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Biggest issues there have been a bunch of clowns leaving trash all over the place ... worm containers, lure packages, fish guts, pop/beer cans, etc. etc. Worst of all are the coils of used line. I've personally seen dead ducks at Bronte completely wrapped up in the stuff. I mean, seriously, is anyone honestly surprised they closed it down? It was only a matter of time. It's always the same thing again and again ... a small number of idiots ruin it for everyone.

Here's one for you, OIM. Doug

The CFN Retreat started Aug 16th and ended Aug 22nd but a few of us traveled on the 15th Breakfast were Eggs, Pancakes, French toast, Hash browns, Toast, Bacon, Sausage, and Ham, Lunches were a variety of Sandwiches with a desert and drink packed for on the water, supper was Chicken, Roast Beef, Smoked Pork Chops, Lobster, with all the trimmings plus desert and fish fry's almost every night with one being Bacon Wrapped Walleye, about 6 of us took our own boats and everyone else had on of the camp boats or pontoon boat, everybody caught lots of fish with the biggest Pike about 32", Walleye 30" and Smallie was 19" or maybe bigger, an Awesome week with Great People, Great Food, Great Fishing and Awesome Hosts, Tight Lines SBK

That is priceless... I really got into pigeon hunting back in the 80's, it's a lot of fun and great practice for wing shooting, they fly pretty quick. I rented a farm for 5 years where I had year round shooting. There was a taxidermist that was in one gang I hunted with and he would mount them specifically with spread wings and a hook coming up the back for attaching to a line that they would set up to slide them down or leave static. Dairy farms were off limits though as all the blasting would turn the milk from the stress, beef cattle were no problem for the most part, they didn't like having them in the hay mows. In the winter the birds would stage absorbing the heat from the sun for hours before they would head out to feed so it never had to be an early shoot As for eating I really enjoy the meat, it's all dark except for the pink filet. Being so lean it requires care when cooking. The best methods I've used were the oven bags with bacon strips, slow cooker, and the clay baker works quite well too. When it comes to processing they are real easy too, it takes less than 5 seconds to breast them out skinned, nice and clean too. Grab the heart and then a quick rinse and wipe dry. I honestly don't remember exactly how I first tried the technique, I've always had American outdoor mag subscriptions since the 70's so it may have been some article on pigeon shooting in Field and Stream or Outdoor Life. Regardless, it's ridiculously simple. Hold the dove upside down in your hands under the wings with your thumbs up at the breast bone on each side. Squeeze a bit and then with your thumbs just split the quite thin skin along the breast bone and peel it down exposing the breasts. Takes a second. Then you make a claw with your thumb and two fingers with your index finger at the top. Grab the breast with thumb on one side and middle finger on the other and index finger in at the top and just pivot the wrist back and rip the the breast out, works great, no loss of meat. Leg meat is minimal, but if you had enough carcasses and legs you could make a decent stock. Cheers

There isn't a limit on unknown species. If you can't ID, you shouldn't keep it.