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Hunting Season Winding Down

March 12, 2011

We have had a great season this year and things are winding down.

We had a lot of fun groups this year!

There is still a couple of weeks left to get another hunt in. Don’t miss out!

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Holiday Hunts!

November 29, 2010

A great way to spend some quality time with family and friends is to go hunting!

Reserve your hunt now to make some holiday memories!

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Jake & Gil’s First Chukar Hunt

November 1, 2010

After finishing our Started Dog Program, Jake and Gil headed home Saturday to western Colorado.

Gil writes that today he and Jake had their first chukar hunt together. Jake had  5 nice solid points and that they had a great time together. Hunting companions. That’s what it is all about! Jenni and I were glad to be a part of it all.

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Game Bird Salad with Bacon

March 7, 2010


  • 3 cups cooked diced game bird (Pheasant, Chucker, Quail or any combination)
  • 4 strips bacon, cooked and crumbled
  • 1 can (8oz) sliced water chestnuts, drained
  • 2 ribs celery, thinly sliced
  • 1 cup seedless green grapes, halved
  • 3/4 cup mayonnaise
  • 1 tablespoon parsley, fresh or dried
  • 2 tablespoons finely minced green onions
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground ginger
  • dash Worcestershire sauce
  • salt and pepper, to taste



Combine first game bird, bacon, water chestnuts, celery, and grapes in a large bowl; set aside. In a small bowl, whisk together remaining ingredients; combine with game bird mixture, using as much or as little as necessary to moisten as desired. You may add a little more mayonnaise if you like a creamier salad. Chill and stir again before serving.
For a luncheon dish, serve over slices of ripe avocado and lettuce leaves. Spread on crackers or make sandwiches.

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Game Bird Enchiladas


By Pam Kempster


  • 2 c cooked diced pheasant or chukar
  • ½ c diced onion
  • 1 can chopped green chilies
  • 1 c sour cream
  • 1  ½ c shredded cheddar cheese
  • 1 tbsp taco sauce
  • salt & pepper
  • Flour tortillas



Mix all ingredients together; spoon ¾ cup or more into flour tortilla and roll up.  Place filled tortillas side by side in a baking dish.  I use a 13 x 9 glass dish.


  • ¼ cup flour
  • ¼ c margarine
  • ¾ c water
  • 1 can refried beans
  • 1 8oz can tomato sauce
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 tsp chili powder



Mix flour and margarine in saucepan.  Add water to make a paste.  Add refried beans, tomato sauce, and spices.  Cook about 15 minutes, or until you have a thick sauce.  Spread over tortillas.  Cover with 1 ½ c more shredded cheese and  black chopped olives.

Bake at 350 for 20 to 30 minutes

I serve this with a side of white rice and it is always a hit.  Enjoy!

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