kickingfrog Posted October 27, 2013 Author Report Share Posted October 27, 2013 (edited) Last year brother whacked one (with a 20 gauge) while we were at the launch on Lac Seul, another one flushed as he walked up to get his bird and he shot the third one who just stood there. I don't care where they come from, or how you get 'em, they taste good. Edited October 27, 2013 by kickingfrog Link to comment Share on other sites More sharing options...
Rod Caster Posted October 27, 2013 Report Share Posted October 27, 2013 Glad to see you keep the thighs..some good meat on there. Have you ever tried plucking the whole bird, keeping the next, wings and all that? I'll do that sometimes...but only once did I manage to keep the skin on when plucking, it was barely worth the effort but added a nice component to the flavour. Link to comment Share on other sites More sharing options...
danc Posted October 27, 2013 Report Share Posted October 27, 2013 Yep. Dinner on Wednesday and brunch on Saturday. Where's the gizzard? Don't tell me that you threw it out?? I'd toss the breast before the gizzard. Link to comment Share on other sites More sharing options...
kickingfrog Posted October 28, 2013 Author Report Share Posted October 28, 2013 Glad to see you keep the thighs..some good meat on there. Have you ever tried plucking the whole bird, keeping the next, wings and all that? I'll do that sometimes...but only once did I manage to keep the skin on when plucking, it was barely worth the effort but added a nice component to the flavour. I find them more thin skinned then some sports fans but if I'm going to roast them I try. Where's the gizzard? Don't tell me that you threw it out?? I'd toss the breast before the gizzard. Never tried them. Got a recipe? I cut the crop open to see what they've been eating but that's about it. Link to comment Share on other sites More sharing options...
danc Posted October 28, 2013 Report Share Posted October 28, 2013 Just throw it in the pot with the rest of bird however you are cooking it Rob. To clean the gizzard, simply slice it open on any side. It will be full of pebbles, berries, clover etc. There is a liner on the inside that simply peels away along with all of the contents. Give it a try. Link to comment Share on other sites More sharing options...
Sinker Posted October 28, 2013 Report Share Posted October 28, 2013 Looks great! I usually chop up the hearts and gizzards and put them in the stuffing, then roast them low and slow. Great eating birds! S. Link to comment Share on other sites More sharing options...
kickingfrog Posted October 30, 2013 Author Report Share Posted October 30, 2013 No birds for the stove today. Did find a couple of interesting tracks. That's a 28 gauge shell (2.75 inches). What I believe to be a wolf track right along with the moose. Tamaracks are more yellow now. Link to comment Share on other sites More sharing options...
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