SCI

For 50 years Safari Club International has been the leading defender of the freedom to hunt and for wildlife conservation worldwide.

The organization’s annual convention, a Washington, DC-based advocacy team, an all-species focus, conservation projects, and 180 chapters around the world combine to make SCI unique in its ability to defend and support hunting. SCI is headquartered in Washington, D.C. just blocks from the United States Capitol, which means SCI is uniquely positioned to build effective relationships with Congressional leaders and federal agencies on behalf of the hunting community. SCI employs full time staff solely dedicated to monitoring legislative issues that affect hunters and wildlife conservation on a national scale. SCI employs one of the world’s premier legal teams specializing in hunting and wildlife conservation issues. One of the few hunting or conservation organizations with an in-house legal staff, the attorneys of SCI’s Government Affairs Department have appeared in district and federal courts throughout the country to promote and preserve hunting and sustainable-use conservation. No matter what, where, or how you hunt, SCI defends your freedom to do it. For more information, to donate or become a member, please visit safariclub.org. Jimmy Moreland MA SCI - Regional Rep - District 28 SCI-Tampa Chapter President fiddlin14@verizon.net 813-505-3982

SETDA 2020 SPRING/SUMMER FLING

The 2020 SeTDA Spring Fling and auction is in the books and even though COVID-19 was determined to derail its success, not even a pandemic could stop it. The event held on July 10th and 11th (originally scheduled to be held in April but postponed due to government mandates) was once again attended many deer farmer and preserve owners from Florida and others from around the Country. This year’s event was held at the Hilton DoubleTree near the Orlando airport and was increased from a one-day event to a two-day event which allowed for more time for everyone to socialize and talk about deer. Additionally, we once again had an outstanding group of speakers including Ashley Peterson from Medgene Labs who talked about the recently FDA approved EHD vaccine, Keith Warren from Deer & Wildlife Stores which airs on the pursuit channel who discussed his thoughts on deer farming, and Chris Methner from Blessed Bayou who gave a wonderful presentation on animal husbandry and breeding strategies for whitetail deer. Also, we were excited to welcome Shawn Schafer (Executive Director of the North American Deer Farmers Association) who attended and gave an update on the state of the deer farming industry.

As always, the highlight of the event is the fundraiser auction and it did not disappoint with many lots going for much higher amounts than what we anticipated. A big thank you to all those who attended the event and made it a resounding success. With that being said, the SeTDA is already planning next year’s event. The 2021 SeTDA Spring Fling and auction will once aging be a two-day event and will be held at the Hilton DoubleTree near the Orlando Airport. More details will follow in the coming months and we hope to see you there.

Brown Sugar Pork Chops

IngredIents: • 6 pork chops • 6 T brown sugar • 6 T margarine or butter • 1 T soy sauce dIrectIons: Mix ingredients together and spread over the pork chops. Cover with aluminum foil. Bake at 350° for 45 minutes. Remove foil and bake an additional 15 minutes

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

IngredIents: • 6 thick slices bacon • 2 (3/4 pound) venison tenderloin roasts • 2 teaspoons olive oil, divided • ¼ teaspoon onion powder, divided • 1 pinch kosher salt and ground black pepper to taste

2 tablespoons butter 1 (8 ounce) package sliced cremini mushrooms 2 cloves garlic, chopped 1 tablespoon chopped green onion, or more to taste ½ cup heavy whipping cream, or more to taste

dIrectIons

1. Preheat oven to 375 degrees F (190 degrees C). 2. Place bacon on a slotted baking pan. 3. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes. 4. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan. 5. Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour. 6. Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Cook’s Note: Every butcher is different in cuts of venison. Some will cut tenderloins into steaks like filet mignon. Others will leave like small roasts (which we believe keeps the meat tender and won’t dry out). Every deer will produce different sizes of tenderloin as well, so you must adjust recipe accordingly. Partner Tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

ONCE IN THE CROSSHAIRS WE’LL TAKE IT FROM THERE

Be it for a single animal or entire herd, Pneu-Dart is the answer. Made in America, our remote delivery systems are designed to reduce trauma and have been doing so for over 50 years. As a member of nearly every cervid-related association in the country, Pneu-Dart has long been known as a great supporter. Pneu-Dart. The best in sight.