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Backwoods Bound Bullet Volume 18 - Issue 3

  Welcome to the March 2017 issue of The Bullet. You could say that March is the unofficial start to the fishing season as catch and keep trout seasons opened on the first. Snagging season for paddlefish begins around the 15th for most of us and the crappie start biting down in Dixie. The ice fishing continues for a little bit longer up in the far north but that could be ending real soon with all of the above normal temperatures the Heart Land have enjoyed the past few weeks. Anyway you think about it, it’s time to start thinking about getting that gear together for the good times ahead.

Like I mentioned above, the mid-section of the country has enjoyed great weather the past few weeks but we haven’t forgotten our brethren out west dealing with floods. I’m sure they appreciate all of the rain and snow but probably wishing it hadn’t come all at once. And we remember the folks out east that have been enduring storms and blizzards. Our thoughts and prayers are with you all. If it’s any consolation, our time is coming.

And finally here’s a bit of news that hit my Inbox last week. The deer hunters in Missouri donated 198,277 pounds of venison to the state’s Share the Harvest program this past deer season. That’s a lot of meat for the hungry folks in the Show Me State to enjoy! I’d like to thank the 4280 Missouri hunters who contributed their deer to the program and to ALL of the hunters across the country who donate and participate in such programs. Who said hunters don’t care about folks?

Enough said. Let’s get to it. Enjoy issue one hundred and ninety eight of The Bullet. Until next month, J. E. Burns, Editor-in-chief.


In this issue:

~ Backwoods Trivia
~ Recipe: Baked Walleye
~ Article: Time To Stop Pruning Oaks
~ Recipe: Northern Style Bear Steaks
~ Article: Off Season Hunt
~ What's New
~ Recipe: Pork Belly Bunny


BACKWOODS TRIVIA: Do you know the answer to this month’s question sent in by John Kessler?
What athlete first appeared on a box of Wheaties and in what year?

Bonus Question: What athlete first appeared on the front of the box?

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



~ 2 lbs walleye fillets
~ 1 cup Panko bread crumbs
~ 1 cup instant potato flakes
~ 1/2 parmesan cheese
~ 1 tbsp seasoning salt
~ 2 eggs, beaten

* Mix the bread crumbs, potato flakes, cheese and salt together in a large bowl.

* Beat the eggs in another bowl.

* Line a cookie sheet(s) with foil to help with clean-up. Spray with non-stick spray.

* Heat oven to 450 degrees.

* Pat the fillets dry the best you can. It helps in cooking time.

* Dip the fillets in the eggs then in the crumb mixture. Place on the sheet.

* Cook for 8 minutes. Flip and cook another 8 minutes or until fish flakes easy.

* Serve with your favorite sides and enjoy.

Note: You can substitute your favorite sauce such as Franks Hot Sauce for the eggs.

Thanks to Greg Mercer for sharing this recipe with us. To see more delicious fish recipes to try, visit our site at www.backwoodsbound.com/zfish.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.



The Red River Gorge Zipline, was voted the most popular Bucket List Adventure in Kentucky in 2016 and we’re looking to repeat in 2017! Mammoth Cave and The Derby don’t stand a chance!

The Zipline is located in the World Famous Red River Gorge about 60 miles east of Lexington in the Heart of Eastern Kentucky near the Natural Bridge State Park and Daniel Boone National Forest in Rogers, Kentucky.

There are five Zip-lines to choose from with the two highest being 350 feet tall, being the fastest, 50+ mph, and the longest at 1,200 feet and 2,000 feet. These we like to call Racing Lines!

Bring your camera or rent a GoPro from us to record your experience.

Visit our web site for all the details including information about the lodges, cabins and camping available to you.

Visit us on-line at: www.RedRiverGorgeZipline.com



  Recent warm weather conditions indicate spring might be a bit early this year, and for that reason, the Department of Natural Resources suggests finishing oak pruning by March 15.

  “The best way to prevent the spread of oak wilt is to not prune any oak tree during its growing season,” says Tivon Feeley, DNR forest health program leader. “This is generally between the end of March and the start of October; however, this year, the growing season may be getting a head start.”

  Oak wilt, which is caused by a fungus, has been present in Iowa for many years. The Iowa trees most commonly impacted by this disease are species such as red, black and pin oak, but it can also infect white and bur oak.

  According to Feeley, if black, pin or red oaks are infected by the fungus that causes this disease; they usually die within the same summer. White oaks and bur oaks can often take a number of years before they succumb to the disease.

  A healthy tree can be infected by the fungus that causes this disease two different ways. The first is through open wounds during the growing season, when the fungus is carried by a small beetle from a diseased tree to a healthy tree with an open wound.

  The second form of infection is through root grafts between oak trees of the same species. For example, if a red oak is infected and there is another red oak within 50 to 100 feet there is a good chance the roots of these trees are grafted and the fungus can move from the diseased tree to the healthy tree.

  Symptoms to look for on infected trees usually include leaves turning a bronzed brown along the outer edges. These leaves often still have some green on them as they fall from the tree. And another symptom is defoliation starting at the top of the tree.

  According to Feeley, the best way to prevent the spread of oak wilt is to prevent any wounding to oak trees during the growing season. If a tree is wounded from storm damage or pruning is required during the growing season, treat the wounds immediately with a wound dressing such as acrylic paint. Do not use pruning paints/sealants, as these products slow the tree’s ability to seal over the wound.

  More information on oak wilt prevention and control can be found at http://na.fs.fed.us/pubs/howtos/ht_oakwilt/identify_prevent_and_control_oak_wilt_print.pdf.

  For information about the great outdoor adventures in Iowa you need to visit them on the web at http://www.iowadnr.gov.



Visit our web site at www.karensglabels.com to see this month’s sale! We’ve got some great deals for you.

Send us a picture and we’ll make a custom charm from it. Prices start at $3.99 per item. And remember that any charm can be changed in color to fit your needs.

Our wine charms, bag tags, earrings, bookmarks, zipper pulls make great gifts or make any special occasion special. We’ll personalize them for free!

Remember to look for specials, up to 40% off, all month long by regularly visiting our site. Make it easy to get news about specials by signing up for our newsletter. It’s free and easy!

Remember this month’s sale ends on March 31st so take advantage of the deals now!

Visit us at www.karensglabels.com or e-mail us at Karen@karensglabels.com or call 618-257-1365. Be sure to sign up for our newsletter to receive special discount coupons!

"Because no wine glass should ever be naked!"


FUN FACT: Book editor Bennett Cerf challenged writer Theodor Seuss Geisel better known as Dr. Seuss to write a book using no more than 50 different words. The result? The book Green Eggs and Ham.

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



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.

FISHIN' TIP:  When using worms as bait for trout they should be fished as naturally as possible. Use a #10 to #14 size hook with as little weight as possible. Trout like worms that are drifting and wiggling in the current or naturally settling to the bottom. They don’t care much for a piece of worm threaded lengthwise onto a hook. - Rocky

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.



The cold winter weather triggers the hankering for a big pot of the best tasting chili around! With its unique blend of herbs and spices, Backwoods Bound Chili Seasoning Mix makes a hearty tasting pot of chili the entire family will love with NO added fillers or MSG.

Backwoods Bound Chili Seasoning Mix also makes great dishes like tostadas, enchiladas, stuffed peppers, manicotti, Mexican lasagna and a killer jambalaya. We’ve had customers also use it as a marinade for beef and deer roasts. See our collection of great recipes at www.backwoodsbound.com/zchili.html.

Enjoy at home or hunting camp in single pot packets or the triple value pack.

Order your supply at www.backwoodsbound.com/chili.html.

"Not too mild.... Not too hot.... Treat yourself and make a pot!"


INTERESTING QUOTE: "Do something wonderful. People may imitate it." – Dr. Albert Schweitzer

 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.



~ 6 – 7 lb fillet of bear
~ 4 oz. pork fat
~ 2 tbsp oil

~ 3 medium onions chopped
~ 1 1/2 cloves garlic, minced
~ 4 shallots, chopped
~ 1 tsp coarse black pepper
~ 2 bay leaves
~ 1 1/2 cups diced carrots
~ 3/4 cup vinegar
~ 1 tsp chopped fresh tarragon leaves
~ 2 tsp salt
~ 5 cups dry wine
~ 2/3 cup minced celery

~ 1/4 clove garlic, minced
~ 1/4 cup fresh mushrooms, chopped
~ 1/2 tsp pickled onions, minced
~ 3/4 tsp salt
~ 1/4 tsp black pepper
~ 2 tsp capers, chopped
~ 1 tbsp parsley
~ 2 tbsp minced shallots
~ 2 cups of the marinade, strained
~ 2 tbsp butter
~ 3 tbsp flour
~ 1 clove, crushed

* Bear fillet must be prepared carefully, cutting out all sinews and nerves. Cut small slits in the meat equally spaced around the meat.

* Cut the pork fat into thin strips and insert them into the slits.

* Mix all the ingredients for the marinade in a pan and cook covered for 4 or 5 minutes. Allow to cool.

* Place the meat in a large zip-lock bag or in an enamel crock or pot and pour on the marinade. Don’t use a metal container. Cover and place in refrigerator 3 – 4 days. Turn daily and keep it under the liquid.

* When ready to cook, remove from marinade. Save the marinade.

* Wipe the meat off with a damp cloth. Cut fillet into steaks 1/2 to 3/4 inch thick. Cut through the pork fat.

* Make the sauce by pounding the garlic, mushrooms, pickled onions, salt, pepper, capers, shallots and parsley together. When all is mixed into a paste, add 2 cups of the strained marinade.

* Heat the oil in a large skillet and add the steaks. Brown on both sides, about 2 minutes per side.

* Melt the butter in a pan and add the flour. Heat and stir until slightly brown. Add the clove and pour in the sauce mixture.

* When well blended and thickened, pour over the steaks.

* Allow to come to a boil then reduce heat and simmer 6 - 8 minutes, stirring and watching so it does not burn. The sauce must be thick and highly flavored.

* Serve with baked or boiled potatoes and stewed dried apricots or cranberries. Enjoy.

Many thanks to James Salzwedel for sending in this recipe. To see more bear recipes to try out or to submit yours, visit www.backwoodsbound.com/zbear.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.


ARTICLE:  OFF SEASON HUNT by Julie Funkhouser

  2:00 AM… MICE!!!!

  Well, it was actually only one mouse (that I know of right now).

  I had previously caught a mouse several months ago but I hadn't gotten quite all of the tiny paper shreds out of my pantry. I had gotten rid of the food that he'd gotten into, so don't get me wrong, I did clean up. Recently I started noticing more little paper shreds as I moved some stuff around. I thought I had just missed it the last time I had cleaned, so I didn't think anything of it. Besides, I still had a sticky trap on the floor at the bottom of the pantry and surely that was enough to catch another mouse if there was one.

  When I opened the closet/cabinet in my bathroom the other day to get a new bar of soap I found shredded plastic, wrapping and foil. Yep, definitely have a mouse. So I went back through my pantry and cleaned out everything that wasn't in a can and threw away everything that had holes in it. It seemed like he was avoiding peanut butter products and going after my dry powder stuff (milkshake mixes, etc.).

  I decided to put all my food that was packaged in stuff that could be chewed through easily through into plastic containers (this fits in later, I promise). My mom tried to talk me out of it and said to just set some traps with peanut butter (yet this mouse hadn't gone for any of my peanut products). I bought some nice plastic six quart plastic totes with snap on lids at the local discount store and packed everything up.

  I had to go take care of some other things before I had time to set the traps, so I put it off. Besides, I still had the sticky trap, right?

  I'm sure glad I had gotten the plastic totes because later that evening I heard a noise that sounded like a mouse trying to chew through the plastic totes. So I snuck off of the couch as quietly as I could and went to get my bat. I raised it up like I was going to "swing away" and slowly stepped toward the kitchen. I was coming up with a plan to kill this mouse as quickly as I could. I switched on the kitchen light and throw open the pantry door and there he was, right between my two stacks of plastic shoe boxes full of food.

  He ran behind them as I poked my bat at him and I saw him drop to the other shelf. So I scared him down to the next level and then down to the floor behind some stuff. If he had ran out of the pantry I would have had to have been really fast and accurate with the bat. I have hunted mice with a bat before (one mouse at different times). Trust me, I have experience.

  Anyway, back to the mouse on the floor behind some stuff in the pantry. I tried to keep him trapped as best I could and moved the sticky trap over to where he was definitely going to run over it if he was able to slip through the cracks. I then pulled some stuff out of the way so I could see the floor in the corner.

  He popped his little head up on the edge of my box of trash bags and I poked my bat at him twice with some force but not enough to crush the box. He was jumping around trying to avoid my deadly weapon and made it onto the top of the box only to fall off onto the sticky trap!

  The sticky trap wins again!!

  I was so excited I literally started jumping up and down saying, "I caught the mouse! I caught the mouse!" and laughing as he struggled to get off the sticky pad. Although it was raining outside, I happily got my camouflage rain jacket on and took the little sucker to the dumpster.

  I know this is not your normal hunting story, but the thrill of succeeding in catching a mouse (whether with a bat, a sticky trap, or a bb gun) provides some excitement during the off-season.




Our handcrafted plaques are made from solid oak not plywood or particle board giving your trophy a solid base to anchor to. Each plaque comes stained with a wall hanger installed. Clear-coating is an available option.

We specialize in unique designs! We’ve done everything from lightning bolts to walleyes to shields to light bulbs, hanging and stand up designs! Just tell us what you have in mind and we’ll make it happen!

No matter what type of trophy you want to display, we have a plaque or trophy to fill the need. Contact us at sales@backwoodsbound.com with your ideas.

Don’t settle for an ordinary looking plaque! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $32.95. Don’t wait, order today!

Visit our site at www.backwoodsbound.com/ats.html for photos and information on how to order your plaque. Order with our secure on-line ordering system and pay with confidence using Paypal.

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


HUNTIN' TIP:  If hunting with a gun, you can use the sling to steady the gun by wrapping your arm around it and pulling it back into your body. - Adam Coull

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.



  We always need new trail camera pictures for our Candid CamShots feature so send us some! We’ll take anything as long as it’s not obscene and even then we’ll get a laugh from them but can’t put them on the site. Send them as attachments to mail@backwoodsbound.com. See this month’s photo at www.backwoodsbound.com/funphotos2.html.

  The boys in the shop are staying busy. Orders continue to come in for our After The Shot Trophy Plaques. Plaques of North Carolina, Illinois and Georgia are a few that went out last week. Go to www.backwoodsbound.com/ats.html for all the information on our line of After The Shot Trophy Plaques. And remember we specialize in custom designs!

  We had numerous inquiries last spring for plaques that will display turkey fans so we’re working on them. There are still a few bugs to work out but we hope to have the problems solved in time for turkey season next month. Stay tuned.

  We’ve been receiving new recipes lately and we thank all who have contributed but we need more. All recipes are welcome but some geared for the spring season would be helpful now! Turkey, trout, crappie, goose, duck, pheasant, deer, grouse, moose, alligator, turtle, frog, buffalo and on and on are wanted! Send your recipes to mail@backwoodsbound.com. Thanks and we look forward to getting them!



~ 2 rabbits, cut into serving pieces
~ kosher salt
~ coarse ground black pepper
~ crushed red pepper
~ minced garlic
~ olive oil
~ 2 lbs bacon

* Mix some salt, black pepper, red pepper, garlic and olive oil together in a bowl. You’ll have to trust your taste and make enough to coat all of the rabbit pieces.

* Spray a 13" x 9" baking dish with non-stick spray. Add a layer of bacon slices.

* Brush the rabbit on all sides with the oil mixture. Place on the bacon as close as possible without touching.

* Place bacon on top of the rabbit.

* Cover tightly with foil and bake at 350 degrees for 1 1/2 - 2 hours.

* Remove from the oven. Remove the foil and the bacon.

* Let the rabbit rest a few minutes. Use that time to fry the bacon to desired crispness.

* Serve and enjoy.

Thanks to David Bitting for sharing this recipe with us. For other great rabbit recipes visit our site at www.backwoodsbound.com/zrabb.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.



4300 potential customers could be reading YOUR ad right now instead of ours!

Place your ad here for $8.00 a month! Discount rates for multiple issues.

For more details, visit our site at: www.backwoodsbound.com/advertise.html. Or e-mail us at: editor@backwoodsbound.com.

Deer season is fast approaching so place your ad now!


ANSWER TO BACKWOODS TRIVIA: Baseball great Lou Gehrig was the first athlete to appear on a box of Wheaties in 1934. The first athlete to appear on the front of the box was Track and Field star Bob Richards in 1958. 


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