GUN TRAINING REVISITED

Back when I was in junior high, I took a firearms safety class. Gun Training, it was called back then. As I recall, I was about the only girl in the room. But I always wanted to do what my brothers did and my older brother had taken the class the year before.

I’m not exactly sure if I thought I would become a hunter. I often observed my Dad using a gun around the farm to keep critters at bay or harvest a pheasant for dinner.  What got me most excited about taking the class was the prospect of being a part of his hunting trips. When I was young, he would head to the north woods for deer in the fall. But what really intrigued me, was the annual trip planning sessions he had with his friend, Gust Johnson. Gust would usually come over to our house for 2 or 3 nights prior to the hunt for antelope or mule deer out west, often to Wyoming or Montana. Spread out over the dining room table, would be maps, addresses and plans for when and where exactly they would go. And then out came the cigars, smoked in contentment as plans were finalized. I was largely ignored but politely addressed as I served snacks Mom put together in the kitchen. Sandwiches and fruit, cocoa and popcorn or cake and coffee were set before the men and I vicariously lived their adventures through my eavesdropping.

It all sounded so exciting, the road trip through the Dakota prairies and on to the majestic mountains of the West. I wasn’t surprised that I wasn’t included. Mom never was and never cared. She welcomed a vacation of her own, to Women’s Retreat at Trout Lake, or a visit to a friend, or just a chance to catch up on projects or hobbies put aside for the busy schedules on a farm.

When Dad encouraged me to sign up for Gun Training, believing everyone should have the ability to use a weapon, I was eager to comply. Did I really think he would take me out West? I’m sure I did. But it just wasn’t in the cards for me to become a hunter. That following winter, Dad’s hunting buddy passed away and he pretty much gave up hunting. Shortly after that, my cousin committed suicide with a shotgun and I simply dismissed guns from my life. Ironically, my father’s life ended the same way twenty years later. I distanced myself from guns even more.

A few years ago, I decided to stop fearing the weapon and embrace the hobby of owning and shooting guns. I am happy to report that, though I may never kill an animal and really have no interest in hunting anymore, I am crazy about shooting at targets and have found it to be as interesting as any hobby I’ve ever had.

I recently came across my copy of Sportman’s Hunting Digest, the manual we students had to study way back in that Gun Training class. Upon completion of the course, I earned a badge (which I also still have) certifying my skill in safely handling a firearm. But the mule deer mount Dad gave me after one of his trips (did he know how much I wanted to share his experiences?) that hung over my bed back then, somehow disappeared over the years.

But my Montana son, Haakon, now living the dream I never experienced, is providing all the meat and mounts we will ever need or want.

ROAD DITCH CHICKEN

4 small pheasants, cleaned and rinsed

1/2 pound bacon

1 can cream of mushroom soup

1 cup sour cream

1 cup water

1 small onion, chopped

1 packet dry onion soup mix

1 cup sliced mushrooms

Salt and pepper to taste

Place prepared pheasants in a slow cooker. Wrap or cover the pheasants with bacon slices. In a medium bowl, whisk together all other ingredients. Pour over pheasants. Cook on low for 8 to 10 hours or on high for 5 to 7 hours. Serve with wild rice.

VENISON STEW

2 tablespoons oil

2 pounds venison

3 onions

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 bay leaf

1/2 teaspoon dried oregano

Salt and pepper, to taste

3 cups water

7 small potatoes, peeled and quartered

1 pound carrots, peeled and sliced

1/4 cup flour

1/4 cup water

In a skillet, brown meat in oil. Add onions and garlic, Worcestershire sauce, bay leaf, oregano, salt, pepper and water. Simmer, covered, for 1-1/2 to 2 hours, or until meat is tender. Add potatoes and carrots and cook until done. Whisk together flour and water. Stir into stew. Heat thoroughly and serve.

HUNTER’S CHOCOLATE CHIP COOKIES

2 cups shortening

2 cups sugar

2 cups brown sugar

2 teaspoons vanilla

2 teaspoons baking soda

1 teaspoon salt

5 eggs

5-1/2 cups flour

2 cups chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in eggs, vanilla, baking soda and salt. Beat until well blended. Add flour. Stir well. Stir in chips. Drop by spoonfuls onto cookie sheets. Bake at 375 degrees for 7 to 8 minutes. Cool on wire racks.