Last Saturday Trip and Sherry came down to see how there their pup Bojo was doing. Bojo has been with us for about  two and a half months now going through our started dog program. He has been progressing well and was ready to show Trip and Sherry what he has learned.

We spent the morning out at the Box T Cowboy’s chasing down some quail.  The conditions were a little rough. High winds and a dry terrain made for tough work for the most experienced of dogs.

Despite all that, Bojo made some nice finds and held his points well. He will be with us for a couple more weeks finishing up his training and then will be ready to take on the upcoming season. We’re going to miss him and his scrappy little attitude!

Today we went out to the Chico Basin Ranch and guided a hunt for the Box T Cowboys. It was a nice 40 degree day and the quail were flying. Rio, Josie, Willow and Murphy did a great job putting up the birds. Each of them had their time to shine. They worked hard and at the end of the morning 16 quail were shot.    We came home, hosed off the mud and they were so tired they all crashed taking a well deserved nap.

The partnership will allow all the Box T customers a chance to have a guided hunt with Upland Outfitters and the RVK dogs and our customers to be able to hunt 87,000 acres. Yep! That’s not a typo.

We will also have better pricing on birds. This will translate to less expensive hunts and a reduction in bird cost for training.

The 2010 – 2011 seasons will run from September to April.

We’re looking forward to a relationship that will benefit everyone.    See you in the field!

INGREDIENTS:

• 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

PREPARATION:

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.

By Pam Kempster

 INGREDIENTS:

• 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

PREPARATION:

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.

SAUCE INGREDIENTS:

• 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

PREPARATION:

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!

What a great day to hunt quail! Box T Cowboys hosted there first Quail Flurry. It was a great day. The weather was nice and the quail were flying. There were morning and afternoon hunts, along with clay shooting all day. A good time was had by all.

I guided for several groups.  Murphy, Rio, Izzie, Willow, Josie and Abby, a dog just finishing our training program did a fantastic job making the hunting easy and enjoyable.

Thanks to Duke Phillips and Jonathan Tullar of the Chico Basin Ranch and Box T Cowboys for providing a memorable day!

Below are some photos from the day provided by Don Piano.

INGREDIENTS:

• 2 or 3 cups pheasants, chucker, quail or Grouse  (Meat shredded or diced)
• 6  cups of basic game bird stock or chicken stock
• 1 small package of baby spinach (More if you like)
• 4 cups of cheese tortellini (Fresh or dried)
• 1- 15oz can crushed tomatoes
• ½ table spoon dried Basil or fresh Basil chopped
• salt and pepper to taste

Preparation:

In a stock pot add stock, crushed tomatoes, game bird and basil. Bring to a boil and add tortellini. Cook until tortellini is tender. Reduce heat and stir in spinach until wilted and serve.

INGREDIENTS:

• 1-2 pheasants, choker or grouse, quartered, or 4-6 quail halved
• 2 tbs. olive oil
• 1 1/2 tbs. minced ginger, or 1 tsp. ground ginger
• 1 tbs. fish sauce
• 1/2 tsp. black pepper
• 4-6 cloves garlic, minced
• 1 tbs. soy sauce
• 1/2 cup sugar
• 1-2 tsp. chili garlic sauce
• 1 tsp. MSG (optional)
• 1/4 cup chopped green onion tops

Preparation:

Sauté’ bird pieces in olive oil, with garlic and ginger, until almost done. Add soy sauce, fish sauce, chili garlic sauce, pepper, MSG, and sugar, in that order, stirring all the time. Continue cooking for 5-8 min. stirring well. Remove from heat, add green onions, and cover. Serve with steamed jasmine rice, and stewed cabbage or green beans.

INGREDIENTS:

• Legs and breast of 2 pheasant, skinned
• 1 cup flour
• 1/2 cup chopped parsley
•  2 cups honey
• 1 cup butter
• salt and pepper to taste

Preparation:

Fillet meat off of the breast and thighs. Cut the meat into pieces of the same thickness. Season the flour in a bowl with salt and pepper and dredge the pheasant meat in the mixture. Dust pheasant pieces with onion powder. Melt 3/4 cup butter in skillet over medium heat. Brown the pheasant pieces and place in a lightly oiled 9×13 glass casserole. Sprinkle with parsley.

Add the honey and 1/4 cup butter to the skillet. Mix well until butter is melted and then pour over the pheasant (should come about halfway up on the pheasant pieces). Seal the baking dish with aluminum foil and bake 30 minutes at 325 degrees.

INGREDIENTS:

• 4 boneless Pheasant Breasts
• 2 tsp Olive Oil
• 1 large, diced tomato
• 1 jar of prepared basil presto
• Salt & Pepper to taste
• 1 lb. of your favorite pasta

Preparation:

Cook your favorite pasta as directed. Turn grill on high heat. Remove skin from pheasant breasts, brush oil on both sides and season with salt & pepper. When grilling, cook each side 4-5 minutes then turn 1/4 turn and grill another 2 more minutes. This will give nice grill pattern on meat.

Place pesto in sauce pan and add diced tomatoes. Heat on low until warm. Set aside with lid on to preserve heat. Stir slightly before serving.

Place pasta on plate, and top pasta with breast, and placed tomato basil pesto across breast.