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Your SSC Board


Wayne Wickham, President

Dan Cirillo, V.P.

Cal Ryan, Secretary

Matthew Halick, Treasurer


Philip Ford

Vic Shada

Ken Baccetti

Ian Durrell

Robert Deitz

Sean Bechta

Alec Dosio

Joshua Matheson

Need to contact us?

President: Wayne Wickham

Membership: Phil Ford

Youth Projects/Hunt Mentoring: Robert Deitz

A Message from your President

Great news! We have selected and signed a contract for our new Annual Dinner & Fundraiser next spring. The board wanted to make a significant change to an outdoor venue and change the date to be less competitive with other hunting clubs. Board Vice President Dan Cirillo led the search and came up with Sutter Health Park, home of the Sacramento River Cats. We did our due diligence and just signed a contract with the park for Saturday, April 20, 2024. We are thrilled and believe the venue will provide a more exciting and flexible atmosphere. Stay tuned!

As discussed in last month's newsletter, we formed five new young board members into a committee to stimulate and advise the board on a new direction for the club. They are developing a new mission statement for the club and have started working on our social media presence. I will keep you advised as their work progresses. I hope you will send any ideas to


We are also looking for a female board director and perhaps to start a women's committee to advise the board on new directions. Please get in touch with me if you are interested.


Finally, if you keep up with our California legislature's hunting and conservation legislation, you are probably not pleased. Several lobbyists have been assisting the California SCI clubs with combatting negative hunting legislation, but this year's results have not been great. We need to activate more of our membership and put more resources into these efforts. The club is still coming out of the financial difficulties of the pandemic. We are thrilled to share an incredible opportunity for our senior members to contribute to the club through tax-free donations to their favorite charities and non-profits. Qualified Charitable Distributions (QCDs) are the key to this remarkable opportunity, and we invite you to join us in making a difference. For more information, visit the SSC Website ( and click on donations. You can also contact our treasurer, Matt Halick, at or call 925.395.3107.

Happy Thanksgiving!

Deer Hunting is Dying

The tradition is dying. For those that cherish the heritage, it should concern you.

Be sure to read the article by clicking the link below:


The 2023-24 Free Hunting Days are Saturday, November 25, 2023 and Saturday, April 13, 2024. To participate in Free Hunting Days, see the requirements HERE

The ISE show is Jan 19th-21st in 2024. SSC will be doing the Sensory Safari again and we will need people to man the booth on Friday, Saturday and Sunday. If you're interested in working two-hour shifts, call Cal Ryan or email to to sign up!

For information about the convention, visit the ISE site HERE.




10 pheasant thighs

1/2 cup olive oil

Kosher salt and black pepper

4 celery stalks, chopped.

2 cups yellow onion, sliced from the root to the tip.

40 cloves garlic, peeled.

1/4 cup chopped Italian parsley.

3 tablespoons chopped fresh tarragon (optional)

1 cup of white wine


Before I give you the instructions on how to cook this recipe, I would like to explain the origin. Our family used to use this recipe with chicken and decided to try it with pheasant. It turned out to be a family favorite.

1. Preheat the oven to 350F degrees. Heat the olive oil in a Dutch oven or other large ovenproof pot over medium heat. Sear the skin of the pheasant until nicely browned, removing the pheasant pieces as they brown.

2. Add the celery and onion and sauté stirring often, until all of the ingredients are translucent and soft, about 5 minutes. Turn off the heat. Add the garlic cloves, herbs, salt and black pepper and mix all of the ingredients well. Pour in the white wine and nestle all the browned pheasant pieces into the pot, skin side up and above the level of the liquid. 

3. Cover the pot and bake in the oven for one hour. Uncover the pot and continue to cook until the top of the meat is completely brown, typically 20 minutes. We typically serve this dish with mashed potatoes and white wine. Tip:  Use the softened garlic as a spread on French bread.

Submitted by Ken Baccetti

SSC Treasurer

Do you have a favorite recipe you would like to share?

Send your recipe HERE

The Hunter's Code of Ethics


Recognizing my responsibilities to wildlife, habitat and future generations, I pledge:

  • To conduct myself in the field so as to make a positive contribution to wildlife and ecosystems.
  • To improve my skills as a woodsmen and marksman to ensure humane harvesting of wildlife.
  • To comply with all game laws, the concept of fair chase, and to influence my companions accordingly. 
  • To accept my responsibility to provide all possible assistance to game law enforcement officers.
  • To waste no opportunity to teach young people the full meaning of this code of ethics.
  • To reflect in word and behavior only credit upon the fraternity of sportsmen, and to demonstrate abiding respect for the game, habitat and property where I am privileged to hunt.

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