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Exclusive Q&A with Sportsman Channel Host Sarah Palin

Exclusive Q&A with Sportsman Channel Host Sarah Palin

We had an opportunity to sit down with Sarah Palin, our "First Lady of the Outdoors," during a recent hunt at the Prieferts Ranch in Mt. Pleasant, Texas, to learn a little more about her love for the field.

As the host of "Amazing America with Sarah Palin," the former Governor of Alaska and Vice Presidential candidate shares her patriotic passion for the American outdoor lifestyle and the inspiring stories of the people who live to hunt, fish and explore what our nation has to offer to millions of enthusiasts.

In preparation for the upcoming premiere of the second season, which airs on Jan. 15 at 9 p.m. ET/PT on the Sportsman Channel, we asked Palin to lend us some of her personal thoughts on our great American pastime.

Q: What's your favorite animal to hunt?

Sarah Palin (SP): It's got to be moose because they're so big that you can't miss...easily. And, they're the best eating, too!

Q: What's your favorite wild game recipe?

SP: My moose chili. Nothing beats it.

Q: When was the first time you went hunting?

SP: Probably in my mother's womb because Mom and Dad have been hunting forever. I remember as a little girl, Sunday afternoons after church we would go on cross country skis and go ptarmigan (game bird in the grouse family) hunting on the hills behind our house. Those were probably my first hunts.




Q: Why do you continue to hunt today?

SP: It's not only a fun sport but I care about what I feed my kids. If you look at my freezer, you're going to see healthy, organic food that we harvested ourselves. And, I like to show people where our food comes from. It's not just hunting. It's a lot of fishing, too. It's great to be able to feed the family that good stuff.

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Q: Who do you prefer to hunt with more than anyone else?

SP: My Dad because you don't get "skunked" when you hunt with my Dad. My Dad has been hunting his whole life. He has the experience and knows what he's doing. He says the key to a good hunt is patience.

Q: If you could pick one place in the world to hunt, where would it be?

SP: I would love to go hunt somewhere in Africa. I would love to hunt somewhere over there.

Q: Why is it important to share the value of hunting and the wilderness with future generations?

SP: Kids have got to understand where their food comes from. Meals, for a lot of people, are wrapped in fur and not cellophane. And to get back to basics, like the self sufficiency you learn when you're out there harvesting your own food. Kids just have to be outdoors more. God created all of this for our enjoyment and responsible utilization of these resources. Too many kids today don't have the opportunity to get out and experience this [lifestyle]. My dad always used to say, "You go hunting with your kids so you're not hunting them," meaning it's another way you bond with them and keep an eye on them. It's a healthy activity to participate in with them.

Step 6

Brush the outside of the heart with olive oil.

Ingredients

-Heart from any hoofed animal
-Apple, chopped
-Celery, chopped
-Onion, chopped
-Garlic, chopped
-Carrot, chopped
-Mushrooms, chopped
-Walnut, chopped
-Raisins (golden or purple, or both)
-Brandy
-Parsley, chopped
-Oregano, chopped
-Sage, chopped
-Rye Bread, torn into pieces or chopped in a food processor
-Stock (chicken, beef, vegetable, or game)

Step 3

Make the stuffing. Sauté the onions, garlic, carrot and mushrooms over medium heat. Once these are softened, add the celery, walnut and herbs.

Step 4

Combine the torn pieces of bread, apples, salt, pepper and brandy-soaked raisins in a bowl. Add the cooked veggie mixture and an eyeballed measurement of stock to make the mixture a little wet. You're looking for a packed snowball-like feel.

Step 5

Pack the mixture into the heart cavities.

Step 7

Roast for approximately one and a half to two hours until the internal temperature is 145 degrees Fahrenheit. Enjoy!

Step 1

Trim the tallow off and core the heart, leaving two separate chambers.

Step 2

Soak the raisins in the brandy.

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