Check It Out

Archery Friends
Local Indoor Shoots Schedule

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Hunters Outlet Archery Center
 Suffield, Ohio
330-628-1457
Click below for to view or print out Info.

Shoot Schedule

Joe Sanders Memorial 

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Butler Archers
125 2nd St.
East Butler, PA

Dawn & Brad Patsy
Putting this on.

The shoot will be held January 13, 14 & 15th.
We will be shooting a 600 round under PSAA rules.
We will shoot @ 7pm on the 13th Friday,
2pm & 6pm on the 14th Saturday (Saturday Night is Full) 
10am on the 15th Sunday

Added a Youth line only on the 15th Sunday at 2pm.
Trophies to the Youths. 

A second line will be added on the 15th if it is needed.
There will be raffles & the kitchen will be open.
ALL of the proceeds will be donated to the American Cancer Society.

Pre-registration in not required but is recommended to ensure you have a spot.
The cost per shooter is $10 for adults & $8 for kids.
You can reserve you spot by calling Dawn @ 724-525-0507!
Let's try to one up our last years number!

click on pink ribbon for flyer to view
and/or print out


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                       Venison-Cheese Stuffed Shells in Tomato Sauce
 
1 lb. box jumbo shells
1 carton Ricotta cheese
8 oz. shredded Mozzarella cheese
½ c. Parmesan cheese
1 egg
1 tsp parsley
1 lb venison
1 medium chopped onion
3 cloves minced garlic
32 oz. spaghetti sauce

 Cooking oil (or Pam) to prevent sticking 

Cook shells as package directs; drain, spray with cooking oil to prevent sticking, and set aside.
Brown venison with onion and garlic. Mix in parmesan and ricotta cheeses, ½ cup of mozzarella, egg and parsley.
Fill cooked shells with mixture and put in greased 9"x13" pan. Cover with spaghetti sauce and remaining Mozzarella cheese.
Cover and bake at 350°F for 35 to 45 minutes.
Uncover 5 minutes before removing from oven.

Venison with Red Wine

Venison steaks

3 tablespoons olive oil

salt, pepper and garlic to taste

1 clove garlic; crushed

1 dash sweet basil

1 dash tarragon

1 cup of burgundy, or your favorite red wine

1 tablespoon Butter

1 cup beef stock

1/2 cup diced shallots (or diced onions)

1/2 cup of mushrooms

1 tablespoon flour

Directions

Rub meat with small amount of olive oil, then rub meat with crushed garlic, or sprinkle generously with garlic powder and salt and pepper to taste.

Add pinch of sweet basil and tarragon over meat. Be careful not to over spice!

Heat oil in a skillet over high heat.

Add venison and lower to med. heat, cook 4 minutes per side, remove meat and keep warm.

In same skillet add wine all but 2 tablespoons, and butter and allow to melt. Add beef stock then cook for 10 min. to reduce liquid.

Add shallots (or diced onions) and mushrooms, cook until tender.

Remove skillet from heat. Stir in flour, stirring constantly to infuse any lumps. Replace skillet on med. heat.

Cook slowly about 5 min. to thicken. Stir in remaining wine.

Return venison to skillet, and spoon sauce over the meat. Simmer 3 to 4 min. per side.

Place meat on platter and smother with sauce. Serve immediately.

I love serving this over a bed of rice or noodles
(found on the Internet by Jim Hawthorne, Rayville, MO.)

This is my husband's recipe for venison meatloaf. He combined several recipes to come up with the right combination of ingredients. It tastes like regular meatloaf.

Ingredients
1 lb. venison, ground

1 cup crushed crackers (I use one sleeve of Saltine)

1/2 cup milk or less (I now add ¼ cup)

2 eggs

1/4 cup Ketchup

1 Tbsp dried minced onion

2 Tbsp. brown sugar

2 Tbsp. mustard

2 Tbsp. white vinegar

2 tsp. seasoned salt

1/8 tsp. pepper

Directions
Mix all ingredients, shape into a loaf and bake at 350 degrees for one hour.

(found this favorite on the internet)