Welcome to the QUEENS OF CAMO website! Queens of Camo is a Television Series that follows passionate huntresses on their hunting expeditions. The show focuses on the importance of educating the public on the unique issues surrounding women who hunt.
A few years ago a typical fishing day turned crazy & slightly embarrassing! My husband, my mom and dad, and I had loaded up the boat for a beautiful March fishing trip; it was a little cool and windy but nothing too bad that would keep us on dry land. We hit up a few [...]
Waterfowl Hunting is one of my favorite types of hunting. So far I have only hunted them from ponds around the Choke Canyon area and the bay marsh lands of South Texas. Teal are my favorite type of duck to hunt and eat! Teal are fast and sneaky, you have to be ready to shoot fast…..defiantly have to be on ”A” Game for Teal! They are also my favorite ducks to eat. They have a lighter taste to them. I usually bacon wrap them and cook them on the grill using my dove recipe. The other ducks species we shoot in - abundance down here are, pintail, widgeon, buffleheads and redheads. Some of these other ducks have a stronger game taste to them. In my opinion these gamier ducks taste best in dishes like gumbo! Below is a great duck gumbo recipe! Enjoy! - ●2 wild ducks, cut up and lightly browned on the out side ●1/2 cup olive oil ●2/3 cup all-purpose flour or rice flour for a Gluten free option ●1 pound smoked sausage, sliced ●2 cups chopped onion ●1-1/2 cups chopped green bell pepper ●1-1/2 cups chopped red bell pepper ●2 tablespoons minced fresh parsley ●1 tablespoon minced garlic ●1 can (14-1/2 ounces) stewed tomatoes ●1 can Rotel mild ●2 bay leaves ●2 tablespoons Worcestershire sauce ●1-1/2 teaspoons pepper ●1 teaspoon dried thyme ●1/4 teaspoon cayenne pepper ●2 quarts water ●Hot cooked rice – Directions In a Dutch oven over medium heat, brown duck in batches in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat until brown, 12-14 minutes. This part is called the Roux of the Gumbo and it is very important not to burn this mixture. Be sure to watch it very close when cooking it. Next add sausage, onion, green pepper, celery, parsley and garlic. Cook for 10 minutes, stirring occasionally.Stir in the next ingredients. Add duck; bring to a boil. Reduce heat; cover and simmer 60-75 minutes or until duck is tender. Now remove duck, let cool, and cut into even smaller chunks, then return to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve over a bed of rice. Don’t forget the Louisiana Hot Sauce for those who like extra spice! Enjoy!
I enjoy hunting and fishing but I also just like being outside and among natures critters. I am by personality a watcher….an animal watcher, people watcher, an observer of character. I try and take things in and find ways to be inspired and make art out of my experiences. You can learn a lot about [...]