By Lars Dalseide | November 20 2012 17:16

Help the NRA with Hunters & 6 will win a Wild Game Cookbook

NRA Members' Wild Game Cookbook Fairfax, Virginia - Listen up hunters, because the NRA wants to hear from you.

In an effort to better serve the hunting community, the crew over at NRA Clubs & Associations has put together a survey to find out what we else we can do. And what do you get out of it? How about a chance to win one of our Wild Game Cookbooks? Fitting for the holiday season, aye?

So what are the questions? Questions like these:

  • As a hunt club, what has been the biggest issue you have had to overcome?
  • What hunting programs, services and activities does your club currently host or participate in?
  • Have you ever utilized the Places to Hunt feature on
  • What other types of products or services would you like to see offered as benefits for NRA affiliated Hunt Clubs?

Twenty questions in all. Some are multiple choice, a few are fill in the blanks, and then you will be entered to win.

Ah, but now you're wondering what's in the Wild Game Cookbook. More then three hundred recipes for everything from big game to water fowl to venison and fish. Bottom line is that if you can hunt it, then we'll tell you how to cook it.

What? You want an example? Fine. I open the Wild Game Cookbook and come to a recipe for:

Beaver Pot Roast
  • 2 pounds boned beaver
  • flour
  • 1/4 pounds salt pork, diced
  • 1 1/2 cups boiling water
  • 4 carrots
  • 4 small white turnips
  • 4 potatoes
  • 4 large onions
  • 1 tablespoon of salt
  • 1/2 teaspoon of pepper
  • 1 bay leaf
  • 1 teaspoon of Worcestershire Sauce

Cut beaver into two inc squares and roll in flour mixed with salt and pepper. Fry salt point in a dutch oven or heavy frying pan and sear beaver cubes in drippings. Add boiling water, cover and cook at low heat until meat is almost tender (about one hour).

Place vegetables around meat, cover and cook until meat and vegetables are done (about 45 minutes). Place meat on a platter and arrange vegetables around meat. If you wish, thicken the liquid and make into a gravy. Serve hot with meat.

So take a few minutes, fill out the Clubs & Association's hunting survey, and there's a chance you'll be cooking beaver barbeque, venison fajitas, pate of salmon or polish 'bigos' before the year is out.

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