Gib’s Grand Slam
Phil Taunton
Friday, June 8, 2007
I’ve got a deal for you if you are a little out of sorts since the close of the spring turkey season and need a quick fix.
But first I would like to tell you about Gib Rhodes and his turkey hunting success.
Gib, of Madison, was able to score a Grand Slam this past season. The grand slam of turkey hunting means being able to harvest all four North American subspecies of wild turkey: the Osceola, Eastern, Merriam and the Rio Grande.
Gib started his quest for a “Slam” in Central Florida, going after an Osceola turkey. He had heard it was the toughest to harvest, so with it out of the way, he thought he would have a chance for the Slam. Not knowing anything about Florida or hunting the Osceola turkeys, Gib hooked up with Osceola Outfitters of Deer Park, Fla., to be his guide. On April 4, the second day of his hunt, Gib got his Osceola.
Gib reached second base near Madison by harvesting a nice Eastern on the opening day of the Kansas spring season, April 11. Being able to scout the turkeys and his familiarity with the area made it the easiest of the four species to get.
The next adventure in pursuit of the slam had Gib and hunting buddy Steven Maltby traveling to the panhandle of Nebraska in search of a Merriam turkey. They hunted the Pine Ridge and Metcalf areas hard and heavy but had no luck. On the last day of their hunt, they met a rancher who owned Pine Springs Ranch near the Nebraska/South Dakota border. The place was just loaded with Merriams. The problem was that the turkeys were still in their winter mode. At the end of the day, they had seen lots of Merriam turkeys, but none came within gun range.
Feeling a little disheartened, Gib’s spirits were lifted on the way home when the woman of the house gave him permission to return to Pine Springs Ranch later on in May.
A Rio Grande was harvested on April 25 near Wilson, Kan., while Gib was hunting with longtime family friend, Ron Greenwood. Being able to get a double after enduring lots of rain, hail, cold temperatures and strong winds made this hunt special.
On May 10, Gib returned to Pine Springs Ranch with his wife and completed the cycle by getting the Merriam. Congratulations, Gib, on your good fortune and tremendous hunting achievement.
Flint Hills Gobblers
Banquet... Just the fix you need!
The Flint Hills Gobblers Chapter of the National Wild Turkey Federation will be holding its 12th Annual Hunting Heritage Banquet and Superfund Auction on Saturday, June 23. The event will be held at the American Legion Post No. 5 building at 2921 West 12th Ave. in Emporia.
Doors open at 5:30 p.m. for registration and social hour. Come visit with old friends and make new ones, view auction items, purchase raffle tickets, play games, and participate in the silent auction. Bring your kids! They can play “Jakes Only” games for a chance to win tokens and bid in the “Jakes” live auction.
A turkey dinner with “all the fixins” catered by the American Legion follows at 7 p.m. and the auction events at 8. Many limited edition items depicting the wild turkey and other wildlife species will be sold by live auction and silent auction. All proceeds from Chapter Sponsorships stay with the local chapter. These funds are used to support local chapter activities and events, like: the Spring Turkey Hunting Clinic, Youth Essay Contest, Scholarships, Jake of the Year Award, Teacher of the Year Award and kids games at the banquet.
Come join in for a fun evening with other like-minded people in support of America’s Wild Turkey and the preservation of our Hunting Heritage. For more information about tickets for this Banquet and the work of the National Wild Turkey Federation, contact Steve Taylor, 341-1506, Tim Sparks, 342-3839, Vance Ralstin, 366-0208, or call Gib Rhodes, 620-437-2012.
The National Wild Turkey Federation is dedicated to the conservation of the wild turkey and the preservation of the hunting tradition. Each member receives six issues of Turkey Call Magazine and four of The Caller tabloids per year.
Jakes members receive their own magazine geared to all ages of youth by including extreme jakes in the same publication.
Women in the Outdoors members receive a magazine dedicated to providing interactive educational opportunities for women.
ALMOND PARMESAN TURKEY
(Recipe courtesy of Sue Lingenfelter, Gridley)
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Serves: 4-6 people (or more)
Ingredients:
Turkey breasts
1 1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1 cup almonds-finely chopped or
slivered
1 1/2 cup flour seasoned with salt, pepper and garlic powder
2 eggs
1 1/2 cup milk
Olive oil as needed for frying
Slice meat from filleted turkey breasts into 1/4-inch cutlets. Dredge cutlets in bowl of seasoned flour. Dip cutlets in bowl of blended eggs and milk. Roll cutlets in bowl of seasoned bread crumbs, parmesan cheese and chopped/slivered almonds. Heat about 1/2 inch of olive oil over medium high heat. Cook the turkey breast cutlets on both sides until evenly brown; drain on a paper towel. Serve with some of your favorite side dishes and enjoy this great recipe!