Youth Hunt 2016
We hosted the youth hunt for the 10th year at Sioux River Wildlife today.. We had 16 hunters and ended up splitting them in 2 groups …they ended up with 13 birds total and many lessons learned ..After 15 yrs years of doing the youth hunts, they will always remain my favorite hunt of the yr… I feel blessed to be a part of so many first memories of hunting for these kids…especially their first Pheasant shot… I love being able to teach these kids n help pass on this great American tradition we call hunting …I was also honored to be able to knight 5 kids as South Dakota pheasant hunters with the taking of their first bird…..as I have said before when we are dead n gone it is our memory that lives on ..it is these memories that make me a wealthy soul –Words from our guide, Robbie Thompson.
Wildlife Cooperator of the Year
It is great to see Tad Jacobs getting recognition for being such a great steward of the land and giving back so much..as most of u know SRW has hosted the youth hunts and SD freedom hunts for the last 9 yrs. We also have hosted the NWTF wheeling sportsman event the last 2 years. For these efforts He was nominated n selected by the South Dakota Conservation Officers Association as the 2014 Wildlife Cooperator of the year. What a great honor and a well deserved award. It is truly a privilege to work for such an extraordinary man. He gives back so much to our outdoor passion and helps pass on the American tradition..Thank you Sir n God bless!
2015 Youth Hunt
Another great day at Sioux River wildlife hosting the 2015 youth hunt…. We had 7 hunters n got 12 birds with everybody getting at least 1…This is our 8th year doing this n it is always my favorite hunt of the year…seeing the smiles is priceless
Wheeling Sportsman Rooster Roundup
Had a great day at Sioux River Wildlife hosting the Wheeling Sportsman Rooster Roundup sponsored by the National Wildlife Turkey Federation. Read more
Pheasant Alouette
- 6 pheasant breasts (skinless/boneless)
- 2 tsp. salt
- 2 tsp. salt
- 1/8 tsp. pepper
- 1 pkg. Pepperidge Farm frozen puffed pastry sheets
- 1 egg
- 1 T. water
- 1 (4oz.) container garlic/spice
- alouette cheese
- Thaw pastry sheets and cut into 7x6 inch rectangles. Trim corners to make oval shapes. Spread pastry with cheese. Sprinkle pheasant with salt and pepper. Place breasts on pastry, folding pheasant if necessary. Moisten edges of pastry with water; fold and seal. Place bundles, seam side down on lightly greased pan. Combine egg and water, brush over bundles. Bake at 400 degrees on lower rack for 25 minutes, or until lightly browned.
- Note: ½ cup chives and onion flavored cream cheese may be substitued for alouette cheese
Executive Pheasant
- 4or6 Pheasant breasts (boneless and skinless)
- ¼ tsp. pepper
- ¾ cup dry bread crumbs
- 12 T. Butter or margarine
- ¾ cup Parmesan cheese
- 1 clove garlic, minced
- 3 T. Finely chopped parsley
- 2 lemons
- 2 tsp. Salt
- paprika
- Preheat oven to 350 degrees. Split each chicken breast and pepper well. Blend bread crumbs, cheese, parsley and salt. Melt butter and press garlic into it. Simmer 3 minutes. Dip chicken in butter and bread crumbs, then roll and fasten with toothpick. Place in a buttered dish and sprinkle liberally with lemon juice, remaining butter and paprika. Bake approximately 30 minutes basting twice.