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For Some Most Excellent Audio Adventure – Try ADVENTURECAST!

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“POETRY & REVOLUTION (OR ADVENTURE) BEFORE BREAKFAST” – EDWARD ABBEY

There’s a new internet podcast out there – and the name of the game is adventure! If you are a fan of this blog, or of all things outside, then you may find it to be the perfect complement to the written word.

Mr. Martin Lamberti has been kind enough to include one of our articles in his audio selections, and it is quite clear that he has a rare gift for voice and interpretation. We are honored to be part of the that audible experience.

So, if I may quote from the header:

“Welcome to AdventureCast! Here, we read real life adventure stories and guides, and interview amazing adventurers from around the world. Our aim is two-fold, firstly to inspire everyday people to get out there, explore and create their own adventures. And secondly to create a new platform for adventurers and writers to share their incredible stories”.

Well said…

Or should I say – WELL SPOKEN.

The ADVENTURECAST sky (literally) is the limit…

Give ADVENTURECAST an ear today  – you will not be disappointed!

 

You can find the audio cast about the author Jim Kjelgaard Here

You might also like our original article : Jim Kjelgaard: Patron Saint of Dogs, Boys, and The Great Outdoors

“ADVENTURE, NOT EXCUSES!”Roger Candee

https://steemit.com/hunting/@huntbook/for-some-most-excellent-audio-adventure-try-adventurecast

Maple-Vinegar Marinated Pronghorn

An Pronghorn Antelope Doe Steals a Drink at a High Desert Waterhole in Northwestern Colorado, during a mid-august bowhunt.
Closer Than Close – But No Horns
Pronghorn Reflections. Photo by Michael Patrick McCarty

 

Maple syrup was used as a traditional sweetener by many of the Northeastern Native American tribes, though there were never any antelope in that part of the country. Luckily, I live in the part of the world where they be, and every once and awhile I have an opportunity to test my burgeoning cookery skills.

This recipe features the boneless loin of Pronghorn, and the simple ingredients seem to blend perfectly with this wonderful and unique meat. It is one of my new favorite (of many), new game recipes.

  • 6-8 loin cutlets, thickly sliced
  • 1/2 to 1 cup each of maple syrup and apple cider vinegar (equal parts)
  • 6 juniper berries, crushed
  • several slices apple smoked bacon (enough to cover bottom of pan)
  • Salt and pepper to taste
  • 1 tablespoon butter

In a medium-sized bowl combine syrup, vinegar, and crushed berries. Mix well, add loin, cover, and refrigerate overnight (about 10 hours). Fry bacon in iron skillet until the grease is well rendered and set bacon aside. Remove from marinade, roll loin in unbleached flour, and then fry in bacon grease and butter until approaching medium rare. Serve with crumbled bacon on top.

This is a fabulous dinner entre or lunch, served with a salad or your favorite sides. It’s a special treat for breakfast too. I had mine with eggs over medium and a hunk of corn bread. I’m still thinking about it!

Happy Trails!

– Adapted from a recipe found in “Spirit of The Harvest: North American Indian Cooking” by Beverly Cox and Martin Jacobs.

* Vinegar is a natural meat tenderizer, so it is important not to marinade too long for younger animals. It is, however, a great trick for breaking down the meat of the older and tougher animals.

** I have not yet tried this with elk or deer or other game, but I suspect it would also work well in other instances. I can’t wait to give it a try.

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Food Freedom – and Wild Game Too!

Michael Patrick McCarty

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