DEER HUNTER’S ROUNDUP 2017

                                           !WELCOME TO THE 2017 DEER HUNTER’S ROUNDUP

PRESENTED BY PARK FALLS ACE HARDWARE and PARK FALLS BP

ParkFallsAce

2017 Deer Hunter’s Roundup Prize Winners:

Grand Prize Winnter – Dawn at Camp Bear-A-Dice

2nd Place Winnter – Rob @ The Nelson Camp

3rd Place – squatter @ Camp Beaver Fever

Youth Photo Winner:  John Lynch

Adult Photo Winner:  The Sinnot Family

BP $25 Gift Card – The Bug Man

BP Car Wash – Shooter McGavin from Camp Whine A Lot

Ross’s Sport Shop $25 Gift Card – Gut Master from Double Lung Lodge

Randy’s Car Wash 2 $10 Wash Tokens – Three Z’s Camp

Heritage Meats Butternut $25 Gift Certificate – Deano from Camp Gunsmoke

Heritage Meats Butternut $25 Gift Certificate – Brown Bear – Camp Beef Stew

Phillips Ford $25 Gift Certificate – Kathy – Camp Goose Grease

Phillips Ford $25 Gift Certificate – BuckShot from Camp SmearStick

RestorU $25 Gift Certificate – Parker at Connors Lake

Park Falls Builders and Hardware $25 Gift Certificate – Sandman

Wheelway $25 Gift Certificate – Jimbo from Camp Galilooe

Tom Miller Electric $25 Gift Certificate – Hailey from Phillips

Four Seasons Flooring $25 Gift Certificate – Camp Northern Exposure

Packerland Plus $25 Gift Certificate – Little Buck @ Kozey Camp

Kozak Enterprise Towing and Recovery – Vern from Camp How Many Shots

Carquest Auto of Park Falls $25 Gift Card – Grandmotha from Harry Eyeball Camp

Warga Auto and Truck Center $25 Gift Certificate – Boomer from Camp Teach A Newbie

Hayward Power Sports $25 Gift Certificate – Deano from Camp Gunsmoke

Hayward Power Sports $25 Gift Certificate – Camp Dilly Dilly

Happy Daze Kennan $25 Gift Certificate – Camp Long Shot

J’s Automotive in Park Falls $25 Gift Certificate – Camp Holler A Lot

J’s Automotive $25 Gift Certificate – Jason from Camp BackStrap

Flambeau Forest Inn $15 Gift Certificate – Tip ‘Em Over Tom

Impact Cleaning $25 Gift Certificate – Travis from Buck Dynasty

Club 13 $25 Gift Certificate – Li’l Johnsonville from The Jack Shack

Elk River Custom Rods $25 Gift Certificate – Linda @ Camp Pop A Top

Bob’s Factory Outlet $25 Gift Certificate – Lizzie at The Agenda Hideout

Olson Auto Body $25 Gift Certificate – Brute @ The K-O Shack

PF Performance Auto $25 Gift Certificate – Austin @ Poker Palace

Sportsmans Lounge $25 Gift Certificate – Da’ Squirrel @ Camp Hairy Eyeball

Ladies Night Winners:

Blumenhaus $25 Gift Certificate – Tippy Toes

Happy Daze $25 Gift Card – Cover Girl

Kayla’s Kloset $25 Gift Certificate – Deb

Kayla’s Kloset Flannel Shirt – Denise

Bob’s Factory Outlet $25 Gift Certificate – Gramma Lynn

Elk River Custom Rods $25 Gift Certificate – Gramma

Warga Auto and Truck Center $25 Gift Certificate – Kathy

Randy’s Car Wash $10 Wash – Lizzy

 

 

 

 

 

 

 

2017 SHOW SCHEDULE

Saturday, Nov. 18th….6pm to 8pm (Archived Show HERE)

Sunday, Nov. 19th……6pm to 8pm (Archived Show HERE)

Monday, Nov. 20th….6pm to 8pm (Archived Show HERE)

Tuesday, Nov. 21st……6pm to 8pm (Ladies Night)(Archived Show HERE)

Wednesday, Nov. 22nd……6pm to 8pm (Archived Show HERE)

Friday, Nov. 24th……6pm to 8pm (Archived Show HERE)

Saturday, Nov. 25th…..6pm to 8pm (Archived Show HERE)

 LISTEN BACK TO LAST YEARS SHOWS!

(also listen online at www.98qcountry.com)

Saturday 11/19…………HERE)

Sunday 11/20………….  HERE)

Monday 11/21…………….HERE)

Friday 11/25……. HERE)

Saturday 11/26…….. HERE)

Photo Gallery

36 Point Buck?   It’s True!  See Story HERE

 

Homer Pigeon Recipes  :

 

Hunter’s Pigeon:

3 pigeons

1 quart white wine

2 whole peppercorns

1 tsp. Salt

2 cloves

½ tsp. Sage

Lemon peel

2 T. olive oil

 

Place 3 pigeons in a casserole with the white wine, peppercorns, salt, cloves, lemon peel and olive oil. Cover casserole with foil or lid and cook in oven 325` for 3 hours.

 

Barbecued Stuffed Pigeon :

 Mix together the following stuffing:

STUFFING:

1 cup of bread crumbs

¼ tsp. Oregano

1 cup chopped onion

1 T. chopped parsley

¼ cup grated Parmesan cheese

¼ lb. melted butter

¼ tsp. pepper

2 eggs

¼ light dry wine

 

Stuff 4 pigeons. Close cavity by sewing or tacking to hold in dressing. Wrap a thick slice of bacon around each bird. Run all for birds on a skewer, place over hot coals, turn with a motor or by hand. Baste often with melted butter and lemon juice. Tender birds should be ready to serve in about 45 mins.

Camp Liver and Tongue :

 Camp Liver and Heart :

Liver and Heart

bacon

salt and pepper

flour

chopped onions

water

Cut the liver and heart into strips about ½ in. thick. Salt and pepper to taste, then coat with flour. Let stand a few minutes. Rake some coals from the fire and cook the bacon until crisp in a camp frying pan. Set bacon aside to drain. Brown the liver and heart in very hot bacon drippings. Set aside to drain. Add chopped onions and cook about 5 mins. Crumble the bacon and add onions. Add liver and heart, then slowly add just enough water to cover the meat. Cover the frying pan, reduce heat ( by raking away some coal, if necessary) and simmer for 30 mins. Stir from time to time. Thicken the gravy with a little flour and add more salt and pepper if desired. Can be made in the oven too.

 

Big Game Liver :

 

Wash and skin liver, cut into inch thick slices. Start bacon in a fry pan over very slow fire, and in another fry pan add oil to at least ½ in. depth. Heat oil, salt and pepper liver slices, pat in flour and fry until golden brown in hot oil. Drain, place on warm platter and top each with a slice or more of bacon and serve.

 

Tongue :

Tongue is a less tender variety of meat and requires long slow cooking in liquid. To cook, cover tongue with water. When cooking fresh tongue, add 1 tsp. salt to each quart of water. Cover tightly; simmer tongue 3 to 4 hours, Drain: plunge tongue into cold water.

Peel skin from tongue, cut away roots, bone and cartilage.  Can be served hot or cold.

 

Moose Tongue :

1-4 lb. Tongue- precooked until almost tender

2 cans tomato soup

1 (soup) can water

1 large onion (diced)

1 green pepper (diced)

salt and pepper to taste

1 T. sugar

¼ piece small hot red pepper, crumbled (can use red pepper flakes)

1 clove garlic

½ tsp. chili powder

½ lb. Mushrooms

 

Saute onion, celery, green pepper, add tomato soup and water. Add mushrooms and simmer 5 mins. Peel and slice tongue (precooked as above) Brown lightly in hot fat, then add sauce and simmer approximately 1 ½ hours.

Quick Crock Pot Venison Roast

from Bill, Randy and Jim at Phillips Ford

1 Medium Roast

4 Potatoes chopped

1 lb. carrots

1 large onion

1 brown gravy mix

Throw it all in a slow cooker for 6 to 7 hours, salt and pepper to tast.   Delish!