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Waterfowl
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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RELATED ARTICLES
Wild Turkey Schnitzel Recipe
By Michael Pendley
One of our favorite ways to cook and serve wild turkey is in the German schnitzel style. While most traditional German schnitzels are breaded and fried pork, the method works well for any meat, including wild turkey.
For this recipe, we use one side of a wild turkey breast, first cut into thick cutlets, then pounded flat with a meat mallet. To keep splatter to a minimum while pounding the cutlets, I often place them into a gallon-sized zip-style plastic bag before employing the mallet. If your meat mallet has both a smooth and textured side, use the smooth side first to break down the meat’s fibers, then finish with the textured side to help tenderize the turkey.
Use a meat mallet to pound the breast cutlets to a flat consistent thickness and tenderize them.[/caption]
Set up a three-station dredge area with seasoned flour, beaten egg and breadcrumbs.[/caption]
Dip each flattened slice of turkey breast first in the flour, then the beaten egg and finally in the breadcrumbs. Allow the dredged turkey to rest a few minutes on a wire rack before frying it.[/caption]
Pan fry the schnitzel in hot oil for three to four minutes per side or until crispy golden brown.[/caption]
[caption id="attachment_2630" align="aligncenter" width="650"]
Serve the fried schnitzel over butter-tossed German farm-style spaetzle and garnish with sliced lemon and flat-leafed parsley.[/caption]
We like to serve the fried wild turkey schnitzel over traditional, German-style boiled spaetzle noodles that have been tossed with a bit of garlic butter. Garnish the schnitzel with lemon slices for a squeeze of lemon juice at the table.
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Ingredients
One side of a turkey breast, about 2 pounds 1 cup all-purpose flour 1 tablespoon salt 1 tablespoon black pepper 1 teaspoon cayenne pepper ½ teaspoon garlic powder 2 eggs beaten 1 cup plain breadcrumbsCooking Instructions
- Start with half of a wild turkey breast. Slice it across the grain into roughly ½- to ¾-inch thick cutlets.
- Pound the slices flat with a meat mallet to a consistent ¼-inch thickness. The thin cutlets fry more evenly, and the meat mallet tenderizes the sometimes-tough turkey breast.
Use a meat mallet to pound the breast cutlets to a flat consistent thickness and tenderize them.[/caption]
- Mix the salt, pepper, cayenne and garlic powder into the flour.
- Set up a three-station dipping area. Into one shallow bowl goes the seasoned flour, into the second the beaten eggs and into the third the bread crumbs.
Set up a three-station dredge area with seasoned flour, beaten egg and breadcrumbs.[/caption]
- Dredge each cutlet, first in seasoned flour, then in egg wash and finally in the bread crumbs. Place the coated turkey cutlets on a wire rack for a few minutes to allow crust to set.
Dip each flattened slice of turkey breast first in the flour, then the beaten egg and finally in the breadcrumbs. Allow the dredged turkey to rest a few minutes on a wire rack before frying it.[/caption]
- Heat a ¼-inch of vegetable oil, shortening or lard in a cast iron skillet over medium-high heat until the oil shimmers and releases tiny wisps of smoke. Fry each cutlet for three minutes per side or until golden brown and crisp. Don’t overcrowd the skillet. Move finished cutlets to a warm platter while remaining turkey cooks, sprinkling each finished piece with a pinch of salt and pepper as soon as they are removed from the skillet.
Pan fry the schnitzel in hot oil for three to four minutes per side or until crispy golden brown.[/caption]
[caption id="attachment_2630" align="aligncenter" width="650"] Serve the fried schnitzel over butter-tossed German farm-style spaetzle and garnish with sliced lemon and flat-leafed parsley.[/caption]
We like to serve the fried wild turkey schnitzel over traditional, German-style boiled spaetzle noodles that have been tossed with a bit of garlic butter. Garnish the schnitzel with lemon slices for a squeeze of lemon juice at the table.
Try Out More Recipes with NSSF’s Game Meat Cooking Series
https://www.youtube.com/playlist?list=PLF4EE32869227CCE5
Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, "Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time."Wild Goose and Pineapple Stir Fry
By Michael Pendley
Wild goose meat sometimes gets a bad rap when it comes to table fare, and it’s not always undeserved. Depending on the bird’s diet and cooking methods, goose can have a bit of a liver flavor. Snow geese in particular have a reputation for being tough to master in the kitchen, but with snow goose seasons in full swing this time of year, you’ll want to do something useful with that bounty of fresh fowl.
So, what’s the secret to making them taste great? For starters, don’t overcook. Medium-rare to medium is done enough. Second, a nice marinade can go a long way when it comes to taming some of the more undesirable flavors.
This recipe combines a sweet and salty pineapple juice and soy-based marinade that will both improve the flavor of the meat and tenderize it at the same time with the fast cooking times of a screaming hot wok. We’ve used it successfully for Canadas, snows, blues and specs.
My favorite place to stir fry is over a camp stove outdoors in order to prevent the hot wok from smoking up the kitchen, but indoors will work if you open a nearby window or turn on a fan or oven exhaust.
Canada, snow or spec goose, doesn’t matter which. Start by slicing the goose breasts into thin strips for marinating.[/caption]
[caption id="attachment_2576" align="aligncenter" width="650"]
Slice and prep the pineapple, mushrooms and vegetables (if not using pre-sliced frozen) so they are ready to add to the hot wok.[/caption]
Place the sliced goose breast into a zip-style plastic bag and pour over ¾ of the marinade. Refrigerate for one hour.[/caption]
[caption id="attachment_2572" align="aligncenter" width="650"]
Brown the meat in batches in peanut oil in a hot wok for three to four minutes, being careful not to overcook.[/caption]
Once all the goose breast is cooked and moved to a warm platter, stir-fry the pineapple, mushrooms and vegetables until just cooked through.[/caption]
Add the goose breast back to the wok and pour in the reserved marinade mixed with the cornstarch. Add the 5-spice powder, soy sauce, and hoisin sauce. Stir well and cook just until the sauce thickens.[/caption]
Serve the stir-fry over white rice or noodles for a complete meal.[/caption]
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Ingredients
4 Canada goose breast halves or 6 snow goose breast halves, cut into strips 4 tablespoons peanut oil 1 20-ounce can of pineapple chunks, juice reserved 16 ounces frozen stir-fry vegetable blend 8 ounces mushrooms, sliced 8 ounces water chestnuts, sliced 2 tablespoons hoisin sauce 2 tablespoons soy sauce 2 tablespoons cornstarch 1 teaspoon Chinese 5-spice powderMarinade
1 cup pineapple juice (reserved from chunks) ¼-cup rice wine vinegar 2 tablespoons brown sugar 2 tablespoons soy sauceExtras
Cooked white rice for servingDirections
- Start by mixing the marinade ingredients. Reserve a quarter of the marinade and set aside.
Canada, snow or spec goose, doesn’t matter which. Start by slicing the goose breasts into thin strips for marinating.[/caption]
[caption id="attachment_2576" align="aligncenter" width="650"] Slice and prep the pineapple, mushrooms and vegetables (if not using pre-sliced frozen) so they are ready to add to the hot wok.[/caption]
- Slice the goose breast into thin strips, placing the meat into a zip-style plastic bag, then pour in ¾ of the marinade. (This is a good opportunity to check for any random shot pellets lodged in the meat and remove them before cooking.) Refrigerate for one hour. Don’t over marinate. The citric acid of the pineapple juice can start to “cook” the meat if it’s left in too long.
Place the sliced goose breast into a zip-style plastic bag and pour over ¾ of the marinade. Refrigerate for one hour.[/caption]
[caption id="attachment_2572" align="aligncenter" width="650"] Brown the meat in batches in peanut oil in a hot wok for three to four minutes, being careful not to overcook.[/caption]
- Heat the peanut oil in a wok over high heat. Drain the marinade from the goose breast. Stir fry the goose breast in small batches, for three to five minutes, until the surface of the meat is well browned. Move each batch of cooked breast to a covered bowl while you cook remaining meat.
Once all the goose breast is cooked and moved to a warm platter, stir-fry the pineapple, mushrooms and vegetables until just cooked through.[/caption]
- Stir-fry the vegetables, mushrooms and pineapple until cooked through, but still remain crisp. Return the goose meat to the wok and stir to blend.
Add the goose breast back to the wok and pour in the reserved marinade mixed with the cornstarch. Add the 5-spice powder, soy sauce, and hoisin sauce. Stir well and cook just until the sauce thickens.[/caption]
- Blend the cornstarch into the reserved marinade until smooth.
- Pour over the reserved marinade, the soy sauce, 5-spice powder and the hoisin. Stir to coat the meat and vegetables. Continue cooking for another three to five minutes until everything is heated through. Serve the stir fry at once over white rice.
Serve the stir-fry over white rice or noodles for a complete meal.[/caption]
Try Out More Recipes with NSSF’s Game Meat Cooking Series
https://www.youtube.com/playlist?list=PLF4EE32869227CCE5
Where hunter and classically trained chef Georgia Pellegrini shares recipes from her book, "Girl Hunter: Revolutionizing the Way We Eat, One Hunt at a Time."5 Awesome DIY Hunts You Can Take This Year
These five classic Western hunts are all on public land, so you can go on your own for elk, mule deer, upland birds and waterfowl.
Is there a greater gift — or a more appealing challenge — for an American hunter than chasing game across public land, using only your instincts, gear and grit to fill your tag? For many Western hunters, this challenge is literally part of the landscape. West of Nebraska, public land is abundant and accessible. Hunting opportunities are varied and plentiful. And while outfitters do good business, most hunts are open to anyone with a tag and a willingness to learn the country and the animals, and who can take care of themselves in landscapes with few signs of human development. But a Western hunting trip is seldom as easy as loading up the Suburban and pointing it toward the sunset. Many big-game tags require years of going through the application process before you draw. Season dates, bag limits, and hunting unit boundaries often change from year to year. And then there’s the scale of the country. It’s big and wild, and often requires specialized gear. Sound intimidating? It is, but don’t let that scare you away from an awesome adventure. Here’s a way to get started. These five hunts represent classic Western public-land adventures, but they don’t require years of planning and license preference-point accumulation. And all are easily accomplished with basic gear. Best of all, you can do them right now!Wyoming Sage Grouse
The clock is ticking on the largest native upland bird of the West. Sage grouse are a perennial candidate for listing as an endangered species, mainly because of habitat loss. Hunting opportunities for “bombers,” as sage grouse are often called for their ponderous flight, have been restricted over the years. Currently, only a couple of states offer sage grouse hunting. [caption id="attachment_2548" align="aligncenter" width="650"]
A Wyoming sage grouse hunter admires the wingspan of a mature grouse. Much of the best hunting takes place on public land in Wyoming.[/caption]
Wyoming has the most abundant sage grouse population in the West, but the season runs for only a fortnight in the best area, called Hunt Area 1, which basically covers the western half of the state. The season runs Sept. 16-30 this year, and hunters can bag two sage grouse a day and keep four in possession. Nonresident hunting licenses cost $74 for the season (allowing you to also hunt sharptail grouse, partridge, and pheasants), or $22 per day. There’s also a nonresident youth license, which costs $40 per season and is a good incentive to bring young hunters on this classic Western bird hunt.
GO HERE: The Cowboy State’s best sage grouse area is the expansive sagebrush sea along the historic Mormon and Oregon trails, from Casper west to South Pass. Almost all this land is public (managed by the Bureau of Land Management, and you can camp and fish on much of these federal properties. During late September, hike riparian washes and areas with tall, shady sagebrush, where the birds will seek shade and bugs on hot autumn afternoons.
Great Salt Lake Ducks
Sky-darkening flocks of waterfowl, abundant public access and one of the most varied bags in the West are all within sight of metropolitan Salt Lake City. Waterfowling Utah’s Great Salt Lake is one of the most accessible and productive hunts in the West. [caption id="attachment_2549" align="aligncenter" width="650"]
Late-season Great Salt Lake ducks don’t require many decoys, but weather can bring snow and freezing fog.[/caption]
Even better, it doesn’t take a lot of planning or gear to bag ducks here in this sprawling inland sea, surrounded with abundant public marshland. For good pass-shooting and decoying with small spreads, head to Bear River Migratory Bird Refuge on the northeast shore of Great Salt Lake.
GO HERE: Set up on dikes on Farmington Bay Waterfowl Management Area, where a small boat will get you away from the crowds and allow you to decoy diving species like redheads, buffleheads, ringnecks, and even the mighty canvasback, the trophy bird of American waterfowlers.
For season rules, license fees, and open (and closed) hunting areas, check out the annual Utah Waterfowl Guidebook.
Montana Black Bear
Drawing a Montana nonresident deer or elk tag can take years of preference-point accumulation or you can buy a bear tag over the counter and hunt the same public areas as you would for antlered game. [caption id="attachment_2550" align="aligncenter" width="650"]
A Montana black bear works down a side-slope in the Helena National Forest.[/caption]
There is a catch; you have to take a simple bear-ID test to prove that you can tell the difference between black and grizzly bears, which often share the same habitats in western Montana. The other thing you should know is that bear hunting in Montana is entirely spot-and-stalk. Neither baiting nor hound hunting is legal in Montana. Those restrictions actually improve the hunt; black bear hunting is so similar in locale and style to deer and elk hunting that a bear hunt is a great primer for hunting antlered game.
GO HERE: National forests and wilderness areas from Bozeman to Kalispell offer the best bear hunting. Specific forests include the Lewis & Clark, Flathead, and Lolo. For a directory of each forest, as well as maps showing public-land boundaries, contact the Region 1 office in Missoula, Montana.
Arizona Mule Deer
A trophy mule deer buck tag for Arizona is one of the most coveted permits in America. But the Grand Canyon state offers abundant hunting opportunities for both mule and Coues deer for hunters who use archery gear. [caption id="attachment_2551" align="aligncenter" width="650"]
Late-season Arizona mule deer are widespread on public land.[/caption]
Many units are open for late-season bowhunting on over-the-counter tags (OTC). And there are few better ways to escape the winter blues in the rest of the nation than spending late December and January in Arizona’s deer country. Both mule deer and Coues deer are huntable on these OTC tags, and because the season corresponds with the Coues deer rut, this is one of the best times to see a number of the gray ghosts in the desert mountains.
Tags are reasonably priced — $160 for the nonresident hunting license plus the $300 deer tag (resident prices are $45 and $57, respectively) — and units are as varied as Arizona’s terrain. Arizona’s online hunt planner is a great way to identify open units and plan for the mix of terrain and season types that each offer for deer hunters.
GO HERE: For Coues deer, hunt the southern mountains, especially units east of Tucson and near the New Mexico border. Mule deer and Coues deer roam the units along the Mexican border east of Nogales.
Colorado Elk
With the largest elk herd in the nation, over-the-counter tags and abundant public land, Colorado is an elk-hunters’ destination. Problem is, all that opportunity can lead to frustration unless you do some solid homework and plan to hoof it to get away from access roads and the crowds they attract. [caption id="attachment_2552" align="aligncenter" width="650"]
Colorado has the most elk of any Western state with over 300,000 animals; many on public land.[/caption]
Plan on either the 2nd or 3rd rifle seasons, which run Oct. 20-28 and Nov. 3-11 this year. During these periods, snowfall isn’t too extensive, and elk are still fairly well distributed on public lands. The tough thing is that a big high-country snowfall could certainly change your plans overnight.
GO HERE: For planning, a great starting point is the state’s digital hunting atlas, which shows unit boundaries and game-management unit designations. Cross-reference that information with harvest statistics from Colorado’s Craig region, available from the Division of Parks & Wildlife’s excellent hunting guides, and you should have a good idea of where to find both public land and huntable elk.
The rest is up to you, and your gear. People assume that with over 300,000 head of elk, there’s a wapiti behind every tree. The reality is that to have consistent success in Colorado, you need the ability to hike hard, spend long days in the field, and have the flexibility to move up or down in elevation, or deeper in the backcountry, as conditions dictate.
About the Author
Andrew McKean is a longtime outdoor writer and the former editor-in-chief of Outdoor Life. He lives in northeast Montana with his family and yellow Lab. You can follow his adventures on Instagram @aemckean or on Facebook @andrew.mckean.
Special thanks to StepOutside.org for providing this insightful content.
https://youtu.be/tMrOId2RQEE?t=10
In this video, Connecticut Hunter Education Instructor Dieter Bromkamp explains the importance of having and maintaining a solid scent control regimen and offers many tips that you can implement before your next hunt.