


Posted on: April 18, 2008
FELT- On March 22, 2008, Senior Conservation Officer Shane Liss received a call regarding an apparent moose poaching incident west of Felt, Idaho. Upon investigation of the scene, Officer Liss found the carcass of a female moose that had been shot. Further investigation revealed that the cow was carrying twin fetuses that would have been born this spring. The Idaho Department of Fish & Game (IDFG) via its Citizens Against Poaching (CAP) Hotline is seeking any information that the public might have relating to this incident. Callers to 1-800-632-5999 can remain anonymous and rewards are possible.
While investigating the scene of the dumping, officers were able to collect a wide variety of forensic evidence that could be used to verify leads supplied by the public. The carcass was partially concealed by a large black plastic tarp and shoved under a small wooden footbridge two miles west of Felt, in Fremont County, Idaho.

Outdoor writer Dave Langston resides in Chubbuck. He grew up in the Midwest and south fishing and hunting across the country.
... more About Dave Langston >>
The Western States Sportsman crew recently paid a visit to the Crow’s Nest Ranch near Mackay, ID to hunt pheasant and chukar. We had a great hunt there hunting the wild chukar that roost on the mountain above the ranch as well as the pheasant that the operators of the ranch raise for hunting.
This is a special episode of the Western States Sportsman. Come with us as we venture to Juniper Mountain Ranch in Idaho and test out products new for 2007 and 2008.
With thousands of elk, deer and exotic antlers, Wild West Designs makes some of the finest western home furnishings on the market.
This prize winner is equally good with hamburger if you don’t have any game available.
This sausage has a wonderful flavor to complement any breakfast — try it in a breakfast sandwich . . . we did and it was great!
Chef Kirt gives some tips on how to keep your jerky fresh once your done smoking it.
The Exhibit at the Idaho Museum of Natural History will be on display for the next year. It’s a great opportunity to experience our heritage which has actually expanded to today’s practices.
Chef Kirt Martin shows how to make sure your wild turkey remains juicy and tender.