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About azhuntergirl

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    Advanced Member
  • Birthday 06/25/1985

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    Phoenix, AZ

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  1. azhuntergirl

    12' x 14' Montana Canvas Wall Tent - $1,500 OBO

    Just updated listing, sorry about that. $1,850 or make an offer.
  2. azhuntergirl

    12' x 14' Montana Canvas Wall Tent - $1,500 OBO

    Sorry, just updated the listing - $1,850 or make an offer
  3. Used two times and very well cared for, this is a great tent for the avid outdoorsman or even an outfitter looking to upgrade. (link to Montana Canvas product: https://montanacanvas.com/product/traditional-10-oz-canvas-wall-tent/). Montana Canvas makes absolutely top of the line equipment. Dimensions: 12' x 14' with a 7'6" zippered door with buckled weather flap, 5" stove jack with flap (stove not included) Details: Comes with canvas tent, metal frame, fly, 12" steel stakes, rope, rope slips (tensions adjusters) and tent storage bag. The floor is sewn in and while this tent has a cutout for a cylinder stove, the stove is not for sale. Also included are metal hangars that attach to the metal frame which can be used for hanging lanterns, etc., or to tie ropes that can be used to hang clothes, dividers, etc. Features sod cloth that is sewn onto the tent ground seam at the bottom of the tent and extends 12" beyond the tent floor to provide a weather-tight seal. Compatible with any terrain and weather condition, the sod cloth can be folded inside or extended outside the assembled tent. All instruction manuals included. Asking $1,500 OBO
  4. azhuntergirl

    Draw Results Out

    Unit 8 Bull Tag for me and the family. My dad and bro put in together, my mom and I each put in a separate app, and all of us drew the same tag! I am so excited, I haven't drawn a Bull tag ever, and this is my first elk tag at all in over a decade! Time to start working out harder, and scouting!
  5. azhuntergirl

    Draw results are up online

    I found out this morning that I drew a bull tag for unit 8 Nov 29 hunt. My dad and bro put in on different apps, and we ALL got drawn for the same hunt, in spite of putting in separately. The elk gods have ruled in our favor, since my bro and I haven't been drawn for elk in over a decade!
  6. azhuntergirl

    Card got hit today!

    My dad, bro, and friend got drawn for deer, and another friend got a rocky tag. I'm hoping my card will get hit soon!
  7. azhuntergirl

    Elk & Antelope Draw Credit Cards Charged

    That's awesome, congrats! Antelope hunts are my favorite, you'll have to post pics when you have a buck down! And how neat that your son drew a tag on a separate app, too.
  8. azhuntergirl

    Elk & Antelope Draw Credit Cards Charged

    Looks like I didn't get drawn, but my dad did paper apps, so we're crossing our fingers. I'd happily give up 10 years of elk & antelope draws for a Desert tag. I'd love to nail that tag and drop a beauty before my dad kicks the bucket.
  9. azhuntergirl

    Duck Recipes --- who has a good one?

    Here's an idea. I recently made a Duck and Andouille Elk Sausage Etouffee, and it was amazing. If you love Creole/Cajun food, this is an excellent recipe to try. Like any good Sicilian woman, I don't own measuring cups, so all measurements are approximate: First, I made my own Andouille Elk Sausage, but feel free to buy some from the store: 2.5# pork shoulder, cut into 1" cubes 2.5# elk, cut into 1" cubes 1/2 C. My Rub (recipe below) 1/4 C. Paprika 1.5 tsp. Filé powder (optional) 3 tsp. black pepper 1 tsp. cumin 1.5 tsp. crushed red pepper 2 tsp. garlic powder 2 tsp. salt 1/4 C. chopped garlic 1. Combine, cover and refrigerate for 24 hours. 2. Remove from refrigerator, pass meat through grinder. 3. Pass half of the meat through grinder a second time. 4. Stuff casings or form patties. 5. Grill to perfection or smoke for 25-30 minutes. Then I make the Etouffee! Etouffee base: 1/2 cup flour 1/3 cup vegetable oil 2 Tbs. butter 1 quart stock (beef, duck, chicken) 1-2 large cloves garlic, chopped (I am always pretty liberal with the garlic) 1/4 cup chopped green bell pepper, preferably a bit overripe and blushing, seeds and membrane removed 1/4 cup chopped onion 1 Tbs. Worcestershire sauce 1/4 cup orange juice 3 dashes of your favorite hot sauce(Mine is Cholula) 1 tsp. Creole seasoning or my rub 1 lb. andouille elk sausage 2-3 pounds of cooked, coarsely chopped duck 4 oz. mushrooms, preferably wild or exotic, sliced 3 green onions, tender green parts only, snipped finely 1. Make a dark roux with the flour and oil in a small, heavy pan, stirring constantly. The quantities will make about two or three times as much roux as you need for this recipe, but if you make any less it won't come out right. When the roux reaches the color of an old penny, remove it from the heat and stir in about 1/4 cup of stock until smooth. Let it cool. Reserve all but about 1/4 cup of the roux mixture for other uses. 2. In the same pan (after removing the roux to cool), heat the butter until bubbling and add the chopped bell pepper, onions, celery, and garlic. Cook until they're soft and the onions are clear. 3. Add the remaining stock to the pan and bring to a simmer. Whisk in 1/3 cup of the roux mixture until smooth. Add the rest of the etouffee base ingredients and cook on a low boil to reduce by about a third. 4. Slice the andouille sausages from end to end twice, to get four sticks from each sausage. Cut across the sticks to make quarter-round pieces. 5. In a heavy skillet over medium heat, cook the andouille to render out some of the fat and brown the edges of the andouille pieces noticeably. Pour off any excess fat. Add the duck, chicken, or turkey meat and the mushrooms to the pan and cook until the mushrooms begin to get limp. 6. Stir in one cup of the etouffee base. Lower the heat to medium-low. Cover the pan and cook for two or three minutes, until everything is piping hot and well imbued with the etouffee base. 7. Check the seasonings and add salty, pepper or Tabasco as needed. Serve over rice or on its own. Sprinkle green onions liberally over each plate and serve. Baked sweet potatoes would be the perfect side dish. This serves 4-8 depending on your eaters. In my house, sometimes it barely serves 4, especially when my man and my dad chow down. Those two can put away some food! Enjoy! My Rub: (works great on all meats and seafood) 8 tablespoons paprika 3 tablespoons ancho chili powder 5 tablespoons freshly ground szechuan pepper corns (you can use black, I prefer the unique flavor of the szechuan) 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme
  10. azhuntergirl

    Happy Birthday Christian...

    Happy Birthday buddy! Your party was awesome Many happy days in the field to ya.
  11. azhuntergirl

    Mearns quail tattoo

    I've been pondering my first ink for some time, and it was always related to hunting. Mearns are so pretty and fun to hunt, so I'd go for it!! Definitely post pics if/when you get it done! What shop are you planning on getting it done at? Just curious!
  12. azhuntergirl

    Sportsmans Expo

    I'll be heading over Saturday or Sunday with the family, most likely
  13. azhuntergirl

    Anyone loose somethin in 6A?

    RR, sadly, the phone is dead and between me and coueschaser3 and out mound of chargers, we don't have one that'll work. Looked like it had been there for a month at least.
  14. azhuntergirl

    Happy Birthday Chef!!

    Happy Birthday Hector! From both me and Tim! Haven't seen ya in ages, hope you're doing well! I tried to find ya a lady for your birthday, but most of the hunting ones I know that are single are missin a few teeth
  15. azhuntergirl

    clints bull

    Really handsome animal! Congratulations. I can't wait to read the story!