Meals for hungry hunters !
HUNT-CAMP COOKING WITH THE OUTDOORS GUY
While Cory enjoys running the series , he is a little concerned about the sport ’ s growth . “ The average age of competitors is about 40 and we need to attract more youth to grow the sport .”
Year 2017 will mark the 22nd year for the Renegade Bass circuit . ( www . renegadebass . com ), a non-profit tournament association run by anglers for anglers . It boasts one of the biggest prizes in Canada – a $ 65,000 Ranger Bass boat from Orleans Boat World and Sport – for its Classic . There are four events on the Renegade Bass circuit with the top half of the field moving on to the two-day Classic . The top team after the four events is recognized as the Renegade Bass “ Team of the Year .”
David Chong has fished tournaments for more than 25 years and has seen success both as Renegade Team of the Year and Classic winner with his partner , Doug Brownridge . Both fished a lot of tournaments in southern Ontario but were keeping their eyes open . “ We were looking for different challenges ,” he told me after competing in the Berkley B-1 tournament on Lake St . Francis . “ It ’ s the best circuit in Canada in terms of payback .”
There are a few keys to the Chong-Brownridge success . “ Team chemistry is huge ,” Chong said . “ It could be harder than finding the right wife !”
This is echoed by Kingston angler , Lenny Devos , after he and his partner Jeff Desloges won the Renegade Classic on Dog Lake out of Seeleys Bay . “ Chemistry is 80 percent of the game . You have to trust each other ’ s ability , intuition , ideas and decisions .”
Devos said the other key factor is “ a ton of time on the water .” It appears he and Desloges have put it all together , considering it ’ s their second Classic win to go with their Team of the Year honours .
Fishing can be leisurely , or it can be ramped up with energy , the thrill of competition and the allure of cash and prizes by taking the tournament plunge .
Ready for your own moment of truth ?
By Jeff Morrison
NOTHING WARMS the cockles of your heart like wild game stew . It ’ s the perfect meal for the whole family or at hunt camp with all the gang . Of the 35 seasons I have spent at our deer camp in the Laurentian Mountains of Quebec , I don ’ t recall a season where we didn ’ t serve wild game stew . The aroma of this hearty stew wafting through the air will forever remind me of good times in the great outdoors . When following this recipe for family or friends , the great thing is regardless whether you start with moose or deer meat , there is rarely any gamey taste .
This recipe appeals to the seasoned wild game meat lover and non-game meat lovers alike . Please enjoy this hunt camp favourite , Wild Game Stew , featured in my Canadian Wild Game Cookbook published by Company ’ s Coming .
WILD GAME STEW
SERVES 4-6 2 lb venison or moose stewing beef 2 tbsp vegetable oil 3 cups water 1 medium onion , sliced 1 tsp . garlic powder ½ cup celery , sliced ½ cup turnip , sliced ½ pound lb onions 1 clove garlic , minced 5 medium potatoes , quartered ½ tsp each salt and pepper ½ cup flour ( if necessary ) In a medium skillet add vegetable oil and stewing beef . Sauté until slightly brown then add water , garlic , onion and seasonings and continue cooking until onions are soft .
Then put the seasoned meat , onions and water mixture into a large stew pot . Throw in vegetables and simmer , covered , for at least 2 hours , or until vegetables have softened . Stir from time to time to keep from sticking . Add flour to thicken before serving if necessary . Serve with fresh bread .
Here ’ s another dish sure to appeal to a camp full of hungry hunters ! Besides the classic name of Canadian Roast Venison , another appeal is the ability to mix and match several different cuts of meat . Follow the roasting instructions really carefully and the cooked result should be mouth-watering . We often serve this one at hunt camp during the autumn deer season – it ’ s a favourite of everyone and there are always leftovers for sandwiches in the bush during next day ’ s hunt .
CANADIAN ROAST VENISON
SERVES 4 1 Venison deer roast , ( 4 to 5 pounds ) 1 tbsp grainy mustard 1 tsp ground black pepper 1 tsp garlic salt 1 can or bottle of Cdn lager ( or pilsner )
Place roast in a roasting pan and rub with grainy mustard . Sprinkle it with garlic salt and ground black pepper . Bake in a preheated oven at 350 degrees F , uncovered for about ½ hour . Then add the beer and cover pan . Lower heat to 275 degrees F and return pan to oven . Baste every 20 minutes or so . Roast for about 3 hours or until centre is slightly pink . Do not roast past this point ! Let stand for 5 minutes before serving .
( left page images )
Ed Hand ( right ) on stage for Renegade Bass Award Presentation .
Big Jim McLaughlin ( left ) on stage at Renegade Bass .
www . fishhuntandride . ca FISH , HUNT RIDE | 33