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Backwoods Bound Bullet Volume 10 - Issue 4

  Welcome to the April 2009 issue of The Bullet. The official start of the spring turkey season is only days away. I hope you’re ready. It seems we have been cooped up in house forever waiting for this magical time of year. Here’s wishing everyone a safe and successful hunting season.

And let’s not forget that the crappie bite heats up this month. The cold weather is slowing passing and the water is warming up. It’s time to grab a handful of jigs or a bucket of minnows and head to the honey hole to have some fun.

I don’t have a topic to talk (some may read ‘complain’ here instead of talk) about this month. It seems all of my free time has been consumed with remodeling our kitchen. I guess I could complain that I’ve been working on it for over two months and starting to get a little sick of the whole thing. I never realized how many lose ends there are to a project like that. You can’t tile the wall until the counter top is installed. You can’t finish putting up the molding until the new floor is down. You can’t put the flooring down until the extra cabinets that your wife wanted to add to the project are installed. It’s also kind of hard being a crew of one. In the end it will be worth it as the kitchen will be upgraded plus I’ve earned some great brownie points along the way. The problem is I may not get to cash them in until deer season.

Okay, enough said. Let’s get to it. Enjoy this, the one hundred and third issue of The Backwoods Bound Bullet. See you next month, J. E. Burns - editor-in-chief.

In this issue:

~ Backwoods Trivia
~ Recipe: Mother's Deep Fried Fish
~ Article: Babying Big Bass
~ Article: Thanksgiving
~ Recipe: Venison French Fry Casserole
~ Whats New
~ Recipe: Slow Stewed Pheasant
~ Last Minute Stuff

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BACKWOODS TRIVIA:   This month’s question comes from Howard Blake. See if you know it and no cheating.

"The Galapagos Islands are a province of what country?"

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

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RECIPE: MOTHER’S DEEP FRIED FISH

~ 1 1/4 cup milk
~ 1 egg, beaten
~ 1/2 cup vegetable oil
~ 1 cup flour
~ your favorite fish fillets
~ flour

* Beat the egg in a bowl. Stir in the milk.

* In another bowl, combine the oil and flour.

* Stir the two mixtures together.

* Cut the fillets into smaller pieces if desired.

* Lightly flour the fish.

* Heat some oil to 350 – 370 degrees.

* Dip the fish in the batter and add to the hot oil.

* Fry until golden brown. Drain on paper towels.

* Serve with your favorite sides. Enjoy.

Our thanks to Donald Ernster for sharing this recipe with us. For more great tasting fish recipes to try this spring, go to www.backwoodsbound.com/zfish.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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** BACKWOODS BOUND SHOULDER TROPHY PLAQUES **

We have a complete line of State Shaped Trophy Plaques for all of your trophies! We offer sizes for mounting your antlers, trophy fish, full shoulder mounts, plaques for your memorable photos and New sizes for European Skull Mounts!

All of our plaques are handcrafted from solid oak not plywood or particle board. They all come with hangers installed and the Picture Plaques come with glass and picture backing for your 4" x 6" photo.

Don’t settle for an ordinary looking plaque hanging on your wall! Go one better and order your Backwoods Bound State Shaped Trophy Plaque today. Prices start at $24.95. Don’t wait, order today!

Visit our site at www.backwoodsbound.com/antlrplaq01.html for photos and information on how to order your plaque.

And remember, "It only takes a little more to go first class."

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ARTICLE:  BABYING BIG BASS – HOW YOU HANDLE A LUNKER IMPACTS ITS CHANCES OF SURVIVAL

  Athens, Texas - One of the biggest factors that influences the survival of fish entered into the ShareLunker program is how those fish are handled and cared for prior to being picked up by Texas Parks and Wildlife Department (TPWD) employees.

  ShareLunker handling and care tips on the TPWD web site emphasize minimal contact with the fish and keeping it in a stress-free environment as much as possible. Removing the fish from the livewell or holding tank for photographs stresses the fish, increases the chance the fish will get fungal infections where touched and multiplies the risk of serious injury such as a broken jaw.

  All big bass are powerful, but anglers who have never tried to hold a fish weighing 13 pounds or more may be surprised at how strong the fish is and how hard it is to control. "We have all seen pictures of bass being held up with one hand grasping the lower jaw," says Jim Matthews, hatchery manager at the Texas Freshwater Fisheries Center in Athens, which is home to the ShareLunker program. "Doing this with a lunker bass will almost ensure a serious injury to the fish’s jaw."

  As the person in charge of caring for ShareLunkers while they are at TFFC, biologist Juan Martinez sees all the problems that arise from improper handling. "Over-handling stresses the fish," he says. "If anglers would just take one or two pictures and then leave the fish alone, it might not get as stressed. Other problems we see are fish coming in with missing scales or scrapes, which might come from being held in a wire basket or small container, from spawning activity or brushing against trees."

  Martinez agrees with Matthews that broken jaws on fish are usually caused by the fish held incorrectly when being landed or photographed. "A misconception is that the mouth of a fish with a broken jaw will remain open," he says. "This is not always the case. If the jaw is broken in the middle and not where the jaw is connected to the skull, the mouth will remain closed. This type of injury is common when fish are held in a vertical position with the lower body not being supported."

  David Campbell, ShareLunker program manager, offers the following tips for handling big bass to avoid injuring them.

  * Wet your hands before touching the fish.

  * Using your dominant hand, grip the fish with your thumb inside the mouth and your fingers locked on the outside of the mouth.

  * Support the rear of the fish with your other hand placed beneath the fish just forward of the tail.

  * Lift the fish out of the water in a horizontal position using both hands for support.

  * DO NOT hold the fish by the lower jaw in a vertical position. This can dislocate or break the jaw, practically guaranteeing the fish will not survive, since it will not be able to eat.

  * Handle the fish only when putting it into a livewell or holding tank. Do not keep the fish out of water or keep removing it from the water for photographs.

  "Remember that the fish has to be in the water to be able to breathe," Campbell says. "The fish is already stressed by being caught and put into a different environment, and holding it out of the water increases the stress level. This may develop into a serious medical condition, and one to three weeks later, the fish may die. Taking photos is okay if everyone gets ready before the fish is removed from the water and is put back within thirty seconds."

  If you must handle the fish, try to do so out of the wind and keep it out of water as little as possible. Wind can dry out the eyes very quickly and result in damage.

  A 13 or 14 pound bass is the equivalent of a 170-class whitetail buck, with the difference being that the buck goes on the wall, while the fish, if properly handled and cared for, can live to continue to produce more fish. Anglers who want to continue to have the opportunity to catch big bass can improve their chances by treating those big bass like babies.

 

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FUN FACT:  This month’s fun fact is from Lucy Settle. The Amazon River drains an area more than 2.3 million square miles in size. It drains areas of Peru, Ecuador, Bolivia, Venezuela and Brazil. Depending upon the time of year, it’s estimated to discharge between 9 million to 32 million gallons of water per second!

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

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RECOMMEND AND VOTE FOR THE BULLET

Tell a friend about The Bullet. Just go to: www.ezinefinder.com/rec.html?ez=backwo and follow the instructions. It’s free and easy!

To vote for The Bullet follow this link: www.ezinefinder.com/backwo-vote.html.html.

Thanks for your help.
 
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** KAREN'S KREATIONS **

Enjoy 25% OFF all wine themed items through April 30! Everything else is 15% OFF!

We have charms for all your special occasions; Weddings, Anniversaries, Birthdays and
Easter.

Any of our charms can be personalized and customized- and all charms can be mixed with other charms to create your own theme!

We can also make custom charms from your pictures- e-mail or mail a picture and we can turn it into a wine charm, water bottle charm or earrings.

Visit our web site for ideas as to how creative we can be! www.karensglabels.com or e-mail us at karen@karensglabels.com.

Sale ends April 30, 2009!

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FISHIN' TIP:   "Crappie start to spawn when the water temperature gets 64 to 68 degrees. Bluegills start to spawn when the water warms to 67 degrees. Catfish like it between 65 and 75 degrees. And Largemouth bass get active when the water is between 65 to 75 degrees. These are just general guidelines and local conditions can throw all of this right out the window." – Dave Henderson

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

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ARTICLE:  THANKSGIVING by Randy Haydon

  I was getting tired of dried beans and hoe cakes. I had three chickens left alive, but the damn chicken hawks had them so scared they wouldn’t stand still long enough to lay an egg. I guess the limited diet, among other things had me upset. I decided I was going to cut down on the chicken hawk population.

  Pete had given me an old long tom shotgun. I had only three shells for it and they were loaded with small bird shot. I knew I would need a longer range shot to reach the chicken hawk circling overhead, so I got this idea. I opened one of the shells, poured out the shot and reloaded it with pea size rocks.

  I had the old long tom on my shoulder as the hawk flew directly over my head. I took dead aim and fired. Damn!

  I thought the world had come to an end. God had struck me with lightning for killing one of his damn hawks. The recoil was so fierce that I knew my shoulder had to be broke. Dust had flown from under my feet, and I was six inches shorter than before I fired.

  After my brain quit rattling around inside my head I was able to focus my vision. What remained of the hawk lay on the ground thirty feet away, a mangled mess of feathers and bone. I had never eaten a hawk before, and I wondered how it would taste with beans and hoe cakes. After examining the carcass I decided I did not want to find out.

  I walked back into the house and placed the old gun on some nails over the fireplace. My head hurt from the concussion and I found myself cussin’ because I had nothing stronger to drink than branch water.

  That night as I sat enjoying my beans and hoe cakes I thought seriously about killing one of the chickens. Then I thought, with one of the hawks gone maybe they would settle down and start laying, besides I liked eggs.

  I looked across the table at the two remaining shells for the old gun. Now, when you live alone as long as I have you start to talk to yourself. I was thinking, and I said to myself, if a load of rocks could kill a hawk a half a mile up in the sky, why couldn’t I get some real meat. After supper I went out and loaded the two remaining shells with pea gravel.

  I was out at daylight the next morning, slowly scouting the woods for deer. It dawned on me that today was Thanksgiving. Maybe I would get lucky and have a feast of venison tonight. I heard a sound in the brush and I stopped. Out came a big razor back hog. As I sighted down the gun barrel at the old boar, I was having visions of bacon, pork chops, and thick ham steaks.

  I was ready for the recoil this time and I squeezed the trigger. I saw dust fly off the old hog. I lay my gun down and was getting my knife out ready to start butchering when I suddenly realized the boar was still standing and he looked real damn mad. The rocks had bounced off his tough hide as if I had thrown them at him. He looked at me with those beady little eyes and started towards me. A pure bread race horse would have been dazzled by my speed.

  Somehow I outran the hog to the house and got safely inside. After I caught my breath, I realized I didn’t have the gun. I had left it back by the creek. Oh well, after two concussions my eyes were probably permanently crossed anyway. So much for a Thanksgiving feast.

  Oh yea, for you people that don't know. Hoe cakes are just flour, baking powder and water mixed into a batter and fried. I stoked the fire under the beans and went to stir up a batch of hoe cakes. Well I'll be forever damned. Wouldn’t you know it; I was out of baking powder.

 

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INTERESTING QUOTE: "Never miss a good chance to shut up." - Will Rogers

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.

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RECIPE:  VENISON FRENCH FRY CASSEROLE

~ 1 lb ground venison
~ your favorite seasonings, salt, pepper, garlic powder, onion powder, etc.
~ 1 can Golden Mushroom soup
~ 1 can Cheddar Cheese Soup
~ 1 bag frozen French fries

* Place the venison in a skillet and season to taste with your favorite seasonings.

* Cook the meat until brown and cooked through. Drain any fat.

* Stir in the soups.

* Spread into a casserole dish or cake pan.

* Add a layer of french fries on the top.

* Bake at 350 degrees for 50 minutes.

* Serve and enjoy.

Thanks to Angie L. for sending in this recipe. For more deer recipes visit our site at www.backwoodsbound.com/zdeer.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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HUNTIN' TIP:   To take a turkey with a bow on a rear shot aim for the center of the back. If your shot is head-on, aim for the top of his beard. And a broadside shot should be placed right behind where the wing attaches to the body.

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.

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WHAT'S NEW

  As always we have a lot of new recipes ready to go onto the site. The trouble is we’re behind with getting them posted because we’ve been hit with a big case of spring fever. Just hang with us and we’ll get some new ones on soon. Thanks to everyone who has taken the time to send their recipes in and keep them coming. We truly appreciate them. Find our Recipe Home Page at: www.backwoodsbound.com/recipe.html .

Our plaque sales continue to go strong. We’ve been getting more orders for our New European Skull Mount Plaques as well as Shoulder Mount Plaques. For details on our complete line of State Shaped Trophy Plaques visit our site at www.backwoodsbound.com/antlrplaq01.html

We have been going through the links on our Links PAge and deleting all the bad links. We're about half way through with the project and should get it done shortly. (depends if the fish start biting) We encourage anyone who comes across a bad link or a link that goes some place it's not suppose to go please let us know so we can correct the problem or delete the bad link. Thanks for your help.

And lastly we just want to point out that you guys are really putting the hits on our Fishin’ Guides and Charter Services page. We continue to add new businesses to the listings so check the page every couple of weeks or so for new ideas for your spring and summer fishing adventures. Find the page at: www.backwoodsbound.com/guidesfish.html.

 
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** ART OF NATURE COLLECTIBLES **

Art of Nature Collectibles by Rustic Originals has fast become the source for custom rustic picture frames. Browse through our Spirit Series, One-of-a-Kind, Rustic Collection and Special Edition Collections of unique, hand-crafted, real wood rustic frames. Each one is a collectible!

Each frame comes complete with glass, hanging hardware and a Rustic Originals Wildlife photo for your enjoyment or add your own special photo to the frame for years of admiration. We have frames to fit most sizes of photos.

Hurry to our site at www.rustic-nature.com or www.rusticoriginals.net for the best selection!

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RECIPE: SLOW STEWED PHEASANT

~ 2 pheasants, thighs and legs separated, breasts removed from the bone
~ olive oil
~ salt and pepper
~ fresh minced garlic
~ cheese cloth
~ 1 can mushroom soup
~ 1/4 cup white wine
~ 1/2 - 3/4 cup water

* Heat some olive oil in a large skillet.

* Season the pheasant to taste with the salt and pepper.

* Add to the hot oil along with some fresh garlic.

* Brown the meat on both sides. Remove and drain.

* Wrap the legs and thighs in cheese cloth. This keeps the small bones from getting into the pot while cooking.

* Pour the soup, wine and water in a crock pot. Stir together.

* Add the meat. Cook on low for 6 – 8 hours or until tender.

* Remove the meat from the pot and then remove the meat in the cheese cloth.

* Serve with mashed potatoes using the liquid in the pot for gravy.

* Enjoy

Our many thanks go to Paul Bertolasi for sending this recipe to us. Visit our site at www.backwoodsbound.com/zpheas.html for more tasty pheasant recipes.

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:   The Galapagos Islands are a province of Ecuador. There are six species of giant turtle that are unique to the islands.

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LAST MINUTE STUFF:   DANDELION WINE

Ever wonder what to do with all of those dandelion flowers in your yard? Here’s a good way to make use of them thanks to Gary Fitzgerald who got this from a buddy of his. We haven’t made any of this yet so we have no idea how it will taste. In other words, good luck.

~ 1 gallon water
~ 3 dry quarts dandelion blossoms
~ 3 lb’s sugar
~ rinds of 2 lemons
~ juice from 1 lemon
~ juice from 1 orange
~ 1 packet dry yeast
~ 1 cup warm water

* In a large pot, bring the sugar and water to a boil. Reduce heat and boil for 30 minutes.

* Carefully remove any scum.

* Add the rinds and juices. Stir together.

* Allow to cool to lukewarm.

* Mix the yeast with the warm water in a cup or bowl.

* Add the yeast mixture and dandelion blossoms to the pot. Stir together.

* Let ferment for 12 hours.

* After 12 hours strain into a keg/jug.

* Let stand 4 weeks then bottle for use.

* Enjoy chilled.

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