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Show Er A It's Your Wildlife J I LJ .lift I AgW ' By Garth Carter j "pXnLoncrvllon Officer I ' w Help!. After every deer season there remain several deer in one of our local coolers that nobody claims. No one claims them because they are illegal animals that were shot and left or they are deer that the court confiscated due to serious game violations. I need the help of local people in compiling a list of needy families to donate portions por-tions of this meat to. If you are aware of any family that is in real need of meat, please notify me. Either call my home or write Garth Carter, 532 Oliver Street, Moab-ex-plain the family's situation. Also, if for some reason you have harvested a deer and cannot properly care for the meat-don't let the meat waste, donate it to a needy family. The allowing of meat to spoil or waste is a serious wildlife violation and will be treated as such. -gkc- Hunting isn't over yet, November No-vember 5 the pheasant and quail season begins. This year the pheasant and quail season begins November 5 and runs through the 13th locally. The daily bag limit for pheasant is two cocks and the possession limit is four, while the daily bag for quail is five and possession is ten. Locally our pheasants and quails hunting is very limited. Pheasants are few in number and hard to find except at Green River. Our quail population popu-lation is near nil except for a few of the surviving birds for last year's introduction, which I hope will survive this year to enhance a future population, -gkc- An outdoor Up for successful success-ful deer hunters that try to make the moot out of their game meat. Before you throw away bloodshot meat of any kind, trim it and then soak it for a couple of hour in salted cold water. Wash in clear water and scrub clean. Unless the blood ha ponetratod deep Into tho muscle, the meat may be okay for eating (thanks to Field and Stream, October 77). -gkc- Some hunters pursue game for table meat, some pursue it for the sport, but all sportsmen sports-men pursue game for both reasons. Dick Buehler, Sportsman of the week, harvested har-vested his deer the first day, then quickly scampered a-round a-round trying to pick up any extra tips on processing the game. Later during the week, Dick found himself hauling garbage off the mountain that our not so sportsman like hunters left. Thanks for always al-ways trying to maintain the LaSals in the shape we enjoy, -gkc- A kitchen tip from the wardens wife: A lot of sportsmen and women who cut up their own meat waste small scraps from their game animals because they don't know what to do with it. As we are cutting our deer, we save every little piece of meat until the bones are clean. Since we don't have a meat grinder, I bottle all of the scrapes, anything that's too small for steak or roast. We usually end up with a dozen or more quarts of stew meat. Bottling meat is easily done if you have a canning size pressure cooker (16qt. or 21 qt.). Be sure to remove all fat. Cut into convenient sizes to fit into a jar. Pack loosely to within 1 inch of the top. Add 1 teaspoon of salt per quart. Add water to cover half of the meat. The meat will provide juices to nearly fill the jar as it is processed. Put on cap screwing band firmly tight. Process for 75 minutes pints-90 pints-90 minutes for quarts at 10 pounds of pressure. When finished, the meat flakes, and is tender as a well cooked roast. We like this meat in stews, added to a white sauce and used as gravy for potatoes, toast, rice, or served as a hot bf (venison) sandwich. |