| Before
you go |
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| Additional
Waterfowl Hunting
pages |
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| Before you
go on your hunt, it is important to be well
prepared. First, double check your equipment
and scout
your location. Next, be sure to know
how to properly care for you game after your
successful hunt. Finally, pick out a recipe
and start cooking. |
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Equipment,
Decoys, Calls
Many waterfowl hunters
utilize decoys to bring there quarry close.
A variety of decoys are offered on today's
market ranging from $40.00 a dozen to $100.00
for magnum birds. The trick is to equip yourself
with lightweight, easy to carry decoys. Spreads
can be effective with a simple dozen or in
some cases with group hunts and open water
several dozen can be placed. Remember to
inspect the decoy lines from last year as
many of the lines ware out and can break.
Decoy lines are sold in many catalogs and
stores that sell decoys. Try to mix your
spread out including several species. The
layout of the spread is important. Do not
just throw the decoys out in a circle pattern.
Place the decoys in a pattern with several
birds in pairs and the majority of the spread
in a fish hook shape layout allowing the
birds to light into the wind at the bend
of the hook. This hook should be about 25
yards from your blind.
Several Waterfowling catalogs that offer all, the gear for the trade include
Herters, 1-800-654-3825; Knutsons 1-800-248-9318 and Cabelas 1-800-237-4444.
Calls can be very effective to lure birds into shot gunning range. The
standard mallard call is the most common and offers the caller three general
sounds to lure distant birds as well as duplicate the feeding chuckle of
in-coming birds. Teal, Wigeon, and Pintail whistles are also great to carry
into the marsh and often add the final convincer to a wary flight of pintail
to within shooting range. Instructions on calling usually can be found
in pamphlet form or cassette tape from various calls distributors. A rule
of thumb is to practice and visit the marsh to hear the sounds made by
waterfowl. |
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| Waterfowl
Care And Cooking |
| Like any
wild game, waterfowl can be pleasing to the
taste bud if a little care is given to the
bird after being taken. The palatability
of waterfowl varies amongst species and method
of preparation. Generally dabbling ducks
which are seedeaters are preferred by waterfowlers.
However do not underestimate the flavor of
a canvasback or redheads as these divers
feed on a variety of aquatic plants and are
highly palatable. If hunting early in the
season during hot temperatures try to get
the bird cooled down soon after the taking.
Dress the bird if you can and place it in
an ice chest. It dose not take long for waterfowl
to heat up lying out in the desert temperature
which can effect the flavor of the meat.
If you plan to freeze your birds, we suggest
placing the cleaned birds in a zip-lock bag
full of water. All to often six months will
pass before you notice the birds in your
freezer and if they are not frozen in water
they will be freezer burnt which ruins the
taste completely. |
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For cooking
wild duck try the following featured recipe
or purchase
the AZGFD Cookbook
Featured Recipe: SAM’S
BBQ DUCK
Bird Preparation: Pluck
and clean 4 to 6 large ducks (mallard/pintail).
Rinse off ducks and blot them dry with paper
towels. Sprinkle: 1 tsp. paprika, ¼ tsp.
salt, ¼ tsp. lemon pepper over breast
of duck. Pour 1 T. of Worcestershire into
palm of hand and rub into the ingredients
on the duck thoroughly to blend dry ingredients.
Skin of duck should appear brownish-orange.
Repeat process to remaining birds. Set aside.
BBQ: Place
breasts down on the BBQ and allow the heat
to actually flame up on the birds. When birds
begin to show a dark burned coloration, turn
birds over on their backs and again allow
heat to flame up and darken the skin. Cover
the BBQ with a lid and allow the birds to
cook approximately 30 minutes. Check cover
occasionally to ensure that the fire has
not gone out. Allow the birds to cook longer
depending upon your taste preference desire
for rare to well done.
Sauce: Slowly
melt 1 cube of butter or margarine in a medium
saucepan. While stirring the butter, add
8-10 oz. of red current jelly, 2 T. of maple
syrup, ¼ tsp. salt, and ¼ tsp.
garlic powder. Slowly melt and blend all
ingredients into a sauce that appears burgundy
in color.
Serve: Remove
breasts and leg portions of meat from the
cooked birds and place on serving dish. Pour
sauce over meat and serve immediately.
Note: Experiment
with the ingredients and the cooking time
to find the most palatable for your fowl.
Enjoy… |
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