DAN SIMMONS Sportsman's Quest MORE COLUMNS SPECIAL TO THE PVT The Marines landed and were ready for battle, as always -- not with an enemy, but with other worthy adversaries -- the mule deer, elk and moose of Northern Idaho. Advertisement

The Marines landed and were ready for battle, as always -- not with an enemy, but with other worthy adversaries -- the mule deer, elk and moose of Northern Idaho.

Their story begins with Sergeant Don Trudeau (co-owner of Saitta-Trudeau Dodge and Jeep) and Corporal Larry Ardito meeting while in the Marine Corps. They served together in the 169th Helicopter Marine Light Attack Unit supporting Cobras and Hueys.

The year was 1986 and their bonding and friendship continues to this day, as is often the case with soldiers who have served under the same banner. The Marine motto "Semper Fi" translates to "Always Faithful," and they still are. Both spent time at El Toro in California; Yuma, Arizona; and in Japan.

Don gives credit to his corporal for always being on guard, both in the field and when on liberty in places like the Wagon Wheel, Polish Hand and Goodies (you Camp Pendleton boys may have heard of these places).

But, this story is about fishing and hunting, and their first mission after being discharged was fishing for 25- and 30-pound blues and stripers out of Connecticut and New York (Long Island Sound).

This time Larry gave the orders. He used his secret GPS coordinates to pinpoint the hot spots, and drift fished, with live eels and heavy weights. He checked the drift, gave orders to crank the reel up three turns, and bang, they had two big blues. Then it was on to the striper spot. Eels, weights, and three cranks later, same results with stripers. These were the biggest fish that Sgt. Trudeau had ever caught, and remain so to this day.

Next it was on to New York City for a tour of Ground Zero, Trinity Church (the 9-11 emergency control center) and dinner in Little Italy. This time their liberty was a bit quieter though, as they were joined by their wives.

Last year they were on assignment once again; it was Northern Idaho, Don's backyard and he took point. Just like the old days and as he tells it, "Larry didn't take orders then and he hasn't changed. He's my buddy, but a true rebel."

They drove to their base camp on the Lochsa River in Don's Dodge Ram 4X4. Then it was a forced march up the mountains in search of elk. It was mission accomplished at sunset of the first day with a nice 6X6 bull. On the edge of a clear-cut Don dropped him in his tracks at 300 yards, with his 300 Weatherby. Then the Marines were packing as they had been trained to do.

Then it was Larry's turn. They formed an early morning scouting party, and hit the trail of a nice buck on Pardee Mountain, out of the community of Kamih. Larry did the final tracking, got close and dropped it. That made it two up, and two down, but there was more to come.

Don's brother-in-law, John Strombeck, a member of the Nez Perce tribe, had a permit for a Shiras moose. Naturally, he enlisted the Marines help as packers and spotters. It didn't take them long before they found one and called in the heavy artillery. John then demonstrated his equal marksmanship, and it was more meat for the village freezer.

It was a nice way to end the trip, but not the adventure. These are Marine veterans and veterans of the hunt. Semper Fi.

What's new

When I draw my elk tag, my first stop will be at Gotta Getta Map in Pahrump. They have one of the most complete selections of topographic maps in Nevada and of maps, atlases and globes of areas around the world.

I've found them helpful on many of my adventures, whether it's local or in other parts of the world such as Africa, Central or South America.

If you're lucky enough to draw a tag or are going on an adventure, they will probably have what you need. For more information call 727-3773 or visit them at 361 S. Frontage Rd., No. 2 in Pahrump. You can also visit them at www.gottagettamap.com.

Upcoming

*The Wildlife and Habitat Improvement Nevada banquet is June 14 at 5:30 p.m. in the Gold Coast Hotel & Casino banquet facilities.

There will be door prizes, auctions, raffles and a special auction for Nevada Department of Wildlife Heritage Mule Deer Tag. For more information and advanced ticket orders call 702-432-6033 or 384-5006.

*Fraternity of the Desert Bighorn banquet is July 12 at South Point Hotel & Casino. Doors open at 5 p.m. with dinner at 7 p.m.

The auction will start at 7:30 p.m. For more information, go to the Web site, www.desertbighorn.com or call Paul Harris at 1-702-596-6849.

*ICAST, International Convention of Allied Sportfishing Trades, will hold Follow your Instincts, the world's largest sport fishing tradeshow, July 16-18 at the Las Vegas Convention center.

If you have an adventure, a story or a comment, call 727-9777 or e-mail me at dansimmons@usa.net. The Sportsman's Quest television program appears on Channel 41 each Saturday at 9 a.m. (Spanish), and 10:30 a.m. (English).

Recipe of week

Here's one that's a bit better than camp food. This is my buddy Ol' Seldom's favorite, hence the brandy, and he enjoys it on special occasions.

I hope to be part of one of these occasions following this coming season. How's that for confidence in drawing an elk tag? I'll supply the elk, we'll sneak some of Ol' Seldom's brandy, and Blondie can do the rest.

Just in case I don't draw a tag, I'm giving all my friends notice that I accept donations.

Blondie's Elk in Herbs and Brandy

Five pound elk roast; 1 tsp salt; 1 tsp pepper; 3 Tbsp olive oil, divided; 3 cloves garlic, minced; 2 tsp fresh rosemary, chopped fine; 2 shallots, minced; 1 Tbsp Worcestershire sauce; 1 tsp fresh thyme, removed from stem; 2 cups beef broth; 1 cup good brandy; 1/4 cup cilantro, chopped fine; 1/4 cup red current jelly.

Sprinkle elk roast with salt and pepper; in a roasting pan or Dutch oven place 2 Tbsp of olive oil and brown roast, remove from pan; add remaining olive oil and sauté garlic, rosemary, and shallots until garlic is soft.

Add Worcestershire sauce, thyme, beef broth, brandy, and elk roast; bake at 350 degrees tightly covered for 11/2 hours; remove from oven; stir in cilantro and jelly; return to oven and bake for another 1/2 hour uncovered at 325 degrees; remove roast from pan and thicken juices to sauce consistency.

Slice roast and serve with buttered egg noodles pouring sauce over both. Add a nice green salad, crusty bread and apple slices browned in butter, a sprinkle of sugar and brandy.