Report

[Troutn]

Well done indeed! I have had a good season as well. I haven't made it to Taney, but haven't had to venture far from my normal spots on Stockton, BS, and a couple of rivers. Green has been hard to come by for the most part for the guys I go with as well. Don't give up yet, there are a few days left!

[duckydoty]

Riding this wave till the end. Heading back out right now.

[duckydoty]

Another good morning of duck hunting on the Lower End this morning. Got on the water about 5 a.m. and was set up by 5:45. Had an hour to kill in the dark. Two other boats came by but not much shooting going on around me this morning. I ended up with a limit of gadwalls by 10:30 a.m.

[duckydoty]

I forgot to mention....I had the pleasure of meeting one of our Conservation Agents, Buck, today while taking out at Rockaway Beach. He was sitting in his truck waiting for the duck hunters to come back in. I was the first one in today he said. He came down to me while I was getting gear out of the canoe. Very friendly man and a pleasure to chat with. He asked how I did today and then talked about bird numbers and things like that. Buck even offered to help and did help me put the canoe in the back of the truck. After getting all loaded up and cold weather gear off he then asked to check my permits. I was happy to show them to him and I thanked him for checking and doing what he was doing.

[Bill Babler]

Great report!

Another way to prepare the goose, is my brotherinlaws reciept. He cuts up the goose like you would a chicken and places in in a pot of chicken broth, with onions, carrots and cerery. Boils it to tender about 2 hrs. He lets it cool and then shreds the meat off the bones, and chops the shreads into small pieces. He uses two cobler crusts you can get in the frozen section of the supermarket and makes a goose pot pie, using frozen vegies and a rue' It is unbelieveable. To me it taste just like a dark meat turkey pot pie. 1 goose will make two pies, so he makes two and tries to freeze one. Never work If I'm around, as we will eat them both. Yummy

[taxidermist]

Flour, Cavenders seasoning and fry!!!

Duck hunting in middle and lower Bull is hit or miss. Really some days its great and other days you should stay home.

[Kyle]

The real key to taking the strong taste out of goose is getting all of the blood out of the breast meat. They are migratory birds that are designed to be able to fly long distances without becoming tired. In order to do this they have a high amount of arteries and capillaries to move a lot of blood. ( I know, not exactly want you want to think about something you are attending to eat) Well, you have to get this blood out of the meat. Just soak in water for about 2 days changing the water often (when it turns pinkish or redish). Then just cut into nuggets and marinade them in teriyaki for a day (all of those arteries and capillaries you got the blood out of soak up marinade very nicely). Put them on skewers with some peppers and onion and grill. Goose kabobs = good stuff.

P.S. Make sure you get all of the steel shot out no matter how you cook you waterfowl. They hurt to bite down on a lot (more than led shot).

Kyle

[Don]

Great report and pics. Thanks for sharing.