Merganzer research thread Possiblity of a seperate bag limit.

[lokidog]

I know someone is going to say they have a recipe or they make really good duck pepperoni, or some such.....

But the thought of eating Merganzers..............     EEEEEEWWWWWWWWWWW!!!!!!!   

 

We eat them all of the time. My wife, who does not like strong tasting meat, eats them with my awesome cooking abilities.    

[Dan-o]

I know someone is going to say they have a recipe or they make really good duck pepperoni, or some such.....

But the thought of eating Merganzers..............     EEEEEEWWWWWWWWWWW!!!!!!!   

 

We eat them all of the time. My wife, who does not like strong tasting meat, eats them with my awesome cooking abilities.    

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Sorry, but I've been fooled by too many people who said they knew how to make mud ducks taste good..   

I've got a bad taste in my mouth just reading about Merganzers.......

[EWUeagles]

I know someone is going to say they have a recipe or they make really good duck pepperoni, or some such.....

But the thought of eating Merganzers..............     EEEEEEWWWWWWWWWWW!!!!!!!   

You eat mallards right? Want me to show you a picture of mallards feeding out of poop ponds?

I throw any mergs in my pepperoni and no way you could pick out what duck it is in there. My buddy said if you eat a hoody the same day you shoot it it's just as good as any duck out there but if it sits for a couple days he throws it in the pepperoni pile.

[northwesthunter84]

I make poppers and people can't tell the differance (teal, mergs, buffleheads, golden eye and scoter).  Never had a complaint even from non hunters but I do use Allegro marinade prior to wrapping.  Plus bacon makes everything a little better.  I tried seared merg breasts and they tasted just fine, the legs tasted like a light salmon (my wifes discription, not mine). Dont over cook it like any other duck/game animial is my opinion.

[lokidog]

I make poppers and people can't tell the differance (teal, mergs, buffleheads, golden eye and scoter).  Never had a complaint even from non hunters but I do use Allegro marinade prior to wrapping.  Plus bacon makes everything a little better.  I tried seared merg breasts and they tasted just fine, the legs tasted like a light salmon (my wifes discription, not mine). Dont over cook it like any other duck/game animial is my opinion.

Yeah, they taste the same as any other diver I have eaten.  I cook the legs together with all of my divers and puddle ducks, can't tell the difference besides the merg leg/thighs have twice as much meat. 

I would love to see a separate limit as I do pass on them occasionally in the hopes of getting something else if there are mallards and wigeon around. Usually I just toast them when they swim into my decoys, the dog doesn't care what she fetches as long as she gets to do it.

[Stein]

I shot something last year that looked like a cross between a snow goose and a pterodactyl, is that what you guys are talking about?

[Night goat]

I know someone is going to say they have a recipe or they make really good duck pepperoni, or some such.....

But the thought of eating Merganzers..............     EEEEEEWWWWWWWWWWW!!!!!!!   

 

There is always that time honored recipe involving a rock

[Bill W]

used to be a separate mergie limit up to the late 80's.   About the time the duck limit changed from 7 to 5 the separate mergie limit was eliminated.

[Special T]

I had a tip PMed to me. Unlike other birds breast out asap dont age them like you do puddle ducks. This falls in line with an invitation for fresh liver. I was told it was only fit for fresh  consumption 3 days or less Medium rare. I was pleasantly surprised and will always cook it on the kill day in the future.

I believe this is why i have had 1 coot that tasted great and others that did not. Im uncertain about how quickly i had boned them out, but i will be giving this a second try.

[duckmen1]

I shot something last year that looked like a cross between a snow goose and a pterodactyl, is that what you guys are talking about?

That's funny right there.