September is here and for many that means hunting season. Preparations have probably already begun. Checklists made, the perfect spot scoped out, guns cleaned and bows ready.

With the excitement of the hunt, it's important not to let base camp take a back seat. You will be returning there every night after a long day out on the hunt. Coming 'home' to a nice hearty hot meal and comfortable sleeping quarters will go a long way to making it an enjoyable hunt. READ MORE...

Never use white gas to light campfires. For damp wood, try using ready-to-light charcoal...this will help dry out the logs.

K. Fargo recieved a free Camp Tool Kit for their submission.

Don't forget the basics. First aid kit, wire cutters, medical cards. And leave a note with friends and family, where you're going and when you anticipate your return. Be prepared.

R. Bruning recieved a free Camp Tool Kit for their submission.

Pheasant Pie - Rate this recipe at iliveoutdoors.com

• 1- 3lb. pheasant or broiler-fryer chicken
• 1 cup 1/2 and 1/2 or light cream
• 1 stalk celery, cut up
• 1- 10oz. pkg. frozen peas w/pearl onions
• 6 whole black peppers
• 1- 4oz. can sliced mushrooms, drained
• 1 T. salt
• 1- 2oz. jar sliced pimento, drained
• 1 bay leaf
• 1/4 - 1/2 t. ground black pepper
• water
• 1/4 t. salt
• 1/2 cup butter
• 1 pastry for single crust pie (recipe follows)
• 1/2 cup all-purpose flour

HOW TO

In a Dutch oven, combine pheasant or chicken, celery, whole black pepper, 1 T. salt and bay leaf. Add enough water to cover. Bring to boiling; reduce heat. Cover and simmer until poultry is tender (allow about 1 1/4 hours for pheasant or 1 hour for chicken). Remove poultry from Dutch oven. Skim fat from cooking liquid. Strain cooking liquid, reserving 2 cups. When poultry is cool enough to handle, remove and discard skin and bones. Chop meat and set aside. In a large saucepan, melt butter; stir in flour until well mixed. Add the reserved cooking liquid and the 1/2 and 1/2 or light cream. Cook and stir until thickened and bubbly. Add chopped meat, peas with pearl onions, mushrooms, pimento, ground black pepper and the 1/4 t. salt. Return just to boiling. Meanwhile, on a lightly floured surface roll pastry for a single-crust pie to a circle 1inch larger than the top of a 2-quart casserole. Transfer poultry mixture to the casserole; top with pastry. Carefully fold pastry edge under and flute edge. Cut slits in top. Bake, uncovered, in a 450 degree oven for 15 to 20 minutes or until golden brown. Makes 6 servings.

Pastry Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup shortening
• 1/4 t. salt
• cold water

How to Prepare:

In a medium bowl, stir together flour and salt. Cut in shortening until pieces are pea sized. Sprinkle 1 T. cold water over the mixture. Gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 T. cold water at a time, until all the dough is moistened (use 4-5 T. cold water total). Form dough into a ball.