Weekly tips for the area outdoorsmen
New in equipment
If you’re planning to do any groundhog hunting this summer, you might want to check out a new bullet from Winchester. The Varmint HE 3/1 segmenting bullet features a 37 grain plated fragmenting expansion bullet that travels at 1,435 feet per second. What makes it really special, though, is that the hollow-point splits into three forward segments to provide lots of initial shock while a solid rear core continues to pound its way through the target. That adds up to what the company calls “explosive impact energy plus penetration.” The ammunition also consists of non-corrosive priming and clean burning powder to generate a sure-fire ignition every time. It’s available in .22 caliber. The ammo is expected to be available in stores within weeks, if it’s not there already. Suggested retail price has not yet been announced. For information: call 800-333-3288 or visit www.winchester.com .
Lure of the week
Lure: Baby Brass Buzzin’
Company: Brass N’ Blades Lures ( www.brassnblades.com )
Lure type: Spinnerbait
Sizes and colors: Available in a 1/4-ounce size in white, black and chartreuse, with brass blades and brass heads.
Target species: Largemouth and smallmouth bass.
Technique: This new lure features an anti-roll bend design, so it can be fished through and around weeds at a fast or slow speed with equal effectiveness. The wire can be adjusted to make the lure run true, as well.
Sugg. retail price: $6.99.
Notable: These lures feature a unique Gamakatsu double hook setup to increase catches, as well as a custom wire configuration and custom brass blades. They also have a semi-flex hook joint.
Tip of the week
Here’s something to keep in mind as the weather warms: when the water gets hot, and it’s bass you’re looking for, consider leaving your local lake to head for a rocky smallmouth stream. They often stay cooler, which means that when things get really hot, their fish remain relatively active. Use ultralight spin tackle or small poppers and streamers to have some fun.
Recipe of the week
Stuffed wild turkey
• one wild bird
• 5 cups corn bread, coarsely crumbled
• 3 tablespoons butter
• 1 tablespoon herbs (your choice)
• 1 cup minced onions
• 3/4 pound pork sausage
• 1/4 cup finely chopped parsley
• 1/4 cup dry sherry
Cook the onions in the melted butter in a heavy skillet until tender, then put them in a mixing bowl. Cook the sausage in the same skillet until lightly browned. Drain off the excess grease and add the meat to the onions.
Add the corn bread, herbs and parsley. Stir in the dry sherry.
Stuff the mixture into the turkey, then place the bird in a large roasting pan. Cover the breast with thin slices of fat pork or bacon. Place sliced carrots, onions and celery around the bird.
Roast the whole thing for about 25 minutes per pound of bird, basting occasionally with the drippings.