Immerse Elk Bones in a bath of cold water over night to rid any impurities. Try and change the water occasionally.
Arrange on a cookie sheet with parchment paper. You may need to use a bit of rolled up tinfoil to keep the marrow bones from sitting sideways.
Sprinkle with kosher salt and pepper and place in a 400’ oven for 20-25 minutes or until the marrow is a bubbling golden brown.
While you are waiting, slice up your baguette into crostini size pieces, about one inch. Brush with olive oil, sprinkle with kosher salt and bake in the oven on a cookie sheet at 300 till golden brown. Watch these carefully as they can burn. Take out and set aside.
Take the marrow bones out of the oven and generously sprinkle with maple sugar. You can put back in the oven on broil, carefully watching it, till the sugar is melted, or you can use a torch to achieve the same result.
After this step, allow to rest on your counter top while you prepare the parsley salad.
In a bowl, combined chopped parsley, lemon zest, juice of one lemon and finely chopped scallions. Mix very well, sprinkling with kosher salt.
Place the parsley salad generously on top of the elk marrow. Arrange on a plate, with crostini’s and some small appetizer spoons for scooping the marrow and placing on the crostini.
Our next Wildlife Warrior is Chad A. Parent, Vice President of the Golden District Rod and Gun Club. As well, we would like to give special recognition to all the members of the Golden District Rod and Gun Club. We are recognizing Chad and the Golden District Rod and Gun Club for their hard work they do in the name of conservation, specifically the powerful letter they wrote to Minister Donaldson on Wildlife and Habitat Management.
Chad grew up fishing and hunting small game. As he grew older and entered adulthood, he left hunting behind and focused on his career and raising a family. It has only been in the past few years that Chad has brought hunting back into his life.
“I have a wife and three children, and I wanted to educate them about conservation and teach them the importance of providing for themselves.”
Chad also came to a point in his life where he wanted to get more involved in his community and do more for conservation. Just in the past 19 years, he saw the decline in wildlife populations in the Kootenays. The more research Chad did, the more he realized there are a lot of declines happening all over BC and he wanted to do more to help. It was two years ago that Chad joined the Golden District Rod and Gun Club, hoping this would be a way for him to do more for conservation and to get more involved in the community.
A little under a year ago, Chad attended a meeting at the club on the proposed Grizzly Bear hunt by the government. He heard that someone was going to write a letter to the government and wanted to be involved in the discussion. Unfortunately, the individual did not write the letter. Chad took it upon himself to pick up the pen and write the letter. He has been writing letters ever since.
Chad and the members of the Golden District Rod and Gun Club try to stay active in their community, “We try our best to get people involved and informed.”
The Golden District Rod and Gun Club are working on getting back to their roots of conservation. In doing so, they have formed a conservation committee who come together to hammer out questions and answers and form responses to various issues, such as Wildlife and Habitat Management.
In an aim to educate the community and get them more involved, the club hosted their first semi annual film night at a local theatre. Admission was free, and they showed a powerful film by Donnie Vincent on hunting. Chad says the club is also working on putting a dock at Susan lake and they are looking into wildlife management initiatives in their private woodlot. A portion of the club’s revenue comes from their woodlot, where they harvest timber. The club has hired a wildlife biologist to develop a management plan for the timber lot, so they can enhance wildlife habitat.
“The club and I, we are working to make positive change. We want to do something good for fish and wildlife and our community. If the next generation doesn’t care about fish and wildlife, then we are in trouble. We need to put pressure on the government to take wildlife seriously. There are cracks in the system, and we need to work to fix them and work towards making wildlife important to all.”
Chad says a year ago he was stumped at trying to figure out what he could do for fish and wildlife. But he found inspiration in others.
“Rob Chipman was a huge influence, and through conversations with him, he was able to lead me down the right path of what I could do to give back. I also have a lot of respect for Alex Johnson, the previous Wildlife Warrior. He does a lot. When I read his article, I wondered if one day I would be a Wildlife Warrior…and here we are. I couldn’t believe it.”
Chad and the Golden District Rod and Gun club will continue to do their part to educate the community to help the conservation of fish, wildlife and their habitats, and most of all to write to the government so they understand how important fish and wildlife are to the people of BC.
“I do this for my children and for my family. I am a hunter because I want to be able to provide healthy food for my family and educate them on conservation. I just hope that my kids will be proud of their dear old dad.”
Read Chad’s letter for the Golden District Rod and Gun Club to Minister Donaldson:
Salmon fishing! It’s that time of year again where every angler is heading to our oceans in search for our beautiful Chinook. It is the largest of our Pacific Salmon Species. It is high in Omega 3 fatty acids, B12 and protein. In a 100 gram serving the Chinook boasts 26 grams of protein. There are so many ways to create amazing dishes with your salmon. This recipe is simple, flavorful, and doesn’t require cooking!
Ceviche is a Peruvian dish that cooks the fish in the acid of citrus fruit which is a century old method of cooking. On a hot summer day, nothing is more refreshing than a chilled Ceviche with Tortilla Chips. It will please your guests and keep them coming back for more.
There are many different varities of Ceviche and normally a white fish is used. However, Salmon gives it a rich, nutty depth of flavor with a firm texture. After you have cubed your fish into bite size pieces, and immersed in citrus juice, you will notice the transformation of color as it begins to cook the fish.
4 cups of skinless cubed salmon fillet
1 avocado, pitted, skinned and cubed
1 mango, skinned, pitted and cubed
Juice of 6 limes
1 tablespoon Lime Zest
1 green chili, seeded and chopped
¾ cup chopped cilantro
2 radishes sliced very thin
2 teaspoons black sesame seeds
1 tablespoon Mango Balsamic
1 tablespoon Lime Olive Oil
½ red onion diced small
Kosher Salt to taste
Cube the Salmon and add to a big bowl. Add juice of Limes, lime zest, a pinch of Kosher Salt. Add in Cilantro and stir well. Cover with plastic and place in your fridge for at least 30 minutes to marinate. Stir the salmon 2-3 times over the course of thirty minutes.
In a separate bowl, add your cubed avocado, mango, sliced radishes, red onion, and green chili. Stir well, adding a pinch of Kosher Salt, olive oil and mango balsamic.
Take your salmon out of the fridge and gently stir into your fruit and vegetable mixture. I like to add about another ½ cup of fresh cilantro and sprinkle with black sesame seeds.
Serve with tortilla chips. I like to dish the Ceviche out into a long white deep dish to really show off the color and vibrancy of this spectacular plate.
On route to our Lake Country Go Wild Camp, our youth programs team were involved in a car accident. While no one was badly hurt, we regret that we had to cancel the Lake Country program.
We’d like to put out another thank-you to all those who assisted our youth programs Coordinator, Chris Lim, and his team after the incident. Thank-you Bob and Rhonda Everett of the OCEOLA club for letting Chris stay with you for a brief time. Thank-you Sam Badminton and Robert Gordon for going out and helping unload all our youth program equipment from the truck. We’d also like to thank Barb König and Pat Whittingham for checking on Chris and Derek while they were at the hospital. We’d also like to thank Dave Carleton for going out and grabbing the undamaged canopy from the truck.
Another thank-you goes out to Jocelyne Velando of Avis Car Rental and Danny Coyne of Budget Car Rental, and all those who have sent your kind words and support. Thank-you!
“We’d like to say a special thanks to everyone who assisted us after our accident, especially Bob and Rhonda who gave Derek and I a place to stay last week while we were recovering from the accident. We’d also like to thank the Kettle Wildlife Association who have brought in extra volunteers: Les Best, Julian Willsey, Scott Douglas, Jim, Rick, Ron and Mary to help with our Rock Creek Go Wild camp, as Derek and I continue to heal.
The Rock Creek Camp is going well, the kids are having fun, and we couldn’t have done it without all the extra support. Derek and I want to also send out our sincerest apology for not being able to put on our Go Wild Camp in Lake Country. We know several boys and girls were looking forward to it and we are sorry we had to cancel the camp.” -Chris Lim, Youth Program Coordinator
2 kilograms Mussels (cleaned, scrubbed, de bearded)
¼ cup Basil Olive Oil
1 tsp Fennel Seed
1 tsp Cumin Seed
1 tsp Mustard Seed
1 large Onion diced
4 tablespoons Garlic diced
2 tablespoons Ginger paste
2 tsp Turmeric
Kosher Salt to taste
Pepper to taste
One package colored Cherry Tomatoes
1 can Coconut Milk
1 cup Chicken broth ( or half wine and half broth)
4-6 tablespoons Garam Masala ( mixture of black and white peppercorns, cinnamon, cardamom pods, bay leaf, cumin)
Heat up large skillet style pan with deep sides with Basil Olive Oil. When the oil starts to heat up, add fennel, cumin, and mustard seed. When the seeds begin to pop and become aromatic, add onion, ginger and garlic. Mix well and add a ¼ cup of chicken broth. Allow it to steam, turning the heat down to medium. Slowly add coconut milk to mixture. Begin slicing the cherry tomatoes and adding them to sauce, mixing them in so they are immersed in the liquid. Add carrot strips. Sprinkle Garam Masala over the sauce and gently whisk in, continuously till it is all gone. Add Kosher salt and pepper. Continue to cook on medium heat till the cherry tomatoes are well broken down. Add the rest of the chicken broth and stir. Take a spoon and test your sauce to make sure you have enough salt and spice. Feel free to add whatever you believe you need as everyone has a slightly different palate than the next person!
Now it is time to add the Mussels. Add them to you sauce, gently evening them out around the pan. Place a secure lid overtop. As the steam builds, the Mussels will begin to open. After about five minutes, remove from heat and lift the lid. Gently stir the Mussel mixture.
There are different ways for presentation to your family or guests. You can pour the entire skillet onto a large platter, so all can take from the same plate. Or, you can have individual bowls. I scoop the Mussels out evenly into 6-8 bowls and then pour the sauce with a ladle overtop.
Garnish your platter with fresh cilantro or scallions and lime wedges. Don’t forget your sliced Ciabatta Bread to soak up that amazing broth!
The countdown is on for the 2018 Jurassic Classic Fishing Experience! This year, the event takes place Aug 17-20th, when sportsmen and women from across North America make their way to Chilliwack, BC to fish the Fraser River for white sturgeon, all while raising funds and awareness for wild sheep populations in British Columbia. This collaborative effort between the BC Wildlife Federation, the Guide Outfitter Association of BC, and the Wild Sheep Society of BC is an annual event that’s becoming a household name in wild sheep conservation across North America, and is being noted as a model for conservation minded groups working together in the name of wildlife.
2018 marks the 3rd year for the Jurassic Classic and so far it’s shaping up to be one of the best years yet! This year, SITKA Gear stepped up to support the Jurassic Classic as the “Signature Sponsor”, bringing a connection to the mountain hunting community that come together with a passion for wild sheep. SITKA is also the Official Sponsor of the WSF “Sheep Show” and therefore has strong connections to the various Chapters and Affiliate members who attend the Jurassic Classic. Having SITKA Gear support the Jurassic Classic fundraising efforts serves to elevate our event to higher peaks.
“SITKA Gear exists to elevate the standard against which all other hunting brands are measured – in product design, content authenticity, customer service, and environmental stewardship.”
The mission of the Jurassic Classic fundraiser is to put fundraising dollars to on-the-ground conservation work that benefits the various wild sheep herds across the province. In 2017, over $42,000 was raised and almost all funds have been committed to sheep conservation projects in all areas of the province. It is a true testament to the dedication and commitment of the 60 attendees and volunteers who help put the event on each year. While the goal is wild sheep conservation, the Jurassic Classic committee has noted the connection that many feel with the white sturgeon, thus this year the committee is also dedicating a fundraising item (a BC First Nations sturgeon art piece) to be auctioned off, with all proceeds returning to the sturgeon fishery that so many enjoy each year.
The extensive reach of the Wild Sheep Foundation has ensured teams from various Chapters and Affiliates come up to support the event each year, bringing fundraising dollars into the province that were not available before the creation of this event. Teams for the Jurassic Classic are marketed to various WSF Chapters and Affiliates, Canadian wildlife conservation groups, BCWF affiliated clubs, SCI chapters, and sold as well at the WSF Sheep Show. The value that groups have seen by supporting the Jurassic Classic has been great and only builds further on the collaborative efforts that the Jurassic Classic brings.
The group arrives on the Friday evening for a fun evening meet-and-greet. From the moment they arrive, they are treated to an all-inclusive event. A full day of fishing (hosted by Great River Fishing Adventures) takes place Saturday. Saturday evening finds the guests on the shores of the Fraser River for a BBQ of wild game and salmon, which has been a highlight for many. Sunday brings another full day of fishing, followed by an awards banquet, guest speakers, and a live and silent auction fundraiser. The guests depart Monday morning after an action packed weekend.
Guests return year after year and look forward to an event where they can laugh, fish, and enjoy a weekend discussing conservation topics with like-minded hunter/conservationists from various organizations. The unique aspect of fishing while “Putting and Keeping Sheep on the Mountain” really makes the Jurassic Classic “BC’s Full Curl Fishing Experience!”
Join us at Wildplay Elements Park in Maple Ridge on September 29th, 2018!
Take a risk for BC’s at-risk species by facing your fears and jumping off the “What’s to Fear” jump at Wildplay Elements Park, with all proceeds raised going back to support the BC Wildlife Federation.
There are two ways you can come out and support the BC Wildlife Federation!
You can Jump for Wildlife: Participants can register through our online sign-up form to jump off the “What’s to Fear” jump, an unnerving plunge from 40 feet, to raise funds and awareness for BC’s at risk and endangered fish and wildlife! You can sign up as part of the BC Wildlife Federation team or you can create your own team. Once you’ve registered we will help you create an online giving page for you to share with your social networks and collect donations through a safe and secure online platform. You will also be given a pledge sheet to collect cash and cheque donations, as well as a list of fundraising ideas to try. The funds you raise will be put to work to protect and enhance BC’s fragile wild spaces and species at risk. As a thank-you for your fundraising efforts, your entry for Wildplay and the “What’s to Fear” jump will be complementary!
You can come and watch: Not keen on taking the 40 foot plunge? That’s okay! Come on out on September 29th and watch others do the “What’s to Fear” jump. On September 29th, 25% of your Wildplay registration will go back to support the BC Wildlife Federation! Come and cheer on your family and friends as they take the jump and enjoy a day of fun activities. Don’t forget to support our jumpers! Your gift could be the encouragement they need to take the 40 foot plunge!
Have a question or need help signing-up? We are here to help! Contact Jessica at 604-882-9988 or firstname.lastname@example.org
Having a party and want to serve a delicious appetizer that will wow your guests? This is the one! Delicious, full of flavor, and a wonderful way to showcase the versatility of Venison Meat.
2 cups ground Venison
1 cup chopped shrimp
1 cup ground pork
2 tablespoons soya sauce
2 tablespoons brown sugar
¼ cup sesame oil
1 can chopped water chestnuts
2 tablespoons Lemon grass paste
¼ cup of rice wine
½ cup chopped scallions
½ cup rice wine
¼ cup soya sauce
¼ cup sesame oil
Blend all ingredients well in a bowl. Allow to marinate for at least an hour, but overnight is best. Any wonton wrappers from your local supermarket will do. Spoon filling into wonton wrapper, about a teaspoon. Pinch the top of the wonton with damp fingers.
Boil Method: Drop into boiling water, about 2-3 minutes or until they float. Serve with well blended dipping sauce.
Deep Fry: Drop into fryer basket with oil set at 350’. Take out when Wontons are a deep golden brown. Serve with Plum Sauce.