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Backwoods Bound Bullet Volume 25 - Issue 1

  Happy New Year and welcome to the January 2024 issue of The Bullet. Hunting seasons start to wind down this month. Deer archery season comes to a close. Goose and duck hunting comes to a close. Hunting for upland game like quail, pheasant and grouse comes to an end as well as squirrel. Time is running out to bag some rabbits. Trapping season goes on a little longer but comes to a close next month. I guess it’s time to bundle up and hit the lake for some fishing action! Or you can just sit around and wait for the spring turkey season.

If you haven’t heard, Illinois has implemented an “assault weapons” ban as of January 1st. What that means is the politicians that run the crime riddled city of Chicago and for that matter the state has decided that law abiding firearm owners have to register their “assault weapons” with the state. Not only does the ban include a list of commonly owned firearms, handguns included, but also certain capacity magazines and pretty much anything .50 caliber. They say that the government knowing who owns what and where they’re located will protect the community. The powers that be say they’ll not out to confiscate your firearms so I ask, “Why the registration in the first place!” The government knowing who owns what and where only make it easier for them to come and take them whenever they pass their next law restricting legal firearm owner’s rights! There are several lawsuits working their way through the courts right now and the issue will probably end up at the U.S. Supreme Court.

I could go on and on but will end with this. Let’s not give the anti-gun crowd any more reasons to hate us. They have enough misguided ideas to work with. As legal firearm owners exercising our Constitutional right we must practice responsible firearm ownership and safety. And by all means stay vigilant to what’s happening in your state. Of course, all of this is my opinion. I could be wrong.

Enough said. Enjoy this issue of The Bullet. – J.E. Burns, Editor-in-chief.


In this issue:

~ Backwoods Trivia
~ Recipe: Goose Shish-Ka-Bobs
~ Article: Goal Of New Litter On The Ice Law
~ Recipe: Baked Quail in Gravy
~ Article: Barney's Rabbit Stew
~ What's New
~ Candid CamShots
~ Recipe: Barney's Rabbit Stew


BACKWOODS TRIVIA: See if you know the answer to this month’s question.

The Matterhorn, famous for its jagged peak, is located where?

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



~ goose breast(s)
~ bacon
~ pineapple, chunked
~ mushrooms
~ green peppers
~ teriyaki marinade or your favorite flavor
~ skewers, soaked in water

* Cut the goose breast into 1” cubes.

* Place meat and mushrooms in a glass dish. Cover with the marinade. Cover and refrigerate a few hours or overnight.

* Remove from marinade and drain well.

* Cut the bacon into 1 1/2” slices. Slice the pepper into 1” pieces.

* Place the ingredients on the skewers randomly except make sure a piece of bacon is next to the goose meat.

* Grill over low to medium heat until done. Avoid flare-ups. Best way to tell if meat is done is cut a piece open.

* Serve and enjoy.

Many thanks to Andrew for sending this recipe in for the goose hunters this season. For more great tasting goose recipes go to: www.backwoodsbound.com/zgoos.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.



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 $40.95. 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."



  Every winter, hundreds of thousands of anglers head for the frozen water to fish. Most ice anglers clean up after themselves, but some don’t — and it’s their behavior that was the impetus for a new litter-on-ice law the Minnesota Legislature passed earlier this year.

  Ice conditions so far this season have been highly variable and safety has to be anglers’ top priority. As anglers venture out, the Minnesota Department of Natural Resources reminds them that the new law requires people to secure their trash in a container such as a bucket, garbage bag or trash bin, and makes clear that depositing sewage — whether from animals or humans — on the ice is prohibited. The latter, particularly as it relates to human waste, has been an increasing problem in recent years, with some owners of deluxe fish houses (also known as wheelhouses) dumping their holding tanks on the ice before heading for shore.

  The new law makes it easier for conservation officers and other law enforcement personnel to take enforcement action against people who leave trash and waste on the ice.

  “Most anglers leave nothing more than an impression on the ice, and many of them actually take the time to clean up after others because they know trash and waste left on the ice is an eyesore and environmental and human health concern,” said Col. Rodmen Smith, director of the DNR Enforcement Division. “We certainly appreciate that mindset, but the reality is we expect all anglers to bring off the ice whatever they brought on. This law will help all of us ensure that happens.”

  The new statute reads: “A person using a shelter, a motor vehicle, or any other conveyance on the ice of state waters may not deposit garbage, rubbish, cigarette filters, debris from fireworks, offal, the body of a dead animal, litter, sewage, or any other waste outside the shelter, motor vehicle, or conveyance, unless the material is: Placed in a container that is secured to the shelter, motor vehicle, or conveyance, and not placed directly on the ice or in state waters. For the purposes of this section, ‘sewage’ means excrementitious or other discharge from the bodies of human beings or animals, together with such other water as may be present.”

  Even though this article comes courtesy of the Minnesota Department of Natural Resources, the problems it addresses exist nationwide. So no matter where you live, whether you ice fish or open water fish, hike, camp or just go for a picnic in the park, remember to clean up after yourself and your group. Maybe even go that extra bit and pick up after those that don’t get that we are all stewards of our waters and land.

 To see what adventures are await you in Minnesota, visit their web site at www.dnr.state.mn.us/.


FUN FACT:  The book Journey to the Center of the Earth written by Jules Verne in 1864 is recognized as the first science fiction novel. He went on to write many classic books like 20,000 Leagues Under the Sea and Around the World in 80 Days.

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


HUNTIN' TIP: To make any cold day of hunting better, remember to take extra packs of hand warmers with you. You’ll be glad you did. – Zach Welkart

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: “Don’t walk in front of me, I may not follow. Don’t walk behind me, I may not lead. Walk beside me and just be my friend.” – Albert Camus

 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.



Lunar Creations offer hand crafted, unique products for your family, friends or yourself. We offer clothing and accessories, home decor, and drink tumblers in a variety of styles and sizes. See our site at www.facebook.com/LunarCreations636 for our complete product line.

Go to our site at www.facebook.com/LunarCreations636 to see more pictures and videos of all of our newest projects and place your order!



~ 3 whole quail, cleaned, dressed and split in half
~ salt
~ pepper
~ flour
~ oil
~ 1 can cream of mushroom soup
~ 1 soup can milk
~ 1 tsp garlic salt
~ ˝ tsp onion powder
~ 1/2 tsp black pepper

* Clean and wash the quail. Split in half down the back.

* In a large cast iron skillet, heat about 1/4" oil over medium heat.

* Season the birds with salt and pepper then roll in flour.

* Add to the hot oil and brown on both sides.

* Remove from skillet and set aside. Drain the oil.

* Add the soup, milk, garlic salt, onion powder and pepper to the skillet.

* Stir and heat until warm.

* Place the quail back into the skillet and spoon the gravy over the top.

* Cover with foil and bake at 350 degrees for 1 hour.

* Remove the foil the last 10 or 15 minutes.

* Serve with veggies and hot bread baked at the same time.

* Enjoy.

Our thanks to Kenny Settle for sharing this recipe. See more quail recipes to enjoy on our site at www.backwoodsbound.com/zquail.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.



My rabbit stew evolved from a fricassee,
Picked up from a guy named Bill, or was it Ted?

With Cottontails, I make it white;
With Snowshoe hares, it’s red.

Rabbits are skinned and butchered afield,
Yielding backstraps and leg quarters right down to the shin.

The meat is wiped clean and allowed to cool,
Then bagged for the carry home with flavor locked in!

Once home, the meat is de-boned, chunked and tenderized
By removing all tough tissue and pounding well.

Then it’s floured and browned in hot butter,
To be covered in liquid and simmered a spell.

The simmering liquid is a magical mix
Of water, bouillon cubes and just the right wine.

That all hungry hunters will appreciate
When they sit down to dine.

My rabbit stew, with potatoes, carrots and onions
And lots of tasty, lean and delicious meat.

Yields real comfort food when served over a biscuit,
Providing those who partake with a singular treat!

With the rabbit population dwindling,
And hunting opportunities decreasing day-by-day.

I shoot far fewer rabbits…eat far less stew
Than I would if I had my say.

Rabbit Stew Night has become an annual event,
To be enjoyed with friends and family, young and old.

Good days afield and past hunts live on again
For all at the table through the stories told.

All of a sudden…I realize
I have not had my fill of rabbit stew.

And, I expect that many of our group
Probably feel that way too.

Someday, when that final messenger arrives,
And says, “It’s time Barney; I’ve come for you.”

I’ll just say, “Hold your damn horses…
Til I get me one last bowl of rabbit stew!”

Another great story from Lloyd’s book Rambling Outdoors: Tales of Forest, Field and Stream. Used with permission. Thanks Lloyd!


FISHIN' TIP: When ice fishing for bluegill, use the lightest line possible, 2- 4 lb. test. And if you’ll using a bobber, use the smallest one you can. You might give those red colored hooks a try too.

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.



  Hunting seasons are pretty much over and the cameras are coming down so why not share a photo or two with your fellow subscribers? Pictures for the Candid CamShots are always in need. Remember, any cool picture will be enjoyed so send them yours to mail@backwoodsbound.com. We look forward to seeing them!

  Need new stuff for the spring and summer issues. Recipes, stories, tips, and photos are all needed so send in what you have. Your submissions help make The Bullet fun and informative. Send everything to mail@backwoodsbound.com and thanks for your time!

  And remember to order your After The Shot Trophy Plaque now! There’s no better time to get that trophy on the wall than now. Keep in mind that we do special designs like arrowheads and shields! Visit our site for more information and to place your order.



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!



  A murder of crows (yes, that’s what a bunch of crows is called) invade James Burns’ food plot during the second portion of the Illinois firearm deer season in late November. “This was only a small portion of birds that were around.”

Murder of Crows

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


** COOK IT UP!! **

  Winter is here and there’s no better way to warm up the crowd than with some hearty and delicious chili made with Backwoods Bound Chili Seasoning Mix! Our unique blend of herbs and spices makes a meal everyone will love!

  We add NO fillers or MSG so what you’re getting is chili tasting the way it was meant to taste!

 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.

 See our collection of great recipes at www.backwoodsbound.com/zchili.html and be sure to send in yours!

  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!"



~ back straps and hind quarters from 2 – 4 rabbits, cut into 1” cubes
~ 3/4 cup flour, divided
~ 3 tsp McCormick poultry gravy mix, divided
~ salt and pepper
~ 1 stick butter
~ 4 chicken bouillon cubes
~ 1 vegetable bouillon cube or 1 tsp vegetable bouillon powder
~ 1 qt water
~ 1/4 cup medium dry white wine
~ 4 – 6 red potatoes, cut into 1” cubes, skin on
~ 2 -4 carrots, skinned and cut into 3/4” thick rounds
~ sliced mushrooms, optional
~ pearl onions, optional

* Prepare the rabbit meat by removing all of the silver skin and membranes. For the backstraps, cut into 1” chunks. For the quarters, debone, chunk and pound well with a meat mallet.

* Place the bouillon cubes and wine in a quart measuring cup and add boiling water. Stir well to dissolve the bouillon. Pour 3/4 of the broth into a large soup pot. Bring to a boil then reduce to a simmer

* In 3 one gallon zip lock bags, add 1/4 cup of flour, 1 tsp gravy mix and salt and pepper to taste.

* Divide the meat between the 3 bags and shake to coat.

* Melt some butter in a large skillet.

* Add one bag of meat at a time to the hot butter and brown on all sides. Add more butter as needed for each batch.

* Add the meat to the pot.

* Use remaining broth, de-glaze the skillet and then add it all to the pot scraping out all the goodies.

* Cover and simmer for 30 minutes.

* Add the potatoes and carrots. Add either the mushrooms or onions or both if desired.

* Bring to a boil, reduce heat and simmer until the veggies are cooked and the stew has thickened.

* Serve with homemade buttermilk biscuits. Canned will work in a pinch. Enjoy!

The amount of rabbit, potatoes and carrots depend on their sizes. For larger crowds, increase all amounts as needed. – Barney

Our many thanks to Barney Barnhart for sharing his recipe. See more rabbit recipes to enjoy on our site at www.backwoodsbound.com/zrabb.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.


ANSWER TO BACKWOODS TRIVIA: If you said Disneyland we'll give you half a point. The Matterhorn is located in southwestern Switzerland.


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