Sun Valley Area Fishing Report - November 10, 2014

Winter fishing has quickly come upon us. This means significant change for the angler. It may be time to put the 4 weight rod away or your favorite dry fly stick and get ready for a few months of Nymphing and Streamer fishing. The best news is, no more carrying a big bag with a ton of gear and flies for many months. Anglers can now enjoy a fly box with a few basic nymph patterns and a couple of good streamers. Make sure you have strike indicators, a tippet spool, nippers and forceps and you’re good to go!

A winter fly box should include: Size 18/20 Red and Black Zebra Nymphs, Size 12/14 Bead Head Prince Nymphs, Hares Ears, and Zug Bugs, Size 14/16 Brassies in Red and Copper, Girdle Bugs, Montana Stonefly Nymphs and your favorite streamer patterns like Buggers, Sparkle Minnows, and Zonkers.

Another important piece of gear you should have is the New Zealand Strike Indicators. This new Strike Indicator system is incredible and made this angler switch after 20+ years of using the same foam indicators. These NZ style indicators can be moved freely up and down the line, they are super sensitive, float well and are unperceivable when casting.

Winter is also an excellent time to fish with Fluorocarbon instead of Nylon Leader material. When fishing subsurface there will always be a delay between the fish eating and the angler striking. One small advantage you can gain is by using Fluorocarbon material because it won’t stretch when you set the hook. This means a quicker hook set and hook point that penetrate with power.

Just because it is getting cold, doesn’t mean you should stop fishing. A few things you can do to make it more comfortable out there are fishing in fingerless gloves. Take that one step more and insert hand warmers into the backs of the glove to keep the blood moving to your fingers warm. Sock liners are also a great idea in combination with a really good winter sock, and if you really get cold feet try boot-foot waders. Also keep in mind that what you eat before and what you bring to snack on while fishing is important as well. Keep your energy level high and that alone will keep you moving and keep you warm.

Finally, remember snow storms mean low pressure and around here that means very, very good winter fishing!

Happy Fishing Everyone!

Wild Pheasant and Mushroom Tortellini Recipe

PHEASANT AND MUSHROOM TORTELLINI

It’s finally fall. My favorite time of the year. Why? Hunting season! Time to get the gun cleaned and your dog ready. Here’s a great recipe for your pheasant or any game bird for that matter. My mother made it for me the first time when I was about 12. I wasn’t into hunting yet and the thought of eating something that wasn’t from the store made me cringe. Dirty birds I thought… I ate it, but wouldn’t say I liked it. Over the years I have developed a love for hunting as well as eating wild game. I now covet this recipe and eat it as many times a year as my shooting ability will allow.

Enjoy!

Kellen Richard ~ Chef at the Picabo Angler

Pheasant and Mushroom Tortellini:

For Stuffing:

½ onion finely diced

1 carrot finely diced

1 rib celery finely diced

1 porcini mushroom finely diced

1 ½ cups raw pheasant breast, diced

Sautee vegetables excluding mushrooms in a few tablespoons of olive oil for a couple of minutes.

Add a couple of pinches of rosemary, the pheasant, and the mushrooms. Salt and Pepper to taste.

Cook until pheasant is done. Deglaze pan with ½ cup red wine. Put into food processor and process until paste consistency.

Add 3 tablespoons grated parmesan, ½ teaspoon black pepper and ¼ cup or so of heavy cream until paste is creamy

For Pasta:

3 cups A.P. flour

2 Large eggs

3 Tablespoons water

1 teaspoon olive oil

½ teaspoon of salt

On a clean surface make a well with flour. In a small bowl mix eggs, water, oil, and salt. Pour the mixture slowly into flour well and mix with 2 fingers until incorporated. DON’T FORCE DOUGH TO TAKE ALL THE FLOUR. Just until it forms a nice soft dough (not too dry not too wet) Knead the dough on a floured work surface for 10 minutes. Roll out dough with rolling pin until about 1/8 inch in thickness. Cut 3-4 inch rounds and place about a teaspoon of filling into center of each. Lightly whisk eggs. With a pastry brush or your finger brush bottom of round and fold top over to seal. Now fold two ends together around your finger and brush them with egg wash to seal and form the tortellini. When you have finished making all of the tortellini bring a pot of salted water to a rolling boil. Place tortellini in water and cook until they float or about 2-3 minutes. Remove to a strainer.

Heat ½ cup heavy cream and 1 clove freshly minced garlic on medium low heat. Season with salt and pepper to taste. Put tortellini in bowls and top with cream sauce, parmesan, and a drizzle of olive oil. Serve with garlic bread and or green salad. Serve with medium bodied beer such as an amber ale and enjoy!