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Gear of the week
Gear name: Storm Front Classic
Storm Front Classic decoys
Company: Flambeau (https://www.everybodyshops.com/flambeau-storm-front-classic-mallard-decoys-6-pack.html)
Gear type: Mallard decoys
Product description: The 2017-18 waterfowl seasons are winding down – they last no more than a month in most places, and in some just days – but there are still birds to work and good duck hunting to be had. These decoys can help bring them in. Their proprietary polymer blend is said to make them “battleship” tough, while their “UVision” paint is said to make them highly visible to ducks under just about every condition. That paint also represents the birds in their winter plumage, so they’re perfect for this time of year.
Available options: Each six-pack contains two active drakes, two semi-resting drakes and two semi-resting hens. The keel on each includes additional tie points at the center of the decoy, to allow the decoys to bob and move even on days with only slight winds.
Suggested retail price: $39.84.
Notable: These are modeled on the carvings of three legendary master decoy makers: Tom Christie, Dave Van Lanen and Rich Smoker.
Tip of the week
By this time of year, most if not all of the ducks that will be coming into your spread have seen and heard a lot of hunters. So it pays to go the extra mile when duck hunting. That starts with camouflaging a blind. Use as much vegetation natural to the area you’re hunting as possible. And be sure to cover not just the front and sides of that blind, but the top, too, to fool wary birds that are prone to circling overhead before deciding whether to land or not.
Recipe of the week
Fried venison pasta
Ingredients
- ground venison
- 1 pound pasta
- 4 to 6 cups water
- oil or margarine
- cheese
- garlic powder to taste
- dried vegetables (onions, mushrooms, peppers)
Directions
This is a hearty dish for fueling winter expeditions. It’s relatively quick to make, too, especially if you brown your venison in advance.
Bring water to a boil and add the dried vegetables. When it returns to a boil, add the pasta. When that all starts to boil, remove it from the heat, cover and let sit for 10 minutes.
Drain the water and pour the pasta-vegetable mix into an oiled pan. Add garlic powder or any other spices. Mix in the already-browned ground venison.
Fry for about five minutes, then top with your favorite cheese. Let that get good and melty, then serve.
