KS_PuddleJumper wrote:out of.. we'll call it morbid curiosity (never met someone who "likes how they taste") - how do you prepare them to make them... errr... (gulps) "tasty"?
NHDuckHunter wrote:KS_PuddleJumper wrote:out of.. we'll call it morbid curiosity (never met someone who "likes how they taste") - how do you prepare them to make them... errr... (gulps) "tasty"?
I guess its just me
I don't do anything special, I just soak them in water normally. Usually for at least 24 hours, then egg and bread them. Cook em slow. I didn't think it was too bad. to be honest, I never saw them much until the past two years, lately they've been all over. I shot a few two years ago, and I think two last year. I thought they were good. Better then goose.
Whistlers#1 wrote:I have a good recipe for mergansers......Boil them with an anvil or an iron and when you can put a fork in the anvil the mergansers is ready, or nail the merganser to a board and let it sit in the sun for 7 days......after 7 days throw the merganser away and cook the board.
DuckMN wrote:Here's your answer in story form.
I have just finished with my duty of cleaning the days bounty. A pheasant, a mallard, ringbill, and a hooded merganser where among the fallen. As nobody would eat the merganser, which nobody intended to shoot at all, I just dumped it whole, with the pheasant remains the the breasted ducks. I went out the next week to see what the coyotes had done. The pheasants wings were eaten off, feathers everywhere. Most ducks are gone including the bones. The merganser is 50 yards from where I left it, totally intact, every single feather exactly as I had left it. If coyotes wont eat them.....
KS_PuddleJumper wrote:their fishy diets make them... uhhhh... less than desirable table fare to most. If you are brave enough to give it a whirl, soak them for a long time in something. To answer your question, w yeah, e elect not to shoot them for that reason...
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