TUESDAY, DECEMBER 3, 2019   |   SUBSCRIBE    ARCHIVES   

CONSERVATION
The Whitetails Unlimited Deer Camp Tour 2019 came to end on November 22 with an event in Ohio. WTU hosted a total of 83 deer camps in 25 states this year, a slight increase over 2018 when WTU hosted 79 Deer Camps. WTU’s dedicated membership commands a fair share of credit for the continued growth of the Deer Camp. The Deer Camp Tour sponsors also play an important role with the overall success with 65 on board for 2020.
EVENTS
Visit us at Booth #207 at the 2020 Houston Safari Club Foundation Worldwide Hunting Expo & Convention! January 24-26, 2020 Club Faune - your hunting expert in Central & Western Africa and in France
Visit us at Booth # 1034 at the 2020 Houston Safari Club Foundation Worldwide Hunting Expo & Convention! January 24-26, 2020. South-African outfitter. Saxony Hunt & Lodge. Fourth generation farmer and professional hunter Simon invite you to, Come Safari with us.
Visit us at Booth # 534 at the 2020 Houston Safari Club Foundation Worldwide Hunting Expo & Convention! January 24-26, 2020. Balam Mexico is a hunting operation south Mexico.

Visit us at Booth # 538 at the 2020 Houston Safari Club Foundation Worldwide Hunting Expo & Convention! January 24-26, 2020. Exciting Outdoors is a collection of the finest wingshooting lodges in Argentina.
GEAR
The Nomad Meleagris gallopavo (Mg) Turkey Vest is designed for the hunter who has the utmost passion for Meleagris gallopavo.
The TrueTimber base layer series is ready for dropping temperatures and unforgiving hunts. With cold conditions just around the corner, the demand for solid layering solutions is undoubted. When that extra layer of warmth is needed, TrueTimber has once again delivered a reliable and affordable answer.
GIFTS
ZEISS brings great offers to the table this holiday season. For consumers looking to buy a riflescope, there has never been a better time to jump in on the ZEISS Field Days Promotion. This promotion offers free gift options with any purchase of ZEISS V4 and V6 riflescopes. This offer ends December 31, 2019.

With the holiday season upon us, having a unique and easy go-to appetizer recipe can be a lifesaver and a critical time saver. Hi Mountain Seasonings has just the recipe for you — its sausage cheese balls. The combination of ingredients and presentation make this appetizer a great start to any festive holiday meal or party.
GIVEAWAYS
TrueTimber has announced a partnership with PSE for an Instagram giveaway taking place throughout the month of December. The BOWS FOR DAYS GIVEAWAY will be hosted on the TrueTimber Instagram page and invites followers in on a chance to win big. To get involved in the action, follow both the TrueTimber and PSE Instagram pages and check the hashtag #bowsfordaysgiveaway. This event starts December 1, 2019 and ends December 31, 2019.
GRANTS
The Rocky Mountain Elk Foundation and its partners awarded $616,505 of grant funding in Nevada to benefit elk habitat stewardship work and hunting heritage projects. RMEF directly granted $143,455 and leveraged an additional $473,050 in partner funding.
INDUSTRY
The 2019 Tennessee Farmer’s Cooperative Buying Show was held last July in Nashville, Tennessee. MonsterMeal® Wildlife Feed and Attractants gave one lucky cooperative a chance to win a 3-day muzzleloader hunt at Raleigh Farms in Union County, Kentucky. The winner was selected as part of a promotion to reward any cooperative who placed an order at the buying show.

Meet Chris Klineburger, former world-renowned taxidermist, founding member of Safari Club International and pioneer in opening up hunting opportunities in several countries and remote areas of the world.
JOBS
Currently Outtech is seeking candidates for Regional Manager positions. These team members will professionally represent Outtech vendors to retailers within a territory by providing outstanding sales and customer service. Candidates are being accepted for all territories, but current positions are available in Florida, Ohio and western Pennsylvania.
Kinsey's seeks candidates for an Outdoors Sales Associate, reporting to the Sales and Marketing Manager.
MEDIA
Tune into Bass Pro Shops Outdoor World Radio show this week as host Rob Keck focuses on hunting and managing GIANT, record-book black bears. Keck is in the midst of a hunt, step into the lodge with host Rob Keck, North Carolina Wildlife Resources Commission member Wes Seegars, and one of the nation's top bear guides, Mike Johnson of Coastal Wildlife Consultants, reliving their encounter with a group of massive bears, and more.

NASP
Imagine for a moment, you’re at the National Archery in the School’s Program (NASP®) after-school archery practice, and you’re handed a blindfold. You put the blindfold on where you experience total darkness. You listen for two whistle signals to “get bow” and your partner tells you how many paces to take to arrive at the shooting line. Then you hear one whistle signal and your partner provides verbal cues to perform the 11 Steps to Archery Success.
NEW PRODUCTS
Traeger and Realtree have teamed up to create a collection of products designed to complement the outdoor and epicurean lifestyle.
Run and gun with this lightweight and breathable quarter-zip ElimiTick long sleeved shirt. The semi-loose fitting allows for greater comfort, and the wicking material sheds moisture when you are active.
Today, Speck and outdoor lifestyle brand Mossy Oak announced a new collaboration with the release of the Speck Presidio Inked Mossy Oak line. It includes six popular Mossy Oak patterns like Break-Up Country®, Shadow Grass Blades®, and Bottomland®. Presidio Inked Mossy Oak is the ultimate smartphone case for any hunting, fishing, and outdoor enthusiast with up to 13-foot drop protection, raised-bezel screen protection and Microban antimicrobial technology.

Outdoorsmen like to display their love for the outdoors in all that they do. Perfect Pattern Sportcoats gives these men an option for those times when a more formal look is required. Mossy Oak’s Shadow Grass Blades camo pattern is dressed up with Perfect Pattern Sportcoats.
Our Timex x Mossy Oak® collaboration brings together two American brands - a leader in watchmaking and a leader in the outdoors industry. Built for any adventure, this collaboration provides an update to the well-crafted Expedition Scout watch with its rugged matte case and durable leather-lined fabric strap featuring Mossy Oak’s signature camouflage patterns.
Obsession Bows has a long history of identifying what hunters and target shooters want. More specifically, what challenges they might be facing that Obsession Bows can solve. The 2020 bows from Obsession do just that. Concerns over cam lean, aggressive draw cycles and tuning difficulty come to an end on December 2nd, 2019.
Under Armour announces the second delivery of its "UA Trek" collection featuring Polartec fabrics. Pairing its outdoor performance heritage with current style elements for a complete head-to-toe assortment, the collection includes apparel made with Polartec® Micro technical fleece as well as Polartec® Power Fill™ insulation, each made of 100-percent post-consumer recycled content.
PARTNERSHIPS
USA Archery has partnered with the North Carolina Recreation and Park Association (NCRPA) to support the expansion of target archery programming in parks and recreation departments statewide through the Explore Archery grant program. In an effort to grow archery at the community level, USA Archery helped secure generous grant donations of $80,000 from the Archery Trade Association and Easton Foundations.
RECIPES
The turkey is put away and you made approximately 2.5 dishes with the leftovers (the .5 represents that one “leftover” dish that should NOT have been made…you know the one). Frankly, you are tired of turkey, which is good because there’s a lot of other game meat in the freezer. If you are the host this holiday season – or you need to take a dish that travels well to your next holiday party – then a visit with Scott Leysath, aka The Sporting Chef is in order. I asked Scott for four recipes that I typically run into during a holiday season – a dish to impress any crowd, one that travels well, one that can shut any “I don’t eat venison” person up, and then his favorite overall dish. Enjoy these recipes below, and follow Scott on Instagram and Facebook for more wild game fun. – Michelle Scheuermann, editor, Archery Wire.
 

The turkey is put away and you made approximately 2.5 dishes with the leftovers (the .5 represents that one “leftover” dish that should NOT have been made…you know the one). Frankly, you are tired of turkey, which is good because there’s a lot of other game meat in the freezer. If you are the host this holiday season – or you need to take a dish that travels well to your next holiday party – then a visit with Scott Leysath, aka The Sporting Chef is in order. I asked Scott for four recipes that I typically run into during a holiday season – a dish to impress any crowd, one that travels well, one that can shut any “I don’t eat venison” person up, and then his favorite overall dish. Enjoy these recipes below, and follow Scott on Instagram and Facebook for more wild game fun. – Michelle Scheuermann, editor, Archery Wire.

Scott’s Favorite Holiday Wild Game Dish

Big Deer Shank

When it comes to cooking deer shanks, you know, the delicious part that many hunters either throw away or feed to the dog, most of us cut them into 3 or 4-inch thick sections and braise them until they’re super tender. That’s just fine, but if you really want something that’ll make ‘em say, ”Holy crap, that looks incredible!,” try slow-cooking a 10-inch lower leg section in a flavorful sauce. They’ll want to take photos to memorialize what’s on the plates before them.

It’s a shame that deer only have four legs. The process is simple and really doesn’t require a recipe.

1. Coat the shanks with flour and your favorite seasoning. Use more seasoning, which can just be salt and pepper, than you think it necessary. Much of it will fall off during the browning part.

2. Heat a thin layer of cooking oil, any kind, in a medium-hot skillet. Add the shanks and brown evenly on all sides. The browning makes it taste better and adds richer color to the meat.

3. Place the shanks into a slow-cooker (medium heat) or Dutch oven (low heat). Add some chopped vegetables, beef stock and red wine, just enough to barely cover the shanks and vegetables. If wine isn’t your thing, just use the stock. Cover and do something constructive for the next 6 or 8 hours, depending on the size of the shank.

4. After 6 hours or so, check for doneness. When properly cooked, the meat will just about fall off the bone. Carefully place a shank on each place and, if desired, top with some shaved parmesan.

Scott’s Favorite Easy-Traveling Wild Game Appetizer

If you can make it with ground beef, pork or lamb, you can make it with ground game meat. I’ve used this same recipe with ground waterfowl, upland birds and antlered game. It’s an especially effective way to turn a pile of late-season snow geese into something good to eat. If chorizo is not available, use any type of spicy ground sausage.

If your next destination is nearby, wrap the hot meatballs in foil and load into a cooler. Add clean, dry towels to fill any airspace and act as an insulator to keep the meatballs warm. If it’s a long drive, cool them completely and reheat on a sheet pan in a 350-degree oven.

I serve them with a medium-hot salsa verde and a sprinkling of Cotija cheese.

Ground Game and Chorizo Meatballs

about 25 meatballs – 3 to 4 per person for a light main course serving

3 cups ground game meat

2 cups ground chorizo

1 1/2 cups onion, minced

2 tablespoons fresh garlic cloves, minced

1 cup bell pepper, any color, finely diced

1 cup fresh cilantro, minced

1 cup tomato salsa

4 eggs

1 1/2 cups breadcrumbs

1 1/2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 teaspoons chili powder

1/2 teaspoon ground cumin

1. Combine all ingredients and mix thoroughly. Form into golf ball-sized balls and press together. Place on a lightly oiled baking sheet.

2. Place in a 350-degree oven, covered grill or smoker until evenly browned. If you are going to vacuum-pack for later use. Allow to cool and then freeze before vacuum-packing.

Scott’s Best Overall Wild Game Dish to Wow Any Crowd

Wild Hog Chile Verde

This recipe works well with just about tougher cuts of meat, but it’s my go-to way to impress a large group. Anyone who has cooked feral swine knows that an 80-pound female is milder in flavor than a 300-pound boar. The older males can be a tad aromatic while cooking so I usually prepare it outdoors.

This flavorful Southwestern stew can be served in bowls, topped with shredded cheese and chopped onions, and served with warm flour tortillas on the side.

8 to 10 servings

3 pounds (about 6 cups) wild hog shoulder and/or hindquarter, cut into 1-inch pieces

3 tablespoons vegetable oil

2 1/2 quarts chicken broth

2 cups yellow onion, diced

8 garlic cloves, minced

2 green bell peppers, diced

4 Anaheim peppers, diced

3 jalapeno peppers, seeded and diced

1 tablespoons dried oregano leaves

2 tablespoons chili powder

1 tablespoons ground cumin

1 teaspoon cayenne pepper

4 cups fresh tomatillos, skin removed; quartered

1 cup fresh cilantro leaves, chopped

salt and pepper

1. Heat oil in a large stockpot over medium-high heat. Add meat and brown evenly. Drain off any fat or liquid rendered during browning.

2. Add 1 1/2 quarts chicken broth and any additional broth or water to cover meat and bring to a boil. Reduce heat and simmer, covered, for 2 hours or until meat is tender and breaks apart, but doesn’t fall apart with moderate finger pressure. Drain liquid from stockpot.

3. Add remaining quart of chicken stock and all other ingredients except cilantro. Simmer until peppers are very tender, about 45 – 60 minutes. Stir in cilantro and season with salt and pepper to taste.

Scott’s Go-To Venison Dish for Those Who Say Venison “Tastes Gamey”

It’s been my experience that most folks who think venison is gamey, muttony or livery have been served venison that wasn’t properly handled either in the field or in the kitchen. Rather than disguise the taste of venison with a potent marinade, the recipe highlights the mild, slightly sweet flavor of a well-trimmed deer (or elk) steak.

Compound butters are just softened butter mixed with flavorful ingredients and refrigerated or frozen. When it’s time to serve a hunk of meat, top it with a few slices of compound butter and let butter melt over the meat when it gets to the table. As long as your guests like their meat cooked rare to medium-rare, this should change the minds of those who claim to dislike venison.

And then make this recipe, One Great Venison Steak, which has a recipe for blue cheese compound butter.

https://sportingchef.com/one-great-venison-steak/

ARCHERY WIRE
Event Calendar

JANUARY 7-12
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Kay Bailey Hutchison Convention Center in Dallas

 
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