Tuesday, May 10, 2011

I'm the newest Elite Pro-staff member!!!

I have some very exciting news to share with all of my Blog-followers!!!!!
This weekend I was asked to Join Revolution Hunting and become the newest member of their Elite Pro-Staff!!!! I of course, accepted this position with great honor!!!
Come on Over to Facebook and Join the Revolution Family by liking our page! We have some exciting news coming in our new future!!!!!!
Revolution Hunting....CHECK US OUT!!!!!

Sunday, May 1, 2011

Lazy Weekend, with a yummy recipe!!

I'm so lazy today that I really dont even feel like posting, or typing..or anything for that matter!!
Got out yesterday and patterned my Franchi .12 gauge with Eric. Shot a few shot of different loads...seemed to work good. I have one more tag left...Was kinda hoping to go work on that this weekend but Eric had to work.
Maybe next weekend...time is running out!!!

Marinated Elk/Venison Tenderloin with Merlot Sauce

1 Elk or Venison tenderloin roast (3 lb)
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
Merlot Sauce
1 cup currant jelly
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup Progresso® beef flavored broth (from 32-oz carton)
2 tablespoons butter or margarine

In resealable food-storage plastic bag or large glass or plastic dish, place tenderloin.. In small bowl, mix remaining ingredients; pour over tenderloin. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning meat several times to coat with marinade.
Heat oven to 425ºF. Remove meat from marinade; discard marinade. Place tenderloin on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of loin.

Roast uncovered 40 to 45 minutes or until thermometer reads 140ºF (medium-rare doneness). Cover meat loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5ºF and tenderloin will be easier to carve as juices set up.)
In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut tenderloin across grain at slanted angle into thin slices. Serve with sauce.

Wednesday, April 27, 2011

Tom The Turkey!!!

Well, I DID IT!
Finally bagged a Tom!!!
I did get one in 2006, and now in 2011!!!!
In Washington state you can have 2 Spring turkey tags, hoping this weekend to fill the secondary tag. WOOOOOOOOOOT WOOOOOOOOT!!
Ton weighed 22 lbs, had 3/4 inch spurs and.........wait for it.........................................a 9 inch Beard!!!!!
I almost feel like I shouldnt be bragging, as Mr. Tom was taken with my Franchi 12 gauge, as opposed to the assasin Mrs. BowTech Tribute!! Thinking this week will shoot my bow, and hopefully stick an arrow in one. Then, I will have some KILLER bragging rights! RIGHT????????

Monday, April 25, 2011

Slow cooker Elk Enchiladas

Along with Keeping up to date on my posts....here is a NeW recipe. You gotta try this! You can certainly substiture the Ground elk for Venison or any other ground game.
This is a BIG hit at our house, and will be back on the dinner table before they know it!


1 pound ground elk
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup Enchilada sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the elk, onion and green pepper until elk is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt. slow cooker, layer about 3/4 cup elk mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Off the deep end?

Have I officially gone off the deep end???
Nope..Just got so caught up with the new craze of Facebook! While I have met a handful of kick ass friends, fellow hunters & huntresses....I think I FORGOT about my Blog!!!
Lots has gone on...Finally got drawn last fall for my Branched Antler Tag..Yep 1 out of 12 permits for the Cowiche unit. The weather was crisp and nice.. typical Yakima Fall day. The Elk were bugling, the crows were and squirrels were pretty much as annoying as can be, and me I was in search of the great all mighty heard bull.
Had a great time, hunted my booty off for 2 weeks with hubby. Sat and did lots of calling sequences, using the one and only HOOCHIE MAMMA. Called a yearling in to within arms length..poor lost kid..I finally pulled my face mask down, looked at him and said "I'm not your mamma". HOLY cow did he book it outta there!!!
Got within 40 yards of my trophy..as I stood behind a down log in my forest, I drew back, and released my arrow...NOTHING. BUT. HAIR.
Yes, yours truly, Mrs. Rachel Hunter chick, shot right underneath him. Ever seen a girl cry in the woods?????? 7 years of waiting for the tag and I blew a 40 yard shot. I was heart broken(and still am). Ranged where he was standing..41 YARDS...i PUT MY 30 ON HIM. Well, in a nutshell....I had the hunt of a lifetime, Eric tells me there is nothing to be upset about...He is right..nothing to be upset about....other than I dont have a $1000 Taxidermy Bill I would LOVE to have!!

OK! I'm Back!!

Look for an update in my blog..IM SO BACK!!!!Kinda got caught up with FB...so many good things have happened...POST TO COME SOON!!!!!!!!!!!!!!!!!!!!!!!1

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