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A Primer on Muzzleloading
The Heyday of The Hawken
 NMLRA
HOW PATCHES AFFECT
YOUR ROUNDBALL SHOOTING

**DANGEROUS PRACTICES**
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I Love Muzzleloading
by Ethan Yazel
Basic gear of the mountain men
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June 10-18, 2023
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May 18-21, 2023
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Colorado's Vintage Trains!
Riding the rails on Colorado's narrow gauge railways is a wonderful family adventure.
Georgetown Loop Railroad
Cumbres & Toltec Railroad
Durango & Silverton
Narrow Gauge Railroad
Manitou & Pikes Peak
Cog Railway
Leadville, Colorado
& Southern Railroad
Royal Gorge Route Railroad
Cripple Creek & Victor
Narrow Gauge Railroad
THEY DESPERATELY NEED YOUR HELP!

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MountainGnome Outdoors
All rights reserved.
ISSN: 1529-6520

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“And the sun took a step back, the leaves lulled themselves to sleep and Autumn was awakened”


The MountainGnome Outdoors Trading Post Index


BUYING:
***BEAR FAT*** & Elk Buglers, Elk Teeth, Buffalo teeth, Bison Horn Caps!
Antique ~ Vintage and New/Used MuzzleLoaders
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SELLING: MUZZLELOADERS ~ ACCESSORIES ~ VINTAGE/ANTIQUES
** RARE ANTIQUE ** C.L Graves
Over / Under .36/16ga ( possibly a 20 )


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"There are certain periods when human patience can no longer endure indignity and oppression. The spark of liberty then kindles into a flame..."

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MODERN FIREARMS



From time to time we come across some quality modern center fire firearms.
As they become available to us and are reasonably priced, we will put them up for sale.

ALL CENTER FIRE ARMS MUST GO TO A LICENSED FFL DEALER/PERSON!

A licensed FFL dealer/person will need to email us a copy of their FFL.

Payment methods and instructions are found on our FIREARMS SALES PAGE

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WE ADD NEW RENDEZVOUS AS THEY BECOME AVAILABLE TO US


Mountain Men and Life in the Rocky Mountain West
Fitzpatrick’s Blackfoot Adventure:
The American frontier, said Frederick Jackson Turner, was “the meeting place between savagery and civilization.”
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COMFORT FOOD RECIPES


from The Mount Vernon Inn Restaurant

Recipe: Fricassee Chicken
Elizabeth Raffald’s fricassee is one of the “made dishes” enjoyed in the eighteenth century. Her clear directions included combining the ingredients and stewing them “together till your chickens are tender.” Regarding the gravy, she cautioned that once the egg yolks and cream are added to the rest of the mixture, the cook should “shake it over the fire, but do not let it boil”—a helpful warning to bear in mind even today.

This recipe is a modern adaptation by culinary historian Nancy Carter Crump from the book Dining with the Washingtons.
    Ingredients:
  • 5 pounds bone-in chicken breasts and thighs, skinned
  • Salt
  • Ground black pepper
  • 2 to 3 cups chicken broth
  • 5 tablespoons unsalted butter, softened and divided
  • 1/2 lemon, halved
  • 2 teaspoons dried marjoram
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 3 sprigs fresh lemon thyme
  • 1 large onion
  • 3 whole cloves
  • 2 teaspoons anchovy paste
  • 1/4 cup dry white wine
  • 4 tablespoons all-purpose flour
  • 3 large egg yolks, beaten until thick and lemon colored
  • 1/2 cup heavy cream

  • Preparation Instructions:
  • Season the chicken with salt and pepper, and place in a large Dutch oven. Pour in 2 cups of the broth. Add 2 tablespoons of the butter, lemon, marjoram, mace, nutmeg, and lemon thyme sprigs. Pierce the onion with the cloves, and add to the pan along with the anchovy paste and the wine.
  • Cover and bring to a boil over medium-high heat. Stir to blend the ingredients, reduce the heat to low, cover, and simmer for 30 to 40 minutes, until the chicken is tender, adding more broth if necessary.
  • Preheat the oven to 200°F.
  • Transfer the chicken to a deep serving platter, cover loosely with aluminum foil, and set aside in the warm oven. Strain the broth, discarding the solids, and reserve 2 cups. (Freeze any remaining broth for later use for up to 6 months.) Return the strained broth to the Dutch oven, and bring back to a simmer over low heat.
  • Combine the remaining 3 tablespoons of butter with the flour in a small bowl. Mix in a little of the hot broth, and then gradually stir it back into the simmering broth. Blend in thoroughly and simmer for about 2 minutes, until the broth has thickened slightly.
  • Mix the egg yolks with the cream, stirring to combine thoroughly. Blend into the broth gradually. Continue to cook, and stir until the broth simmers. Do not let it boil, or the egg yolks will curdle. Season with additional salt and pepper, if necessary.
  • Return the chicken to the thickened sauce, coating it well.
  • Return the chicken to the deep serving platter, and spoon some of the sauce around it. Pour the remaining sauce into a sauceboat to accompany the dish.

  • Serves 6-8
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Here at The MountainGnome Outdoors we have put together Holiday Traditions that have been brought to America from our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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MGO SPORTSMANS GUIDE


Get the latest News, Laws, and related information on firearms,
Muzzle Loaders, Hunting, Fishing, related Accessories, and more.


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PAYMENT METHODS ACCEPTED:
Personal Check - Postal Money Order
PAYPAL except for gun related items
NEVER SEND CASH!
CONTACT US

Send Payments To:
Stanley Koziol
24817 County Road 47.5
Boncarbo, CO. 81024
719-859-1960
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