Four flyways, colorful species small and large, the art of the decoy and the thrill of a Labrador retriever leaping over the boat’s bow to make an enthusiastic retrieve of goose or duck make waterfowling one of the most thrilling hunting sports around. It’s also one of the oldest—drawings of waterfowl have been found in Ice Age caves, Egyptian tombs and even the artwork of B.C.-era Peru. America’s earliest settlers from “across the pond” found their new home in the East boasted a nearly unlimited supply of ducks, geese and swans—good eating for starving Colonials.
This is one of the more gear-intensive hunting activities. You’re going to need lots of waterproof gear—shell bags, waders, parkas, gloves—a boat if you’re hunting anything larger than a pond, shotguns that can take wet, muddy and often frigid conditions, and calls that say to the birds above, “It’s safe and there’s plenty of food down here, come join me!” You’ll want some friends, especially ones who own boats and garages full of decoys, plus the ones who never forget to bring sandwiches and jerky. And you’ll also want a dog—not because you always need one, but because it’s just so much better with one.
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Start by adding 2 quarts of chicken stock along with the poultry seasoning to the Instant Pot. Add the turkey legs and thighs and set the pot to pressure cook for 30 minutes. Allow the pressure to natural release after cooking, about 30 more minutes.
Remove the turkey, leaving the stock in the pot. Shred the turkey meat from the bone and set aside.
Make the dumplings by mixing the flour, baking soda, salt and lard. Cut the lard into the dumplings with a fork until well blended. Add the buttermilk or water and mix well.
Roll the dough onto a floured surface about ¼-inch thick. Cut into strips with a sharp knife or pizza cutter.
Set the Instant Pot to the sauté setting. Add the remaining two cups of stock, the chicken base and the dried chives. Bring the mixture to a boil and drop in the dumplings a few at a time. Simmer, stirring constantly, until the dumplings are cooked through and the stock starts to thicken.
Return the turkey to the pot and continue cooking until everything is heated through. Top with cracked black pepper and salt to taste before serving and garnish with diced fresh chives, if desired.
