DAN SIMMONS Sportsman's Quest MORE COLUMNS SPECIAL TO THE PVT Deavon Hurt went hunting recently and returned with her first wild turkey. Advertisement

The young teenager sat with her back to a tree waiting anxiously as the wild turkey came slowly and cautiously closer.

Her name is Deavon Hurt. She had been preparing for weeks for this, her first hunting experience. She and two other young ladies were invited on the Safari Club International's (SCI) Ladies Only Turkey Hunt at California's Tejon Ranch, a 270,000-acre historic land grant ranch.

Her host was Marian Hinebauch, a Desert Chapter board member interested in introducing young people to the hunting tradition.

Marian was not disappointed as she sat with Deavon, and guide Ron, as the turkey came even closer. All were in full camo and Ron gave the occasional call, encouraging the bird to continue coming in full strut.

The turkey would stop, turn, raise its head and neck while staring directly at them. They were motionless, but Deavon was afraid it would hear her heart beating as she sat motionless.

At 15 yards the bird knew something wasn't right, but with a short "cluck" from Ron's call, it turned and came cautiously closer. Deavon's new 20-guage shotgun was ready.

At 10 yards Ron whispered, "Shoot it," and the hunt was over, but not the excitement. As Deavon released her pent-up adrenalin and tension she exclaimed, "I never thought hunting could be so thrilling." She was hooked and has become an enthusiastic hunter, having added deer to her hunting experience this past fall. But, that's another story.

The turkey weighed 20 pounds and is now mounted in full plumage on her living room wall.

These are the type of activities promoted by your outdoor organizations. They also are the primary sponsor and providers of assistance to state and federal conservation programs.

I was honored to meet Deavon and Marian at a recent SCI banquet. I also enjoyed visiting with legendary African professional hunter Johnny Vivier and hear about some of his adventures.

Video photographer Hannes Pienaar was also fascinating and I enjoyed some of the finest action video clips I have ever seen. This is a fellow who stands at the shoulder of a hunter as an elephant charges, and the hand held camera remains steady.

From Canada, Dave and Irene Fyfe of Vancouver Island's North Island Guide and Outfitters shared exciting giant black bear and cougar stories, while Craig Kiselbach of 5-Stone Outfitters in Central British Columbia reminded me of the great mountains, alpine meadows and magnificent stone sheep of that area.

These are the type of people one meets and stories one hears along the way at outdoor banquets and conventions.

For more information, contact Johnny Vivier at Johnny Vivier Safaries, www.johnnyviviersafaries.co.za; Hannes Pienaar at www.hpproductions.co.za; Dave and Irene Fyfe at www.islandbear.com or call 250-850-1501; Craig Kiselbach can be reached at 250-442-3566 or www.5stoneoutfitting.com.

What's new

We talked last week about the advantages of wildlife banquets and conventions. This week I've had the chance to practice what I preach. The season has begun with individuals from around the world congregating to share the past year's events and plan for the coming year.

I attended the Safari Club Las Vegas Chapter's banquet and its International Outfitters meet-and-greet. Both gave me the opportunity to get a handle on how the current world economy is impacting the sporting industry.

There is no doubt there has been an effect, as sportsmen are being more conservative in their travel plans and asking more questions of lodges, outfitters and guides.

The good news is that there have never been better bargains on hunting and fishing trips, both distant and local. If you can manage it, now is the time to book that Canadian, African or South American trip. In many cases, airfare is also responding to increased pressure and incredible fares can be found.

I've had opportunity to discuss the effect on firearm sales with both dealers and manufacturers. Many have offered incentives, but nothing unusual, and sales are significantly better than they have been in the last few years. This indicates to this writer that hunters are focusing on the basics rather than the gadgets that were so popular in prior years.

This phenomenon was also noticed at the Shooting, Hunting and Outdoor Trade Show (SHOT) recently.

Another interesting phenomenon is the realization by more mature sportsmen that a quick economic turnaround may not happen and they need to take advantage of this opportunity while they are able.

The bottom line: it is a time of reflection and careful consideration, but not a time to overreact and become paralyzed with negativity. Is this surprising? I think not.

Sportsmen and adventurers have always found it necessary to act boldly in a positive manner. They are accustomed to uncertainty and they recognize opportunities.

Events

* The Safari Club International Convention in Reno runs through Saturday. For more information go to www.safariclubinternational.org

* The Grand Slam Club/OVIS fifth Annual Hunter and Outfitter Convention is Feb. 18-21 at Bally's Las Vegas. For more information go to www.wildsheep.org.

Recipe of week

Here is one of Marian Hinebauch's Safari Club's specials. It would be well received at a banquet or a candlelight dinner for two, and she has experience at both.

She is always front and center at their banquets. My hat's off to Marian and I'll look forward to her preparing this for me when I bag my next wild turkey.

Marian's Turkey Cutlets

Four 8-oz boneless, skinless turkey tenders; 2 tsp seasoned salt; 2 tsp cayenne pepper; 2 tsp garlic powder; 2 tsp dried rosemary; 2 Tbsp grated asiago cheese; 1/2 tsp salt; 1/2 tsp ground black pepper; 1/2 cup flour; 2 eggs, beaten; 1/2 cup milk; 2 cups fresh bread crumbs; olive oil and butter for frying; juice of one lemon; 2 Tbsp cold butter; lemon wedges. Pound the turkey cutlets with meat mallet to 1/4 inch thickness; stir flour, salt and pepper together; combine seasoned salt, cayenne pepper, garlic powder, rosemary, asiago cheese and bread crumbs, set aside; mix eggs into milk; dredge turkey in flour; dip in egg mixture; coat with bread crumbs; fry cutlets in oil 2 to 3 minutes per side until nicely browned; pour oil mixture out of pan leaving coating of bread crumbs; return pan to heat; pour in lemon juice and stir to remove browned bits from pan; add butter stirring quickly until sauce thickens; pour over turkey and serve immediately; serve with extra lemon wedges, garlic mashed potatoes and steamed broccoli.