Outdoors Xtras: Eat’N up, venison rice, bobber talk | TribLIVE.com

Outdoors Xtras: Eat’N up, venison rice, bobber talk

Everybody Adventures | Bob Frye
Eat‘N Tool

Gear of the week

Gear name: Eat’N Tool

Company: CRKT (https://www.everybodyshops.com/crkt-eat-tool.html)

Gear type: Utensil

Product description: When it comes to backpacking, where weight it so important — shoot, some people cut most of the handle from their toothbrush to save an ounce — equipment that serves multiple purposes rules. Enter the Eat’N Tool. It’s a spork, useful for eating everything from soup to chunks of meat. But it’s also a screwdriver, hex wrench and bottle opener. And it’s all that in a small package. It weighs 1.5 ounces and is 4 inches long. As a side note, even if you’re car camping and eating at a picnic table, children love these as they make meal time “adventurous” and unlike eating at home.

Available options: Comes in several colors: stainless steel, black, orange and fuschia.

Suggested retail price: $7.99.

Notable: Each Eat’N Tool comes with a caribiner. They’re not meant for bearing weight, but they are perfect for attaching your utensil to the handle of your mug or bowl so when it’s time to eat, there’s no need to dig through your pack looking for your silverware.

Tip of the week

Bigger is not always better, though you’d not know it to judge by the bobbers often marketed to beginning anglers. How many plastic red-and-white bobbers close to the size of your standard-issue chicken egg have we all seen, after all? Bobbers have their place. They keep your bait suspended off the bottom, they indicate when a fish is biting and they add weight for casting. But as a general rule, smaller ones are best. That’s because fish don’t like to feel resistance when taking a bait. So pick a bobber that can handle the weight of your bait and you can easily see when it’s on the water but is subtle in terms of the feel it offers fish.

Recipe of the week

Venison and rice


4 cups venison, cut into bite-sized chunks

1 cup onion, chopped

¾ cup green pepper, chopped

4 cloves garlic

1 quart canned tomatoes

3¾ teaspoons salt

1 can tomato paste and 1 can water

½ teaspoon pepper

2 bay leaves

½ teaspoon allspice

Dash of cayenne pepper

½ teaspoon thyme


Looking for a new way to use some of the venison still in your freezer? This is a chunky sauce that’s good.

Brown venison in oil in a pan. Next, add onions, green pepper and garlic, browning it all lightly.

Add remaining ingredients and simmer uncovered for 30 to 40 minutes or until meat is tender.

When it’s ready, spoon over rice and serve.

Article by Bob Frye,
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Categories: Sports | Outdoors