Shot this free-range Axis last Monday night south of Junction.  His horns were about 31" long and he was one old coot, to the point where his coat was turning lighter.

Wish I had some better pictures but it was raining/misting and the wind was up.

These are pics from a hunt my buddy and I went on a few weeks ago. It was a lot of fun even though we only shot 6 ducks. At least they were all mallards. Sorry about the blur.

                                                                                               Specklebelly Goose Tenders

(serves 3 to 4 regular eaters or a couple of chow hounds)

I have a couple of bottomless pit,chow hound  teenagers at home that are good for a cooks ego, but hard to fill up at the dinner table.They love all types of game but obviously, not a gamey taste. I am trying to cook healthy but also cooking things they enjoy. This Specklebelly goose  tender recipe is quick, and easy to make. It's also an easy meal for the fish or hunting camp. The salad is one you can prepare ahead, then either transport or serve later.

For the tenders:

2 lbs. fresh specklebelly breasts, cut away from the bone, cut into 1” wide strips and placed in an ice water brine* for approx. 1 to 2 hours to remove any blood , adrenaline and other undesirable enzymes from the meat before proceeding with the recipe. Also check carefully for any shot. Be sure and cut away any pieces that are overly shot, or bloody meat .

2 eggs- beaten plus 2 Tbspns. Texas Gourmet's Cajun Hot Sauce- (or your favorite brand of hot sauce) combine well

1 1/2 cups flour- placed in a bowl

1 cup corn meal- season with1/3 tspn of blk. pepper and 3/4 tspn of garlic salt and 1/2 tspn of lemon pepper and place in a shallow wide bowl

1/2 to 3/4 gallon of peanut oil

Deep fryer with a fitted basket or a slotted spoon

Large platter with paper towels for straining

*Dissolve approx. ½ cup of salt in ½ gallon of room temperature water, then add enough ice to chill the water well.

Preparation:

Line the bowls up in a row, flour first, then the eggs with hot sauce combined, then the corn meal

Preheat the deep fryer to 350 degrees

Drop each tender into the flour and cover well, then dip into the egg mixture and then into the cornmeal, coat well and then place on a large platter

Place only as many tenders into the oil so as to not crowd the pot, maybe 6 to 8

Fry until golden brown, about 4 to 6 minutes, be careful and don't burn them

Remove from the oil and strain on paper towels

Serve hot or warm with Texas Gourmet's Pineapple Chipotle Grilling and Dipping Sauce , or Texas Gourmet's Honey Pecan Barbeque and Dipping Sauce, Texas Gourmet’s

 Jalapeno Kiwi Jelly or your favorite sauce

These tenders are awesome, hope you enjoy them!

Bryan Slaven

The Texas Gourmet

Duck hunt with Larry with www.deltawaterfowl.com   and son Shane. Shot pintail ,Gadwall, scaup and a smilin' mallard.

Check out my chewproof dog crate mats at www.natsmats.com

We hosted our 9th annual disabled teal hunt near El Campo, Tx., on the last weekend in September and had another great event.  Hosted 11 hunters this year, 2 recent injuries, which was made possible all by volunteer landowners & guides.  Nobody got shot and the group killed about 85 ducks in all.  Good times!!!

I just got back a pair of pintails I shot from the 2008-2009 season. Really happy with the way they turned out.

I took these two pro's duck hunting with me the last week of the season. They both shoot that Mossberg Bantam in a .20 ga. (A great youth gun), and I was impressed not only with their shooting, but their ability to sit still and wait on the shot. Both of these boys are going to grow into great waterfowlers. Oh yeah, that's my dog Laverne hamming it up with them.

Took this shot in San Gabriel Park in Georgetown, TX.

COULD NOT RESIST TO TAKE A SNAP SHOT OF THIS BEUTIFUL BIRD ON THE HUNT.

Shot at Village Creek Water Treatment beds