The Bull Of The Woods Bugles No More

September 2018

 

Master bowhunter Rocky Tschappat with another beautiful bull in a long line of Colorado public land, elk hunting trophies.

The “Bull Of  The Woods” has stumbled and fallen, but maybe, just maybe, there is another out there just like him, waiting for us.

Congratulations Rocky!

You do make it look easy, even though we all know, it is not…

 

A Bowhunter Poses With A Trophy Bull Elk, Harvested On Public Land in Western Colorado in 2018. Posted by Michael McCarty
A Bull Of a Lifetime – Until Next Time!

 

“Few indeed seem fitted for archery or care for it. But that rare soul who finds in it’s appeal something that satisfies his desire for fair play, historic sentiment, and the call of the open world, will be happy” – Saxton Pope, Hunting With The Bow and Arrow, 1923

 

A King-Sized Elk Burger Patty; Ground Up With Just The Right Amount of Beef Fat. Ready For The Pan. Posted by Michael McCarty
From The Elk Woods to Table – A Hunter’s Harvest

“Fresh king size elk burger for a starving elk hunter” – Rocky Tschappat.

And might I add, that’s gonna be a lot of burger…

 

For an elk hunter’s taste treat sensation, try:

Venison (Elk) Patties Oregon

It is a particularly good recipe for that big old bull that passed the tender stage some years ago.

  • 2 pounds of venison (or elk)
  • 1/2 pound of salt pork
  • 1/8 pound of butter
  • 2 cups of finely chopped scallions
  • 3 teaspoons prepared horseradish
  • 1 Dash of Tabasco Sauce
  • 1 tablespoon Worcestershire sauce
  • salt
  • black pepper
  • 1/2 teaspoon of dry mustard

Put venison and salt pork through a meat grinder twice. Blend thoroughly and add salt and pepper. Shape into patties 1/2 inch thick and 4 inches in diameter and place on waxed paper. In a skillet melt butter, add scallions, horseradish, Tabasco Sauce, dry mustard, and Worcestershire. Blend ingredients, and cook until onions are tender. Spread this mixture over every other meat patty, then cover with adjoining patty and press together. Place the pressed patties on a shallow roasting pan and slide under a preheated broiler. Broil for about six minutes on each side and serve on toasted buttered rolls.

*  This recipe is taken from Game Cookery In America and  Europe by Raymond R. Camp. It is my go-to wild game cookbook, and I highly recommend it for hunter’s and fishermen everywhere.

We generally have a copy for sale in our bookstore stock, if so interested.

 

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