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Backwoods Bound Bullet Volume 21 - Issue 12

Welcome to the December 2020 issue of The Bullet. The 2020 hunting season is in mid-stride this month. Deer, rabbit, duck, goose, and squirrel hunters continue their quests. Trappers are running their lines and everyone is gearing up for an historic Christmas season. Itís a fun time of the year and I hope you all end it filled with peace and happiness.

From everyone here at Backwoods Bound we wish everyone a Merry Christmas and a Happy New Year. May God continue to bless us all.

Enough said. Letís get to it. Enjoy this monthís issue of The Bullet and ďwear because you careĒ. Until next month, J. E. Burns, Editor-in-chief.

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In this issue:

~ Backwoods Trivia
~ Recipe: Rabbit With Cabbage And Apples
~ Article: Sharing The Bounty
~ Recipe: Salisbury Steak
~ Article: The Hunt
~ What's New
~ Article: Art Of Nature: No Hi-Tech!
~ Candid CamShots
~ Recipe: Southern Style Quail

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BACKWOODS TRIVIA: We pulled this monthís question from an old issue so you may have seen it already. If so, enjoy it anyway.

What reindeer is not mentioned in the poem ďTwas the Night Before ChristmasĒ?

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

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RECIPE: RABBIT WITH CABBAGE AND APPLES

~ 2 rabbits, cut into serving pieces
~ flour
~ salt and pepper or your favorite seasonings
~ 1 head of cabbage, shredded
~ 8 apples, your choice of type, peeled, cored and sliced
~ salt and pepper
~ 2 cups apple cider

* Season some flour to taste with your favorite seasonings. Heat some oil in large skillet.

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

* Cook until browned on all sides. Remove and drain on paper towels.

* In a slow cooker, layer in the cabbage, salt and pepper to taste, rabbit, apples, cabbage, etc.

* Pour in the cider.

* Cook on high for 5 Ė 6 hours or until the cabbage and rabbit is tender.

* Serve and enjoy.

Our thanks to Sarah Leach for sharing this recipe for us to try this winter. Visit our site at www.backwoodsbound.com/zrabb.html for more rabbit recipes to try this fall.

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.

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** AFTER THE SHOT TROPHY PLAQUES **

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! Weíve 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 weíll 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.

Donít settle for an ordinary looking plaque! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $33.95. Donít 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."

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ARTICLE: SHARING THE BOUNTY

  This year probably more than ever people everywhere are in need. The ongoing pandemic has hit a lot of folks hard this year and hard working families have found themselves doing what they never thought theyíd do, waiting in long lines to receive donated food.

 If youíre fortunate enough to have harvested a deer or two and your freezer is full why not share part or all of your next harvest to someone in need or to a local relief program. You can keep the mount from that big buck but why not share the wealth?

 Most relief programs work like this. You harvest an animal, take it to a participating game processor and they will process it and distribute it to local hunger relief programs. Some places will do the processing free of charge, some of them split the cost with you and then others have you foot the entire bill yourself. The small cost you may incur by paying for the processing only helps to relieve funds for other worthwhile programs.

  Doing an on-line search will turn up many great organizations that spearhead such programs.

  One such group is Farmers and Hunters Feeding the Hungry. They operate in over half of the 50 states including a lot of the heavily hunted ones so it shouldn't be hard to find a participating processor. One great thing about FHFH is that if you donate all of your deer they will pay the cost of the processing. Not a bad way to go. Visit their web site at: www.fhfh.org for details.

 There are many more so look for one in your area.

 The beauty of these and other programs is that the donated meat stays in the local area helping out local families who need a little assistance. According to a recent study as many as 30 million Americans annually cannot get enough food to meet their dietary recommendations. There is a need worldwide for hunger relief so letís pitch in and help those here at home fill their bellies with natureís bounty. You'll be glad you did.

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FUN FACT:  In 1883 the railroads in the United States created time zones across the country making it easier for them to coordinate scheduling. It wasnít until 1918 that the U.S. Congress made it official for the entire country.

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

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HUNTIN' TIP: †To get rid of the very fine down left on a duck or goose after cleaning it, take a propane torch and go over the bird with it while it is lit (about 20 seconds should work for a duck) this will singe the remnants of down and make it a much cleaner bird for the oven. Thanks to Pat Hardiman for this hunting tip.

Send your tips to: mail@backwoodsbound.com and weíll post them on the site or use them in a future issue of The Bullet.

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INTERESTING QUOTE: ďGod alone knows the future, but only an historian can alter the past.Ē Ė Ambrose Bierce

 If youíve seen or heard an interesting or humorous quote send it in and we'll post it next month. Send them to: mail@backwoodsbound.com.

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** KAREN'S KREATIONS **

Get those special people in your life something they will treasure forever during our 33% OFF EVERYTHING SALE! Thatís 33% Off all themes and all products!

If 33% Off wasnít savings enough, you get FREE SHIPPING on ALL Orders over $40.00. Thatís right, Free shipping!


With these kinds of savings, how can you not stock up for upcoming birthdays, weddings, and anniversaries.

Go to our web site at www.karensglabels.com to see all of our great products! And remember we can make items from your special photographs for a small upcharge.

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!"

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RECIPE: SALISBURY STEAK

~ 4 Ė 1/4 lb. venison cubed steaks
~ 1 sleeve Ritz crackers, finely crushed
~ 1 tsp salt
~ 1/2 tsp pepper
~ 1/2 tsp garlic powder
~ 1/2 tsp onion powder
~ 1 egg, beaten
~ 1/4 cup oil
~ 2 beef bouillon cubes
~ 1 1/2 cups water
~ 1 medium onion, sliced
~ 1 small can sliced mushrooms
~ 1 tbsp cornstarch
~ 1/4 cup water

* Mix the cracker crumbs, salt, pepper, garlic and onion powders together in a shallow bowl.

* Beat the egg and place in another shallow bowl.

* Heat the oil in a skillet.

* Dip the steaks in the egg and then the cracker mixture. Place in the hot oil.

* Brown on both sides over medium heat.

* Bring the 1 1/2 cups water to a boil and dissolve the bouillon cubes.

* Once steaks are browned, pour on the broth. Add the onions and mushrooms.

* Cover and simmer 15 Ė 20 minutes or until the meat is tender. Add a little more water if needed.

* Stir the cornstarch into the 1/4 cup water. Pour into the skillet.

* Turn up the heat and stir until the sauce/gravy is thickened.

* Serve and enjoy with mashed potatoes and your favorite veggies.

Thanks go out to Ed for sending in this recipe. For more venison recipes to cook up this fall, go to www.backwoodsbound.com/deer.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.

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ARTICLE: THE HUNT by David L. Falconer

  How do you explain hunting to someone who has never done it? Hunting is pine trees and majestic red oaks rising above the forest floor in their search for the sun. Itís the pungent smells of the rotting leaves on a damp morning or crisp scent of red cedar in the waking dawn. Its deer trails meandering through the woods and jay hook turkey scat in a field of green wheat peeking through the dirt.

  The hunt is the blue jay that shares your stand with you as he fusses tirelessly at the squirrels in the tree next to you. Itís the chill of the morning winter wind as you wait for the rise of the sun in the east. Itís the flickering tail of a young buck watching from the shadows of the forest edge before he crosses the clearing in front of you. Itís standing in the dawn of the sun watching Godís creation greet the day.

 Hunting is the wild startling flush of quail as you walk to your stand or the welcome beat of their wings in front of the dogís nose as your shotgun swings to your shoulder. Itís the cackle of a cock pheasant taking flight or the booming gobble of a mature tom turkey coming off the roost. Itís the soft purr of a turkey hen calling its lover from afar or the whistling wings of a flight of ducks joining your decoys.

 Hunting is early morning breakfast after a sleepless night of anticipation. Itís standing with old men you admire finally having made the grade to get to tag along. Itís the smell of coffee and tobacco and the banter between men who have long been brothers in the hunt. Itís learning compassion and respect for a prey that you love and cherish in a way that a non-hunter will never understand.

 Hunting is time around a camp fire where old stories are told and retold and new stories added to the mix. Itís good whiskey and cold beer but only after the guns are put away and the boots are next to the fire. Itís being wrapped in grandpaís coat asleep in the front seat as he drives you home.

 Hunting is the look on the face of your child as they take their first game and the seriousness of their face as you teach them how to properly prepare it and clean it. Itís the passing on of an intimate part of your soul that you have chosen to share with someone. Itís making memories that never fade and only get better with the telling. It is more about life than it is the taking of life.

  How do you put that into words?

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** LUNAR CREATIONS **

Christmas is only weeks away but thereís still time to get your order in if you hurry! Donít waste time! Order now!

Lunar Creations specializes in hand crafted items including clothing and accessories, home decor, drink tumblers in various sizes and styles, and lots of other unique gifts! Visit our site to see our complete product line.

You can find us at www.facebook.com/LunarCreations636 or on Instagram @LunarCreations636.

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FISHIN' TIP: When fishing for bluegills this time of year, look for the warmest water you can find like where a creek enters the lake. Then try using worms, grubs, crickets or different types of larvae to catch them. Ė Ralph Kincaid

Send your tips to: mail@backwoodsbound.com and weíll post them on the site or use them in a future issue of The Bullet.

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WHAT'S NEW

  The shop is busy cranking out After The Shot Trophy Plaques now that deer season is well under way. West Virginia, Indiana, Missouri and Michigan are a few of the designs that have went out recently with plaques for Illinois, more Missouri and Michigan plaques on the schedule was well as a custom designed arrow head shape. Now is a good time to get last yearís trophy and this yearís on the wall. Go to www.backwoodsbound.com/ats.html for all the information on our line of After The Shot Trophy Plaques.

  A quick heads up. We are going to have to increase our prices on our plaques soon as there has been a significant price increase in the cost of material. We have no idea why but thatís life. Place your order now to save a few bucks!

  Still need new recipes, tips, stories, fun facts and trail camera pictures for upcoming issues. Share what you have and weíll all be grateful. Send everything else to mail@backwoodsound.com.

  Planning your winter hunting adventures? Visit our Huntiní Guides and Outfitters page at www.backwoodsbound.com/guideshunt.html for help. Itís a good place to start looking so have a peek. And if you find a bad link please let us know so we can remove it from the page.

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ARTICLE: ART OF NATURE: NO HI-TECH! by Gary L. Fitzgerald

I have noticed that in this so called modern world we have a Hi-Tech gadget for everything...it will do everything...and we all must have one! I believe it is called marketing or starting a trend and herding people so someone can make millions. It is thought that we cannot live without one. Is this truly to our benefit? Is it all worth our time or could we do without at least some of the trend? After all, it seems to change every few months, so we need to update and spend more money!

Well...since the beginning of time, nature and nature's creatures have never had Hi Tech or needed it! They seem to get along very well without it...and always will! And they, after all, have been around long before us and will be here long after us.

Look at his beautiful bald eagle, our American Symbol. It soars on high...rests in a tree...searches and finds its next meal. These things are so simple and down to basics...nothing Hi-Tech needed!

Eagle

I wonder if we got back down to basics if our lives would be simpler, less jammed with what we are supposed to do, as we are told? Would we be better off? Happier? More Content?

Would we have more time to do as we want too, enjoy more of what we want too, and be more content within ourselves?

Think about it. Don't be pushed into a fad, a trend, or do something because you are supposed to do it. Be happier...look, listen, learn and enjoy nature and its creatures. Nothing Hi-Tech about it! I believe youíll be happier, better off, and more content.

Do yourself a favor. Break the trend. Look to nature and enjoy!

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** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **

Over 4000 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!


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CANDID CAMSHOTS

  This group of young bucks was captured in September 2020 feeding around what will grow into the PS Food Plot on James Burnsí property in southern Illinois.

Illinois Bucks


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

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** IT'S CHILI SEASON! **

  Whether at camp or at home this no better meal on a cold day then a hearty bowl of chili. A delicious pot of chili made with Backwoods Bound Chili Seasoning Mix hits the spot as is sure to satisfy. 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 meals youíll love like jambalaya, enchiladas, stuffed manicotti and lasagna. Also try it as a dry rub or marinade on your beef and deer roasts or steaks.

  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!"

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RECIPE:SOUTHERN STYLE QUAIL

~ 2 quail, cleaned and split in half down the spine.
~ 1/2 cup flour
~ 1 tsp seasoning salt
~ 1/4 tsp pepper
~ dash of garlic powder
~ 1/4 cup oil
~ 1 cup light cream

* Combine the flour, salt, pepper and garlic powder together.

* Heat the oil in a large skillet.

* Sprinkle the flour mixture evenly over the quails. Add to the hot oil.

* Brown on all sides over medium heat.

* Pour on the cream. Cover and simmer about 30 minutes or until the meat is tender.

* Remove the quail and thicken the gravy if desired.

* Serve with your favorite sides and enjoy.

Our thanks to Patrick Kish for sharing this recipe with us. For more quail recipes to try visit our site at www.backwoodsbound.com/zquail.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

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ANSWER TO BACKWOODS TRIVIA: Did you say the poem in your head or go search through your kidís books? The answer of course is Rudolph. It was kind of a trick question but, what the heck, itís Christmas. Merry Christmas and Happy New Year.

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