Feb 2018 Newsletter

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SUMMER CamP Out We welcome all Chapter members and their families to participate in our 8th Annual Summer Camp Out! June 14-15, <strong>2018</strong> At the Brazeau BowBenders Archery Range There is lots of room for campers Please contact Coby Mahan at 780-542-7864 to register for this fun event. There will be opportunities for some great outdoor fun, a chance to walk the 3D archery range, and loads of activities and prizes for everyone…not to mention the chance for some great conversation! Hope to see you there!
Roast Pheasant with white wine & charlotte potatoes INGREDIENTS • Sea salt and black pepper • 2 pheasants (young hens are best) • Olive oil • 1 pack (100g or 31⁄2oz) pancetta lardons • 1 red onion, peeled and cut into thin rings • 1 clove garlic, peeled and chopped into slithers • 2 juniper berries crushed with a few black peppercorns • 700g (241⁄2oz) charlotte potatoes, cut diagonally into 3 pieces • 6 rashers pancetta or streaky bacon • 2 large glasses rosé wine (or leftover sparkling pink prosecco) SERVES 4 DIRECTIONS Preheat the oven to 200°C/400°F.. Salt and pepper the pheasants. In the bottom of a large, cast-iron casserole, heat a glug of olive oil and brown the pheasants all over. Set aside. Tip in the lardons and fry until nearly crisp on a high heat. Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft. Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute. Add the potatoes and stir it all together. Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon. Heat the wine and pour it over. Put the lid on and place in the oven for 45 mins to an hour. PO Box 241183, Anchorage, Alaska 99824 907-522-4173 | frankdanford@gci.net www.alaska-d-l-outfitters.com 5611B - 58 Street Drayton Valley, AB T7A 1R5 780-621-0100 “Airbrushing at it’s finest” www.wowafrica.com | 18
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Page 23 and 24: Office: 780-542-6534 | Fax: 780-542

Feb 2018 Newsletter

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