A new venison recipe and other outdoor extras
Gear of the week
Company: Clakit (everybodyshops.com/clakit-smartphone-pouch.html)
Gear type: Phone carrier
Product description: For some, getting outdoors is an opportunity to leave the workaday or regular world behind. And such time away can restore your soul. But having your cellphone on hand can help in emergencies and allow you to capture adventures in photos or videos.
The StrapPack Pouch makes it easy to always have your phone close. It essentially is a pocket with a closeable flap to keep your phone in place. It attaches to any backpack strap or belt up to 3 inches wide using either of two included clips. That means you can carry it where it’s out of the way yet easy to reach. Made of heavy-duty nylon, it is lightweight and water resistant.
Available options: Two colors: black and tan.
Suggested retail price: $19.95
Notable: This fits most standard smartphones. If you need something bigger, there is a StrapPack XL.
TIP OF THE WEEK
A friend refers to them as “after action reports.” Sounds terribly formal, right? But they just are notes jotted down after group outdoor outings on what worked and what didn’t. They are helpful when it comes to meals on backpack and canoe camping trips. They allow you to detail, while everything’s fresh in your mind, what foods you took too much of and which you took too little, what you and your companions liked and didn’t and what ingredients you might try next time to spice things up. A file of such notes, maybe with clipped recipes you hope to try, can broaden thinking and help avoid making repeated mistakes.
Venison with peppers
2 pounds venison steak
1 green bell pepper, sliced
1 red bell pepper, sliced
Cream of mushroom soup (one can)
1 onion, sliced
This is an easy-to-make recipe that still tastes good. Preparing it is fast, too, so it’s good for on-the-go days like we all seem to have.
Start by pounding the steak to tenderize it. Then cut it into small cubes.
Brown the meat in a skillet with hot oil. Stir in the soup, peppers, onions and celery.
Simmer for 15 minutes or until the vegetables are tender.
Pour over wild brown rice, along with any drippings, and season to taste with salt and pepper.