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Archive for February, 2013

I have only eaten rabbit once and I didn’t love how it was cooked.  I’ve been wanting to try it again and this looks like a pretty good recipe.  However, if you have a great rabbit recipe, I would love to hear about it and would also be happy to post it on my blog if you’d like!

One, 2½ to 3-pound rabbit, bone in, cut into serving-size pieces

Salt and fresh-ground black pepper to taste
About 3 Tbsp unbleached all-purpose flour
½ cup canola or peanut oil
4 medium carrots, chopped
1½ medium onions, chopped
1 garlic clove, chopped
2 sprigs of fresh thyme or 1 tsp of dried thyme
1 cup red wine
1 cup water
Rice or noodles
Chopped flat-leaf parsley for garnish

Spread the flour in a shallow dish. Season the rabbit with salt and pepper, and dredge it in the flour. Shake off the excess flour. In a large skillet or Dutch oven, heat the oil over high heat. Add the rabbit, and cook it for 5 to 6 minutes, turning until it is lightly browned. Lift the meat from the pan, and set it aside.

Add the carrots, onions, and garlic and thyme then cook over medium heat for about 5 minutes until the onions are lightly browned. Reduce the heat, and cook the vegetables over low heat for about 10 minutes, stirring occasionally. Add the rabbit, wine and water and cover the pan. Cook over low heat for about 35 minutes until the rabbit is cooked through.

Using a slotted spoon or spatula, remove the cooked rabbit from the pan and set it aside. Purée the pan’s contents with an emulsifier, food mill, food processor or blender. Return the rabbit with sauce to pan, add the rabbit, and bring back to a simmer. Serve the rabbit and sauce over rice or noodles and garnish with parsley.

For more wonderful small game recipes, visit the Ohio Dept of Natural Resources website.

Happy Hunting!

– Marci

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Duck DecoysSometimes when I buy hunting gear I want the best.  That usually means a quality name brand that is known, rated well, and I know I can trust.  Other times, name brands just mean more money and that’s all.  I shop at Cabela’s a lot because of the selection and the brands.  But what’s my second favorite place to shop for hunting gear?  It’s a place where I know I will get a great deal and won’t spend very much.  It’s Walmart.

I have found some absolutely amazing deals on hunting supplies at WalMart.  After hunting season, I bought a treestand that normally sells for $179 for $49.  It was such a great deal I bought 2 of them.  Some of my favorite hunting t-shirts come from Walmart.

Here’s the deal.  Walmart has great prices every day.  The $179 treestand I bought is normally $99 there.  That’s a great deal to start with.  And then when they mark it down after the season… well that’s just a steal!  You can shop at Walmart online and you can see their deals, called “rollbacks”.  Shop by category, camo pattern or species you want to hunt.  They have a great selection at great prices.

Click here to go to Walmart’s hunting section.

Happy Hunting!

– Marci

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You can still win a quarterly prize.  But enter by 11:59 p.m. ET on March 31, 2013.

GO HERE to check out prizes and rules.

ENTER HERE.

Happy Hunting!

– Marci

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Ingredients:

10 pounds deer meat
2 cups chopped onions
2 cups brown sugar
1 cup red wine vinegar
1 cup catsup
4 quarts cold water
2 tsp. Mesquite smoke flavor
3 tsp. curing salt
2 tsp. garlic powder
9 Tbsp. salt
2 Tbsp. chili powder
3 Tbsp. black pepper
3 Tbsp. cayenne pepper
2 Tbsp. ground yellow mustard seed

Instructions:

Grind the meat. Mix all other ingredients and then stir them into the ground venison. Using a jerky shooter, form strips of meat on the shelves of a food dehydrator. (Dehydrating time depends on type and size of dehydrator, see instructions that came with your model). Store dried jerky in freezer until ready to consume.

Check out the Ohio Dept of Natural Resources for more wild game recipes.

Happy Hunting!

– Marci

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Posted from Backyards and Big farms

Camo clothing is expensive and I don’t see the price going down anytime soon. Hopefully I can provide you with some tips to keep that clothing usable a bit longer.

-When washing, turn everything inside out.

-Wash in cold only.

-Unless your clothes are really dirty, I use the gentle cycle on all my camo.

-The only product I use to wash my clothes in is baking soda.  I am not saying there aren’t good products that might offer a scent free wash, I just don’t use them.  I usually line the bottom of the washer with baking soda, fill up the washer 1/2 way withclothes, layer with baking soda, load more clothes and top off with baking soda.  Just be sure to break up any lumps before you put the lid down.

-I have been told that hanging the clothes up to dry also cuts down on the wear and tear but honestly, that isn’t going to happen in my house.  So I usually put the clothes on medium or light heat.  Some dryers might state delicates.  I just don’t use the full high heat.

-If the clothes are going to be stored for the next season, I make sure they are completely dry then fold them up and place in plastic containers with a locking lid.

-If I am still using my camo, they are packed up either in a scent free duffle bag or the plastic bin I have designated for that season.

-I usually have a plastic bin for heavies and winter camo and then a different bin for spring camo.  That might seem redundant but I got tired of yelling who has my wool socks?  Where are my gloves?

-While camo clothing is designed to be tough and rugged, it doesn’t do anyone any good if it’s washed out and faded.  Sometimes just a bit more care will help you keep those much needed tools of the hunt a bit longer.

Happy Hunting!

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Ingredients

1 egg, lightly beaten
1/2 cup ketchup
1 tablespoon prepared horseradish
2 cups shredded peeled apples
2 cups unseasoned stuffing cubes
1/4 cup finely chopped onion
1 tablespoon ground mustard
2 pounds ground venison

Directions

In a large bowl, combine the first seven ingredients. Crumble venison over mixture and mix well. Pat into an ungreased 9-in. x 5-in. loaf pan.
Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Yield: 8 servings.

Nutritional Facts

1 slice equals 239 calories, 4 g fat (1 g saturated fat), 123 mg cholesterol, 367 mg sodium, 21 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Apple Venison Meat Loaf in Country Woman December/January 2010, p65

Happy Hunting!

– Marci

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Winner will be drawn by Oct 28, 2013. Only One Entry Per E-Mail Address Per Week. Must be at least 18 years old to enter (19 or older if a resident of AL or NE) and a legal resident of and currently residing in one of the 50 United States or D.C.

Enter Here.

Happy Hunting!

– Marci

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