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    On the south end...  With water temps dropping, some beautiful walleyes caught this week.  Walleyes being targeted using three methods, drifting or slow trolling crawler harnesses, trolling crankbaits and vertical jigging.  Walleyes are located in various areas of the lake, deep mud, shallow water adjacent shorelines and deep water reefs.   As a rule, the larger walleyes have been over deep mud and deep structure.  As fall progresses, walleyes will start getting schooled up in key areas along the south shore, in many cases relating to shiner runs.


    On the Rainy River...   Larger schools of shiners showing up in the river this week.  Shiners showing up under dock lights at night and on the sonar of anglers in Four Mile Bay and the mouth of the river.  Nice walleyes caught in the river this past week, but not the big numbers yet.  Most anglers are jigging with frozen shiners.  Trolling crankbaits or crawler harnesses covering water is still effective. Sturgeon activity increased this past week as well.  Various feeding windows throughout the day.  Find a deep hole using a sturgeon rig (2-4 ounce no roll sinker with 18" 60 lb test snell with a circle hook) loaded with crawlers and/or shiners.   

    Up at the NW Angle...  Until the US / Canada border opens, guests can travel across the lake staying and fishing in MN waters.  There are boat shuttle / passenger services available to the Angle.  Check with your favorite NW Angle resort for options. 

    Good numbers of walleyes caught this week up at the Angle.  Walleyes in 10 - 25' being caught with spinners / crawlers or minnows and trolling crankbaits with some jigging activity on structure beginning as the waters cool.  Muskies and big pike hitting spinners in bays and off of rocky points.  Smallmouth bass on rock structure in 5-15'.  Some big crappies and jumbo perch in the mix week as well.  A complete list of lodging available at www.LakeoftheWoodsMN.com/Lodging

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    I haven't been keeping these reports up as frequently as mostly fishing has remained the same as the last report but will do an update. This year has been exceptional for big fish all up and down the river with more big fish being caught and reported than in past years going all the way back to the ninety's. I mentioned the 13 lb. walleye weighed in at the CVA group and Guide Paul Steffens won the 4 day tournament they had with 10 fish that weighted a total of over 60 lbs. The big fish are around both on Oahe and Sharpe. It would not surprise me if a new state record walleye comes in in the next year as I think one is out there .Oahe fish continue to be down deep with limits coming from 45fow to 60 fow on different presentations from jigging raps to btm bouncers rigs. Lake Sharpe is very good if you hunt the fish down but that can be harder right now . Once the weed growth dies off on Sharpe the fish will be easier to find. That being said if you find an area the fish and bait are using the fish size on Sharpe is very good with lots of 17 to 20 inch fish being caught . Surprisingly  more big fish are being caught even on Sharpe. I just finished guiding the Sederling brothers Steve and Doug along with running mate Gary Simmons from down Kansas way. These guys are long time repeat customers of mine and they went home with full possession limits of fish that averaged at least 18 inches with a real fat 8lb 3 oz 28 1/4 incher that Steve caught. They also lost another fish at the boat that was I think over 10 lbs. Repeat customers like these guys have been the reason my career has lasted and also the reason I keep fishing. The bite on Sharpe is 10 fow or less and bouncer nightcrawler spinner rigs is what we used. COVID-19  is still around but our Governor Christy Noem has trusted SD people  to observe practical guidelines and so far I think we have been at least above the national curve in some of the lower numbers. I like a Governor that thinks highly of the ability of her constituents to be safe and also think for ourselves and I am a real fan of this farm gal. Probably should stay away from political statements but it is hard for me not to recognize a Gov that has done a great job allowing use to continue to run our business and keep our State open. Anyway the walleye don't seem to be on a COVID vacation and haven't shut down and being outdoors in a boat has been a way for a record amount of people to turn out for some fun. The fishing should start to continue to be very good as the water temps start to come down getting the big lake fish shallower so I am looking forward to a great fall. Stay Safe.

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    5 GREAT SQUIRREL RECIPES YOU WON'T BE ABLE TO RESIST



    These five of our favorite squirrel recipes are guaranteed to get your mouth watering.

    These squirrel meat recipes will have you heading off to the woods to bag some squirrels for dinner!

    Some would say young squirrels taste the best, but once you try it for the first time, you'll finally catch on to what the rest of us already know. These aren't the type of thing you'll find on AllRecipes all that often, so we thought we'd serve as a source.

    They're simple, but if you want to cook those squirrel legs and other meat the right way, follow these directions.

    We've collected some of the best squirrel recipes from all over, and wanted to offer up a variety of styles to highlight our favorite ways to cook these small but tasty critters.

    1. Baked Squirrel

    • 4 cut up squirrels (use only hind legs and meaty back pieces)
    • 1 chopped green bell pepper
    • 2 Tbsp butter
    • 4 Tbsp. red wine
    • 1 can cream of mushroom soup
    • 1/4 c. vinegar
    • 1 chopped onion
    • 4 Tbsp. salt
    • 1 tsp. Adolph's tenderizer
    • 1 tsp. pepper
    • 1 to 1 and 1/2 cups all-purpose flour
    • Crisco and cooking oil
    Mix vinegar and salt with water to cover squirrel. Soak 2 hours in solution. Remove pieces and shake on tenderizer and pepper. Roll in flour. Fry in Crisco until golden brown. Place pieces in baking dish.
    In another skillet saute onion and pepper in butter. Add wine and soup. Mix well. Pour over squirrel. Bake at 350 degrees for 30 minutes.
    Recipe courtesy of Cooks.com.

    2. Country-Style squirrel

    • 2 squirrels
    • Salt & pepper to taste
    • Flour
    • 6 tbsp. vegetable oil
    • 2 c. water
    Cut squirrel into small chunks of frying size pieces, salt and pepper then roll in flour until coated well. Put in skillet of hot oil and fry until golden. Remove squirrel and most the oil, then add water and bring to boil. Place squirrel back into the skillet, turn to low heat, cover and cook for approximately 1 hour.
    Serve with some large potatoes that have been baked for a great combination.
    Recipe courtesy of Cooks.com.

    3. Oven-Fried Squirrel

    • One squirrel
    • 4 eggs
    • bread crumbs
    • Flour
    • Olive oil
    • Canola oil/ vegetable oil
    • Butter

    Pat meat dry with paper towel to remove any moisture. Dip squirrel in egg. Combine bread crumbs with flour, dip egg-covered squirrel in mix. Cover bottom of skillet with olive oil and canola oil, add butter and brown meat well (about 20 min). Put squirrel in baking dish and pour contents of skillet over meat. Bake for one hour at 375°F.

    4. Belgian Squirrel

    • 3 large squirrels
    • 1/2 cup butter
    • 2 onions, sliced
    • 3 tablespoons white vinegar
    • 1/8 teaspoon dried thyme
    • salt and pepper to taste
    • 18 pitted prunes
    • 1 1/2 teaspoons all-purpose flour
    • 1 cup cold water
    1. Clean squirrels. Burn away any fur that clings. Rinse the meat though several changes of water and pat dry. Cut squirrels into serving pieces.
    2. Preheat the oven to 375 degrees F.
    3. Melt the butter in a large skillet over medium heat. Add squirrel pieces and fry until browned on all sides, but do not cook through. Remove the squirrel pieces to a large Dutch oven or oven safe crock. Add onions to the butter in the skillet; cook and stir until tender and browned. Pour the onions and butter into the pot with the squirrel. Fill with enough water to almost cover the meat. Mix in the vinegar and season with thyme, salt and pepper. Cover and place in the oven.
    4. Bake for 45 minutes in the preheated oven. Remove the pot from the oven and add the prunes. Return to the oven and reduce the heat to 325 degrees F. Continue baking for another 45 minutes.
    5. Remove the pot from the oven. Mix the flour and cold water together in a cup. Use a slotted spoon to remove the meat and prunes to a serving dish. Set the pot on the stove and bring to a boil over medium-high heat. Stir in the flour and water and simmer, stirring constantly, until the gravy is thick enough to coat a metal spoon. Serve meat with a lot of gravy.


    5. Squirrel Country Sausage

    • 4 ˝ lbs. squirrel (approx. 15 fox squirrels)
    • 1 Tbsp. sage
    • 2 lbs. fresh seasoned pork sausage (with sage)
    • 2 tsp. basil
    • 1 onion
    • 3 tsp. margarine
    • 3 garlic cloves
    • 1 Tbsp. chili powder
    • 4 Tbsp. fresh parsley
    • 1 Tbsp. black pepper
    • 2 Tbsp. salt
    • 1 tsp. thyme

    De-bone the squirrel and chop in food processor. Mix together with fresh pork. Mince the onion and garlic (Use a tablespoon of garlic powder if you don't have cloves).

    Cook the onion until transparent and add the garlic and sauté slightly. Mix together meats, onion, garlic and herbs.

    To test seasonings, form a small patty and fry in a cast iron frying pan with butter. Taste and adjust seasonings accordingly.


    Form into small patties to cook or grill and use with your favorite sausage recipes. Great on pizza, with pancakes or scrambled in eggs.

    Recipe courtesy of MDOC.

    Squirrel can be a delightful wild-game meal and will maybe make your yard a bit quieter.

    Enjoy!


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