FR Header 72011  
Ontario Flag
 Ontario Fishing Report, September 29th 2012
It's That Time of Year Again...

Our last few moose hunting groups are wrapping up their fall adventures and we are in the final stages of battening down the lodges for the winter... Safe to say, it's time to start thinking about next year. What better way to kick off the new year than with a 2013 Wilderness North calendar featuring some of the great shots guests have taken over the years. If you have an awesome shot that you would love to see in this year's calendar, please email Wayne and he will send you image specifications. Our calendars are a great way to get in touch with guests, both new and old; your submissions are greatly appreciated.

Speaking of next year, Wilderness North is also undergoing some exciting new changes to make your wilderness experiences even better. Stay tuned for updates to our website and this year's new package prices.

 

While Graham's forecast this week talks about the transition from summer to winter and the dreaded 4 letter word some experienced in Armstrong last weekend...snow!...like the warm weather that is making a comeback this weekend, the Wilderness North Fishing Report will continue to keep readers focused on fishing during the off season with new content, recipes, and gear recommendations to get you through the cold months ahead. If you have a comment or topic you would like to see covered feel free to drop us a line.

 

As always it's good to hear from you.

Sincerely,

 

AC Photo 61023 Alan Cheeseman
President, Wilderness North 
Thunder Bay Ontario, Canada
1-888-465-3474 (F-I-S-H)
Quick Links To The Wilderness North Website

     storm over base camp Life Jackets  Mooseswimming MartanFallsAerial

 PHW 01/08/2012 

 

MNR Planes

 

Scott Earl Smith Hunter 

  

Points of Interest & Rainy Day Reads
09-18-2012 16:33:13 PM

Okay, time to revisit some "see this, do that" lessons. Here's a textbook fall trout scenario: The water is low and clear. It's a bright cool day. We have some caddis flying around. The fish are rising sporadically. The sun was high overhead, so there really isn't a shadow factor that would benefit one approach over another. I was fishing a size #14 elk hair caddis single dry fly.The first shot was almost a no-brainer. The white water in the riffle fell into a pool under the log. There's a round, table-shaped spot under the end of that log. I made a short cast into the fine bubbles, right where the chop ends, and the fast water transitions into slow water. Within a second, one of the rainbows swam up and ate the fly. That one was simple. Look for the transition water and the color change near structure, and drop the fly right there. Keep the fly line off the water so the current doesn't cause your fly to drag. Too far left on the cast and you flirt with the log and/or your flies sweep too quickly. Too far right, and the flies will stall in the wash. Drop it right in the bucket, and it's either going to get bit, or not. This is a two-cast pool. If it doesn't happen in two casts, it isn't going to happen at all. Next was the bigger brown trout. I couldn't make an upstream cast because the branches of that bush hung far enough over the stream. So I backed out of the river, walked upstream on the shore, got back in position and made my cast downstream. I probably walked a couple hundred yards to put myself in position for that cast, even though the river distance between target one and target two was only about 20 yards. I actually bounced my fly (same one) off the bank, just below that forked branch that's sticking into the river, and the trout ate it right as it entered that shadow, no more than six inches off the shore. Fish three, was a "what the heck" shot. After I landed the brown, I made another downstream cast, this time below the bush, and I hooked another rainbow in the slack pool just above the whitewater in the riffle. Could I have used nymphs? Sure, but why? The fish were eating dries. Here's the lesson: Three fish, three different shots. Had I caught the first fish and then plowed my way upstream on the same course, I definitely wouldn't have caught the brown. And I probably would have spooked the second rainbow by splashing and casting at the same time. That upstream-down dry fly presentation - tight to the bank and adjacent to deadfall - is more often than not the money cast, especially in low, clear, fall conditions.You can do more to help yourself with your noggin' and your feet than you can by trying to stick a hero cast into a tight spot....»

Krista's Corner

This past month, we've had some great success with the fall moose hunt. Temperatures for the first time in years have been conducive to moose movement. We have seen frost, snow, rain, sleet etc. -All perfect for tracking, calling out, and bagging a moose. Dawn Lake, among other locations, has been great for hunting this year. When the boys came out we chatted about their time in the bush. They mentioned that somehow, the tenderloin of the moose they harvested didn't make it. They did however have quite the feast of moose and fish-Dawn Lake's own surf and turf -which might have had something to do with it... It was a pleasure meeting Ken, Ed, Joe, & Dan, and we hope to see them again next year.

  

This week's recipe features a scrumptious way to prepare moose or any wild game. Pair it with your favourite fish and WINE, and voila! Deliciousness. With this week's selection, I recommend pairing with a Chilean Cabernet Sauvignon...Errazuriz Max Reserva.

Happy Cooking!

Krista's Recipe of the Week

                       Dawn Lake Surf and turf

Ingredients:

2 lbs moose tenderloins (or any wild game tenderloin)

 

3. Marinate meat in mixture for 3 hours + or overnight in fridge if you have the time. Use a Food Saver or other vacuum device to seal the meat with marinade and achieve an overnight soak in just a couple hours!


4. Preheat oven to 350*F and remove loins from fridge

 

5. Remove loins from tray, and place on a broiler pan or wire rack with a drip pan below to catch drippings. Don't throw away marinade.

 
6. Wrap a piece of bacon around the very end of the tenderloin, and secure with a toothpick.

 
7. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of bacon wrist watches on it.

 
8. Drizzle remaining marinade over loin. Have a brush or turkey baster on hand to continually baste during cooking process.

 
Medium-Well: Bake on centre rack at 350°F for 30-40* minutes then use option 1 or 2 for crust

 

Rare-Medium Rare: (my preferred choice) Bake for 25-30 minutes then use option 2 for crust

 

OPTION 1 - after 20-30 min lightly dust the top of the loin with white sugar creating a sweet crust on top of the bacon. Try doing it on just HALF of the loin to see if you like it.

 
OPTION 2 - For a crispier crust and crispier bacon, remove loin from oven and place directly on grill over medium-high heat searing the bacon and outer loin. (It's a great step for those of us who like a cooked crust and a pink center).


9. Remove from oven and place on cutting board. Using a knife, cut the loin between each bacon strip to create separate medallions each with its own toothpick.

 
10. Eat directly off the toothpick or remove the toothpick and eat like a steak. Serve with mashed potatoes or your favourite grilled vegetables

 

11. Serve leftovers on fresh buns with spicy BBQ sauce for an awesome sandwich
Enjoy, you can thank me later. 

 

1/2 lb bacon (Plain, thin-sliced)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)
Directions:
1. Mix brown sugar and soy sauce together in a bowl, combine into a soupy soy liquid. 
2. Place tenderloins in a cooking tray and pour mixture over loin, flipping once to completely cover

 

Graham's Weather Report
Grfaham Saunders

Token Snow and a Preliminary Winter Outlook

The Wilderness North forecast last week contained a four letter word we have not seen for quite a while . . . snow! Sure enough, last Saturday featured some snow flurries in the Armstrong area. Temperatures were slightly above the melting point so nothing actually stayed on the ground - but it was a reality check that fall is here and the transition from summer to winter has begun.

 

That being said, what a difference a week makes. This weekend, expect mainly sunny conditions with afternoon temperatures reaching 19 or 20º C (high 60º F); well above seasonal for this time of the year. Clear and very dry air will result in below average early morning temperatures hovering around the freezing point. The following days will feature above average temperatures with mainly cloudy skies and occasional showers - yes, rain showers, not the snow variety.

 

An El Niño this winter?

Above-average sea surface temperatures continue across the eastern tropical Pacific Ocean. This is one of the conditions for a process that flip usual atmospheric circulation and seasonal conditions around the world, from a rainy season to drought and vice versa. In central North America a moderate or strong El Niño usually means a mild winter and less snowfall. El Niño is a complex process that involves changes in the trade winds, atmospheric pressure and warmer than usual heat content in the upper 1000 ft/300 m of the ocean. The change from neutral to El Niño generally happens abruptly but for now we will have to wait for October to see if conditions continue.

 

Graham Saunders 

Wilderness North Weatherman Graham Saunders teaches weather at Lakehead University in Thunder Bay, and writes a weather column for the Thunder Bay Chronicle.