Merriam's Spring Turkey Hunt - Steve Schumacher

 

I drove 1,200 miles from Ohio to hunt Merriam Turkeys in Nebraska with Scott Croner.  The trip proved to be one of the best hunting decision I ever made.  

I was able to arrive at Uncle Buck's Lodge by noon on the day before my scheduled three day hunt.  Since the previous hunters had already tagged out and the weather forecast for the next few days wasn't good,  Scott told me to grab my gear and off we went.   An hour later I had my trophy Merriam.  Fortunately I have a good heart as this bird was taken at 6 yards.    The next day, in a snow blizzard and 30 mile per hour winds we navigated a long stalk on a trophy Rio Grand Turkey which I harvested at 35 yards.

Scott Croner is second to none, when it comes to turkey hunting.   If you listen to what he tells you in preparing for and during the hunt, you will kill birds.  Croner enhances the hunt with his knowledge and enthusiasm for turkey hunting.  He understands and shares in the excitement and the importance of your hunt.  

With the pending bad weather, I  was pleased to be tagged out on the first scheduled day of my hunt by 11:00 am, with two trophy birds. 

Not only was it a great hunt, but the accommodations and hospitality at Uncle Bucks Lodge was first class.   The food was fabulous and I even got to check and feed cattle with (Walt) the owner of the ranch.

Not regrets on this trip!   I highly recommended this hunt.

Go prepared and be ready!   It can be fast and furious.

Steve Schumacher

Francis McLaughlin On HIs Way To A Grand Slam With A Merriam's Gobbler

I would like to thank the Nebraska Hunting Company for his help in getting me a Merriam's turkey.  Scott is totally committed to getting you a turkey.  He is focused on hunting and will put you on birds.  For me this is the third leg of a Grand slam, now only needing the Osceola.  Another group hunting while I was in Nebraska completed 3 grand slams!  One needed a Merriam's, the other two needed a Merriam's and a Rio!

Thanks to Nebraska Hunting Company for my Merriam's and awesome hunting memories.  Thanks to Marilyn and Walt for the hospitality and wonderful accommodations at Uncle Buck's Lodge.

Frank McLaughlin
4/23/2013

 

Waterfowl Hunting In Nebraska - Mallard, Canada Geese, Gadwall, Widgeon, Teal

Fully Guided Waterfowl Hunts

• 400 gpm pump (guaranteed to have water)
• duck & Canada goose decoys included
• Heated 24ft pit blind
•  guide
• $150 per hunter / per day

Snow Goose Guides - GUIDED SPRING SNOW GOOSE HUNTS $175 Per Day - HEATED PIT BLIND AVAILABLE - OVER LARGE GHG FULLBODY DECOY SPREADS IN MISSOURI

GUIDED SPRING SNOW GOOSE HUNTS OVER LARGE GHG FULLBODY DECOY SPREADS IN MISSOURI - Heated Pit Blind Available

• $175 per hunter / per day - full day hunt no extra charge
• Hunt over large GHG fullbodies, Dead Decoys, and Sillosocks snow goose decoy spreads
• Goosegetter electronic callers
• Top notch equipment and guides
• Heated Pit Blind Available - Hunting with over 200 floaters ($200.00 per hunter / per day)
• To Book Your Hunt Call 855-473-2875

Nebraska Waterfowl Lease Memberships - Mallards, Gadwall, Widgeon, Teal, Canada Geese

Waterfowl Hunting Lease Memberships
Nebraska Waterfowl Leases
Missouri River Waterfowl Leases

• 400gpm pump (guaranteed to have water)
• duck & Canada goose decoys included
• 24ft pit blind
• limited to 10 members
• guests are included (based on availability)
• less 300 yds from the Missouri River
• includes limited spring snow goose hunting (Mound City, MO.)
• $1000.00 per membership

Call Scott - 402-304-1192

Inside-Out, Brown Sugar-Glazed Jalapeno Duck Poppers

Per my previous post Brining Wild Duck, I essentially said that the taste of wild duck usually has me running for the hills. But I was determined to like it. Waterfowl is a huge part of the hunting world, and it was a real shame that I did not care for it. So this week, I set out to find a way to get rid of the gamey taste of duck. I brined the duck breasts for three days, and my efforts were paid ten times over!

What we have here are duck breasts which have been brined for 3 days, then marinated in olive oil, rosemary, garlic and red wine vinegar. They were then filled with cream cheese and julienned jalapeno peppers, then wrapped in bacon and glazed with brown sugar, nutmeg and cinnamon, which caramelized beautifully over hot coals.

Joe and I absolutely loved these! They were spicy, salty and sweet all at the same time. They certainly didn't last long. We hope you all love them too!

Servings: 2 appetizer servings (10 poppers)

Prep Time: 1-3 days, depending on how long you want to brine

Cooking Time: 10-15 minutes

Ingredients:

- 2 brined duck breasts, cut into 10 pieces (brining is optional)

- 5 slices of bacon, cut into halves

- cream cheese

- 1 jalapeno, cored/seeded and julienned

- 10 toothpicks

Marinade:

- 2 tbs. olive oil

- 2 tbs. red wine vinegar

- 1 garlic clove, minced

- 1/2 tsp. dried crushed rosemary

- freshly ground pepper, to taste

Brown Sugar Glaze:

- 3 tbs. brown sugar

- 1/2 tsp. nutmeg

- 1/2 tsp. cinnamon

- 1 1/2 tbs. water

We brined the duck, but this is totally optional. To view instructions on how to brine, please click here.

1. Butterfly the breast pieces. The bright red color reminded us of sushi tuna.

To butterfly, cut the duck breasts horizontally, but not all the way through. Lay flat. You now have thinner, larger pieces.

2. Lay the butterflied duck pieces flat between two pieces of plastic wrap. Then lightly pound with a flat mallet to flatten the pieces a little more. We used the poor man's rolling pin. Move the duck to a medium bowl.

3. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, rosemary and freshly ground pepper.

4. Add the marinade to the duck. Marinade at room temperature for at least 20 minutes.

5. To make the glaze, combine brown sugar, nutmeg and cinnamon.

Then add water and whisk well.

Taking notes as we go ... all a part of the recipe developing process!

At this point, you should probably get your grill ready.

6. Remove the duck from the marinade and fill with cream cheese and jalapeno match sticks.

Then roll everything together with half a slice of bacon. Pierce a toothpick through the poppers to keep everything intact for grilling.

7. Grill (in our case broil) the poppers until the bacon is cooked on both sides. When they're just about done, baste both sides with the Brown Sugar Glaze. Don't do this beforehand because the glaze will just burn.

Remove toothpicks and serve!

Great at the duck blind warmed up!

 

Brining Wild Duck and Other Waterfowl

I often complain about wild duck. Joe likes it fine, but to me, it's bloody and gamey and makes my nose curl whenever I eat it. I guess it's to each his own, but I was very determined to like it-- some way, somehow. If prepared correctly, I think anything can taste good.

Wild duck is extremely dark, as you can see in the photo to your right. The color is almost purple or blue and this is due to the fact that ducks are very bloody. To get rid of the "gamey" taste, you have to try to leech out as much blood as you can. In the photo above, the duck has been brined for 3 days, leaving a very light exterior and a beautiful ruby red color inside. We've tried brining before, but it made the duck really salty. So this time around, we used a combination of a light salty brine and just cold water. We also extended the brining time, because it does takes more than a day to get all that blood out. When it came around time to cook, Joe said, "Wild duck-- the other white meat!" The meat no longer smelled and tasted "gamey." You don't have to brine for 3 whole days, like we did. I think 2 days will do just fine. It also depends on your own taste.

Ingredients: Should be enough brine for the breasts of 2 ducks

- 4 cups of water

- 1/4 cup kosher salt

- 1/4 cup brown sugar

1. In a saucepan, bring water to a boil. Then add kosher salt and brown sugar. Mix until dissolved. Turn off heat and allow brine to cool.

Our duck breasts were cut up into big chunks. You can do the same or keep them whole.

2. Move the breasts to a nonreactive bowl.

3. Submerge the duck breasts with cooled brine, covering completely. It is important that you let the brine cool completely. Adding hot/warm brine will ruin your meat and encourage bacterial growth.
Cover and store in the refrigerator. Brine overnight and replace the bloody brine with ice water the next day.

3. Submerge the duck breasts with cooled brine, covering completely. It is important that you let the brine cool completely. Adding hot/warm brine will ruin your meat and encourage bacterial growth.
Cover and store in the refrigerator. Brine overnight and replace the bloody brine with ice water the next day.