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Backwoods Bound Bullet Volume 22 - Issue 3

  Welcome to the March 2021 issue of The Bullet. I think we’ll all welcome spring with open arms after the bone chilling cold that gripped most of the country most of February. So what better way to shake off the winter blues than hitting the rivers and streams for the spring “catch and keep” trout season. It’s kind of refreshing standing in ice cold water, elbow to elbow (maybe not that close) with other folks anxious to be outside enjoying themselves. But just wait, the spring snagging season for paddlefish begins in a few weeks offering up more chances to be on the water. And keep in mind, the crappie bite is also on its way!

If fishing isn’t your game right now then you need to be getting ready for the spring turkey season. It’s only a few weeks away!

Please remember to keep doing all of the safety precautions you’ve been doing lo these many months. We’re making progress against the Covid virus and it is not time to let your guard down! We won’t be back to “normal” for many more months so don’t stop wearing your mask, washing your hands and maintaining your distance from each other. We can beat this and our prayers and well wishes continue to be directed at those who are on the “front line” keeping us healthy, delivering the goods and supplying our food and drinks. We’re behind you.

Enough said. Enjoy this month’s issue of The Bullet and “wear because you care”. Until next month, J. E. Burns, Editor-in-chief.


In this issue:

~ Backwoods Trivia
~ Recipe: Grilled Stuffed Trout
~ Article: Hunters In Illinois Take Preliminary Total Of 162,575 Deer
~ Recipe: Easy Elk Shepard's Pie
~ Article: The Log Pool
~ What's New
~ Candid CamShots
~ Article: Art Of Nature: Nature Is A Mirror
~ Recipe: Mexican Manicotti


BACKWOODS TRIVIA: This month’s question was sent in by Pete Jenney. Do you know the answer?

When was the first building over 1000 feet tall built?

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



~ 4 trout about 3/4 - 1 pound each
~ 1/2 tsp. fresh dill, finely chopped
~ salt and pepper
~ 2 tbsp. bacon drippings
~ 1 – 8 oz. can sliced mushrooms
~ 1 medium onion, chopped
~ 1/2 cup celery, chopped
~ 1 cup crumbled cornbread
~ 4 1/2 oz. black olives, chopped
~ 1/2 cup sour cream
~ 1/4 cup butter, melted
~ 1 lemon, thinly sliced
~ toothpicks

* Sprinkle the inside and outside of each fish with the dill, salt and pepper.

* In a skillet sauté the mushrooms, onion and celery in the bacon drippings until soft.

* Add the cornbread, olives, sour cream and melted butter. If necessary add a little water to the mixture to help it hold together.

* Stuff each trout with the mixture and use toothpicks to hold them closed.

* Place lemon slices on each side of the trout and place them in an oiled fish basket. Place basket on hot grill and cook about 15 minutes per side or 10 minutes per inch of thickness of the stuffed trout.


* Place trout in a greased baking dish and garnish with the lemon. Bake at 400 degrees for 10 minutes per inch of thickness of the stuffed trout.

* Remove the toothpicks and serve and enjoy.

Thanks to the Bullet team for pulling this one from the web site to share with everyone. Visit our site at www.backwoodsbound.com/zfish.html for more fish recipes to try.

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.



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 $35.95. 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."



  SPRINGFIELD, Ill. – Hunters in Illinois harvested a preliminary total of 162,575 deer during all 2020-21 archery and firearm seasons, which concluded Jan. 17, 2021. The total preliminary deer harvest for all seasons compares with a total harvest for all seasons of 153,174 deer in 2019-20.

 During the 2020-21 deer seasons, hunters took 45.4 percent does and 54.6 percent males.

  Archery: Archery deer hunters in Illinois took a preliminary total of 75,544 deer (new record) during the season which began on Oct. 1, 2020 and concluded on Jan. 17, 2021. The total archery harvest during the 2019-20 season was 67,743 deer.

  Youth: Youth deer hunters harvested a preliminary total of 2,321 deer during the three-day Illinois Youth Deer Season (Oct. 10-12, 2020), compared to 3,774 in 2019.

 Traditional Firearm Season: Hunters took a preliminary total of 76,579 deer during the Illinois Firearm Deer Season on Nov. 20-22, 2020 and Dec. 3-6, 2020, compared with 75,417 deer taken during the 2019 firearm season.

 Muzzleloader: Hunters using muzzle loading rifles harvested a preliminary total of 3,447 deer during the Muzzleloader-Only Deer Season on Dec. 11-13, 2020, compared with harvest of 3,076 deer in the 2019 muzzleloader season.

  Late-Winter Seasons: The 2020-21 Late-Winter Antlerless-Only and Special CWD deer seasons concluded on Jan. 17, 2021 with a combined preliminary harvest total for both seasons of 4,684 deer, compared with a harvest of 3,164 deer taken during those seasons in 2019-20. Season dates for the seven-day Late-Winter and CWD seasons were Dec. 31, 2020-Jan. 3, 2021 and Jan. 15-17, 2021.

  There were 15 northern Illinois counties open to the Special CWD Season, which is used to assist in slowing the spread of chronic wasting disease in the Illinois deer herd.

  There were 20 counties open for the Late-Winter Antlerless Season in 2020-21. Counties that are at or below their individual deer population goal for two consecutive years may be removed from the Late-Winter season.

  For more information on Illinois deer harvest in recent years (prior to 2020-21), check the IDNR website at https://www2.illinois.gov/dnr/hunting/deer/Pages/AnnualDeerHarvestReports.aspx .

 For more information about the outdoor adventures in Illinois, visit their web site at http://www2.illinois.gov/dnr/Pages/default.aspx


FUN FACT:  When the Three Musketeers candy bar was introduced in 1932 it contained 3 pieces, one each of vanilla, strawberry and chocolate. Due to rising costs and sugar restrictions in World War 2, it was reduced to just the most popular piece, chocolate.

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


FISHIN' TIP:  Now is a good time to sort through your tackle box. Get rid of the trash and all of the soft baits that have "melted" together. Clean out the spilled attractants, worm guts and cricket legs. Make a list of the stuff you need and get it bought. You want to be ready to go when the bite is on!

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: "I went on a diet. Had to go on two diets at the same time because one diet wasn’t giving me enough food." – Barry Marder.

 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.



It’s time to Spring into savings this month by taking 30% OFF ALL St. Patrick Day and Easter items! That includes our new bunny and shamrock earrings!

The bunny earrings come in the color of your choice. Just tell us your favorite!

Any other order from our huge selection of wine charms, book marks, ear rings, zipper pulls and more are 20% OFF this month!

You can stock up for upcoming birthdays, weddings, and anniversaries.

These offers end March 31, 2021 so go to our web site at www.karensglabels.com and place your order! 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!"



~ 2 lbs. ground elk burger
~ 1 medium onion, chopped
~ seasoning salt
~ pepper
~ 1 package frozen mixed vegetables
~ brown gravy mix, enough to make 2 cups
~ 1/2 cup water
~ 1 tsp thyme
~ 1/2 tsp rosemary
~ 6 large potatoes
~ milk or sour cream
~ salt

* Place the elk and onion in a large skillet. Season with seasoning salt and pepper. Brown and drain if needed.

* While the meat is cooking, peel and cube the potatoes and boil them until soft.

* Place the vegetables in a microwave safe bowl and cook until defrosted and not quite cooked.

* Make the gravy according to directions. Pour onto the meat. Stir in the water. You may need more than ˝ cup. You want to thin it some but not too much.

* Stir in the thyme and rosemary. Stir in the vegetables.

* Mash the potatoes when done using milk or sour cream. Season to taste with salt.

* Pour the meat mixture into a casserole dish.

* Spread the mashed potatoes evenly over the top.

* Place in oven and bake for 15 – 20 minutes at 350 degrees or until heated through and the potatoes are just turning brown.

* Place in broiler for a couple of minutes to brown the top of the potatoes.

* Let cool a few minutes before serving.

* Enjoy with fresh baked biscuits you cooked since the oven was already hot.

You can use deer or beef burger if you don’t have any elk

Thanks go out to Rocky Jay for sending in this recipe. For more elk recipes to cook up go to 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.


ARTICLE: THE LOG POOL by Lloyd Barnhart

Gods knows when that log
Fell across the creek.

But, it formed a pool
That would last for years!

Actually, there were two pools…
One upstream… one down.

The upstream pool would fill in early, but
The downstream pool has been there for years.

I try to visit the Log Pool
At least once or twice every season.

If I take one of the boys…
He’ll catch trout, however small.

If I go alone…I catch trout,
And they are similarly small.

The Log Pool exists today, as it has for years,
Providing habitat/cover for local brook trout.

Those trout are usually only too eager to bite
On the maggots or worms that we throw to them.

I’m now old, and I forget much, but…
I will never forget the Log Pool on the Black River.

It will last forever…
In the back corners of my mind!

A great selection from Lloyd’s new book, Old Man…Young! A Rambling Country Grandpa Shares Stories, Memories and Opinions. Used with permission.



It’s a new year with new opportunities to buy your special someone or even yourself something new and exciting!

Our selection of hand crafted, unique products will bring smiles to all of your friends and family. We offer clothing and accessories, home decor, and drink tumblers in a variety of styles and sizes. See our site for our complete product line.

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


HUNTIN' TIP: The spring turkey season is less than a month away and now is the time to check your shotgun and all of your equipment. Head out to the range on a nice day and check the pattern on your gun especially if you’ve had to change ammo brands because you couldn’t find your usual brand. It’s well known that different ammo can shoot differently from individual guns. Good to find out now than in the field.

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.



  As we reported last month about our price increases due to the rise in lumber prices we need to report that it has gone up yet again. In exactly one month, the cost per board foot went up 80 cents. That may not sound like much but when you think about how much lumber it takes to make one of trophy plaques ( 2 to 16 bd. ft.) especially the bigger sizes that increase can add up to a lot. We have no immediate plans to raise prices again but it’s not out of the realm of possibilities. We’re continuing to monitor the situation. In other words, if you’ve been on the fence about getting those trophies mounted, I wouldn’t wait much longer.

 The shop continues to be busy which is a good thing. Orders continue to come in as well as inquiries about different sizes and designs. Mississippi, Tennessee, Georgia and shield designs have gone out lately with a ton of Indiana plaques 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 special shapes and designs. Give us a try!

  With the recent record cold that gripped the country it goes without saying that sales of our Backwoods Bound Chili Seasoning Mix soared! There’s no better meal anytime than a pot of delicious chili made with our seasoning! And remember it makes a ton of other great dishes too. Be sure to stock up at www.backwoodsbound.com/chili.html.

  Always needing new recipes, tips, stories, fun facts and trail camera pictures for upcoming issues. Share what you have and we’ll all be grateful. Send everything else to mail@backwoodsound.com.



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!



  Here's another picture from Josh Burns' camera from October 2020 in southeast Oklahoma.

Wild Hogs in Oklahoma

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



  As you can see in this quiet, still water is the reflection of a fawn and surrounding plants and rocks.

  We pay many dollars to buy mirrors to see ourselves or to use as decorations. Nature doesn't have to pay a single penny to provide the mirror image. We should be so lucky! We pay to see our reflection.

  Do you think the fawn realizes it is looking at itself? Does it like what it sees?

 Take time to appreciate nature. Look and learn from it. It could change your outlook on life and you'll like the reflection you see.




  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 you’ll 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!"



~ 1 packet Backwoods Bound Chili Seasoning Mix
~ 2 lbs lean ground beef or ground deer
~ 1 - 16oz. can refried beans
~ 1 package (8oz) manicotti noodles
~ 1 jar picante sauce
~ 2 1/2 cups water
~ 1 carton (16oz) sour cream
~ 1 cup shredded cheddar cheese
~ 1/4 cup chopped green onions
~ 1 can black olives, sliced

* In a bowl, mix the chili seasoning mix with the beef. Remove 1 pound to freeze and use at a later date or double the recipe.

* Add the refried beans and mix well.

* Spoon the meat mixture into the manicotti noodles. Arrange in a 13 x 9 greased baking dish.

* Combine the water and picante sauce together and pour over the noodles. Cover and refrigerate overnight.

* Remove from the refrigerator 30 minutes before cooking. Preheat the oven to 350 degrees.

* Cover and bake for 1 hour.

* Uncover and spread the sour cream on top. Sprinkle on the onions, olives and cheese.

* Bake 10 minutes longer or until cheese melts.

* Serve and Enjoy!

Adapted from a recipe by Wendy Vaughn. See more tasty recipes using our Chili Seasoning Mix at www.backwoodsbound.com/zchili.html. It makes more than just chili!

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:When the Chrysler Building opened in 1930 it was the world’s tallest at 1,046 feet. It was surpassed in height only 11 months later when the Empire State Building opened.


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