Introducing the WildCheff Cooking Club!!!

“If you are interested in flavorful ideas and products that support your passions for cooking your fish and game, then you really should consider joining the WildCheff Cooking Club!!!”

By signing up on the WildCheff mailing list you have expressed a sincere interest in utilizing the WildCheff as a resource for cooking and understanding the culinary side of your fish and game.

Interests vary with individuals and it is my desire to launch this Cooking Club as a means to help further your cooking skills through education and inspiration and solid information that is specific to your particular interest.

When you sign up, receive a unique WildCheff Recipe DVD…that was recently filmed with Steve Gruber of Wolf Creek Productions. Steve has 8 shows on the Outdoor Channel, more than any other production company and is well known and respected in the outdoor industry. This DVD was also requested by the Food Network to evaluate the WildCheff for his own wild game cooking show, and is being reviewed by other large Networks.

As a Cooking Club Member you will receive:

• WildCheff recipes that match the fish or game species that most interest you
• Relevant information on best practice techniques for cooking your species of choice (a welcome change from those organizations that send info to you that has no bearing on your personal interests)
• Discounts on WildCheff products
• A Different WildCheff Spice Blend sample sent to you monthly (Members also receive the newest blends to try before they are sold to the general public) $60 value
• Insightful WildCheff articles/newsletters, as well as other Team WildCheff culinary experts
• Members get opportunity to advance order the WildCheff’s newest DVD’s, Cookbooks and Spice Blends before the general public
• Members will have private access to future WildCheff cooking videos that are currently being produced for web streaming
• “Members-only” packages created just for you at various times of the year

Never have sportsmen, outdoorswomen, as well as fish and game enthusiasts – been offered an opportunity to belong to a Cooking Club that is specialized in what they love most!!! There is a huge difference between general recipes and info we all see in magazines and actually getting info from the horse’s mouth – The Master Game Chef!

If you love to cook, and more importantly – if you love to eat fish and game, JOIN TODAY and start experiencing life on the wild side!!! You’ll be glad you did!!!

To join click on this link: http://www.wildcheff.com/id96.html

Myths and Facts About Removing Skunk Spray Odors
by Robb Russell, Anytime Animal Control

Photo Credit: Robert H. Evans, CWCP Serving Rome, Onida and Syracuse New York

My personal experiences with skunks is avoid them whenever possible and take measures on your own property to prevent encounters with them in the first place. The best advice I can give is hire a professional to remove the offending skunk or skunks and follow their recommendations on preventing any re-occurrance.

There is one thing about skunks that once`you have smelled a skunks spray it remains embedded in your mind as one of the most obnoxious and most memorable smells known to man. Many of us have had our experience with skunks or know of a relative or neighbor who has shared a unforgettable experience related to getting sprayed by a skunk or have a property that a skunk has sprayed on. Sometimes just driving down the highway alone can yield this nasty fragrance either by hitting a skunk ourselves or simply driving by a dead skunk in the middle or side of the road and the smell just on lingers for days.

Read The Article

Game Chef  Shares His Game Cuosine Expertise

Last night a few of the members of  The Wildlife Pro Network got together with Massachusetts own, Denny Corriveau, Wildcheff. This was probably a first for Denny sharing his cuisine expertise  with wildlife control operators since his average crowd gathering consists of hunters who want to know how to take their game to the next level.

Denny is a rising star in the ranks of chefs and is negotiating a line of products in LL Bean’s catalogs, participation with Real Tree and  has a good shot to become part of The Food Network. Denny is the author of many cook books, writes cooking columns for several media outlets across the country and actively speaks at many gatherings both large and small across the country promoting the benefits of eating game cuisine.

Mike Flick, CEO of Any Time Animal Control who operates his animal and wildlife control business in 28 locations  in eight states, Florida, California, New York, Connecticut, Wisconsin, Mississippi, Illinois, and Missouri was joined in by Andy “Nutoy” Williams , hog hunting and trapping enthusiast from East Texas and Kevin Dahn, owner Wildcatch Animal Control of Alpena , Michigan along with myself and another dozen listeners to last nights show.

If you are interested in taking game to the next level listen in to the show on Talkshoe or visit his web site, http://www.wildcheff.com and learn about his many products and a several recipes on his site for you to enjoy your next family or guest gathering.

Sample WildCheff Recipes from the New WildCheff Cookbook

Wild Onion Game Burger
Burger Recipes

1 ¼-1 ½ lbs of ground venison
1 C of shredded cheese (pick what kind tickles your fancy)
1 ½ T of WildCheff Wild Game Onion Blend
½ tsp of soy sauce
½ tsp of Worcester sauce
½ tsp of your favorite BBQ sauce (My favorite is Charlie Beigg’s Apple or Bourbon BBQ Sauce made in Maine – pick your favorite)

Place all ingredients into bowl and mix with hands until so that they are blended thoroughly. Form into 4 burger patties.

Preheat outdoor grill, grilling pan with melted butter, or Foreman grill. Place burgers on heated grill and heat until blood starts to rise through meat. (Usually about 3-5 minutes) Flip burgers and cook another 3-5 minutes until they reach pink color internally. Serve on onion rolls or burger buns and garish burger with your favorite accompaniments.

Note: If your burger meat is too loose, just add a touch of bread crumbs to stiffen it up a bit.

Serves 4

The Wildlife Pro Network was founded in Sep 2007 and connects the Nuisance Wildlife Control industry with trappers and hunters alike. There is a critical shortage of trained wildlife control professionals across the United States and The Wildlife Pro Network has taken the lead in standardizing training to potential new professionals in this industry.

The Wildlife Pro Network is all about those who love the outdoors. Many of us hunt, fish and trap and share our experiences. We do that both by online forum and by scheduled podcasts.

If you have an avid interest in hunting, trapping and other outdoors activities, and share our passion in a positive light, you are welcome to join us.”

The Wildlife Pro Network

We provide mentorship and affordable internet marketing for the wildlife control professional.The Wildlife pro is headquartered in Fort White , Florida located by nearby Gainesville, Florida. The Wildlife Pro is committed to marketing the wildlife control professional utilizing ecologically safe, non-chemical,mechanical control methods as an alternative to the Pest Control Industries utilization of dangerous pesticides,poisons and chemicals for vertebrate animal and bird control throughout all of North America and the English speaking wildlife control professional worldwide on the internet. For additional

Any one seeking help with a wildife or animal concern plese visit our list of professionals nation wide at http://www.findthewildlifepro.com.

Those interested in advertising on the new directories can find out more information at http://findthewildlifepro.info. or contacting Robb Russell directly at 386-454-7474.

Super Bowl Cheese Dip And Burritos
by Robb Russell, The Wildlife Pro Network

Here’s a favorite we serve every year and have on hand for the game. Its good year round and a good meat and cheese burrito idea as well. Enjoy the game!

Ingredients:

* 16 ounces Velveeta cheese, cubed
* 1 pound hamburger
* 1 large onion
* 1 Small Can Green Chiles
* 1 jar (16 ounces) picante sauce or salsa
* 1 to 2 tablespoons chopped cilantro, (optional)
* Few dashes of hot sauce (optional)

Preparation:
Fry hamburger and onion and drain.

Place cheese cubes,hamburger/onions, green chiles and picante or salsa sauce in a slow cooker or crockpot.
Cover and cook on HIGH, stirring occasionally, until melted and blended, about 2 hours. Stir in cilantro when melted.
Serve right from the slow cooker, with tortilla chips,corn chips and or flour tortillas and make some burritos.

Makes about 2 quarts of dip and or burritos.