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

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 (

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,
Everybody Adventures, AdventuresLogo

Copyright © 535media, LLC

Categories: Sports | Outdoors
TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.