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Lure of the week
Lure name: Arashi Cover Pop
Arashi Cover Pop
Company: Storm Lures (www.stormlures.com)
Lure type: Topwater
Sizes and colors: Available in a 3 1/8-inch, ½-ounce model in nine color patterns, including bluegill, ghost hitch, hot blue shad, ghost pearl shad and pearl ayu.
Target species: Largemouth and smallmouth bass.
Technique: Brand new as of July, this is a topwater lure meant to offer action without moving too far at a time. Pro anglers who have endorsed the lure suggest throwing it to a piece of cover, then twitching the rod tip really hard. That makes the lure walk back and forth in place, without moving too far. The idea is to emulate prey struggling on the water’s surface and tempt bass to come out of cover to bite. Fish it tight to shoreline brush, trees, laydowns, undercut banks, reeds, docks and rocks.
Sugg. retail price: $7.99.
Notable: These all come with 3D holographic eyes and rotated hook hangers meant to ensure that the lure’s No. 2 premium VMC black nickel hooks don’t hang up. A flash-feather teaser tail on the rear treble adds action and entices those fish when the bait’s just sitting there and it fans out.
Tip of the week
Topwater fishing isn’t just for bass. In early fall, bluegills that have yet to move to deeper water will oftentimes hit on small topwater plugs and very shallow diving crankbaits. Try casting lures about the size of a fat grasshopper to weedy shorelines and woody edges. A stop-and-start retrieve often works well.
Recipe of the week
Venison stew
Ingredients
- 2 pounds venison, cubed
- 7 cups beef broth
- 1 tablespoon brown sugar
- 2 cups baby carrots, chopped
- 1 tablespoon oregano
- 7 cups potatoes, chunked
- 2 tablespoons tomato paste
- 16 white pearl onions
- ¼ cup flour
- 2 tablespoons vegetable oil
- ¼ cup water
- 1 bottle dark lager beer
- 1 ½ tablespoons Worcestershire
- 4 cloves garlic, minced
Directions
Cooler weather is coming and that means it’s time for soups and stews. This takes a while to make, but it’s hearty and good.
Brown the venison in the oil. Add garlic and saute until soft. Add the broth, beer, oregano, sugar, Worcestershire and tomato paste. Boil it all, then reduce heat and simmer 60 minutes.
Add the vegetables, cook another 60 minutes or until the vegetables are tender. Mix the water and flour in a cup, then add to the stew. Cook until thickened.
