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BCWF Convention – Youth Program Report by Bethany Froehlich

 
Every year the youth program at the BCWF AGM & Convention is enjoyable. We learn new things and add to the knowledge we previously had.
 
Again, the youth program didn’t disappoint – the Courtenay club did a great job of hosting us and finding new activities.
 
On the first day of the Convention, we toured the Comox Air Force base and met pilots from Aurora crew and 19 Wing, search and rescue pilots and SARTEK personnel. This was definitely an unequaled experience – especially for those of us from the interior who aren’t often around the influence of the Air Force and military communities.
 
One of our guides, Daryl Lacompte, has been a search and rescue technician (SARTECH) member for over 23 years, parachuting and skydiving into remote areas on search and rescue operations. All SARTECH personnel are qualified paramedics. To get into the SARTECH school, individuals must run 1.5 km, climb up and down a 22 foot rope twice, do 13 pull ups, 40 push ups, and 50 sit ups, all in under 17 minutes. Sgt. Lecompte completed it in 12.45 minutes, showing just how intense they really are.
 
Youth Delagates at SARTECH Base
 
We watched the SARTECH recruitment video, and a youth delegate from Victoria suited up as they would if they were called in. This ensemble weighed about 200 lbs – this is an average weight for search and rescue operation on land.
We also went inside one of the Buffalo search and rescue airplanes and got to sit in the cockpit – then we realized why none of the pilots were over 5 feet 8 inches!
 
Thursday evening, during the BBQ night at the Courtenay Fish and Game clubhouse, we participated in various shooting activities from archery to skeet and trap to cowboy action. Shooting is always the highlight of the youth program, and the cowboy action set-up was definitely a hit with all of the youth delegates.
 
On Friday we toured the new Deep Bay Marine Research Facility and Field Station. Currently, they are working to re-establish populations of various shellfish species that have declined due to over-harvesting and pollution.
 
The last day of the convention was also the dirtiest! The Comox Valley ATC club took all 17 youth delegates out for a very muddy quad ride around part of Comox Lake. It was tons of fun, and by the end of the ride everyone was thoroughly soaked!
 
Other highlights of the Convention were meeting Echo Bay biologist Alexandra Morton and President of the Freshwater Fisheries Society of BC, Don Peterson.
 
Spending most of my time at the convention with the other youth delegates gave me a great opportunity to see what other regions and clubs do for youth programs. I also started to get a better scope of ideas for what kind of events they enjoyed in particular.
 
The frequency of youth programs/activities varied from club to club, but the favourite activity by far was (of course) shooting. The enthusiasm for shooting didn’t seem to be limited to one particular kind. I just kept hearing the same message from all the youth I spoke to: they just wanted more opportunity to shoot – be it archery, trap, or small bore.
 
It was a great experience and I’m glad to have been able to represent Region 8 as a youth delegate for the 2012 BCWF AGM & Convention.
 
Bethany Froehlich
Peachland Sportsmen’s Association

 
Photos courtesy of Josh McDonald and Brian Huber


 

Details of Assessing hunting regulation changes in the Kootenays
File Description
Interesting data presented in slide format on evaluating changes in hunting regulations in the Kootenay’s.

This was presented at the BCWF 2012 AGM in Courtney

Click to Download
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/05/Assessing-hunting-regulation-changes-in-the-Kootenays-Read-Only.pdf
Details of BCWF_Allocations_2012_Addison
File Description
By Chris Addison
This was presented at the BCWF 2012 AGM in Courtney
Click to Download
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/05/BCWF_Allocations_2012_Addison.pdf
Details of Kuzyk_Mule Deer BCWF – April 26 2012
File Description
Challenges to preserving mule deer populations.
Presented by Gerry Kuzyk at the BCWF 2012 AGM in Courtney
Click to Download
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/05/Kuzyk_Mule-Deer-BCWF-April-26-2012.pdf
Details of Wildlife Management in BC_High Level Issues
File Description
Wildlife Management in BC_High Level Issues

Presented by Ian Hatter at the BCWF 2012 AGM in Courtney

Click to Download
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/05/Wildlife-Management-in-BC_High-Level-Issues.pdf

 

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Go Fish – Learning to Fish at Shannon Lake

 
Our popular Go Fish program will be up and running starting this weekend! Drop by Shannon Lake Regional Park or Mission Creek Regional Park (Hall Road Pond) Saturdays and Sundays in May, 10am to 3pm. Park Interpreters and volunteers will be on-hand to help young anglers learn how to fish. Fishing rods are available on site.
 
We’ll hold our two Go Fish grand opening events on the first weekend in May:
 
Saturday May 5th at Mission Creek Regional Park (Hall Road pond entrance), 10am-3pm.
 
Sunday May 6th at Shannon Lake Regional Park, 10am-3pm.
 
This program is for children 16 and under, with a one fish per day limit. No fishing license is required. This is a free drop-in program weekends in May, no registration required.
 

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Ron Taylor Receives Highest Honour by BC Wildlife Federation

Ron Taylor
The BC Wildlife Federation (BCWF) wrapped up its 56th Annual General Meeting & Convention in Courtenay on April 28. The AGM welcomed over 250 delegates and guests from across the province to discuss conservation topics related to fish, wildlife and habitat. The conference was co-hosted by the Courtenay & District Fish and Game Protective Association, which is celebrating its 75th anniversary this year.
 
The Federations highest honour, The Ted Barsby Conservationist of the Year Award was presented to Mr. Ron Taylor of the Oceola Fish & Game Club for his outstanding contribution to conservation over the years.
 
On behalf of the directors and members of the Peachland Sportsmens Association, we congratulate Ron Taylor and thank him for all his accomplishments.
 

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Christian Valley Whitetail Count

 
Good news all. Aaron and I conducted the C V whitetailed deer count that
was started by CO Greg Hoyer. The 2012 count is just below average, which
is good news considering now 2 years of GOS on does and the concerns that
this would lead to a “slaughter”.
 
Download the Game Count Statistics
 
Cheers!
Brian Harris
Wildlife Biologist
Ministry of Forests Lands and Natural Resource Operations
102 Industrial Place
Penticton, B.C. V2A 7C8
250-490-8254 Fax 250-490-2231
brian.s.harris@gov.bc.ca
 

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BC Wildlife Federation April Newsletter Now Available

 
The April Issue of the BC Wildlife Federation’s newsletter has just been published and is available on the Federation’s website. It includes the following articles:
 
· Yamaha Grizzly ATA has New Owner
· Long-Gun Registry Continues to Move Closer to Abolition
· Bucks for Ducks: HR Group’s Charitable Marketing Campaign
· BCWF Gets Extra Help from Surrey Inclusion Group
· Long-Time Volunteer Steps up as Region One President
· ..and more!
 
The following link will take you directly to the newsletter page on our website:

http://www.bcwf.net/index.php?option=com_content&view=article&id=97&Itemid=380
 

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Help Needed to Install Shannon Lake Net

 
Al Springer will be out on Shannon Lake this Tuesday to install the net across the bay. Al could use some additional hands so if you can help out show up at Shannon Lake on Tuesday afternoon at 3:00 pm.
 

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Help the BCWF win $50,000 for a Wetland Mapping Project…here’s how

 

Celebrate Earth Day!

 
In celebration of Earth Day, Shell FuellingChange™ is offering all registered users 50 Bonus Votes to allocate to the environmental projects of their choice on www.fuellingchange.com.
 
From 12:01 am EDT on Sunday, April 22, 2012 through 11:59 pm EDT Sunday, April 29, 2012, enter the following Bonus Code to receive 50 Bonus Votes for FuellingChange:
 
Bonus Code: Gbh-7m79z2
 

It’s easy….here’s how:

 
Copy the Bonus Code from this email.
• Click on: www.fuellingchange.com to log into your existing account or to register for a new account.
• Click on “Redeem Votes” and paste the Bonus Code in the appropriate field.
• Vote for your favourite environmental projects.
 
Please feel free to share this Bonus Code with your family, friends and associates. They can follow the same process and also receive 50 Bonus Votes to help support environmental projects benefiting Canada’s land, air and water.
 

LOG IN NOW AND VOTE FOR THE BCWF – WETLAND MAPPING PROJECT

 

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Tasty Fish & Game Recipes by Judie Steeves

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Details of Grouse with Onions, Mushrooms and Grapes
Recipe / Item

I used some of the Coronation grapes which I’d frozen earlier this fall, and they were fantastic with the grouse breasts. You could substitute other poultry for the grouse. This is delicious served over a wild rice mixture.

2 grouse breasts 2
1 tbsp. butter 15 ml
1 onion 1
4 mushrooms 4
1 c. grapes 250 ml
1/2 c. dry, white wine 125 ml
1 tbsp. fresh parsley 15 ml
1 tsp. fresh Rosemary 5 ml
salt and pepper, to taste

Dredge the split grouse breasts in flour and set aside.
Melt butter in a non-stick frypan with a tight-fitting lid over medium heat and cook the onion until it begins to soften. Add the thickly-sliced mushrooms and cook for a few minutes.
Push the vegetables to the side and brown the grouse breasts on both sides. Add the fresh or frozen grapes and combine with the vegetables around the breasts.
Sprinkle everything with the chopped fresh herbs (other herbs could be added, or substituted for these. Try thyme, tarragon, sage or lemon balm), salt and freshly-ground black pepper.
Pour dry white wine over it all, cover and let simmer for about half an hour.
Serves 2-4.

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Grouse-wMushrooms-and-Grapes.pdf

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Details of Kokanee or Trout with a Crispy Coating
Recipe / Item

The delicate flavour of local lake fish is gently enhanced by the slices of lemon inside, and the flesh is kept moist inside the crust for a perfect contrast in texture.

2 kokanee or trout 2
1/4 c. whole wheat flour 60 ml
2 tbsp. cornmeal 30 ml
1/2 tsp. sea salt 2 ml
1/2 tsp. fresh-ground black pepper 2 ml
1 lemon 1
butter and olive oil

Trim head and tail, then scrub fresh fish gently and rinse with cold water.
Combine flour, cornmeal, salt and pepper on a plate, newsprint or waxed paper and dredge fish.
Thinly slice lemon and stuff fish with the slices.
Heat a drizzle of olive oil in a non-stick frypan, then melt a little butter, for flavour, over medium or medium-high heat.
Add fish and brown first side well before carefully turning over to brown the other side.
Check that flesh is opaque at fat end, and when it is, remove to a serving platter.
To effectively remove bones, use a large sharp knife to cut to the spine along the back of the fish.
Lay the knife flat to the fish at the backbone and slide it along the bones, lifting the top half of the fish’s flesh onto the knife to serve it.
Lift the fish skeleton out of the remaining half of the fish and dispose of it.
Serves 2 to 4.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Kokanee-or-trout-wCrispy-Coating.pdf

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Details of Stuffed Trout in Foil with Wine
Recipe / Item

This can be cooked over the hot coals of your campfire, on your barbecue, or in the oven. If using foil, opt for the heavy weight and rub all parts which will touch your fish with butter or oil first.

4 small trout 4
6 mushrooms 6
4 green onions 4
1 celery stalk 1
1 tsp. parsley 5 ml
3 tbsp. butter 45 ml
1/3 c. white wine 75 ml
1/2 tsp. oregano 2 ml
1 lemon 1
salt and pepper to taste

Finely chop green onions, mushrooms, celery and parsley.
Melt butter in a frypan over medium heat and add vegetables.
Cook for a minute before adding a splash of dry white wine, then simmer until soft, seasoning with a little salt and pepper and chopped oregano.
Wash and dry the trout, sprinkle the inside lightly with salt and pepper, and divide the stuffing amongst the fish.
Sprinkle the outside with salt, pepper, chopped oregano, lemon juice and olive oil.
Seal in individual foil packets.
Bake for about 15 minutes in a 400F oven, or cook on a pre-heated barbecue, or over hot coals, turning once.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Stuffed-Trout-in-Foil-with-Wine.pdf

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Details of Trout with Green Onions and Mushrooms
Recipe / Item

This is simple, yet delicious. The mild flavours of the green onions and mushrooms complement the delicate flavour of fresh trout. Boiled potatoes and a mild-flavoured green vegetable such as asparagus or fresh beans are delicious with this.

2 trout 2
flour, cornmeal, salt and pepper
4 green onions 4
8 mushrooms 8
2 tbsp. oil 30 ml
1 tbsp. butter 15 ml
fresh parsley or chives to garnish
lemon slices

Clean trout, or rinse if already cleaned, and remove head if desired.
Trim and slice green onions and mushrooms.
Heat cooking oil over medium-high heat in a non-stick frypan or a well-seasoned cast iron pan. Melt butter and swirl it around and immediately add green onions and mushrooms.
Saute until cooked and brown, remove with a slotted spoon and keep warm.
Meanwhile, dredge whole fish in a mixture of flour, cornmeal, salt and pepper to taste.
Immediately add fish to heated butter and oil mixture remaining in pan, first adding more if needed.
Brown over quick heat until the flesh of the thickest part of the fish is just opaque, turning carefully just once.
Don’t overcook.
Carefully remove to a serving platter, scraping brown bits from the pan over the fish and scattering the cooked onions and mushrooms over top.
Garnish with chopped chives or parsley and slices of lemon.
Serves 2 to 4.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Trout-wGreen-Onions-Mushrooms.pdf

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Details of Trout with Herb Sauce
Recipe / Item

Since trout is not a fatty fish, a drizzle of yogurt sauce with fresh herbs is a delectable addition which elevates a simple fish to a special dish. This recipe could be made entirely in the microwave oven or by frying the fish in oil or butter on top of the stove.

4 trout 4
8 lemon slices 8

Sauce:
1 tbsp. chives 15 ml
1 tbsp. parsley 15 ml
1 tsp. tarragon 5 ml
1 c. plain yogurt 250 ml
1 tbsp. cornstarch 15 ml
salt and pepper to taste
chopped chives, to garnish

Insert a couple of thin slices of fresh lemon inside each trout and arrange them on a shallow plate. Cook on high in the microwave oven for about 8 to 10 minutes, or until it flakes easily and the flesh is opaque. Cooking time will vary depending on the weight of the fish. Remove lemon slices and let sit for five minutes.
Stir the cornstarch into a small amount of the yogurt, then add the rest, along with the chopped fresh herbs, salt and pepper in a microwave-safe bowl.
Cook on high for three or four minutes, wisking regularly until the sauce is thickened and smooth.
Drizzle sauce over the fish on a serving platter and scatter fresh chopped chives on top.
Serves 4.

Enjoy!

Download the Recipe
http://www.peachlandsportsmens.ca/wp-content/uploads/2012/04/Trout-with-Herb-Sauce.pdf
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AGM & Pot-Luck Dinner Well Attended

 
Pot Luck Dinners always seem to draw out the membership and this years AGM & Pot Luck was no exception with well over 60 members attending. As usual Martha Jenkins assembled her team of volunteers and they layer out a sumptuous meal that included Turkey, Ham, and dozens of homemade recipes and desserts brought in by the members. I don’t think anyone went home hungry.
 
A Great Big THANK-YOU goes out to all who contributed food and time to this event. As they say, many hands make for light work!
 
The evening got underway with a great meal ad was followed throughout the evening with elections of the Executive for the 2011-2012 term. Your new executive for the coming year are as follows:

  • President:  Jon Koehle
  • 1st Vice President:  Brent Tingstad
  • 2nd Vice President:  William Schoof
  • Secrtetary:  Jolinda Froehlich
  • Treasurer:  Gordon Wilson
  • Director:  Judie Vergnano

 
Thank you to everyone who ran for the Executive and congratulations to those elected.
 

Following the election Lorne Davies gave a report on the Ecosystem Restoration work the club is proposing on the Bear Creek Bald Range and Gord Wilson gave a presentation on the new Website the club has recently launched.
 
President John Koehle also made trophy award presentation to members. Congratulations to the following:

     

  • Mark Scheid:  Best Mule Deer
  • Jordan Bosch:  Best Whitetail
  • Chad Bosch:  Best Perch
  • Judie Vergnano:  Best Photo
  • Madelein Hannah:  Sportsman of the Year

 
The meeting was adjourned at 8:45 PM
 

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Hunting For Dinner

 

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Details of Hunting For Dinner
Recipe / Item

Hunting for Dinner …by Judie Steeves

Whether you hunt through the meat section of the supermarket or butcher shop, your own fridge or freezer, or in the wild for your meat, it’s vital that you prepare and cook it right to prevent toughening or drying it out.
Particular care needs to be paid to cooking game meats as there’s little of the extra fat we’ve bred into domestic animals.
When we lived in wilderness in the Cariboo our nearest ranch neighbours were miles away, while our closest were the grouse who competed with our domestic chickens for the bugs in my garden; the moose who chewed on willow twigs in winter and spring, and aquatic plants in the pond in our front yard in summer and fall; the beaver who dammed our creek so it created the pond the moose loved; bears who would compete with us for summer patches of wild dwarf blueberries; the porcupine the dogs chased up a tree; shy rabbits whose presence became obvious as soon as it snowed; and delicate deer who nibbled my lettuce before I did.
It was a love-hate relationship with many of them, just as it often is with siblings or neighbours you have to live with and put up with their annoying foibles.
Come fall, we all began to prepare for the long winter which loomed ahead, and which could mean life or death, depending on our preparations.
The rabbits changed colour, in order to blend in better with their surroundings, the moose grew a thicker coat of fur, ducks and geese headed south, bears ate heartily in preparation for hibernation, squirrels hoarded pine cones, and we slaughtered our pigs, insulated the chicken coop, and hunted for game to put in the freezer.
Whether it’s a breast of grouse, pheasant or other game bird, a haunch of venison, moose or bear, care must be taken not to overcook the meat or it will resemble shoe leather.
Instead use recipes that call for liquid in cooking, whether that be wine or beer, a sauce, water, broth or stock, or juicy vegetables or fruit such as tomatoes; whether a few tablespoons or a few cups.
Consider marinating the meat overnight with a meat-tenderizing agent. Try fermented liquids such as alcohols, vinegars, or soy sauce, or acids such as lemon or other citrus juice, tomatoes or vinegars.

Grilled Game Kabobs
The piece of bacon wrapped around each square of meat adds flavour, but also keeps the meat moist. You may substitute beef.

1 lb. tenderloin squares 454 g
l/2 lb. bacon 225 g
cherry tomatoes
onion squares
green pepper squares

You could use tougher cuts of meat by marinating it first as suggested above, then treat it as you would tenderloin. Even domestic tenderloin has a tendency to be dry, so would benefit from being cooked in this way.
Cut meat into one-inch squares and wrap each in a thin piece of bacon, using as little as needed just to wrap each piece of meat.
Alternate meat pieces with vegetable squares and cook over a hot fire until the bacon has crisped, moving the skewers about when flare-ups occur.
You must pay attention to these as they cook or you’ll end up with charred bits of inedible leather.
This makes a simple camping meal as there are no dishes involved.
To take that one step further, remove kabob contents directly into a half pita bread, opened up and spread with yogurt, sour cream, mayonnaise or barbecue sauce, so dinner can be eaten in the hand. No clean-up at all.
Serves 2-4, more as an appetizer.

Grouse with Grapes
The moisture from the grapes and wine keeps the delicate breast meat moist and flavourful.
If you don’t have a grouse breast, use whatever other poultry is available.

2 grouse breasts 2
1 onion 1
1 c. grapes 250 ml
1/2 c.white wine 125 ml
2 tsp. tarragon 10 ml
2 tsp. parsley 10 ml
1/2 tsp. salt 2 ml
1/4 tsp. pepper 1 ml

Soften a chopped onion in a dribble of oil in a non-stick pan over medium-high heat.
Push them to the side and brown the breasts on both sides.
Add dry white wine, grapes, fresh herbs and salt and pepper.
Cover and simmer on low heat for 10-15 minutes until breast is cooked through but some liquid remains.
Serve over brown rice.
Serves 2.

Corned Meat
This is delicious.

5 lb. meat 2.3 kg
4 qt. cold water 4 l
2 c. pickling salt 50 ml
1/2 c. brown sugar 125 ml
2 tbsp. pickling spices 30 ml
10 black peppercorns 10
10 bay leaves 10
5 cloves garlic 5 cloves

Brisket is a cheap cut of beef that’s most commonly corned. It’s excellent used for this, as is moose, venison or bear.
Combine cold water, coarse picking salt, dark brown sugar, whole pickling spices and peppercorns in a large pot and boil for 10 minutes or so.
Cool down completely before adding peeled garlic cloves and pouring over meat in a large glass jar or bowl, enameled casserole or stoneware crock.
Weigh it down with a plate holding a bowl or jar of water or sand so the meat is completely immersed in the liquid.
Cover and store in a cool place for two weeks.
Use meat immediately in a boiled dinner.

Corned Beef or Venison Dinner
This is traditionally served with wedges of steamed cabbage, boiled potatoes and other root vegetables.

5 lb. corned meat 2.3 kg
2 onions 2
2 celery stalks 2
5 peppercorns 5
1 bay leaf 1

Pre-heat oven to 350F.
Remove meat from brine and wash it well to remove excess salt and spices, and discard brine. The home-corned meat will have turned brown because no sodium nitrate was used to keep its red colour.
Place in a large Dutch oven and add cold water to cover.
To reduce the saltiness of the meat, simmer it first for 10-15 minutes, then drain the water off and refill.
This time add chopped onions, celery, cracked black peppercorns and bay leaf.
Cover and cook in the oven until tender, about 3 hours.
Remove and slice.
Leftovers make great sandwich meat.
Serves 6-8.

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