New in equipment: Ruger SR9
Sturm, Ruger & Co. just recently introduced its Ruger SR9, the company’s first striker-fired pistol. The SR9 has a recoil-reducing glass-filled nylon frame with a reversible backstrap so that owners can easily customize the size and feel of the grip without needing special tools. It features an ambidextrous manual safety and magazine latch so that it can fit right- or left-handed shooters, too. The rear sight is click adjustable for elevation and the front and rear sights are drift adjustable for windage. The Picatinny rail accepts firearm-mounted lights for target identification and lasers to provide users with modern sighting options, too, though. In 9mm, the gun holds 17 rounds in the clip and one in the barrel. Sugg. retail price: $525, which includes a hard case, extra magazine, magazine loader, and padlock. For information: call 603-865-2442.
Lure of the week Kat Snot
Company: Bee’Jay Baits
Lure type: Dip Bait
Sizes and colors: Available in two flavors, original and blood.
Target species: Channel, flathead and bullhead catfish.
Technique: Fish this as you would any doughball bait, by balling a wad of it up on a treble hook and casting out, then letting the bait’s scent draw fish in.
Sugg. retail price: $5.99 for a 20-ounce jar.
Notable: This bait comes with what the company calls “Chum-Factor” technology, which quickly disperses this dip bait’s powerful, fish-attracting scents through the water while providing tremendous bait retention. It works equally well in cold water as in warm and has a shelf life of 2-3 years.
Tip of the week
Glassing for big game is common practice in the west, but it can have benefits in places like Pennsylvania, too. Carrying binoculars — 8X42 and 7X35 models are good for all-around use — allow you to count antler points, identify movement and seek deer. Be sure to look close up as well as far away for patches of hair and antler, horizontal lines in a vertical forest, and other parts of deer.
Recipe of the week Grilled venison backstrap
Grilled venison backstrap
• 2 pounds venison backstrap, cut into two-inch chunks
• 1 quart apple cider
• 1 1/2 pounds thick sliced bacon
• 2 (12 ounce) bottles of barbecue sauce
Place the venison chunks into a shallow baking dish and pour in enough apple cider to cover them. Refrigerate that for two hours, then remove the chunks, pat them dry, discard the cider, and put the chunks back in the dish, covering them with barbecue sauce. Refrigerate them for another 2-3 hours.
Remove the meat from the refrigerator and let it stand for 30 minutes. Next, wrap each chunk of venison in a slice of bacon, securing it with toothpicks.
Brush the grate of your grill with with olive oil and when it’s hot, place the venison pieces on it, being sure they don’t touch. Grill, turning occasionally, until the bacon becomes slightly burnt, about 15-20 minutes.