March 2018 – Newsletter

Targeting a New Market of Hunters

Public and private organizations across the country are developing programs to help recruit, retain, and reactivate (R3) people into the hunting community. The Illinois Learn to Hunt (LTH) program has joined the movement but are doing things a little differently. Illinois Learn to Hunt workshops are directed towards adults 18 years of age or older, that do not have prior hunting experience for the species that the specific workshop is designed towards.

Continue Reading

Upcoming Events

Seminar Series: Remote Scouting Techniques – March 6, 2018 (Registration open)
This seminar will be held from 5:30 pm – 8:00 pm at the Forbes Natural History Building in Champaign, IL.

Learn to Hunt: Turkey – March 10, 2018 (Registration open)
This workshop will be held from 8:00 am – 4:00 pm at Clinton Lake State Recreation Area.

Learn to Hunt: Small Game – March 11, 2018 (Registration open)
This workshop will be held from 8:00 am – 4:00 pm at Rice Lake.

Learn to Hunt: Small Game – April 14, 2018 (Class is now full)
This workshop will be held from 8:00 am – 4:00 pm at Aurora Sportsmen’s Club.

Learn to Hunt: Turkey – April 15, 2018 (Class is now full)
This workshop will be held from 8:00 am – 4:00 pm at Des Plaines State Fish and Wildlife Area.

Learn to Hunt: Deer – April 28, 2018 (Registration open)
This workshop will be held from 8:00 am – 4:00 pm at Ten Mile Creek SFWA.

Learn to Hunt: Deer – April 29, 2018 (Class is now full)
This workshop will be held from 8:00 am – 4:00 pm at Middle Fork State Fish and Wildlife Area.

Learn to Hunt: Waterfowl – May 19, 2018 (Registration open)
This workshop will be held from 8:00 am – 4:00 pm at Aurora Sportsmen’s Club.

MONTHLY TRIVIA QUESTION

What are the five subspecies of Wild Turkey found in North America?

Reveal Answer


Recipe of the Month

Pheasant White Chili

Ingredients
Chili

  • 4 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 green peppers, diced
  • 30 oz. can white beans, drained and rinsed
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 small can of jalapenos or green hatch chiles
  • 1 lime
  • Fresh cilantro

Broth

  • 1 pheasant
  • 10 cups water
  • 3 bay leaves
  • 1 tsp cracked black peppercorns
  • 1 tsp thyme
  • salt

Directions
Broth

  • Put the pheasant in the water and bring to a boil over high heat. As soon as the water begins to boil, reduce heat to simmer. Add herbs & spices and simmer for 30 minutes.
  • Pull the pheasant out and remove the breast meat.
  • Return the pheasant to the broth for 1 hour.
  • Remove the remaining meat from the pheasant.
  • Strain the broth and reserve it.

Chili

  • Heat olive oil in a large pot over medium heat. Saute onions and green peppers. Add garlic.
  • Pour the reserved broth into the pot. Add the beans and spices and bring to a simmer.
  • Add the pheasant meat and the green chiles or jalapeno.
  • Add salt to taste.
  • Serve with lime juice.