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January 2005 NewsletterJim Casada
Web site:
www.jimcasadaoutdoors.com January JoysFor many sportsmen, January and February are sort of annual low points. In all but a few states, deer season has come and gone, cabin fever seems to have become a prolonged epidemic, and days of dealing with gobbling turkeys in springtime seem so distant as to be permanently out of reach. Quite simply, I would suggest a different mindset. As my grandfather used to suggest, this is a time of year meant for “dreamin’ and schemin’.” That can take many forms—looking back fondly on hunts from the past, planning those still to come, attending the many shows and conventions held during these months, and doing what Grandpa Joe called “taking stock.” He didn’t have much money, so “taking stock” didn’t mean plans for lots of new gear or buying some appealing gimmicks. Instead, it meant the heady aroma of Hoppes #9 in the air as guns were cleaned and stored, getting out fishing equipment to sharpen hooks (never mind that this had been done when they were put away in the fall), seeing whether he was short on shotguns shells or .22 cartridges, and, truth be told, just spending some idle hours piddling. Yet Grandpa Joe was also always ready to remind me that hunting season didn’t end on New Year Day. Small game seasons—squirrel, rabbit, quail, grouse, waterfowl, and woodcock—remained open and offered ample invitation for “mixed bag” forays. Usually taken in company with a canine companion or two, often an all-purpose dog such as a fice or mountain cur, these efforts could last all day and might find his old Duxbak coat heavy with a variety of game by nightfall. Most of all though, this was a time of year to sample and savor the tasty bounty earlier hunts had provided, and such remains the case today. There are few simple pleasures that bring more joy than sitting down to a tasty, hearty meal featuring game one has killed. Whether it’s a tasty bowl of venison chili or a filling stew, squirrel with gravy and sweet potatoes, quail fired to a golden brown and flanked with cathead biscuits, or maybe a big platter of rabbit that has been parboiled then baked until meat falls off the bones, game feasts are a pure delight. Here are a couple of recipes you might want to try at this season. The first comes from The Ultimate Venison Cookbook and the second from Wild Bounty. VENISON MEATBALL LASAGNAMeatballs1 to 1 ½ pounds ground venison Combine the first nine ingredients, mix gently, and shape into one-inch balls. Chill the meatballs for at least 30 minutes. Mix flour and paprika; gently roll meatballs in flour mixture and place on a lightly greased rack in a 9 x 13-inch pan. Bake at 400 degrees for 25-30 minutes. Drain on paper towels, if needed. Lasagna1 15-ounce container ricotta cheese Stir together the first five ingredients until blended. Stir in ½ cup mozzarella cheese and ½ cup Parmesan cheese, then set aside. Spread one cup pasta sauce in bottom of a lightly greased 9 x 13-inch baking dish. Place four lasagna noodles over pasta sauce. Top with meatballs. Spoon three cups pasta sauce over meatballs; sprinkle with ¾ cup mozzarella cheese. Arrange four more noodles evenly over noodles. Top with four more noodles and pasta sauce. Bake, covered, at 350 degrees for one hour. Top with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, 15 more minutes or until cheese melts and is slightly browned. Let stand for 15 to 20 minutes before serving. PAPRIKA RABBIT½ cup butter or margarine Heat butter and olive oil, then sauté rabbit until brown. Remove rabbit from pan. Add onion and tomato to pan and sauté until tender. Add paprika, salt and pepper and stir constantly for about one minute. Add water and mix well. Place rabbit back in pan and bring to a boil; reduce heat, cover and simmer. Add water as needed when liquid cooks down and cook until rabbit is tender and only a few tablespoons of liquid remain. Add sour cream and heat to a simmer (do not boil). Serve with pasta or rice. Thank you for subscribing to the
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