Pittman-Robertson Provides Critical Funding for Wildlife Conservation
Hunting is an important tool for effectively managing and maintaining healthy wildlife populations and natural ecosystems in Illinois. Through the Federal Aid in Wildlife Restoration Act, an 10-11% excise tax is placed on hunting and shooting equipment purchases, which provides critical funding for the majority of wildlife conservation by the Illinois Department of Natural Resources. READ MORE
Learn to Hunt: Turkey – March 10, 2018 (Registration open)
This workshop will be held from 8:00 – 4:00 at Clinton Lake State Recreation Area. For more information, or to register click the link below.
Learn to Hunt: Small Game – April 14, 2018 (Class is now full)
This workshop will be held from 8:00 – 4:00 at Aurora Sportsmen’s Club. For more information, or to register click the link below.
Learn to Hunt: Turkey – April 15, 2018 (Class is now full)
This workshop will be held from 8:00 – 4:00 at Des Plaines State Fish and Wildlife Area. For more information, or to register click the link below.
Learn to Hunt: Deer – April 29, 2018 (Registration open)
This workshop will be held from 8:00 – 4:00 at Middle Fork State Fish and Wildlife Area. For more information, or to register click the link below.
Recipe of the Month — Squirrel and Dumplings
Broth and Squirrel
- 1 large squirrel, skinned and cut in half
- 1 can (12 oz.) evaporated milk
- 4 tbsp butter
- 4 cups all-purpose flour
- 5 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 3 tbsp vegetable shortening
- 2 cups buttermilk
Making the broth and squirrel
In a large pot, bring 10-12 cups of water to a boil. Add the squirrel and season generously with salt and pepper. Cover and simmer until tender enough to pierce with a fork. Remove the squirrel from the broth and set aside. Add the milk and butter to the broth. Leave the broth simmering while you make the dumplings.
Making the dumplings
In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Cut in the shortening until the mixture resembles course crumbs. Add the buttermilk, a little at a time, until a soft dough forms. Divide the dough into 4 equal pieces. Sprinkle the counter with flour. Roll each of dough to 1/4 inch thick. Cut into large squares.
Return the both to a broil. Drop the dumplings into the boiling broth. Once all dumplings are in the pot, turn the heat to low. Cover the pot and simmer for 15 minutes. Put the squirrel meat back in the pot, and serve.
Recent waterfowl workshop participant, Sarah, took a trip to duck hunt with her friend Mark and his dog Onyx in Texas. They harvested: gadwall, green and blue-winged teal, and nothern shovelers. Thanks for sharing with us and congrats, Sarah!
Past workshop participant Paul, harvested a beautiful buck with his bow a few weeks ago. Thanks for sharing and congrats, Paul!
Please send your hunting stories, photos and recipes to us at firstname.lastname@example.org to be featured in an upcoming newsletter!