Fishing, Big Horn Sheep, Scouting, Opening Day Dove and More

Ok, there are so many things to talk about since my last post 30 days ago... subjects such as a 27 inch brown caught near Truckee, a Big Horn Sheep that was simply strolling not but a few yards from the pavement off of Highway 50, Smith Creek and Smith Creek Reservoir, Wall Canyon, Deer Scouting and preparing for opening day of Dove Season.

I'll begin with an update from Wall Canyon Reservoir that came in from Jeff, who just recently took the wife for some Nevada style adventure.


"The wife and I went out to Wall Canyon Reservoir about 3 weeks ago and what a trip. It was 191 miles one way to the dam. We caught rainbows and smallmouth bass and had a great time.

We really went for the crayfish. We set about 4 traps and left them overnight but unfortunately only caught 4 crayfish. I was very disappointed since all I ever heard of Wall Canyon Reservoir was for how big the crayfish were and yet we caught nothing.

Word is that some guys took commercial traps and coolers and caught them all. All in all -- we had a great time."
Thanks Jeff - Carson City

---

Dove Season Opens September 1
To celebrate, I thought I would share a recipe that we've been using for years -- enjoy!

DOVE NUGGETS

• 10-14 Dove
• 1 Egg
• 1 Cup Bread Crumbs
• Garlic Powder
• Sea Salt
• Cracked Pepper
• Fresh Rosemary
• 3 tblsp. Olive Oil
• 2 tsp. Garlic

Split doves down the back and slice 1/4 inch thin strips from each of the bird's breast. Add all spice ingredients to the bread crumbs and then whisk the egg in a seperate bowl. Wet the meat in the egg wash and then lightly toss in the breadcrumb mixture. Put pieces to the side.

Add oil and garlic to a large saute pan on the stove. Get the pan really hot and then place the Dove pieces into the oiled pan. Brown on all sides which should take about 5 minutes. Remove and let rest for 3-5 minutes. They taste just like chicken nuggets so feel free to use your favorite condimant's or dipping sauce or simply eat alone.