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Outdoors Extras: Jan. 5. 2019 |

Outdoors Extras: Jan. 5. 2019

Everybody Adventures
| Friday, January 4, 2019 5:06 p.m

TIP OF THE WEEK Want to attract more kinds of birds to your backyard feeder this winter? Offer variety. Not just in terms of the food you provide, either. Different birds feed in different ways, so cater to their preferences. Forest birds — chickadees, titmice, finches and woodpeckers, for example — are used to clinging to limbs as they eat, so set out tube and wooden feeders for them. Scatter seed on the ground, too, though, and you also will bring in juncos, sparrows and towhees. Cardinals, bluejays and the like will use both.

Lure of the week


Company: Phantom Lures (

Lure type: Topwater

Sizes and colors: Available in an 8-inch, 3-ounce model in seven colors: sucker, firetiger, frog, Canadian crush, black, black/orange and hot whitefish

Target species:Muskie and northern pike.

Technique: These are meant to be trolled, either fast or slow. They work the same at any speed: the blades, near the lure’s “hips,” churn much like the blades on an outboard motor, creating lots of surface commotion. The front hook periodically — and by design – contacts the blades to give off more sound and energy. The body is two pieces of resin joined by heavy wire. Fish the Freak near weed bed edges, around timber and over submerged points.

Sugg. retail price: $28.99.

Notable: The agitation created by the Freak’s blades not enough for you? This lure offers something else. Each has an E-chip near the rear hook. It’s a microchip said to mimic the voltage discharged by the nervous system in live bait. That’s supposed to make it easier for predators to find the lure. Best of all, the E-chip never needs batteries or charging.

recipe of the week

Crockpot venison


• 2 pounds venison stew meat

•½ cup onions, chopped

• 1 tablespoon chopped parsley

• 2 tablespoons oil

• ½ cup red wine

• 1 clove garlic, minced

• 2 stalks celery, chopped

• ½ cup water

• 8 ounces tomato sauce

• Salt and pepper to taste


Here’s a super-simple recipe that tastes so good it seems it should be harder to make.

Cut meat into 1-inch cubes and brown it lightly in skillet with butter. Next, put celery and onions into crock. Cover with meat, then add other ingredients.

Cover and cook 12 hours on a low setting, 4 to 6 hours on high. Stir occasionally.

When it is done, serve over rice.

Bob Frye is the editor. Reach him at 412-216-0193 or See other stories, blogs, videos and more at

Article by Bob Frye, Everybody Adventures,

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