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Fishing Reports
Blue Ridge: Level: Full pool but fluctuating because of TVA. Temp: 80-82 degrees. Clarity: Clear. Bass: Good. Guide Eric Crowley reports, “Blue Ridge bass have moved into their summer homes and are trying to beat the heat like the rest of us. Spots and largemouth are going to spend the better part of the day…
Bartletts Ferry: Level: 1.1 feet below full pool. Temp: 82 degrees. Clarity: The main lake has a moderate stain. Bass: Dennis Hudson, a tournament director and competitor, says bass fishing has been good at night. “It has been taking about 19 pounds to win most of the night tournaments with an occasional 17-lb. bag winning,”…
Allatoona: Level: Full pool. Temp: 84 degrees. Clarity: Clear. Linesides: Excellent. Guide Robert Eidson reports, “Lineside fishing is great, and the topwater bite is off the charts. There are monster schools of hybrids and white bass busting topwater all over the lake right now. At times you can see good numbers of different schools busting…
GON will once again be offering a hunter-education course at its Outdoor Blast, but the course will be different from courses taught in previous years. • Known as a “Refresher Course,” this year’s hunter-education course at the Outdoor Blast is ONLY for those individuals who have first completed either an online hunter-education course or the…
“I just want to thank y’all for doing this. I need some help.” Those were the firsts words out of Coyote Cull drawing winner Dennis Shaw, a forester from Shiloh. Well… they were the first words right after he said “Hallelujah!” about six times when he was told he’d won a gun. “I killed one…
What You’ll Need:2 lbs. of venison2 medium onions (diced)2 medium bell peppers (diced)olive oilsaltpeppergarlic powdertarragonKitchen Bouquet1 bay leaf2 jars of whole button mushrooms1 can of cream of mushroom soup1 package of Lipton’s onion soup mix Cut two pounds of venison into one-inch cubes while heating 1/4-cup of cooking oil in a large dutch oven. Add…
I know what you are thinking, turkeys don’t have fingers, right? Well, this recipe is for turning the breast of that bird into a tasty meal. What You’ll Need:1 turkey breast1/4 cup of Pepsi1/3 cup of Italian dressing3 tablespoons plain yogurtolive oilsaltpepperred pepper Cut the entire breast into two-inch wide strips. Mix all the above…
This tasty recipe is for preparing those bushytails you have in the freezer. Fried cornbread is a great addition to the stew. What You’ll Need: 6 cleaned squirrels 1 roll of frozen sweet corn 2 small cans of peeled tomatoes (chopped) 3-4 potatoes, peeled and diced 1 can of sweet peas 1 can of cut…
If you have some quail in the freezer, get out the cooker and try this recipe. This recipe works great with dove, too. What You’ll Need: cleaned and dressed quail pepper jack cheese bacon beaten eggs breadcrumbs oil First, boil quail for three minutes in a pot of water. Debone the birds. Place a small…
What You’ll Need:2 stalks of chopped celery1/4-cup chopped green pepper1/4 cup chopped red pepper1 cup chopped vidalia onion2 tablespoons butter or margarine3 pounds shrimp, shelled2 teaspoons cornstarch or flour1 teaspoon salt1 teaspoon pepperOld Bay seasoning3-4 tablespoons Worcestershire sauce Saute celery, green and red pepper and onion in butter or margarine in a wok or large…
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