Woods Water

Cecil Whig - - SPORTS -

By Ken Sim­mers

If you are like me, the sea­sons list­ings from the DNR book­let are con­fus­ing, at best, and next to im­pos­si­ble to re­mem­ber, un­less you make a list.

Here’s the list: Duck sea­son, 10/14-10/21, then again from 11/11-11/24, then from 12/12-1/27. Turkey in Gar­rett, Al­le­gany, and Wash­ing­ton Coun­ties from 10/28-11/4. Statewide it runs 1/18-20. Muz­zleloader sea­son runs from 11/19-11/21 for both bucks and does, then from 11/1911/28 for antler­less deer only. Keep in mind that archery sea­son is now in and, pro­vided you wear hunter orange, can con­tinue un­til 1/31, in­clud­ing Sun­day 11/5. Ju­nior Hunt is 11/1111/12. Ri­fle sea­son runs from 11/25-12/9, then from 1/5-1/7.

It’s pos­si­ble that I might have missed some­thing, but that’s all I can re­mem­ber.

Al­though rock sea­son is in, you may be a lucky dog to catch a le­gal one in this area of water. I talk to a lot of peo­ple; Chris the painter caught two at sun­rise one morn­ing last week, but when a half hour had passed, so had the catch­ing.

At a break­fast get-to­gether this week, Mar­shall Patchell, Hank, an­other friend, and I ex­changed views about fish­ing. None of us had caught a fish. You might pos­si­bly talk to a guy who speaks at clubs; he al­ways catches 100 fish per day. None of the 25 fish­er­men in at­ten­dance had caught a fish up here.

Fur­ther south in the Bay there have been some fish caught, mostly from char- ters. Keep in mind: it will cost about $100 per fish­er­man to keep two fish (which you or some­one else on board may have caught) in the low 20” range. I know, it’s all about the ca­ma­raderie, but I like to catch fish.

Most of us like pit beef, but pit veni­son is a spe­cial treat. First, you need a roast, and you might as well throw in a chicken and some sausages, too. Add some salt and pep­per, to taste, and some liq­uid smoke, too. Start the fire and let it burn down, then add hick­ory chips or what­ever fla­vor you pre­fer, soaked in water for an hour or so. This will make it smoke when you put it on top of the wood or char­coal.

Check fre­quently to make sure that the meat does not burn, but does smoke. Af­ter about three to four hours the meat should be done. Use a meat ther­mome­ter or slice off a piece or two. The smaller pieces (sausages) will be done first, then the chicken, then the veni­son.

At this point, take it out and let it set, cov­ered for at least a half hour. Then it’s time to slice it, thin, and rel­ish the fla­vor.

En­joy! Bon ap­petite!

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