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June 2006 NewsletterJim Casada
Web site:
www.jimcasadaoutdoors.com Cooking With RemingtonThere is no bigger or more revered name in the history of American firearms and ammunition that the Remington Arms Company. “Big Green,” as Remington is fondly known, has been a name almost anyone who has hunted or shot in the last half century knew intimately, and the company’s history goes back much further than that. Over the years Remington has created a rich, enduring legacy that takes many forms. Think, for example, of the late Rudy Etchen and his marksmanship feats with the Model 870. Few of us can approach his abilities with the trusty “corn shucker,” but untold tens of thousands of hunters have relied on the venerable pump as a functional scattergun capable of taking a licking and keeping on kicking (or shooting). Or consider another facet of the Remington experience, one far less well known among the ranks of sportsmen—the company’s outstanding collection of wildlife art. Then there are innovative developments in guns and ammo without end, paralleled closely by a respect for tradition. In the latter context, the Company is presently continuing production of one of the most revered and respected of all American shotguns—the Parker. These aren’t reproductions but true continuations with serial numbers that pick up where the old Parkers left off and all the features that have so endeared the gun to wingshooters. For those interested in Remington’s past, there are two “must own” books, The Art of Remington Arms (with text by Tom Davis—2003) and Roy Marcot’s Remington, America’s Oldest Gunmaker (1998). In each case, albeit behind the scenes, the efforts of one individual to perpetuate the Remington story loom large. That man is Art Wheaton, a long-time employee of the company who has been a major figure in the industry for decades. A collector, lover of the past, sportsman, and self-described “Remington man,” Art is someone I’m proud to call a friend. That leads to the subject at hand—a just released book intended to round out the Remington story as a sort of companion to the two above-mentioned books. This is Field to Feast: The Remington Cookbook. My wife, Ann, and I wrote it, drawing on the experience we have garnered over the years in enjoying the results of my hunting and in the preparation of a number of prior cookbooks. These include The Complete Venison Cookbook, The Ultimate Venison Cookbook, Wild Bounty, Backyard Grilling, Wild Fare and Wise Words, and contributions to several other culinary tomes. I’ve long enjoyed a solid working relationship with various folks at Remington, most notably individuals who have handled public relations for them over the years such as Dick Dietz, Bill Wohl, Mike Fine, and those currently handling these efforts, Eddie Stevenson and Linda Powell. Accordingly, the opportunity to have my name associated with their legacy in a fashion that has the potential to be somewhat enduring in nature was one I welcomed with considerable enthusiasm. That was doubly true because I knew of Art Wheaton’s passion for this project and knew that the folks at Live Oak Press (which publishes Sporting Classics magazine and books and with whom I’ve been associated as a masthead presence and one of the owners for many years) would produce an attractive book. It is just out, and I’m delighted. Ann and I traveled to Columbia, S.C., where the Live Oak Press offices are located, yesterday to sign 300 copies of the leather-bound limited edition, and of course there’s a trade edition as well. Fittingly, the limited edition features Remington green binding with gold embossing, and all the page edges are gilt. The trade edition has a delightful reproduction of one of the pieces of Remington art showing a father and son coming home with the youngster proudly showing his mother a cock pheasant he has bagged. In addition to recipes, I provide considerable narrative material in the form of tips on handling and dressing game, introductions to each chapter, a section on camp cookery, and an extensive selection of full meal menus complete with recommendations for wine or other beverages as accompaniments. Art Wheaton introduces the book with a delightful Foreword. I’ll leave it to others and their culinary tastes to make the final judgment on the contents between the covers, but rest assured a visual treat awaits you. Appropriate illustrations taken from the Remington art collection grace the work, and the top-quality paper, with different colors for each section, adds to the work’s visual appeal. It also has other features that are seldom found in cookbooks yet should be widely utilized. It is a high-quality hardback, but the wrap-around binding opens flat to reveal metal spirals holding the book together internally. That means it will lie flat for optimal ease of use. We have plenty of copies of the trade edition in stock and are
ready to fill orders ($35). You can order
through this Web site via PayPal or by personal check or money
order sent to my address (1250 Yorkdale Drive, Rock Hill, SC 29730).
As always, we will sign and inscribe copies, and if you want the
limited edition, contact me through the Web site (soon) and we’ll
see what we can do. Most of the limited editions sold out before the
book actually saw the light of day. VENISON LOIN STEAKS WITH RASPBERRY SAUCE1 pound loin steaks Marinate loin in Dales Steak Seasoning and water; drain. Melt the margarine and add garlic. Sauté briefly. Add loin and cook to desired doneness. Remove loin and de-glaze pan with jam. Serve as sauce for dipping loin. BAKED DUCK BREASTS4 duck breasts, filleted Fillet the breasts out of 4 ducks and wash thoroughly. Line a baking dish or pan with aluminum foil; leave enough foil to seal with the ingredients added. Cut butter into chunks and distribute evenly over ducks. Place a bay leaf on each fillet. Sprinkle remaining ingredients on top of the duck breasts. Close foil securely and bake at 350 degrees for 1 hour 15 minutes or until tender. Remove bay leaf before serving. Serve with orange sauce. ORANGE SAUCE1 cup orange juice In a medium saucepan, combine orange juice, sugar and nutmeg. Bring to a rolling boil, add cornstarch and stir constantly until thickened. Remove from heat and serve over duck fillets. WILD TURKEY TENDERS1 egg Beat egg with water. Dredge turkey strips in flour, dip in egg, then again in flour. Fry in oil in a cast iron skillet until brown and tender. Season with salt and black pepper. Do not overcook. Serve immediately. Tip: If the turkey is not tender, cover and steam a few minutes after you have browned the strips. The turkey will not be as crisp, but steaming will tenderize a tough bird. Thank you for subscribing to the
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