Feb 2016 Newsletter

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Braised Venison with Tomatillo & Poblano Peppers PREP TIME: 1 hour COOK TIME: 4-6 hours SERVICE: 4-6 This is my favorite venison recipe because the neck braises up so well leaving the sauce rich but not overly gamey. The acidity in the tomatillo tempers the venison’s wild flavor leaving it much more approachable to discerning palates. This dish goes great with a sweet potato gratin. The venison can be braised ahead of time. 1 Venison neck roast, if not available, 3 to 4 Tomatillos substitute with any roast cut 1 Onion, large dice 6 Garlic cloves, roughly chopped 2 Leeks, diced 3 Anaheim peppers, seeded and diced 3 Poblano peppers White wine Chicken stock Lime juice Bay leaf Salt and pepper 1. Soak the tomatillos in warm water and remove one at a time and peel off the outer skin. Once all are peeled, quarter each. 2. Large dice one onion, dice leeks, and rough chop garlic. 3. Brown off the venison neck on all sides, remove from pan and add the onions, leek, and garlic with a touch more olive oil. 4. Deglaze pan with white wine. 5. Dice and seed the anaheim pepper and add to the pot. 6. Char the poblano over an open flame or under a broiler, turning as needed. Peel the char off the poblano, de-seed it and small dice it and add to the pot. 7. Add the quartered tomatillos to the pot. 8. Add the roast back to the pot and enough chicken stock to bring the level of liquid up half way around the roast. Cook over low heat about 3 to 4 hours until the bones are easily removed from the meat, pull out all bones. 9. Season with salt, pepper, and lime juice. To Serve Serve with fresh cilantro and cotija cheese, alongside sweet potato gratin. Sweet Potato Gratin This recipe is excerpted from Wild Gourmet: Naturally Healthy Game, Fish, and Fowl Recipes for Everyday Chefs. 4 Large sweet potatoes Butter 3 Large onions Red chili flake Sea salt Cotija cheese Olive oil 1. Caramelize the three onions. Start onions in a hot pan with butter. Season with salt and let cook down stirring often so they don’t burn at first. 2. Once the onions begin to release some of their juice turn heat down to medium low and let color build up on the bottom stir and release the color. 3. Peel and slice sweet potatoes thinly on a mandolin. 4. Grease a casserole dish with the olive oil. Layer one complete layer of sweet potatoes on the bottom of the dish. Spoon in caramelized onions, add salt and a very, very small bit of the red pepper. Repeat layering until casserole is either full or you run out of sweet potatoes. 5. Top with the cotija cheese and bake at 350°F for one hour covered with foil or when potatoes are soft. By JOSH DRAGE CLASSIFIED ADVERTISEMENTS We are pleased to provide the opportunity for you to promote your business and to share items you might want to sell. Costs are based on two issues per year: Business Card $50 ¼ page $100 ½ page $200 Full Page $400 Front Inside or Back Inside/Outside $500 Pipeline & Facility Construction Facility Maintenance Quality Control Fully Insured Shop Welding PHONE: 780-542-3578 CELL: 780-621-2530 FAX: 780-542-3608 6205 - 56th Ave., Box 7287 Drayton Valley, AB T7A 1S5 17 |
ST. ANTHONY SCHOOL INVITATIONAL ARCHERY TOURNAMENT St. Anthony School hosted their second annual invitational archery tournament on <strong>Feb</strong>ruary 19th and 20th with 173 archers participating from 7 area elementary and middle division schools! SCI Drayton Valley Chapter sponsored the team trophies and medals as well as the individual award plaques for top male and female archer in each division. SCI Drayton Valley has been instrumental in introducing and supporting all our schools with NASP Archery. Cabela’s also donated a target for the participant draw and provided discount coupons for each archer in the tournament. An event like this takes many helping hands. We thank our St. Anthony School Grade 8 Mentor Archers and Staff for their help in setting up the range and running the office and tallying the score cards, and the Range Officials. How does one come up with an acknowledgement for all the coaches?! Because of your dedication and volunteerism the archers from your school benefit. From the time you spend on the range to your work in organizing everything from permission forms, tournament entries, equipment transportation and even making sure the archers have their shoes! The work a coach does often goes unnoticed; but let me acknowledge all that you do and reinforce that it is important, recognized and appreciated. Hats off to you! This tournament is an important preparation for our archers to help them prepare for the ‘big’ events; Nationals in March and Provincials in April. We at St. Anthony School are pleased to host this event. We thank you all for your participation. Wishing you all a steady anchor and smooth release! Heather Rominick Archery Coach, St. Anthony School | 18
Page 1 and 2: 2012 SCI TOP GUN CHAPTER | 2015/201
Page 3 and 4: PRESIDENT`S MESSAGE Hoping to see y
Page 5 and 6: SCI 2016 CONVENTION - LAS VEGAS, NE
Page 7 and 8: SUMMER CAMP OUT We welcome all Chap
Page 9 and 10: THANK YOU ALL ONCE AGAIN! We look f
Page 11 and 12: appreciation and thanks to our banq
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Page 15 and 16: FOR ALL THE RIGHT REASONS! Written
Page 17: Box 5333 Drayton Valley, Alberta T7
Page 21 and 22: HORN NIGHT HIGHLIGHTS Thank you to
Page 23 and 24: Fishing and Hunting Services WANAKA

Feb 2016 Newsletter

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