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Backwoods Bound Bullet Volume 20 - Issue 12

  Welcome to the December 2019 issue of The Bullet. It’s not officially winter yet but you couldn’t prove it by the weather that’s hit the country lately. Rain, snow, ice and high winds are everywhere it seems, except for the extreme south, but it hasn’t stopped the hunting seasons! Deer, squirrels, rabbits, ducks, geese are still in season. The new trapping season is also well under way as well. The lakes are starting to freeze over up north and that trend will continue south in the coming weeks for some great ice-fishing action. So whatever your passion, get out there and enjoy yourself if you can get out of Christmas shopping for a while.

We wish everyone a Merry Christmas and Happy Hanukkah! Enjoy time with family and friends this time of the year and keep a special place in your heart for those you’ve lost this past year. I will.

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


In this issue:

~ Backwoods Trivia
~ Recipe: Garlic Fried Rabbit
~ Article: Save The Date: State Park Centennial Kicks Off January 1, 2020
~ Recipe: Italian Deer Stew
~ Article: The Old Gun
~ What's New
~ Article: Art Of Nature: Hurdles Always Surmountable
~ Candid CamShots
~ Recipe: Taco Soup


BACKWOODS TRIVIA: This month's question is from Diane Turner. See if you know this one.

Why do earthworms come out when it rains?

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



~ 1 - 4-5 lb. rabbit, cut into serving pieces
~ 1/4 cup white wine vinegar
~ 1/4 cup olive oil
~ 1 cup flour
~ 1 tsp seasoning salt
~ 1/2 tsp pepper
~ 4 cloves garlic
~ 1 – 2 cups white wine

* Cut the rabbit into serving pieces and place in a large zip lock bag. Add the white wine vinegar.

* Seal and refrigerate overnight.

* Remove meat, drain and pat dry.

* In a large bowl, combine the flour, seasoning salt and pepper. Adjust seasoning to taste.

* Heat the oil in a large skillet over medium heat.

* Roll the rabbit in the flour and add to the hot oil.

* Brown on both sides flipping as needed.

* Add the garlic cloves and fry for 3 minutes.

* Add enough wine to de-glaze the pan, at least 1 cup.

* Cover and cook on low heat for 35 - 40 minutes or until the meat is very tender.

* Remove meat to a warm platter.

* Strain the juice to use as a sauce.

* Serve with roasted potatoes and enjoy.

Our thanks to Judy Kowalski for sharing this recipe. For more rabbit recipes to use try this winter or any time, visit our site at www.backwoodsbound.com/zrabb.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.



Shop ‘til you drop this month! Get 25% OFF ANY order until December 31. It’s not too late to order for Christmas but you need to order now.

Charms regularly priced at $3.29 each are now just $2.47! Earrings are $4.94 a pair! Everything is 25% Off this month. Items made from your personal picture are only $1.00 more.

We make charms and more for just about any theme you can imagine! Visit our web site www.karensglabels.com for ideas!

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!"



  Des Moines – Iowa state parks will launch the New Year, which also is the start of the state park centennial year, with outdoor hikes across Iowa. First Day Hikes are being organized at 49 parks, the most to participate since the statewide event began nine years ago.

  “First Day Hikes are the inaugural events of the centennial celebration, and we are so excited to spend this time outdoors with park visitors,” said Todd Coffelt, Parks, Forests and Preserves bureau chief at the Iowa Department of Natural Resources (DNR). “Even if you have never been on a winter hike or visited a state park, we invite you to join us for this special opportunity to exercise, enjoy nature, and welcome the New Year with friends and family.”

  Last year, more than 1,400 people participated in hikes on New Year’s Day across Iowa, hiking more than 1,100 total miles at dozens of state parks. Hikers can expect to be surrounded by the quiet beauty of nature in winter, and experience spectacular views, beautiful settings and the cultural treasures offered by Iowa’s state parks. Many parks will also provide hot beverages and snacks after the hike. Participants should dress for the weather, including warm, sturdy boots for winter conditions.

  For a complete listing of First Day Hikes, visit www.iowadnr.gov/firstdayhikes. And visit https://www.iowadnr.gov for all the info about the outdoor adventures in Iowa.

  Check with your state department of conservation/natural resources as many states offer similar events. Go to http://www.backwoodsbound.com/stgamedepts.html for a link to your state’s department and see what they have to offer. Happy New Year!


FUN FACT:  Geologists classify Antarctica as a dessert. Desserts are regions that receive less than 10 inches of precipitation annually and can be either hot or cold.

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:  “No matter where or what you hunt, also carry extra batteries with you. From D size for flashlights or feeders to AAA or CR123’s for headlamps and small flashlights they’ll all come in handy. You just never know when you or someone in the group will need fresh batteries.” – Ronnie D.

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: "The real trick is to stay alive as long as you live." – Ann Landers

 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.



~ 3 lb. deer roast, cut into 1 1/2" cubes
~ 1/3 cup vegetable oil
~ Salt and pepper
~ 3/4 cup flour
~ 1 large onion, diced
~ 1/3 cup olive oil
~ 1 red bell pepper, cut into strips
~ 1 green bell pepper, cut into strips
~ 2 tsp chopped fresh rosemary
~ 3 cloves garlic, minced
~ 3 tbsp tomato paste
~ 3 medium potatoes, diced
~ 2 cups red wine
~ 2 cups beef broth
~ 1 cup chopped fresh parsley

* Heat vegetable oil in a large stew pot on high.

* Season the deer to taste with salt pepper. Do the same for the flour.

* Roll the meat in the flour and add to the hot oil.

* Brown on all sides in two batches.

* Remove and drain on paper towels.

* In the same pot, add the olive oil and sauté the onions about 3 minutes over medium heat.

* Add the peppers, rosemary and garlic. Sauté about 5 minutes.

* Add the meat, tomato paste and potatoes. Stir well.

* Turn heat up to high and stir in the wine. Reduce by a 1/3.

* Add the broth and bring to a boil.

* Reduce heat to simmer, cover and cook about an hour or until meat is tender.

* Stir in the parsley and heat for a couple of minutes. Adjust salt and pepper if needed.

* Serve and enjoy.

Many thanks to Bob Phillips for sharing this recipe. For more deer recipes to enjoy 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.


ARTICLE: THE OLD GUN by David L. Falconer

  The tall middle-aged man stood with the tall old man in front of the gun safe as the door swung open. The old man was the younger man's mentor, his best friend, and to the young man's great fortune, his grandpa.

  "I wanting you to take your pick of my guns," the old man said, peering into the safe as the younger man smiled a whimsical smile, one both happy and sad at the same time.

  "Grandpa, whatever you want me to have is fine with me," the younger man said, his voice strong and deep, yet soft.

 His grandpa picked up an old lever action rifle. "This was your great uncle's from the turn of the century. It’s a model 94 Winchester and it’s been used but it’s probably worth enough to buy two new ones now."

 "It’s a nice rifle," the younger man said, taking it in his hands, working the lever and raising it to his shoulder. "I've always admired it."

 "So has your dad," the old man said. "You might have to fight him over that one!"

 The grandson laughed along with the old man's chuckling as he put the gun back in the safe, bringing out a 1890's model Winchester pump .22 rifle.

 "This little gun belonged to your uncle too. It shoots good." The old man handed it to the younger one.

 The younger man took a moment figuring out how to pump the rifle, then working the action gently, checking the chamber and closing it before handing the gun back to the older man.

  The old man said, "Your uncle killed many a gray squirrel with that rifle."

  The younger man knew that was easier said than done for most because grays don't slow down for much and getting a shot at them with a .22 takes some luck and skill as well as an accurate gun.

 The old man put the gun back in the gun safe and pulled out a beautiful silver inlaid double barrel shotgun. He hefted it to his shoulder in a natural swing, both eyes open as the gun came up as though a quail had taken flight.

 "That's the gun you got in that dog trade," the grandson said, recognizing the double immediately.

 "Yep, this old gun was worth a $1000.00 back in 1984 and I bet its worth two or three times that now," the old man commented. "It shoots good too. I shot a few birds with it but didn't want to scratch it up carrying it in the field."

 The gun went back in the safe and he brought out a new Browning A5 Lightweight 20 gauge. "I got this one at a Quail Unlimited Banquet. Your Uncle won it and gave it to me."

 The young man held it. "It looks brand new."

  "I've shot one box of shells through it."

 He put the gun back in its place and looked at the younger man. "There is some other guns in there son, but those are some of the more expensive ones."

 The younger man took a deep breath. "Can I see that old lightweight A5 20 gauge there in the back?"

 The old man reached in and got it out. "Son this old gun has seen better days. I had to replace the forearm on it cause the original got cracked and it doesn't match the other wood. Most of the bluing is gone and the vent rib is nicked." He handed it to the younger man. "The old gun still shoots though."

 The younger man held the gun respectfully in his hands. Treating it much like one would an old friend. "This is your gun," he said in a tone leaving no doubt it was a statement. "This is the gun that you taught me how to shoot a semi-auto shotgun with."

  He looked in his grandpa's eyes, his own eyes no longer dry. "This is the gun you killed the bird shooting it one handed because I flushed the birds and you still had your hand on the top wire of the fence."

 He pulled back the loading lever and the old gun locked back. "This is the gun you knocked down five quail with five shots on LB Lowe's land on a covey rise. It’s the gun you let me use to kill my first turkey when I was 11 years old."

  He let the receiver forward. "This is the gun you were shooting that time I knocked down every bird you were going to shoot at when we had such a good day hunting on Camp Gruber.

 He looked his grandpa in the eyes again. "This was your gun grandpa and it holds a million memories. And of all the guns you have this one means the most to me. I don't have a million dollars grandpa, but I would not take a million or even two million for it."

 The old man nodded in understanding, his eyes no longer dry either.

 "It will be yours son," he finally said.

 The younger man smiled. "I don't want to collect it anytime soon, Grandpa."

 "I'll do my best," the old man said.


FISHIN' TIP: “What are some of the baits to use while fishing for bluegills through the ice? On the live side try crickets, worms, wax worms or grubs. If using artificial bait try using small ice flies, small jigs or soft plastics that imitate live bait such as plastic grubs and small worms.” George Thacklin

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 weather has gotten colder and the urge for a pot of that hearty and delicious chili made from Backwoods Bound Chili Seasoning Mix has become overwhelming! Its unique blend of herbs and spices makes a great pot of chili everyone loves without the aid of 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 going full out in the shop as the winter rush is on. Orders for our After The Shot Trophy Plaques are rolling in daily. Plaques for Illinois, Ohio, South Carolina and New York have gone out this week. Orders for Kansas, Missouri and more Illinois plaques are on the schedule. 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!

  Still need new recipes for the winter issues so dig them out and send them in! We could use some new for everything with duck, goose, elk, quail, rabbit, buffalo, antelope, alligator and pheasant topping the list. Send your recipes to mail@backwoodsbound.com. Thanks and we look forward to getting them!

  Send in your trail camera pictures 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!



   I believe Nature does not seem to have any hurdles it cannot conquer. For mega-millions or billions of years Nature has gone over, around, under and through any hurdle it has encountered. I believe Nature does not waste time looking back, it just keeps going forward.

  I have noticed that some people have a tendency to build hurdles that are really not there with words like “what if”, “it could be”, “in the past”, etc.. I wonder what it would be like if we learned from Nature to cross the hurdles as they are given us and keep going forward. We would have more time to think about the hurdle we have rather than the one that might be. Devote more time to the actual hurdle and go forward.

 Would we have a simpler life, one with more direction and be better at handling the hurdle we are faced with? I believe we would all be happier.

 Once again, look, listen and learn from Nature. Face only the hurdles you are dealt with, not the ones that might be. Nature is a great teacher if we take the time to learn from it. Don’t build things in, don’t live in the past!

Alaska Brown Bear

 I don’t believe this Alaskan Bear is concerned about the downed tree. He is just stepping over the hurdle and going on his way!



  Josh Burns sent this one in. It was taken a week or so before the first Illinois shogun season last month.


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



~ 1 lb ground turkey or 1 lb chopped leftover roast turkey
~ 1 medium onion, chopped
~ 3 – 15 oz cans your favorite beans, great northern, kidney, black, etc.
~ 1 – 15 oz can tomato sauce
~ 1 can Rotel tomatoes
~ 1 – 15 oz can whole corn, drained, optional
~ 1 package taco seasoning, spicy flavor
~ 1 package Hidden Valley ranch dressing
~ shredded cheese

* Brown the meat in a skillet with the chopped onion. Drain if necessary.

* If using leftover turkey, skip to next step.

* Place the meat in a large pot.

* Add the rest of the ingredients and stir well.

* Bring to a boil, reduce heat and simmer 30 minutes stirring occasionally.

* Serve topped with shredded cheese.

* Enjoy with crackers or corn chips

Thanks to Neil Shingleton for sharing this recipe. For more great turkey recipes to try out visit this page on our site, www.backwoodsbound.com/zturkey.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: Earthworms breathe through their skin, so when the ground gets to muddy they come out onto sidewalks and the open air so they don't drown. They also leave the ground early in the morning when the sun hasn't evaporated the morning dew. And that is when the early bird catches the worm.


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