Hello everyone and welcome to the June edition of Farside Outdoors. The article will follow but we have taken to such a new level I thought I’d introduce myself; I am Hunter Childs (yes Grandson of Jim Childs for those who know the name), and I formulated Farside in 2015 which continues to expand through videos, (and now) articles, etc. I would like to share a little more about my philosophy and why I’m so passionate about the north woods and waters, whether in Burnett or St. Croix Counties and beyond in Wisconsin or other states, it has been in my DNA to observe and enjoy wildlife since I was knee high to a grasshopper. With a name like Hunter Childs, maybe it was destiny to follow Grandpa Jim’s footsteps who was traversing the same trails and streams originally back in the 30’s and 40’s as a kid with his friend Harry. My dad has also helped me become an even more avid outdoorsman, assisting with river trips, game hunting and imparting his wisdom about wildlife. I am the frontrunner of Farside Outdoors, you can find me rippin’ lips and chasing ducks between here and North Dakota. Farside is my video label and I use it to edit outdoor projects, including my expeditions across the county.
Most of the bass are in their spawn beds, and the sunnies and crappies are preparing to spawn (at the time this was written that is). But that shouldn’t discourage you, I’d be hitting the shallow water back eddies. The big ones are easy to pick out and look like sharks swimming in for the kill, I’ve used bobber rigs with any kind of worm and have had lots of success.
With the Ice out last month its starting to get closer to swimming weather. Bass may be in their beds but that doesn’t make it impossible, only harder. I’ve been using plastic crawlers to catch a bunch of them, but be sure to let em go so they can grow and give us more! I’ve also done between Burnett and St Croix county a massive carp hunt with some success, remember- if you kill it you eat it!
Speaking of let ‘em grow, the fawns are starting to drop, with this newborn less than a couple of days old... this photo was taken by my dad, Jim Childs in the Jackson Township not far from us. If it’s like this in New Richmond you can darn sure bet it’s the same in Burnett County. As uncle Al once told me, Memorial Weekend is usually the peak time for fawn drops.
As a responsible hunter, it’s time for a coyote crackdown in as big of a perimeter as I can afford to make. For these reasons I like to hunt Peninsulas and Islands because it narrows a coyotes ability to scent you, plus it’s easier to trap it and get more shots at it if you miss. But beware of the ticks if you go out in the woods! Last summer I contracted
Ehrlichiosis, from a tick bite while coyote hunting, and the doctors told me past 72 hours it can be fatal. I also have been keeping tabs on the wildlife in my hometown of New Richmond. We have been seeing lots of baby geese and ducks, as mentioned in Article I, a vigil for game and fish observation has begun.
Between my video editing projects and outdoor expeditions, I will be going to Crex Meadows Wildlife Area in Grantsburg. I’ve learned over the years that if the conditions look great at Crex, they’ll look pretty good everywhere else in Burnett, just on a smaller scale.
In honor of Father’s Day for all the great dad’s, including mine, try this week’s Farside Outdoors Recipe - a frequent favorite at our camp called Mustard Fried Crappie. Yes I know what your thinking, but it is great! If Duck Commander created it in Louisiana where the fish fries are hot, then it’s good in Wisconsin too! If you like other fish such as walleye, catfish and such then use them; the recipe will work very well!
RECIPE: Mustard Fried Crappie
- Fish Fillets cut into strips or nuggets (cut fillets with a sharp knife for a good crisp on the edges)
- Yellow mustard
- Flour (regular flour is preferred but I’ve gotten away with Cornmeal batter or Shore Lunch)
- Peanut oil (adjust oil type to your needs.)
- Cajun Seasoning (Your favorite will work, the more the better!)
- After you have cut up your fish, sprinkle them with salt and black pepper.
- Next coat your fish into mustard and then flour, like a two stage battering process.
- Heat oil to 350 degrees and cook till golden brown.
- As soon as you take them out, while still hot, place on paper towel and sprinkle with seasoning to taste.
- Serve with a cup of tartar sauce and a side of fries and slaw- and you have a Mississippi river dinner!