Hunting Washington Forum
Other Hunting => Waterfowl => Topic started by: lokidog on October 27, 2014, 05:42:21 PM
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Had a story, router crashed, don't have it in me to rewrite a long story.
Went down to the beach, had at least 24 Common Merganser swim into 20 yards of me and the dog. A hen mallard, that I had been chatting with, landed with them. When four of the Mergs lined up, I pulled the trigger, four birds down, the next shot dropped one, third shot didn't close all the way. By the time I figured out what was going on I saw the fifth bird swimming out of range. I tried to line the dog up on him, but she turned and headed for the others after being released (she fetched all four nicely, though I did have to throw a rock past her to get her to look farther for the last one floating out 90-100 yards). My power dinghy is on the other side of the island, so I had no way to go after the bird. Fortunately, if dead, there are lots of eagles around right now that need to eat, if just winged, he'll rejoin the flock and I'll get another crack at him later.
As we were getting ready to leave, we saw a pair of birds the other direction where they swam into a little inlet. We circled around on them and I got a hen Greenwing, but before I could shoot at the other one, she was up, over, and beyond the beach berm.
SO, who else is planning on taking down Mergs this season to help save some salmon, bass, walleye, surfperch, etc.?
I know a lot of you won't shoot them because you think they taste like poo. I'll post a recipe later for Salsbury Duck that might change your mind if you give it a try.
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Used to shoot them, but just don't see them to often anymore.
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Loki, if i get the chance on them I will join you on eating them. They are fine if cooked properly.
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When they come through the decoys I'll usually take a few. I also don't see them much. I add them to my yearly sausage grind when I get some.
Post your recipe and I'll give it a try. My previous attempt to cook up a Merg like I do other ducks didn't go well. I'm always open to a new recipe.
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Love shooting them. Hate cleaning them. But make pepperoni with them. Mixed with other ducks geese and elk and you can't tell its in there.
I will shoot all I see.
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I straight stackem up! I have not had a big flock like that come in on me though. I do kill quite a few, but i think they are tough birds. I have knocked several out of the air (taking feathers off in a cloud) they dive when hit the water, then resurface and fly away! :bash: Ill try and keep a tally this year as to how many i kill.
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Oh yeah, Merg count = 5
Last year, toward the end of the season I saw one flock that had over 300 birds in it. A few years ago, I counted as a flock swam past the dock, 96. :yike:
I agree Duckmen1, they are one of the tougher ones to clean (skin), and you would think from their size that they would have more breast meat on them. The bonus though, is that their legs are huge. I do a slow cooked pile of legs with an apple onion curry, better than any buffalo wings I've had.
Salsbury Duck (base recipe is from www.foodnetwork.com (http://www.foodnetwork.com))
-1 1/2 lb meat (duck, beef, venison, etc.) ground. I used the fine grinding plate this time but wil try the more coarse one next time, it seemed a bit pasty textured but I rarely do this with fresh, still warm duck, soi maybe that's the difference. I had 1.3 pounds of clean breast meat from the four mergs tonight)
-1/2 c + 2 T seasoned breadcrumbs
-1 T ketchup
-2 t dry mustard
-1/2 t pepper
-1 1/2 t onion powder
-1/2 t garlic powder
-6 dashes worchestershire sauce
-1 cube (crumbled) or 1 t beef boullion, maybe a little extra
Combine all ingredients, mix well. Form 6 to 8 patties about 1/2 inch thick. Lay both sides into a shallow dish of flour to lightly coat. Flour may be seasoned. I then set this aside until everything else is pretty much ready. If you like fried onions, get them cooking in olive or canola oil until they just about reach desired brownness. Scrape to the sides of the pan, add a tablespoon of butter, melt evenly, place patties into oil/butter on medium high heat, fry and flip until done to your tastes.
Easy gravy is thickened Au Jus sauce from a pack, or brown gravy. Here is the gravy recipe that comes with the "steak" one.
- 1 whole onion, thinly sliced or diced
- 2 cups beef broth
-1 T ketchup
-4 dashes Worcestershire sauce
- 1 1/2 to 2 t cornstarch to thicken as desired.
salt and pepper to taste
They say to cook the gravy in the fry pan after you are done with the steaks. Personally, I like my steak still warm when the gravy is done, so I use a different pan. :rolleyes:
On medium heat, add onions to a small amount of oil (1 T), cook until golden brown and soft. Add the stock, ketchup, Worcestershire, and salt and pepper. Combine corn starch with some extra cold broth or water, less than a quarter cup is fine. Whisk into hot gravy to thicken, stir constantly, remove from heat when thick.
There you go. Even my wife, who is sensitive to strong flavored meat, likes this one. Now to go pull the legs and giblets.... :drool:
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I shoot them all the time but not to save fish, I shoot them cuz they're big ducks and taste just as good as any other duck when cooked correctly.
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hmmm i would shoot a merganser with out thought.... not a big fan of the taste by themselves but as far as mixing them with other birds they tast just fine in a stew
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I'm not this year. Next year though!
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I don't get the opportunity to shoot them much, I have shot a few hoodies before but I think I'll give them all a pass from now on. I will shoot most divers except mergs, goldeneye (though I might shoot a barrows if I got the chance), and buffleheads.
By the way, not knocking anyone who shoots them, I just shoot mainly puddle ducks like teal and mallards so that's what I prefer to eat.
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I think we all prefer to eat mallards, or woodies, but some places they just are not as available.... Goldeneye and Scoters taste good with the above recipe as well.
I had 180+ Buffleheads nearby this morning. I let a few Mergs swim past in hopes of the geese coming by, no luck though.
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Loki maybe i can take you to the Farm i got private access too, to slay some geese.
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Add this one to the ledger! This bird screamed into my decoys faster than any bird I have ever seen. Thinking this guy is going on the wall!
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They are pretty birds. Had three hen Hooded Mergs swim by but held off hoping for the darn geese.
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I don't shoot Mergansers any more.
To me... they are just a pain in the ass to clean.
Would rather go home with puddlers... or none at all versus only Mergs.
But, that's just me. Nice Hoodie GrampasGuns.
Yeah Ok, I might do the same thing thing, it'd be cool to mount a couple of those.
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They are pretty birds. Had three hen Hooded Mergs swim by but held off hoping for the darn geese.
I did the same yesterday on common mergansers holding off waiting on geese. Unfortunately the geese stayed a bit out there around 50 yards but managed one goose. So I'd say it was worth it. Gonna go out tomorrow and see what's up.
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Doin our part to save the fishes! :mgun:
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:tup:
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Ya it was kinda a slow morning but we put a hurting on the four mergansers. They were flying so fast couldn't keep up on them. I'll shoot better next time.lol
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Red Breasted Mergansers are the fastest birds recored flying up to a max speed of 100mph. (found on DUCKS.ORG)
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We have a sawbill derby every year in the lower columbia. Remember you get double points for hens.
Sent from my iPhone using Tapatalk
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Props to you guys who take them, I killed one adult male common merg over 20 years ago and still have PTSD from trying to eat it.
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+4 = 9 for the year. Focused on the hens.
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Oh yeah, Merg count = 5
Last year, toward the end of the season I saw one flock that had over 300 birds in it. A few years ago, I counted as a flock swam past the dock, 96. :yike:
I agree Duckmen1, they are one of the tougher ones to clean (skin), and you would think from their size that they would have more breast meat on them. The bonus though, is that their legs are huge. I do a slow cooked pile of legs with an apple onion curry, better than any buffalo wings I've had.
Salsbury Duck (base recipe is from www.foodnetwork.com (http://www.foodnetwork.com))
-1 1/2 lb meat (duck, beef, venison, etc.) ground. I used the fine grinding plate this time but wil try the more coarse one next time, it seemed a bit pasty textured but I rarely do this with fresh, still warm duck, soi maybe that's the difference. I had 1.3 pounds of clean breast meat from the four mergs tonight)
-1/2 c + 2 T seasoned breadcrumbs
-1 T ketchup
-2 t dry mustard
-1/2 t pepper
-1 1/2 t onion powder
-1/2 t garlic powder
-6 dashes worchestershire sauce
-1 cube (crumbled) or 1 t beef boullion, maybe a little extra
Combine all ingredients, mix well. Form 6 to 8 patties about 1/2 inch thick. Lay both sides into a shallow dish of flour to lightly coat. Flour may be seasoned. I then set this aside until everything else is pretty much ready. If you like fried onions, get them cooking in olive or canola oil until they just about reach desired brownness. Scrape to the sides of the pan, add a tablespoon of butter, melt evenly, place patties into oil/butter on medium high heat, fry and flip until done to your tastes.
Easy gravy is thickened Au Jus sauce from a pack, or brown gravy. Here is the gravy recipe that comes with the "steak" one.
- 1 whole onion, thinly sliced or diced
- 2 cups beef broth
-1 T ketchup
-4 dashes Worcestershire sauce
- 1 1/2 to 2 t cornstarch to thicken as desired.
salt and pepper to taste
They say to cook the gravy in the fry pan after you are done with the steaks. Personally, I like my steak still warm when the gravy is done, so I use a different pan. :rolleyes:
On medium heat, add onions to a small amount of oil (1 T), cook until golden brown and soft. Add the stock, ketchup, Worcestershire, and salt and pepper. Combine corn starch with some extra cold broth or water, less than a quarter cup is fine. Whisk into hot gravy to thicken, stir constantly, remove from heat when thick.
There you go. Even my wife, who is sensitive to strong flavored meat, likes this one. Now to go pull the legs and giblets.... :drool:
THAT LOOKS SOOO GOOD ...BUT there is no way they can taste as good as they look :puke: :puke: :DOH: Just saying :brew:
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Well did my part today. Wish I had someone with me to keep up the slaughter but ended up solo. Left at 9 am to head out hunting. So even got to sleep in.
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Unfortunatly this one got a last meal before I could get her.
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:tup:
I pulled what was left of a ten inch spiny ray type fish out of a male down on the Chehalis once.
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WOW a limit of Mergs don see photos of that every day! Im gona have to whack some... I think Chief may healed up enough for some sawbill action now...
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Scratch one more salmon eater:
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I like the two above him better though. Nice job!