2014 - 2015 bird hunting season

Rainer that is a really nice Teal and will make a great mount along with the pheasants.. Mire those BW teal are looking really nice. I wished we could get some like that around east Texas area this time of year. I would love to shoot a few nice ones for mounting but we don't get them through here like that till end of February.

 

Rainier-love the hanging picture. Great looking teal!!

Pintails are here in full force.


Reference for you guys.




Now this is a classic waterfowl combination!


Friend needed a good hen spoon for a mount.

Added one more to the list this week.

 

Front brought some pintails.




I love big tails and I cannot lie....


Picket 4 of the fattest birds by plucking the neck area of the breast. There's something about the white fat in a pintail that impacts the taste of a gumbo.



Cut the breasts out like a dove but keep as much of the skin up the sides of the bird from the neck towards the tail as you possibly can. Singe off any feather down.
You can also use whole ducks to get a little bit more fat if you're willing to pluck and singe the whole bird




3-4 large onions
2-3 bell peppers
4-5 stalks of celery
1 bunch of green onions.
Couple tablespoons of minced garlic
2 lbs of andouille duck/goose sausage(deer sausage or store bought works too)
1 bag of chicken quarters
Tonys seasoning.
4-5 bay leafs.


In a cast iron skillet, take about 3 to 4 tablespoons of oil and put your duck breast skin down and render them down for about 10 minutes on high heat. Remove the ducks and add 3 sticks of butter and about 1 cup of flower to make the roux. We will cook our roux in a cast-iron skillet for upwards of almost 45 minutes till it is dark chocolate brown.

Dump in the bag of chicken quarters and cover with water bring to a boil for about 30 minutes or until the chicken is done. Add bouillon cubes and bay leafs.

Cook down all of your vegetables until they are wilted and clear.


Remove chicken and duck and strain your stock to keep for your gumbo.

Add roux, vegetables, picked chicken to the stock. Cook on low medium for an hour or until done. Add Tonys to taste.

I don't put the duck breast back in I eat them on the side. This makes enough for 10 people.

Cut in half (except the roux) for smaller groups.

If you like it richer-add a couple pints of oysters.

More pics to follow this afternoon.

 

Put the smak down on the honkers.

 

Brazos, those are some nice sprigs. I haven't seen any yet this year, they seem to come to our area late. Ill have to try that gumbo recipe, looks great and I love some good gumbo.

 

We shoot spoonies the whole season. We actually get some good ones late in the season.


Not a lot of them but a few.

 

Got into the Woodies this morning with a few of the boys in a nearby honey hole. Just so happens my one man limit was all drakes.

 

Nice shooting. Almost a wrap to our season. Looks like we can get out tomorrow but Sundays supposed to blow. Had to break some ice.

 

Good looking green wing Rainer and great pins Brazo, I love those sprigs, they are so gorgeous and an absolute joy to have work into your decoys. We have had some unusually warm weather here during Christmas and we really took advantage of it.

 

Whack and Stack!



Got into a lot of pins the last couple days







Did a quick jump shoot and found a nice big piece of driftwood



Few for the wall

 

A Edwards that's a nice bunch of spoonies and they are beautiful birds in full plumage

 

Man, you folks down south are very fortunate. The only place I see birds that nice are in pictures.

 

X2
same here in the frozen tundra

 

On top of that customers expect their nasty, no colored, pin feathered, dog slobbered rotten turd to look like those birds after I am done with them and I am fresh out of magic powder.