Amazing Info of 2008: Published by (Gasp) Others!

What a Rack! 30 Points of "Oh, My Goodness!"

Yep, I hate to admit it. Others have produced some really great posts. Some were outrageously funny, some are just outrageous! All of these are worth your time….

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Guess What I Found? Duck Cleaning Video  Posted __21 Oct. 2008 Online!

Eat Your Heart Out: Amazing New MS State     ______22 Oct. 2008                      Archery Record!

The Most Expensive Deer Hunt Ever!                 ______ 18 Nov. 2008

Good Grief! A 30 Point Deer! Shot with a Hand-  ____22 Nov. 2008                      made Long Bow!

What’s the Difference Between Assault Weapons ____15 Dec. 2008                      and Sporting Rifles?

Most Important Choice

Probably the ‘YouTube’ show,  “What’s the Difference Between Assault Weapons & Sporting Rifles?” Leroy Pyle does more to dispel the emotion from these words than anyone else I’ve seen to date.

This video lasts less than 12 minutes and demonstrates the items under discussion.  His language is clear and low-key; just what is needed.

Most Useful

Without a doubt, learning how to clean a duck from a master hunter is wonderful. Don’t be put off by the fact this series (of 5 short videos) was produced with young hunters in mind.

Oh My Gosh!

I think the remaining 3 items fit this category to a ‘T.’  I still have a hard time believing the photography of The Most Expensive Deer Hunt Ever! The word is that this is real!

Eat Your Heart Out: Amazing New MS State Archery Record! is another jaw-dropper!  Congrats to Michael Burkley!

The last time I checked UrbanLegends.com – they still hadn’t decided if this was a spoof or a real story — Good Grief! A 30 Point Deer! Shot with a Handmade Long Bow!  Never the less, it’s a great photo!

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The Year Isn’t Over

“Well, it ain’t over till it’s over,” sums up this latest story – just noticed it a few minutes ago on Rocky Mountain News.

Randy Goodman of Sedalia, Mo., reminds us all why Missouri is the “Show Me” State.  He went to collect the 240 lb. deer he’d just shot – twice.

Getting ready to pack his – obviously dead – 9 pointer back to camp, Goodman made a small mistake.  He forgot to make sure the deer was completely dead.

The deer took offense,*  jumped up and attacked the veteran hunter with his antlers and bulk.  The rest of the story is at: http://www.livescience.com/strangenews/081202-ap-deer-attack.html or @ http://www.rockymountainnews.com/news/2008/dec/02/wounded-deer-attacks-hunter-who-shot-him/

A Sadder & Wiser Good Man!

* The deer seems to have been offended that Mr. Goodman didn’t “SHOW ME I’M DEAD!’ (Even the deer are into the “show me” mindset!) Sheesh!

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Guess What I Found? Duck Cleaning Video Online

Click Here for More Info

Probably the most popular (single) article I’ve written has been about duck cleaning.  It’s surprising how many people want to learn this important skill. Perhaps more hunters are coming to the same conclusion: After paying so much money for the hunt, it seems a shame to give the meat away. Remember:  It is absolutely critical to get your game on ice ASAP.

I plan to go back and rewrite my duck cleaning article, with more information — soon.  However, last night, while trolling the Net I found a bonanza!  Rob Olson demonstrates how to clean ducks. Incredible! He makes it look SO easy! Please click on this. It’s a series of 5 short videos.  Take a look!  :)

• Plucking Ducks I
• Plucking Ducks II
• Breasting Ducks
• Wing Attached for Transport
• Don’t Forget the Goose and Duck Legs!

I’m traveling today. I hope to be in a place where I can continue writing tomorrow. I’m working on a 4 part series on “what to look for in a good knife/multi-tool.”

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What Do ‘Blood Feathers’ or ‘Pin Feathers’ Look Like?

In 6 October 2008’s post: Turning Wild Birds into Fine Dining (Recipes), I mentioned the following: “You know you have an old goose when you see: pinfeathers, very large wing spurs and overall -rather coarse feathers.”

Photo of Blood Feathers, Pin Feathers Thanks to Sebastian Ritter

Unfortunately, I neglected to explain what these are; thank you to the readers who asked for a clarification. You keep me on my toes!

Pin Feathers

A pin feather is an under-developed feather; it occurs during the time ducklings and young fowl are growing feathers and when they moult. These pin feathers are sometimes referred to as “blood feathers,” because the feather shaft has a blood supply in it. Thus, if the pin feather is damaged, the fowl/duck/goose can really, really bleed. Pin feathers are more sensitive than regular feathers.

Once the feather is fully developed, the blood is only in the shaft’s base (tip). According to Wikipedia:  ”The tip of the shaft encases the feather itself, in a waxy coating. As molting birds preen, they remove the waxy coating, and the feather unfurls.

When the blood has receded, the term “blood feather” is no longer synonymous with ‘pin feather’” — now it is just called a pin feather.

One way of explaining this is that duck taxidermists generally refuse to mount a duck caught early in the season (especially September), because they have too many pin feathers. It gives the bird/duck/goose an unkempt, scruffy appearance.  To hear taxidermists talk about this issue, go to:

http://www.taxidermy.net/forums/BirdTaxiArticles/02/h/027CC53FC6.html

Essentially, you don’t want fowl with lots of pin feathers because they are so very hard to remove before cooking. If you get one, the easiest way to handle this is by skinning the fowl. As previously stated in another article, skinning reduces moisture in the fowl. Why this is unfortunate is: The skin is what keeps the dry meat from drying out further.

Why are they ‘Wing Spurs‘ if Fowl Only Have One?

I also mentioned “wing spurs.”  Several types of ducks and especially geese – have a spur in the bend of the wing (like having a sharp claw or talon on the outside of your elbow), which can deal some real damage. Usually, the fowl with the “wing spurs” only have one. Go figure.

While discussing this issue with MDH, Richard reminded me that teal season (in this area) is only in September. So many hunters just ignore the caution against pin feathers and skin the teal.

Hopes this clarifies things.
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“Bird Cleaning 101″ for Hunters

By the time you have paid to hunt, purchased everything you need, traveled to the site, etc., you may have spent a couple of hundred dollars. So when you look down at your “catch” and see a couple of birds/ducks/whatever, you are looking at some high-priced meat!

(These directions are the same for most fowl.) Often, hunters tell me that they discard the wild birds because of the “gamey” taste. That is a shame! Perhaps a review of some of the tried-and-true methods of preparing freshly caught game would help.  Wild birds are gourmet fare and some careful handling will ensure that your birds have eye appeal and superior eating quality.

First Steps in Bird & Duck Cleaning

Field dress your birds immediately.  Remove the head, bleed and remove entrails. Wipe the body with a clean, damp cloth.  While tending to your next bird, you should leave the cavity open on the cleaned duck for good air circulation. If the outdoor temperature is not cold, it is important to get the birds into a cooler as quickly as possible.

Aging Your Waterfowl

To reduce gamey flavor and develop tenderness, aging is the next task. How you do this is based on whether or not the bird has been plucked at this point. Many prefer to skin the fowl; it’s easier. However, by plucking, you retain moisture and flavor.

If your bird is unplucked, hang it at a temperature between 40 – 45 degrees for 3 or 4 days. Fully plucked birds can be safely aged under refrigeration (between 35 – 40 degrees) for 3 to 4 days.

Rough Pickings

Remove the wings (at the joint nearest the body) and feet (at the first joint above the feet). Now that you are sure that your duck won’t fly or walk away, let the plucking begin.

Most hunters prefer to pick ducks dry, rather than when they are wet. Keeping your fingers moist will help speed the process.  Holding the carcass firmly in one hand, use the thumb and index fingers to pluck feathers.  Remove the down feathers by rubbing the thumb firmly across the bird.

Pluck that Duck

Pin feathers call for a different technique. Use a knife’s edge and your thumb to pull those pesky pin feathers.  Another way to get the downy feathers from a bird is to singe the carcass. The flame will burn off the down.

Another way to remove feathers is to remove as many feathers by hand; then submerge the outer skin of the fowl in melted paraffin. Remove the wing and tail feathers before repeatedly dunking the bird’s skin into the hot wax. You should have a bird or duck thickly coated in set wax. As you pull off the wax, the downy feathers come too.

Final Words – Packing, Freezing, Using

After this much effort, it is important to wrap your birds in quality, moisture and vapor-proof, freezing paper (or plastic).* They can be stored 9 to 10 months at 0 degrees. To thaw, place package in refrigerator for 12 to 18 hours.  According to our nutrition specialist for the Texas Agricultural Extension Service, Frances Reasonover, “This slow thawing will tenderize the meat.”

* A friend, with a lot of freezer space, puts his birds/ducks in a empty milk cartons and fills with water. He never has to deal with freezer burn.

Now your ‘catch’ will be safe, clean and delicious!

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Where do I get paraffin? Hardware stores; Wal-Mart; look on grocer’s shelves next to the canning supplies!

Updates to this Article:

What Do Pin Feathers on a Duck Look Like?          7 October 2008

Guess What I Found? Duck Cleaning Video Online   22 October 2008

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This blog is a companion to my website, EasyOnlineOrdering.com