assateague wrote:I hunt to kill. It's why I take a gun instead of a camera. And it's a goose- lighten up.
Duck_Stank wrote:I'm from Pennsylvania, so we're instructed not to eat them or any other diving duck. Assumed everywhere was like that but I was wrong!
adustydawg2 wrote: maybe, just maybe, if you held your mouth right and prayed a little, you might get a 1 day invite before the end of the season. Just a possibility. Send me a pm.
Have Gun Will Travel wrote:Duck_Stank wrote:I'm from Pennsylvania, so we're instructed not to eat them or any other diving duck. Assumed everywhere was like that but I was wrong!
This is a complete lie. All of the PA guys that come here head to the nearest day marker because they are scared to elave the channel and shoot dippers all day. I love it when they show up....keeps the good ducks moving.
As far as mergs....we kill them all season. Best crab pot bait you can find.
tmclaimerFL wrote:I shoot them any chance I get and eat them. No different than a puddle duck if you know your way in the kitchen.
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JustinNH wrote:Habanero cheese stuffed and bacon wrapped. Grilled.
Makes any taste good, even sea ducks.
Explain how you accidently shoot anything?
steelshotslayer wrote:Take 2 merg breasts. Soak over night in worchester sauce/ soy sauce. Add Mortons nature seasoning place on apple board. Grill till medium rare. Feed the breasts to the dog eat the board.
WTN10 wrote:The moral of the story is this: don't cut cabbage when your dog is in heat.
Botiz630 wrote:Finally, I can compensate for my tiny wiener without breaking the bank.
whistlingwings wrote:River hunting in Oregon = lots of Mergansers swinging into the dekes. We don't shoot them often simply because we like to save our limits for mallards and others (on good days...) but when we do, we definitely eat them. I've done blind taste tests with non-hunters, and half the folks say they like the Merg better than the Mallard. Don't believe me? Try it, but you've got to prep and cook well.
Clean and get as much sinewy material off the meat as possible. Soak in milk -- I haven't tried anything like soda, but who knows -- for 24 hours+. Slow cooking is better than grilling/pan searing. Crock pot, broil, etc., anything to tenderize. Season to taste.
For "fast" cooking and little prep, non-divers are obviously better than divers. But if you treat it just like any tough piece of meat, with tenderization as #1 and seasoning well, it's good. Try it.
whistlingwings wrote:River hunting in Oregon = lots of Mergansers swinging into the dekes. We don't shoot them often simply because we like to save our limits for mallards and others (on good days...)
Fatback wrote:Separate limit here too... They are on the sea duck limit (6). So we don't need to worry about the ole Wife's tale about how they can't be eaten.
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Professor_Leakey wrote:dungeness? never tried them but want to. i caught several limits of blue claws handlining with pieces of a buffy i had frozen since last winter. i save a lot of necks, wings, spines....from all the ducks and turkey i shoot and then turn it into limits of crab. saves me a few bucks for sure and the crab love it. works just as good or better than chicken necks.
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