DEER HUNTER’S ROUNDUP 2019

                                           !WELCOME TO THE 2019 DEER HUNTER’S ROUNDUP

 

2019 Prize Winners:

Park Falls True Value Prize Pack – Buck Fever from Camp Dirty Shame of Eagle River

Northern Lights Prize Package – Deb from  Hunters Dolls Hideaway

$50 BP Gift Card – Heath from Camp Liver Damage

$50 BP Gift Card – Rich Bauer from Pine Creek Camp

$50 BP Gift Card – The Nut Hut

$50 BP Gift Card – Set the Table Mable

Ashland Ford Chrysler – Craig Kozak

Big Bear Lodge – Brent Balsavich

Bob’s Factory Outlet – Lumpy from Poke ‘Em Smoke ’em Camp

Carquest – Jeremiah Adamaitis of Philllips

Crane Chase Tavern – Denies from The Rack Shack

Debyl Forestry Consulting – Janesville Dawn

EJK Property Maintenance – Frank from the Grandoozy Ranch

Flambeau Forest Inn – Thayer Davis from Thunder Creek Camp

Heritage Meats – Christian from camp Buck Snot

Kozak Enterprises – Squatter from Camp Beaver Dam

Kozak Enterprises – Big Guns from Camp Skid Mark

Lakeside Financial (Ross’s Certificate) – Big Daddy from Camp Golddiggers

MasterCare Lawn Service – The Bug Man

Plessner Services – Jen and Camp Lean 2

Price Electric Cooperative (Bag of Goodies) – Camp Long Shot

Randy’s Car Wash – Chance from Mercer

Ridge Runers – Coach Mike from Camp Gunsmoke

Ross’s Sport  Shop – Camp Tall Tales

Roxy’s Bar and Grill – Charlie 2 Feathers from Lac Du Flambeau

South Fork in Lugerville – Cover Girl from Fin, Feather and Fur Camp

Tom Miller Electric – The Jack Shack

Warga Auto and Truck Center – Curbside Camp in Loretta

Wildwoods Taxidermy – Jessie from Buck Dynasty

 

2019 Show Schedule

Saturday Nov. 23rd……6pm to 8pm (Listen to Show Here)

Sunday, Nov. 24th………3pm to 5pm (Listen to Show HERE)

Monday, Nov. 25th………6pm to 8pm (Ladies Night) (Listen to Show HERE)

Tuesday, Nov. 26th………6pm to 8pm (Listen to show HERE)

Wednesday, Nov. 27th………6pm to 8pm (Listen To Show HERE)

Friday, Nov. 29th…………….6pm to 8pm (Listen to Show HERE)

Saturday, Nov. 30th…………….6pm to 8pm (Listen to Show HERE)

Show Archives

Saturday, Nov. 11/18/17…. (Listen to Show HERE)

Sunday, 11/19/17…… (Listen to Show HERE)

Monday, 11/20/17…. (Listen to Show HERE)

Tuesday, 11/21/17…… (Listen to Show HERE)

Wednesday, 11/22/17…… (Listen to Show HERE)

Friday, 11/24/17…… (Listen to Show HERE)

Saturday, 11/25/17….. (Listen to Show HERE)

Photo Gallery

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

 

See The Story of the 19-point Buck!

 

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 taste.   Delish!