NORTHERN PIKE RECORD SET
On March 1, James L. Gwynn III, 12, of Belle Vernon, Pa., caught a 23-pound, 5-ounce northern pike in Maryland's portion of Youghiogheny Reservoir, breaking a state record set 10 months ago.
Gwynn was bottom-fishing a minnow from shore when he caught the 44.5-inch fish.
The previous record (22-13), was set by Tom Zombro of Hedgesville, W.Va., in May. Zombro also caught his fish from Youghiogheny Reservoir.
THIS WEEKEND
Cold nights during the past week have slowed pond fishing, but the rivers are beginning to pick up a little.
White perch are hitting better in the Patuxent, Blackwater, upper Chester and Choptank, and Tuckahoe Creek. However, yellow perch still are mixed in in many areas and this fishery is closed in many rivers.
Herring are running better at Red Bridges.
At Loch Raven, Prettyboy and Liberty reservoirs, the ban on boat fishing continues, but crappie are hitting from the shorelines and bridges at all three. Try wax worms or small minnows. Loch Raven and Prettyboy also are turning up some nice bluegills.
On Saturday morning, 56 put-and-take trout streams or ponds in the state will be open. Check the closure listings in the Maryland Freshwater Sportfishing Guide. Fishing hours are 5:30 a.m. to 10 p.m., unless special regulations are in effect. The creel limit on put-and-take waters is five per person per day, with no minimum size limit.
=1 The run of mackerel continues off Ocean City.
CALENDAR
Wednesday and April 4: Maryland Basic Hunter Safety Course at the Howard County Fairgrounds. Pre-registration and fee are required. 6:30 p.m. to 10 p.m. on Wednesday and 7:30 a.m. to 3 p.m. on April 4. Call (301) 461-3007.
Wednesday: Monthly meeting of the Kent Island Chapter of the Maryland Saltwater Sportsfishermen's Association, 7:30 p.m. at the American Legion Hall on Route 8. Capt. Joe Mann will speak on the development of navigation. Call (410) 643-7041.
April 4: Maryland Fly Anglers annual Gurney Godfrey Dinner at Towson State University. The program begins at noon with exhibits, demonstrations and photo and fly-tying competitions. Dinner starts at 6:30 p.m. Keynote speaker Gary Borger will present a program on the four seasons of fly-fishing.
April 4: Spring Thunder, a comprehensive program dealing with turkey hunting in Maryland, sponsored by the Cumberland Valley Chapter of the National Wild Turkey Foundation Federation and the North American Rod and Gun Club, 10 a.m., at the club on Belvedere Road Extended in Hagerstown.
The hunting and safety seminar features state turkey calling champion and guide Ron Bohn, DNR update on the state of Maryland's turkey management program, shotgun patterning clinic and turkey shoot in open and junior classes. Admission is free. Call (301) 473-8104.
April 4: Spring Marine Swap Meet and Flea Market to benefit the Maryland Food Bank, sponsored by Sunshine Yachts and the Pasadena Boatel. 9 a.m. to 3 p.m., 2010 Knollview Road in Pasadena. Call (410) 437-6200.
PLANNING AHEAD
April 10-12: Baltimore County Marine Trades Boat Show and Water Festival at Martin State Airport, Middle River. New and used boats, boating and fishing equipment, RV and boat-towing vehicles.
Displays of antique cars, race boats, fire and water rescue equipment and demonstrations of boat docking, wind surfing, small boat racing. Admission is $3 per person or $5 per family. Show opens at 10 a.m. Call (410) 335-7000.
April 26: Black powder clinic for muzzleloaders only at the Howard County Fairgrounds, 8 a.m. to 4 p.m. Pre-registration and fee required. Call (301) 461-3007.
NAMES AND PLACES
* Sue Freeman of Baltimore finished fifth in the Strike King-Bass'n Gal Georgia Invitational, held on Lake Seminole near Bainbridge, Ga., recently. Freeman boated seven bass for 18.5 pounds and $1,000.
* The fifth-annual Ocean City Tuna Tournament will be held July 9-12. The tournament, which is based at the Ocean City Fishing Center, again will offer a $50,000 prize to the angler who breaks the IGFA world record for bigeye tuna (375 pounds), set off Ocean City in 1977. Call (410) 289-8121.
* Boats used in the Cadillac Columbus Cup, which will be sailed on the Patapsco River on Oct. 4-10, will be different this year. this year's regatta will be sailed in eight specially equipped Beneteau 30s instead of in J-44s.
QUESTION BOX
Thomas H. Boyle of Laurel asks how to prepare a venison roast and for different ways to prepare chunked venison. Methods he has tried, he writes, have left the meat with an especially gamy taste.
Ask three hunters how they cook venison and you probably will get three very different answers. But there are two procedures that will help all but chops or steaks from young animals: A marinade will make the meat tender, and wrapping the meat in strips of pork fat will offset the lean nature of wild game.
E9 The following are two recipes from opposite extremes:
Venison Meatloaf with Mushrooms and Wine (from "How to Cook a Deer and Other Critters," by Jim Hayes)
3 lbs. ground venison.
1 lb. ground pork sausage
1 can of cream of mushroom soup (condensed)
1 can sliced button mushrooms
1 onion finely chopped
Pinch each of parsley, thyme and basil
2 cups seasoned bread crumbs
1 egg, beaten
1 can beef broth
1 package of mushroom gravy mix
salt and pepper to taste
Mix the packaged gravy mix and beef broth in a bowl and set aside. Combine all other ingredients, mixing thoroughly by hand, and shape into a loaf and place in a proper pan. Pour the gravy mix and beef broth over the top, cover and cook in 325-degree oven for 45 minutes. Uncover and cook another 30 minutes.
Slice, cover with gravy and serve on hot platter with mashed potatoes, string beans and a bottle of red wine.
Selle de Chevreuil Rotie (roast saddle of venison, from "Th Gourmet Cookbook, Volume II")
Remove the furred skin and second skin and all sinews from a saddle of venison. Cover the saddle in a deep bowl with cooked marinade and let it marinate in the refrigerator for 24 to 48 hours and turn it periodically while marinating. Take the venison from the marinade and lard the top with strips of salt fat pork. Season the meat with salt, put it in a roasting pan with a generous additional amount of fat or oil, roast it in a 450-degree oven and baste frequently. A 5-pound roast will take only from 45 minutes to an hour. Venison should be served rare.
Remove the slices of fat pork and serve on a hot platter with simmered mushrooms, asparagus and buttered, boiled potatoes.
Cooked marinade may be made by combining four cups of water, 1.5 cups of vinegar, 2 chopped onions, 1 sliced carrot, 1 garlic clove, 1 teaspoon thyme, 2 bay leaves, 4 sprigs parsley, 12 peppercorns and 1 tablespoon of salt. Bring the mixture to a boil, simmer for an hour and then let cool completely before pouring it over the meat.
(To have an item or question included in the Outdoor Journal, write Outdoors Editor, Baltimore Sun Sports Department, 501 North Calvert Street, Baltimore, MD 21278-0001.)