Nebraska Waterfowl - Duck Seasons 2012

Season Dates:
Zone 1: Oct. 13 – Dec. 25
Zone 2 (Low Plains): Oct. 6 – Dec. 18
Zone 2 (High Plains): Oct. 6 – Dec. 18 and Jan. 2-23, 2013
Zone 3 (Low Plains): Oct. 20 – Jan. 1, 2013
Zone 3 (High Plains): Oct. 20 – Jan. 1, 2013, and Jan. 2-23, 2013
Zone 4: Oct. 6 – Dec. 18

Daily Bag/Possession Limits: Six ducks. May include no more than five mallards (of
which no more than two can be hens), three wood ducks, two redheads, two pintails and
one canvasback. The possession limit is twice the daily bag limit.

Merganser Bag/Possession Limits: The daily bag for mergansers is five, which may
include no more than two hooded mergansers. Mergansers do not count toward the daily
bag and possession limits for other ducks. The possession limit is twice the daily bag limit.

Coot Daily Bag/Possesion Limit: The daily bag for coots is 15. The possession limit is
twice the daily bag limit.

 

 

Legal Methods of Take:

• Shotgun (10 gauge or smaller. All shotguns must be plugged. The combined capacity of the chamber and magazine is no more than three shells)
• Bow and Arrow
• Electronic calls are prohibited.

Shooting Hours:
30 minutes before sunrise to sunset

Requirements:

Resident:	Nonresident:
Hunt Permit	Hunt Permit
Habitat Stamp	Habitat Stamp
Hunter Education	Hunter Education
Nebraska Waterfowl Stamp	Nebraska Waterfowl Stamp
Federal Migratory Bird Stamp	Federal Migratory Bird Stamp
HIP Registration	HIP Registration

Snow Goose Hors D’Ouevres

Ingredients:
2-3 snow goose breasts
1 cup orange juice
½ cup balsamic vinegar
¼ cup honey
1 tbsp. garlic
1 tbsp. cracked black pepper

Directions:
1. Make an orange juice-balsamic vinegar marinade by combining the juice, vinegar, honey garlic, and pepper.
2. Marinate the breast halves. (I don’t know how long exactly. We brought the geese in at noon and ate them at 7:30, so I guess somewhere between 1 and 7 1/2 hours.)
3. Heat canola oil in a skillet. They grow canola around Coronation, but that’s not why Tim uses it. He specifies canola oil because you can heat it to very high temperatures without the oil starting to smoke and scorch.
4. Sear the breasts quickly in very hot oil. They should be blood-rare inside. If they are so rare you are slightly afraid to eat them, they’re perfect.
5. Slice thin.
6. Serve with a dipping sauce. Tim used a local favorite, Sawmill Sesame Steak Sauce, but he said another steak sauce or mango chipotle salsa or apple chutney would work very well, too.

Swiss Turkey Breast Over Rice

• 2 large boneless turkey breasts, cut into three portions each
• Nonstick cooking spray
• 6 slices Swiss cheese
• 1 (10-3/4 oz.) can cream of mushroom soup
• 1/4 cup milk
• 1 (8-oz.) bag herb-seasoned stuffing mix
• 1/2 stick butter or margarine, melted

Arrange turkey breasts in a lightly-greased, 3-quart baking dish. Top with cheese. Combine soup and milk in bowl. Spoon over cheese. Sprinkle with stuffing mix. Drizzle butter on top. Cover, and bake at 350 for 1 hour. Serve over wild rice.

Turkey Breast And Gravy

• 1 large (14"x20") oven bag
• 1 tablespoon flour
• 2 packages (7/8 ounce each) turkey gravy mix
• 3/4 cup water
• 4 to 8 pound wild turkey breast
• Salt, black pepper
• 2 medium onions, quartered

Preheat oven to 350 degrees. Shake flour in the oven bag; place in 13x9x2-inch baking pan. Add gravy mix and water to the bag, and squeeze the bag to blend. Season turkey breast with salt and pepper, and place in the bag. Place onions in the bag around the turkey.

Close the oven bag with a twist tie; cut six 1/2-inch slits in top. Bake 1-1/4 to 2 hours, or until a meat thermometer inserted in the breast reads 170 degrees. For easy slicing, allow the turkey to stand in the oven bag 10 minutes. Stir gravy before serving.

Nebraska Rifle Deer Season - Nov. 10 -18, 2012

Statewide and unit tags are available online for the Nebraska 2012 firearm deer season. To book a hunt go to www.nebraskatrophyoutfitters.com or call 855-473-2875



Brett with his 2012 rifle deer.