Columns

Friday, November 12, 2004

reminders for fellow hunters

Pheasant season has shifted into high gear. As a fellow hunter, I know the excitement the season brings, with the crisp Iowa air and your dog pacing anxiously at your side. But while our adrenaline is pumping, we can’t neglect the basic safety measures that will ensure another successful pheasant season.

• Remember that safety begins with being prepared. Make sure your gun has been properly maintained, including cleaning the barrel of obstructions.

• Make yourself visible. Wear plenty of blaze orange.

• Dress appropriately for the weather. Staying warm and comfortable will help keep you focused on a safe and successful hunt.

• Be 100 percent certain of what you are shooting at. Be aware of what lies beyond your target to avoid firing on buildings, cars, or other hunters. Never shoot at a flat, hard surface or water. When walking, carry your gun in a manner so that in the event of an accidental discharge, no one will be hurt.

• When crossing fences, ravines, streams, etc, unload your gun or hand it to someone else. If you are getting ready to travel to another location, be sure your gun is unloaded and properly stored in its case.

• Don’t forget about your four-legged friend out there at your side. Make sure you know where your dog is at all times, and keep him properly fed and watered.

• And, last but definitely not least, save the celebration of another successful hunt for when the day is done. Alcohol and hunting don’t mix.

The hunting day is over, but the best is still to come: dinner. With that in mind, I offer my special family pheasant recipe.

Ingredients: Pheasants – split in half; 1 onion chopped; ¼ cup oil; 2 bay leaves; ½ tsp. ground rosemary; 1 cup flour; 1 can beer – light or dark; a chicken bouillon cube; dash of salt and pepper.

Directions: Put pheasant in a bag with one cup of flour and tumble. Repeat for other pheasant. Lightly brown onions in oil and place in bowl to cool. Lightly brown pheasant in oil over high heat. Dissolve bouillon cube in ¼ water, add one can of beer, bay leaves, rosemary, salt and pepper into bouillon broth. Pour onions over pheasant, cover and cook on low heat for 30-40 minutes – add more beer as desired. Remove pheasant and onions from pan and place in warm oven. Finally, add enough flour to leftover beer broth to make a smooth gravy. Remove the bay leaves from the gravy. Serve the pheasant over wild rice.

From one hunter (and chef) to another, good luck! (And save a couple for me!)