Hi I am Mark Beauchense and I'm Christina Luppi and you're watching New Hampshire's Wildside
Great outdoor adventures are closer than you think here in New Hampshire they're
in our own backyard
from hunting whitetail deer to discovering New Hampshire's woods you never know what you'll experience.
join us as we discover Hampshire's WildSide
how is fall crappie fishing different than other types here.
Once the water temperature starts to drop and get below their comfort zone they go into their
wintering areas and the wintering areas are places where this tends to be a
little bit more stable water temperature because once this is frozen it's going
to be varying of like 1/2 degrees and they and typically end up in water
between 25 and 40 feet of water they still feed plankton small bait fish
things like that and they tend to school up more and they're right tight together
so we're specifically fishing for crappie though?
we're targeting the crappies and white perch yep
good
So non-lead jig. Soft plastic bait that's our lure yeah
the jig is just a transport for the lure there's a top and a bottom a little
curvy bottom piece curve to the bottom it's always light on the bottom dark on
the top so I'm gonna have the dark on the top something's going to go in the
nose push it up a little bit and come out through it and spread it up and around
Right to it.
spinning reel. I know it's been a while because your your back into fishing I
always put my finger on the line before I open the bail that way I can control
it and then I'll we're just literally gonna be fishing straight down boom once
you get to that desired depth sometimes I have to pull it off a little bit you
close the bail by hand and then you lift up to make sure it's on the this little
roller bearing
That's it, otherwise of efficient
thing with fishing is that you really can't think of anything else while
you're doing it you are in the moment and there are very few other sports that
you know or out our activities mind you that have that quality.
little tap Done tap tap done just I mean I'm just barely shaking it just making the rod tip jiggle.
reel reel reel
here he comes good fish right straight up
and they have no teeth - black crappie you pinch him.
so show the man nice work.
Just downsized to a little single smaller piece of
plastic just because it kind of shy bite so we'll see if that makes a difference
in regards to lures and things like that they tend to be specialized for the type
of fish that you're after okay so if you're targeting pan fish usually gonna
have smaller lures first steps kind of figure out what do you want to catch and
then just focus on that one species if you want to just catch fish and just go
that's that's where live bait comes in because it's non-descriptive
everything's gonna try to eat it
oh yeah baby! fish on fish on!
ohh...that was a good one
That one is a beast
You better do it. I'll fall in.
We're going to send this guy back.
I think I'm wait for it...HOOKED.
Sop they do like that other lure.
ahhh...you've caught just as many so it's not a proven yet.
oh that hooks a little bent. can you see that ?
I think I'm gonna be changing my hook 15 and 3/4
There it is.
Stop catching big fish.
I'm never taking you out again.
That's a keeper. swing 'em up in there you go good job
we all have stories to share find New Hampshire Fish and Game
on Facebook and share yours
discover more about New Hampshire's wildside. just log on to our website
wildNH.com
hi I'm Denny Corriveau, New England's wild chef. On tap is bear barbacoa.
if you're unfamiliar with barbacoa it's a slow braising method that'll make your
game extremely tender and delicious to start I'm going to take a bear roast I'm
gonna start slicing it across the grain and I'm gonna create small pieces now
generally when I'm slicing up meat to do recipes I want a nice clean piece of
meat if possible so I might trim off some of the excess sinew and things like
that
Now you end up with a nice beautiful bowl of bear meat that we can now season up so
the season this meat what I'm going to do is I'm going to take some Wild Cheff
spices and then we're gonna use a variety of spices that are really going
to make it signature and kind of take it to that barbacoa place so to do that I'm
gonna start with a little bit of blackening seasoning
toss it around with the meat I'm gonna take a little bit of my roasted garlic
powder so it's a little bit different than standard garlic roasted garlic has
a little bit sweeter flavor I'm gonna take a little bit of cumin that will add a
little bit of smokiness to it and the surprise ingredient that I'm gonna add
is a little bit of Mexican oregano and that's gonna add a little herbaciousness
to it and really had a nice background flavor now add a little bit
of fresh brown sugar we're gonna get that tossed we rinse
I'm gonna add a unique ingredient a little bit of my lime olive
oil barbacoa is very southwestern oriented
so that lime olive oil will make it really special so now we have our meat
seasoned up and rubbed with this beautiful mixture and now we're gonna
take it to the pan and braise it and get our recipe going
our pan is hot I'm gonna add a little bit of more of my lime olive oil and now
I'm gonna start searing this wonderful bear meat in preparation for our braise
so I've got my fire at about a medium-high I've preheated this cast
iron pot I find that's a really good thing to use when you're cooking game.
and so I'm gonna just gently lay these beautiful pieces of bear meat into the
pan and so what I'm looking to do is I want to sear them off so I create a
brown on the exterior of the meat and what that'll do is ultimately hold that
juiciness into the meat when we go to braise so it doesn't take very long as
it starts to brown on the outside we flip it and we turn it over to the other
side and do the same thing so once you get both sides its seared the next step
is to simply just take that bear meat out of the pot and set it aside for a
minute
and just keep repeating the process until you have all the bear meat seared
and keep an eye on the level of your olive oil that's in the pan because you
want to make sure that you have enough in there to sear with and generally when
you see seared game meat like this you're very tempted because it looks
like something you probably want to eat at that stage because it has such a
beautiful color to it pretty close to getting our bear meat all seraed up
got that beautiful color on the exterior
and we'll just place those in the bowl and set them aside now what I'm gonna do
is I'm gonna take some Vidalia Onion that I diced up and I'm gonna add that
to the pan I'm gonna add some fresh garlic how many how well do you like
garlic with me probably about eight cloves here what I'm looking to do is
cook this for a couple of minutes to three minutes what happens is the onions
start to get translucent the garlic starts to perfume you know you don't
want to turn the garlic black you just want the garlic to cook for a minute or
two with the onion and create this beautiful flavor that's gonna get added
to the meat to make the barbacoa and you don't want the raw onion flavor and
that's why we cook it okay I'm gonna add the bear meat back in all the juices
everything I'm gonna take some of my air dried shallots and just add a few of
those in there then what I'm gonna do is I'm going to take some lime I'm gonna
squeeze some fresh lime over it so I usually use a whole lime
now here's the secret ingredient I'm taking pure cane root beer and I'm going
to add this pure cane root beer into the pot and what I'm looking to do is I want
enough braising liquid in here to where I'm coming close to the same level as
the meat now typically one bottle of do it for a pound and half two pounds of
meat you can also infuse it with a little bit of stock just a tiny bit now
what you want to do is bring your pot up to a boil just gonna turn everything and
mix it all up so that all those flavors meld then once it starts boiling we're
gonna back it down to a simmer and then we're gonna throw the cover on and cook
it for approximately 90 to 120 minutes
our barbacoa is finished and I tell you it makes a great wild game taco so I'm
gonna put some on some corn tortillas
and that meat is just broken down it's super tender
make a few of these up cuz you always want to make friends I'm gonna top it
with a little roasted yellow pepper salsa I think food is all about color
right and it should be that way with game you're attracted to what you eat by
flavor and by color I made a little lime crema here and it's just a little bit of
plain yogurt infused with a little bit of lime
a little fresh chopped cilantro
we squeeze a fresh lime just to finish it off and there you have it.
I can't resist
oh man that makes you want to go bear hunting
I'm Denny Corriveau, New England's wild chef. bonne Appetit
we hope you enjoyed this episode of New Hampshire's wildside.
we sure had a lot of fun bringing it to you.
join us next time with more ways to connect you to life outdoors.
thanks for watching.
thanks for watching to learn more about life outdoors and New Hampshire Fish and
Game check out these videos and remember to subscribe