May Outdoor Report – Farside Outdoors

On Golden Pond The Past Few Days In Burnett County have blown by fast, but Summer is just around the corner with temperatures rising. On Monday May 7th I floated around my property next to Birch Island Lake, we’ve kept the deer numbers up on our land and as ducks have started returning to Burnett County we’ve had a colonization of them at our feeders too. Many species are starting pair up as the nesting season is starting here, with that I’ve started a very excessive rod and reel crackdown for Northern Pike, Largemouth bass and Snapping turtles. Even though frogs are starting to show up I’ve been having more success using whole nightcrawlers and a hook especially in the backwater ponds where both bass and ducks like to be (Frogs are good snacks for hungry bass, I use small Topwater Frog lures to bring them in)

On May 9th with the ice-out days before I took my youngest field staff Jon out fishing on Big Yellow Lake before heading to Ike Walton’s for Dinner, The fishing was very slow but we saw at least two boats on the water with lines thrown overboard. Even though we caught no fish, we ended the day with a short boat ride around Big Yellow to count waterfowl for our reports. Our birdwatching attempts payed off as we saw a total of 35 Barrows Goldeneye in groups of 4 or 10, as well as wood ducks and mallards; me and Jon counted 6 pairs of each on the North side of Big Yellow, as well as 2 pairs of Canada Geese. As the summer progresses I will spend more time paying attention to locations of these birds as hunting season begins in September.


With Turkey Season going I thought I’d Throw in a Recipe I’ve used with everything from Turkeys to Ringneck Pheasants and Chicken breasts.

 

Here’s what you need:

  • Fresh Turkey breast cut right from the bird
  • Salt
  • 1 Lemon
  • Bread Crumbs (Panko style bread crumbs are best)
  • Vegetable oil
  • 2 feet of plastic wrap or tin foil

Steps:

  • 1) Sandwich your turkey breast out between 2 layers of plastic wrap (or tin foil)
  • Use a rock, hammer, or any heavy, solid object to pound the breast thin
  • Salt the Turkey breast and coat it in a 3 coat process, first flour, then egg wash, then bread crumbs or Panko— cover it good (Or breadcrumbs alone works if you lack the ingredients- both will yield equal results)
  • Get some oil nice and hot, maybe a quarter inch covering your pan
  • Fry till golden brown on both sides and cooked all the way through
  • Slice your lemon and squeeze it on the schnitzel (Bottled lemon juice acceptable)
  • Eat it with your hands

Makes a great sandwich on Sourdough bread, a crowd pleaser especially on Thanksgiving or on a cool summer day on the boat!

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