Bumpus' "Bites from our NGPC"

[Harold]

FOR IMMEDIATE RELEASE

Numerous Deer Hunting Permits Remain Unsold


LINCOLN, Neb. – Plenty of deer hunting permits remain unsold for the 2009 season, according to the Nebraska Game and Parks Commission.

By taking advantage of the permits, deer hunters have a chance to provide food for the table, thin herds where crop damage is a problem, mentor a young hunter, and introduce hunting to a novice.

A record harvest of antlerless whitetails is expected this year as more than 90,000 antlerless whitetail bonus tags have been made available.
As of Oct. 23, the remaining deer permits, by unit and quantity, are:

Firearm Units – Buffalo whitetail, 898; Calamus East, 834; Calamus West, 1,138; Frenchman whitetail, 965; Keya Paha, 1,550; Loup East, 307; Loup West, 962; Pine Ridge, 1,713; Plains, 987; Platte, 511; Platte whitetail, 1,109; Sandhills, 1,421; and Upper Platte, 827.

Season Choice – Area 1, 1,676; Area 2, 1,473; Area 3, 350; Area 4, 268; Area 5, 422; Area 6, 230; Area 8, 296; Area 9, 237; Area 11, 325; Area 12, 768; Area 17, 431; Area 18, 1,041; Area 19, 635; Area 20, 3,102; Area 21, 5,479; Area 22, 457; Area 23, 289; Area 24, 207; and Area 25, 265.

The list of remaining permits may be found at OutdoorNebraska.org. Click on Licenses and Fees, then Purchase a Permit, then Remaining Permits.
Permits may be purchased at OutdoorNebraska.org or Commission permitting offices around the state. For more information, read the 2009 Nebraska Big Game Guide.

Venison Makes for Tasty Dishes

LINCOLN, Neb. – The Nebraska Game and Parks Commission has three suggested venison recipes for deer hunters to try.

Venison has nutritional benefits over a common rival, beef. According to nutritiondata.com, 100 grams of ground, pan-broiled venison has 187 calories, compared to 246 for the same portion of 80-percent lean pan-broiled ground beef. Venison has 26.5 grams or protein, compared to beef's 24, and 8.2 grams of total fat to beef's 15.9. Venison is low in sodium.

The following recipes are from the NEBRASKAland Magazine Wild Game Cookbook, available at the Commission for $2. Call toll-free at (800) 742-0056 or order at NebraskalandGifts.com.

Chicken Fried Venison Steak
1½ pounds deer steak
2 cups crushed saltine crackers
3 beaten eggs
1 cup milk
Salt and pepper
Cooking oil
Pound steaks with a mallet until they are about a half-inch thick. Combine milk and eggs in a bowl. Coat tenderized steaks with egg mixture and then with crushed crackers. Salt and pepper to taste. Fry in hot oil until golden brown, about 5 minutes per side.

Grilled Loin of Venison
Boneless venison loin (¾ pound per person)
10 or more finely chopped garlic cloves
Freshly ground black pepper
Olive oil

Thoroughly coat meat with olive oil. Grind black pepper onto the loin, then roll it in finely chopped garlic. Grill over hot coals, turning frequently so the outside is uniformly crusty and brown. Add a few soaked hickory chips, if desired. Serve when the center is warm and pink.

Venison Chili
1 pound venison, cut in bite-sized pieces
½ cup chopped onion
16 ounces red beans
16 ounces refried beans
8 ounces tomato sauce
16 ounces picante sauce
1 teaspoon chopped hot red peppers
½ teaspoon salt
1 teaspoon garlic salt
Flour
2 ounces olive oil
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
3 tablespoons chili powder
1 tablespoon molasses

Dredge venison and brown with onions in olive oil. Pour off excess oil. Add remaining ingredients, cover and simmer for at least 1 hour, stirring occasionally. Serves 6.