product label for application instructions and precautions.

 * Spray when calm, or when winds are low and out of a favorable direction to avoid accidentally spraying other plants valuable to landscaping. Increase the droplet size of the spray to reduce drift.

  * Spray plants early in the day with full sunlight after the morning dew has dried to get the best results.

 * Obey State law. Shoreline owners on public waters may not use herbicides to control aquatic vegetation without a permit. Contact the DNR fisheries office near you for rules and instructions for removing aquatic plants from public waters.

 Learn more about aquatic plants in ponds at www.iowadnr.gov/pondplants. And be sure to visit www.iowadnr.gov for all the info you’ll need to enjoy the great hunting, fishing and outdoor adventures in Iowa.

  Also be sure to check with your state’s DNR for rules regarding weed control on public waters in your state. Find a link to yours at www.backwoodsbound.com/stgamedepts.html.


FUN FACT:  This month’s facts come from Libby Johnson. There are more than 150 Native American languages still spoken in the United States. Native Americans in New Mexico have been eating popcorn for over 5000 years.

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.

FISHIN' TIP:  When fishing for brown trout in the fall, use large baits such as ¼ oz. or heavier spoons or #4 and #2 streamers. Also target brush piles and undercut banks.

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.



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 arrowheads 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 $33.95. 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."


INTERESTING QUOTE: "Happiness is good health and a bad memory." – Ingrid Bergman

 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.



  (Fish to you and me. Unless you speak Latin)

  Baking rainbow trout in foil packets helps the fish cooks perfectly when baked or grilled in an aluminum pouch. And, flavorsome juice develops that, when spooned over the fish, makes these perfect meals even more perfecterist! This takes about 5 or 6 minutes prep time and another 10 to 20 minutes to cook.

  ~ 2 Rainbow trout, heads on, gills removed, cleaned and butterflied (opened up with the halves still attached) Note: This recipe with little changes is perfect for salmon too. Salmon should be filleted or steak cut, no heads and put the
 ~ Lemon slices and dill under the fish.
 ~ Peanut Oil (Any light vegetable oil will do, but peanut oil has very little impact on the fish’s natural flavor.
 ~ Lemon, slices
 ~ Dill sprigs. This is optional and the amount is decided by your preference. Fresh dill isn’t as potent as dried dill so go easy on the dried dill. You can substitute parsley for the dill.
  ~ Salt and freshly ground black pepper
 ~ Heavy duty aluminum foil. If you don’t have that, use two sheets of regular weight.

 * First, Prep the Fish. If you caught ‘em, clean and butterfly the trout. Cut out the gills, but leave the heads and skin on. For the salmon, if you clean it leave the skin on but lop off the head. If you bought ‘em, go to the next step.

 * Heat the oven to 400 degrees F.

 * Cut two sheets of heavy duty aluminum foil that is longer and two inches wider than the fish. Lightly oil both sides.

 * Season both sides, inside and out, with salt and pepper. Place fish skin side down, on each piece of foil. Place two parsley or dill sprigs and lemon slices down the middle from the gill area to the tail end of each fish. Fold up the foil and crimp the edges together to make a packet.

 * Place packets onto a baking sheet. Bake 10 to 15 minutes. Check one or both packets after 10 minutes. The fish is done when the flesh easily pulls apart with a fork.

 * Slide the packets onto a plate. Open the packets very carefully; there is gonna be some very hot steam released!

  * Slide the fish out onto the plate and pour some of the juices that have collected in the pouch over the fish. Serve with some new lemon slices, wild rice and maybe broccoli. And a really cold Corona or Bud Light.

 Or Grill:
 If you prefer to grill your fish, it’s easy. Just follow directions up to making the packets.

 * Heat the grill to medium high and lay the packets where there is indirect heat, along the edges of the grate maybe.

 * Grill till done, about 10 to 15 minutes - do the fork test. Then enjoy along with some of that corn on the cob you grilled right along with the fish. Don’t attempt to prepare the wild rice on the grill, it burns too easily and, might fall through the grate.

 Oh and, of course, a couple of cold ones.

 One More Thing (Sorry Columbo)
 By the way, the scientific name for rainbow trout is Oncorhynchus mykiss. Yeah swear to Goodness, My Kiss!

 Many thanks to Buck Thorn for sharing his recipe. For more trout recipes to enjoy visit our site at www.backwoodsbound.com/zfish.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.



He tipped the bottle of Hoppes # 9 over
And flooded the top of his workbench.

The strong, familiar scent engulfed him,
Taking him back more than half a century.

To the Fall hunting seasons
He had enjoyed so much as a boy.

He cleaned up the bench and put the shotgun away;
Then headed for his porch rocker with a glass of Ten High.

There, rocking slowly as he sipped his bourbon,
He would recall the good old days:

He and his brothers spent many days afield back then
Hunting to and from school and on the weekends.

Their hunting garb was pretty much traditional;
Red and black wool plaid…Woolrich, Carter’s or Johnson.

Handmade wool socks and mittens
Were supplied by Grandma or neighbor, Evelyn.

Their shotguns were traditional country guns:
Single barreled Stevens, H&R or Iver Johnson.

Most were long-barreled, tightly choked, and
Most often stoked with heavy shot.

Made for difficult wing shooting, but
They sure could tenderize a sitting rabbit!

He argued with his brothers over shot size:
They liked 4’s or 6’s…He chose 5’s.

For their days afield, Mom made thick sandwiches
From leftover ham, turkey or beef roast.

Sandwiches were carried inside their shirts;
Apples and candy bars in outside pockets.

For candy, he chose a Chunky:
His brothers were partial to Hershey bars.

They carried no water…
They drank freely from local brooks and springs.

They worried, not, about survival,
But they were prepared, just the same.

They carried pocket knives and fixed blade hunting knives
By Case…Western…and Queen,

Along with a supply of kitchen matches
Secure in a Marble’s match safe.

From occasional mentors,
They learned to hunt well.

They were never taught and that was OK…
Country boys disliked being taught!

Now, fifty plus years and many miles removed,
The brothers still hunt the home range, if only in their minds.

His whiskey finished…his soul restored,
He went back to his bench to finish cleaning that old Stevens.

Another great selection from Lloyd’s book Rambling Outdoors; Tales of Forest, Field and Stream. Used with permission.


HUNTIN' TIP: To keep your rubber boots scent free, wash them with a scent free soap or baking soda. Then place them in a sealable tote partly filled with dirt until ready to head to the woods. This will keep them smelling as fresh as the ground you’re walking on. – Hans Howe

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.



  What makes a delicious, hearty, healthy meal while camping and is easy to use? Backwoods Bound Chili Seasoning Mix of course! Its unique blend of herbs and spices makes a great pot of chili the family will love with NO added fillers or MSG!

  Try it for all of your cooking needs! Backwoods Bound Chili Seasoning Mix makes all sorts of great dishes like jambalaya, enchiladas, stuffed manicotti and lasagna. Also try it as a dry rub or marinade on your beef and deer roasts or steaks. 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!"



  Things are still kind of slow in the shop but the fall rush will soon be upon us. If you’ve been waiting to get a plaque for those antlers taking up room in the basement or garage now’s the time to order one. How about that fish mount waiting for you at the taxidermist? 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!

  New recipes are always welcome so dig them out of your junk drawer and send them in! We could use some new ones turtles, frogs, duck, goose, elk, quail, rabbit, buffalo, antelope, alligator, pheasant, and on and on. Send your recipes to mail@backwoodsbound.com. Thanks and we look forward to getting them!

  It’s fall and the trail cameras are being set so make sure to share a picture or two with us for the Candid CamShots feature! 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.



Over 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: sales@backwoodsbound.com.

Fishing season is fast approaching so place your ad now!



  This month’s picture was taken in southern Illinois a few years back by James Burns’ camera. These two bucks were in a tussle a few weeks before the start of firearm season.

Buck Fight

Send your trail camera or outdoor pictures to mail@backwoodsbound.com.



~ 1 lb thick sliced bacon, diced
~ 1 lb ground venison
~ 2 large sweet onions, diced
~ 48 oz jar Great Northern beans
~ 1/4 cup dark molasses
~ 3/4 cup brown sugar
~ garlic salt
~ pepper

* Fry the bacon together with a little bit of the chopped onion until almost done. Remove and drain.

* Fry the venison with some of the chopped onion. Use more onion than with the bacon. Remove and drain.

* In a large bowl combine the beans, molasses, sugar, garlic salt and pepper to taste.

* Add the bacon, venison and the rest of the onion. Mix together.

* Pour into a baking dish or roaster.

* Bake uncovered at 350 degrees for 1 1/2 - 2 hours.

* Serve and enjoy.

"For a different taste, cook 1/2 lb. of maple flavored breakfast sausage together with the ground venison." – Scott

Thanks to Scott Kubon for sharing this recipe. For more side dish recipes to use at your next cookout visit this page on our site, www.backwoodsbound.com/zside.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: In 1961 the Country Music Hall of Fame inducted Jimmie Rodgers, Fred Rose and Hank Williams Sr. as its first members.


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