ShopPosts Tagged ‘ohio’
Is your Bird Dog a Blood Donor?
Thursday, October 6th, 2011
Photo Courtesy of AKC Canine Health Foundation
I took an interesting call from Charlie Payne, Pheasants Forever & Quail Forever’s regional representative for Ohio, last week. Payne suggested I write about canine blood donation in my blog. You may have predicted my response; “I’ve never heard of such a thing.”
“Yep, my dog donates blood through Ohio State University*,” Payne explained. “In return, OSU takes care of all my pup’s medical tests, blood work and I receive a bag of free dog food each time we make a blood donation.” *Typically there should be at least 6 to 8 weeks between donations*
Payne went on to explain that he learned about canine blood donation through his father, Dr. John Payne, an accomplished veterinary surgeon. Just like the emergency room of your local hospital, vets need canine blood supplies for a variety of medical situations.
Charlie also connected me with Dr. Christine L. Guenther, DVM & DACVECC. There are two major canine blood types Dr. Guenther explained: DEA 1.1 Positive and DEA 1.1 Negative. They both occur with equal frequency in the American canine population. Unlike in people, dogs do not have pre-formed antibodies for different canine blood types. However, after receiving one blood transfusion, dogs will develop antibodies so blood-typing and cross-matching is important, especially if a dog has been previously transfused.
Donor dogs typically give 450 mls of whole blood in a single donation. This is approximately one pint. The whole blood can be further separated into packed red blood cells and plasma. One donation can potentially help as many as four dogs. After donating blood, dogs can typically go back to their normal activities within a couple of days. However, if your dog is actively hunting, you should limit their donation time to the offseason.
Ask your local vet about canine blood donation programs in your area.
Learn more about canine health at AKC Canine Health Foundation.
The Pointer is written by Bob St.Pierre, Pheasants Forever’s Vice President of Marketing. Follow Bob on Twitter @BobStPierre.
John Wallace’s Dove Poppers
Tuesday, September 7th, 2010
John Wallace's Sweet Savory Spicy Sugar Glazed Dove Poppers
Today’s blog post comes courtesy of John Wallace. Wallace is a Pheasants Forever Farm Bill Biologist in Greenville, Ohio. He’s a big Cincinnati Reds fan, a proud two-time papa, and also a fan of wild game cooking. Here’s his new “Sweet Savory Spicy Sugar-Glazed Dove Poppers” recipe.
Marinade (Ideal for 20-30 pieces):
1 tbsp. Soy Sauce
2 tbsp. Teriyaki Sauce
4 tbsp. Honey
1 tbsp. Lime Juice
½ tbsp. Ginger Powder
1 tbsp. Garlic (Minced)
1 tbsp. Green onion (Finely Chopped)
1 tbsp. Light Brown Sugar
1 tbsp. Extra Virgin Olive Oil
1 Jalapeño (Diced) (Seeded for Mild…not for HOT!)
Dash of Salt & Pepper
*Stir well to incorporate honey and sugar (10 seconds in Microwave may be helpful)
**Place dove and marinade into Ziploc bag and place into refrigerator for at least 1 hour
(2-4 hours is recommended).
Preparation:
Preheat oven to 375°. Open package of bacon and slice pieces in half. Drain marinade in colander. It is recommended to pick jalapeño seeds off of the dove breast before wrapping half piece of bacon around each breast. Feel free to stuff a piece(s) of jalapeño into each wrap. Thread a toothpick through the top of the bacon so that it goes down to the breast and then bring it back up through the top of the bacon to secure the bacon around each breast. Place “poppers” on cookie sheet w/ aluminum foil with toothpick side down. Place in oven for 10-12 minutes checking often for crispness of bacon, additional minutes may be necessary. Once bacon is at desired crispness on top, pull cookie sheet out of the oven and drain off all juices. Flip over “poppers” so that the toothpick side is now up. Align all “poppers” in a straight line (rows) so that they are touching one another. Sprinkle brown sugar over the top of the “poppers”. Use as little or as much as you would like (“a pinch a popper” is recommended). ***Place oven on Broil and put cookie sheet back into oven until brown sugar is melted thoroughly and bacon is crisp. Pull out cookie sheet and place your “poppers” on a serving tray with a paper towel. Allow a few minutes to cool down (if you can wait that long!). Remove toothpick and enjoy!! Remember to share…
***This step should be watched carefully, as each oven may broil differently and chances of burning the “poppers” are high.
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