Winnebago for Sturgeon, Come on In!

Deer season is behind me.  While I didn't harvest a buck, I did get a very nice doe during shotgun season.  I had plenty of opportunity but the buck I was after didn't present any opportunities. Now the opportunity to ice fish is here.  With temperatures hovering right around 15 degrees, it feels like the right weather. In northern Indiana we usually get enough ice to at least do some fishing on the ice.  For big ice a trip north is in order.  In just a couple of weeks I am scheduled to head back to Fond du Lac Wisconsin for a women's weekend on the ice.
I've fished Fond du Lac several times in the warmer months but this will be my first time on the ice on this large inland lake.  It will also be my first time going for sturgeon through the ice.  I'm excited, these ancient fish roll on top of the water during the summer months.  I will be getting my smoker ready for the sturgeon that we take on this trip. Check out Women On Winnebago

Free Membership to Trout Unlimited

Trout Unlimited is offering free membership for women, how cool is that??
http://www.orvisnews.com/Women-in-Fly-Fishing/Trout-Unlimited-Offering-Free-Membership-for-Women.aspx#.UKEweXoh1wx.twitter

Head on over, get your free membership!

Squirrel and Noodles

As promised in my article in this month's Indiana Outdoor News I am posting my recipe for Squirrel and Noodles that I used during the Coleman Cooking Challenge at the AGLOW (Association of Great Lakes Outdoor Writer's) conference.

Squirrel and Noodles

2 large fox squirrels- skinned and cleaned

6 C. broth (I made this homemade with chicken but canned broth is fine)

Place squirrels in a large crockpot and cover with broth.  Cook at medium to high for at least 6 hours.  Squirrel should be tender and falling off of the bones.

Debone all squirrel meat and set aside.

3 whole carrots, cleaned and diced

3 stalks of celery, diced

1 sweet onion, diced

2 TBSP butter

Sauté until tender in butter.  Set aside

6-10 C. broth (again I used homemade broth to which I added some of the reserved stock from cooking the squirrel)

1 Bag of Egg Noodles (or you can use homemade noodles-recipe to follow)

Bring to a boil.  Add Noodles and cook until almost tender then add reserved vegetables and squirrel meat.  Cook until tender and meat is heated through out. 

Serve immediately with mashed potatoes.

Old Fashioned Egg Noodles

2 fresh eggs

2 tsp. salt

2 C. flour

½ C. Water

Mix together flour and salt.  Beat the two eggs separately until frothy.  Mix egg together with flour mixture.  Gradually add water mixing until you have pliable dough.  It may not take all of the water to achieve pliable dough; the goal is to have dough that can be rolled thin.  Knead the dough until smooth. Divide dough in half and allow to rest for 10-15 minutes.  On a floured surface roll half the dough thin.   Drape over mixing bowl for 30 minutes. Repeat for second half of the dough. Then cut dough into thin strips.  Spread noodles on a towel and allow to dry over night.  Use immediately or store in a freezer bag in the freezer.

I am remiss!

I haven't been posting because I've been in the field doing!  Squirrel hunting for the first time, alligator hunting for the first time, staying in Branson for the first time.  While staying in Branson might seem a bit out of the norm for someone that enjoys the outdoors because the first thing that comes to mind is the 'strip' and all the shows, I never set foot on the strip.  There was no time because I was exploring the outdoors in the Ozarks!
There is never a need to visit the strip while staying in the greater Branson area.  I was lucky enough to stay at Chateau on the Lake, which is set above the picturesque Table Rock Lake.  The Chateau boasts it's own marina in addition to all the standard fair of a luxury resort.  Not bad for a bunch of outdoor writers.
Guests at the Chateau don't have to go far to find a guide either! Of course they can arrange that for you at the marina or if you'd rather parasail-they've got that too.  Not what I was expecting.  However, I decided to go a little further afield in my adventures.  Someone mentioned trout fishing and my head was swimming with visions of those fresh water fish of my childhood.  I was in for a little canoe fishing  thanks to NuCanoe and Hobie.

We winded our way from the Chateau on the Lake over to Lilleys' Landing on Lake Taneycomo.  Lake Taneycomo is stocked with Rainbow trout with a large trophy only section. We were fishing in an area that we could keep a limit, which we needed for the Coleman Cooking Challenge back at the Chateau on the Lake later that day. Taking a Nucanoe built for two out we casted and slow retrieved the local little secret weapon for trout.
It was a beautiful morning, slightly crisp but still warm enough to be comfortable.  In no time the technique paid off and we boated some beautiful Lake Taneycomo Trout.
The Nucanoe was ideal for expreincing the beauty of the Ozarks.  No need to for the buzz of trolling motors, just the idyllic lap of water on the side of the Nucanoe.  I wish I had more time to just cast and enjoy the bounty but we were on a tight schedule when we had boated a limit thanks in no small part to the other outdoor writer's helping out we headed back to the Chateau on the Lake for the Coleman Cooking Challenge. The fresh caught trout would be our main course in our Ozark themed challenge.
Find out more about the other items I harvested by picking up the October edition of the Indiana Outdoor News.  I will not only be sharing that story but posting some of my own original recipes here in upcoming weeks.

Wisconsin’s Marianne Huskey Makes Angling History

Professional walleye fisher, Marianne Huskey, first made history earlier this year by placing second in the AIM Pro Walleye Series on Lake Superior just off of Brimley, Michigan.  The placing made her the  highest placing female in the AIM professional walleye series tournament to date.
Marianne's year of accomplishment was far from over. As the pro walleye season ended, one last award would be awarded-Angler of the Year.  History was once again set when Marianne became the very first woman to ever win angler of the year in either the pro bass or walleye circuits.
Marianne sites her passion for fishing beginning when her grandfather took her fishing for perch on lake Michigan when she was just six years old.  Wetting that first line sparked Marianne's desire that finally cumulated in her becoming a professional angler.

Photo provided by Traditions Media, LLC. 

In addition to winning Angler of the Year, Lund/Mercury Pro Marianne also won a $10,000.  prize provided by sponsor Lund Boats.   Topping off her extraordinary year of fishing Marianne plans to marry her best friend and traveling companion, Matt Pika.
Marianne is sponsored by Lund, Mercury, and Frabill.
Congratulations Marianne you are an inspiration!

Happy Squirrel Season!!

The injury last August

Squirrel season opens today!!  The first day of fall hunting season is here.  Squirrel is just the first of the seasons, soon we will enjoying the migratory birds that are already beginning to appear here.  Mourning Doves open on September 1st, also Rail, Teal and Canada Goose open the same day.
I can't wait to get out and test my skills on the wing.  
Soon deer season will be here.  I began preparing this morning with a workout.  I know that might not seem like the first thought for preparing for the hunting season, however, it is important to be prepared for the conditions that I will be hunting in.
Last year I suffered a devastating knee injury on the brink of hunting season. We will filming for the TV show in Wisconsin at the time, I appeared in all my Curves in Camo glory in the medical tent.  The injury sidelined me until the end of September and I completely missed out on alligator hunting and scallop diving in Florida.  I stepped this morning into the gym that I belong to for the first time in almost a year.  I was hesitant and I felt stupid for injuring myself so badly. 

The AGLOW conference in September post surgery

I didn't need to feel intimidated, I was welcomed back to training with hugs and encouragements.  Going the first day is the most difficult, whether it's starting a new program or picking up again after an injury or absence.  I made it through with encouragement and much sweat.  Being welcomed back to the Lifeplex was just what I needed to reclaim my fitness.
This hunting season I have squirrel season and early migratory bird hunting before I leave for the trip I missed last year-gator hunting in Florida. I have a busy season planned-writing conferences, archery hunts, and Hobies in Northern Minnesota are on the short list.  Helping out some other women  harvest deer and fowl is a first priority.  It will be a packed fall with opportunities to fill the freezer with a variety of game.  Thanks to the Lifeplex I will be ready for what ever life throws at me. 

Scallop diving in the Gulf of Mexico

I hope hunting season finds everyone else well and ready to enjoy nature.

In Between

We are firmly set in the lull.  It is finally the time of year when there is very little to do in the great outdoors.  I can fish, but honestly-it's been too hot to fish.  I have been eyeing the bow fishing equipment hanging in the garage-so there are possibilities on that front, but once again my brain protests with-"But it's hot".
I have been avoiding heat and cleaning out our freezers lately.  The extra meat that we have is being transformed into jerky.  I purchased a jerky gun and have been going a bit crazy with it ever since. I have dehydrated using my old countertop dehydrator (I've had this thing around for about 20 years) and our Little Chief smoker.
The first batch was not adventurous, I used the store bought mix to make a slightly sweet spicy jerky.  It turned out surprisingly similar to the jerky I bought last year from our processor that was made by Zick's.  In my opinion, I just struck gold!  If I can make my own- nom nom nom!!!!
The second batch I used some sausage seasoning with a heavy pepper base that ended up salty but quite similar to a Slim Jim taste, also a score!  Next batch, I am still waiting for some inspiration.  I'm thinking perhaps a teriyaki flavor would hit the spot.