Happy Thanksgiving! Our store will be open on Monday October 10th from 10am- 5pm.
Sooke Coho Derby is the 2nd derby of the Salt Water Series. Tickets are available in store for $40 per rod. There are prizes for the top 10 fish with a top prize of $3000! There are also draw prizes and ‘food bank’ draw prizes – donate a coho and get a ticket.
The next C.O.R.E course is October 15 and October 16. Sign up in store for $150 to take the course and get out hunting.
Victoria Fish and Games annual game dinner and fundraiser is coming up on March 4, 2017 at the Mary Winspear Centre. Tickets are available in store for $65.
2017 VFGPA memberships are coming out in mid November. Get your tickets before December 31, 2016 for an early bird rate.
Watch for our Black Friday Sale coming up in November.
Recipe - Venison Lasagna
Ingredients: 1 pound ground pork or wild boar, 2 pounds ground venison or ground beef, 1 chopped onion, 1 head of garlic, chopped, 1 28-ounce can of crushed tomatoes, 1 8-ounce can of tomato sauce, 1 can of tomato paste, 1 cup red wine, 1 teaspoon fennel seeds, 1/2 teaspoon fennel pollen (optional), 2 tablespoons sugar, 1/4 cup chopped fresh basil leaves, 2 tablespoons dried oregano, 1 15-ounce container of ricotta cheese, 1 pound mozzarella cheese, shredded, 1 cup grated pecorino or parmesan cheese, 1/2 nutmeg, 1/2 cup chopped parsley leaves, 12 lasagna noodles.
1. Make the sauce. Brown the meat in a large, heavy pot like a Dutch oven. Take your time and do this in batches. It could take as long as 20 minutes. Put all the browned meat back in the pot and then add the chopped onions and cook for another 4 to 8 minutes, then add the garlic and cook for another 2 to 3 minutes. Add seasonings – fennel seeds and pollen if using, oregano, basil, maybe a little cayenne if you want — and mix well.
2. Mix the wine and tomato paste and pour in the pot. Bring to a boil over high heat, stirring often. Add the tomato sauce and can of crushed tomatoes and mix again. Bring to a simmer and cook slowly for 1 to 2 hours. This can be done as much as two days ahead of time.
3. Prepare the lasagna. Soak the lasagna noodles in hot water for 15 to 20 minutes. Preheat the oven to 350°F.
4. Meanwhile, mix the parsley with the ricotta cheese in a bowl. Grate the pecorino or parmesan and shred the mozzarella. Grate 1/2 a nutmeg into the ricotta. If you can’t find whole nutmegs, use 1 teaspoon.
5. To assemble, spread a good amount of the meat sauce on the bottom of a standard 9-inch by 13-inch casserole pan. Remove the lasagna noodles and lay on the meat sauce. Spread half the ricotta cheese mixture on the noodles, then half the mozzarella cheese, then 1/2 the pecorino.
6. Add another layer of meat sauce — you will have one final layer after this — then the rest of the noodles. Add the remaining ricotta and mozzarella, plus 1/2 of the remaining pecorino. Spread the remaining meat sauce on this, then sprinkle with the last bit of pecorino.
7. To cook, cover the lasagna with foil. You might want to spray the underside first with non-stick spray so the cheese doesn’t stick to it. Bake covered for 25 minutes. Carefully take off the foil and bake for another 25 minutes. Let the lasagna rest for 10 to 15 minutes before serving with a strong red wine
Come in to our store to get some great fall savings and for a chance to win a free pair of Vortex Diamondback binoculars! To view our full flyer, click here.
Fall FishingRight now is a great time to get out for Coho, Winter Springs and Halibut in Victoria! Book a charter and get out with our certified, experienced guides to have a fun and exciting trip of a lifetime. For more information, call the store at 250-475-4969.
Fishing ReportRecently, fishing throughout Victoria, Sooke and Oak Bay has been good with Coho in abundance and a few springs still being caught. As well, some Winter Springs are showing up. Some gear that has been showing results lately for salmon, are White Glow Hootchies and Irish Cream Coho Killers, trolling behind a Twisted Sister or Lemon Lime flasher. For our most recent fishing report, please click here.
What are you hunting for?
[caption id="attachment_13797" align="aligncenter" width="784"] Ward, Darren, Steve and Andy with their Moose[/caption]