Comanche National
The Broadmoor Fishing Camp has access to 5 miles of private water on the Tarryall, so after a few hours of fi shing still water we move. Scott takes my husband, Richard, to where the water moves faster and fi sh lurk in pools or behind rocks, darting out to snatch bugs swimming by. I learn that before casting a line I should
Grassland Outside Springfi eld, Colorado
Colorado is famous for its mountains, but travel to the southeast corner of the state and you’ll fi nd some of the state’s best grassland hunting. The amber waves march unimpeded toward the horizon. On the prairie, you’ll hear nothing but wind through the grass and the coo of a mourning dove.
WILDLIFE: If you can get close enough, put your sights on a pronghorn. If the rains have come, look for the teal and other waterfowl. Coyotes and jack rabbits are plentiful.
WHEN TO GO: Summer is the busiest season. Go early October for pronghorns.
let the water tell me what to do. Are the trout looking up, or are they deep in the water? Fly- casting takes fi nesse, and that’s why women often get it more than men, Scott proclaims. I grin at his words, while standing ankle- deep in the water balancing on rocks. Richard, who caught the fi rst fi sh of the day, casts his rod downstream. Now it’s my turn, I decide, hoping the fi shing gods agree. I feel a tug, but the fi sh doesn’t like the fl y and moves on. Another grabs the fl y and I tug the rod slightly sideways to hook the fi sh. The rod tip bends and I hang on, excitedly following Scott’s directions to bring the fi sh in through the rocks dotting the river. He scoops the fi sh up, and I stare at a beautiful rainbow trout. As it wiggles in the net, the iridescent scales turn green, blue and pink. I think about cooking the trout, but it’s so beautiful that my husband takes a picture of me holding it, and I toss it back in the river. Scott taps my arm and points at a red-tailed
hawk fl ying overhead. “For a trout, death comes from above,” he says. “Hawks, bears, us.” It puts the concept of fl y-fi shing in perspective for me. The Broadmoor Fishing Camp is located in South Park, a vast grassland basin situated
about 10,000 feet above sea level, where ranchers settled in the 1800s and gold miners followed. Driving over the Continental Divide on Kenosha Pass, the road descends quickly and you’re stunned by the raw beauty of the landscape that was created by a prehistoric sea. The jagged mountainsides of the Mosquito and Park ranges bracket the basin, which sprawls across roughly 1,000 square miles. We pass remnants of barns, outhouses and long-abandoned homes, barely standing reminders of the hard lives led by early settlers. At fi rst glance, the fi shing camp looks primitive, with its 1880s miners cabins that have been turned into guest quarters. But knowing that the camp is one of the perennially fi ve-diamond, fi ve-star Broadmoor resort’s wilderness off er- ings, designed for guests who want an authentic outdoor experience, we’re eager to start fi shing and learn how guests will be treated. We’ve come for a day fi shing trip three
weeks before the camp opens in late May. I peek into the hand-hewn log cabins being restored and decide that staying in one of the seven tiny miners cabins, guests might easily be transported back to an earlier era. Today, however the chinking between the logs is solid, the tiny windows are new and the build- ings are heated. I’d opt for the Tabeguache cabin, because it has a parlor and a bathroom. The one-room Ponderosa, with its porch just yards from the river, will be the most popular of the three cabins without bathrooms. Avid fi shermen I’ve spoken with say they’d be fi ne
Rocky Mountain Trout Cast Iron Classic with Smoked Bacon, Brown Butter, Lemon and Parsley
INGREDIENTS 1 trout fi let ¼ cup smoked bacon, cubed 2 tablespoons salted butter 1 whole lemon
1 tablespoon parsley, roughly chopped
1 tablespoon green onion, chopped Salt and pepper
INSTRUCTIONS Heat a pan on the stove to medium to high heat. Add bacon and butter into warm pan and allow to brown. Do not over cook the bacon before cooking fi sh.
Season the fi sh evenly with salt and pepper on both sides. When bacon is slightly underdone, carefully place trout inside the pan skin side down. Allow the skin on the trout to crisp. Flip the trout using a spatula, and stir bacon to allow even cooking. Adjust heat if needed. Remove the fi sh after it is fully cooked and place on a plate.
Add parsley and green onion to the butter and bacon in the pan, and squeeze lemon into sauce. Pour fi nished sauce onto the cooked fi sh and enjoy with a fresh slice of lemon. Serve with your favorite vegetables.
56 DORADO • JULY/AUGUST 2015
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