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.
MONTHLY TRIVIA QUESTION
What are the five subspecies of Wild Turkey found in North America?
Recipe of the Month
Pheasant White 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
- 1 pheasant
- 10 cups water
- 3 bay leaves
- 1 tsp cracked black peppercorns
- 1 tsp thyme
- 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.
- 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.