Waterfowl Notes

UNPREPARED

There is no reason to be unprepared this day and time. Quite a few of us were Boy Scouts, some in the armed service; even more have hunted and fished for many years. The state’s mandatory hunter education course give a glimpse into the teachings of the Scouts and Service, and a good bite of common since- which appears to be in shot supply today.

The number one item on every hunter’s list is Safety. Gun safety is the first thought. Then the list varies as to importance depending on the hunters and the hunt. But First Aid is at the top of every hunting list – or it should be. First not many weekend hunting trips find someone in the party with out a cut, burn, blister or major headache. The first thing to remember and/or find out is the emergency number and the location of the closest hospital. If you have a cell phone, put the emergency and hospital numbers in your phone. If not write them and leave in the lodge by the phone and a copy in your wallet next to your license.

SHAPE & DOCTOR

Two things every hunter can and should do – get in shape. This is easier said than done. A full day of work coupled with age doesn’t leave much time to exercise, home from work, a snack and drink, a chore or two, dinner, reading or TV, then bed and sleep.

 See a doctor for a check up each year. You need to know if you have a medical concern that requires special attention – obesity, heart problems, prescription drug usage, medical restrictions on fluid intake.

FIRST AID

No reason to be caught without a first aid kit plus a plastic zip loc bag or two with the things you know could be needed, Tums (anti-acid), Kaopectate (diarrhea), BC powder, aspirin, Advil, band aids, first aid cream, gauze, tape, liquid bandage, alcohol,  eye wash, burn cream, sun blister cream, prescription drugs and specialty needs.

First Aid Kits –

Small to large first aid kits are available at commercial safety firms, sporting goods stores, sporting departments of discount stores (Wal Mart, Target, etc.) and in most drug stores. First thing read what is in the kit. The kit is just to be in case of an emergency for a hunting trip, not a first aid cabinet. All hunters should keep a more comprehensive kit in their auto. These kits are best found at firms whose business is to furnish kits on construction sites, warehouses, etc. They can cost more but are worth more.

Snakebite kits should be carried by all waterfowl hunters with the knowledge of what to do if a snakebites a hunter or dog. In warm weather snakes are active and need the water.

First Aid Books

Boy Scouts Handbook, Kurt Duffines’ FastAct Pocket First Aid Guide, The American Red Cross First Aid and Safety Handbook.

Read any first aid book, before you take the first hunting trip. Read up on several topics that you think will appear first – heat problems, cuts, snake bites (especially in the south in the early part of the season, along this line keep a picture of the different snakes in the region. If someone does get bitten they might be able to pick out the snake), heart problems (what to do and not do before the medics arrive), eye wash, sunburn, etc. Keep a copy of the first aid book in your auto or clothing bag at the lodge and a field guide in your Blind Bag. If you didn’t read it before at least you can find out the steps to take and in what sequence – hopefully you will have time.

First Aid Classes

The American Red Cross and many hospitals offer first aid classes at a modest cost. Most county governments have a class for construction personnel at a modest cost. A “let your fingers do the walking” trip through the yellow pages will give access to private companies and some fire departments, again at a modest cost.

KNOW YOUR HUNTING PARTNERS

First get each hunter's home phone number, wife’s name or closest relative (in case of a hospital visit these will be necessary), any medical history and where he or she keeps their prescription medicine.

Those early hunts for most of us are made in warm weather with waders while trudging through a muddy field. Over heat and heart strain are going to happen. Cuts, burns, blisters are going to happen. Be prepared

HEAT EXHAUSTION

This time of year heat is an obstacle. Know how to recognize heat conditions and how to best avoid them.

Drink water, eat salty snacks, wear a hat that breast and keeps sun off the back of your neck, wear loose fitting and breathable clothing, stay out of the sun (if possible) and when the sun is up, limit outdoor exercise as much as possible. Hunt with another person when possible. Carry a small soft sided cooler with ice, water and sport drinks.

Drinking a lot of water before you leave to hunt. Excessive water drinking can at times cause the body to flush out too much sodium causing the reverse reaction. Only drink enough water – not beer, beer dehydrates your system – to still stay a little thirsty.

Heat Exhaustion tells –

 (1) Muscle aches

(2)   Headraces

(3)   Profuse sweating

(4)   Dizziness

(5)   Weakness

(6)   Nausea & vomiting

(7)   Fainting or brief unconsciousness

What to do -

(1)   Lie the victim down in a cool or shady place

(2)   Take him into air-conditioning

(3)   Loosen or remove clothing to maximize skin exposure to the air

(4)   Sprinkle the victim with cool water or other cool liquid

(5)   Fan him vigorously to increase evaporation

(1)   Cool the victim with wet cloths

(2)   Give victim water to drink as long as the victim can swallow

(3)   Feed victim salty snacks to replace sodium

(4)   Call medical help

HEAT STROKE

Heat Stroke tells –

(1)   Hot skin – may not be sweating

(2)   Rapid pulse

(3)   Persistent confusion & disorientation

(4)   Loss of consciousness

(5)   Seizures

(6)   Coma

What to do-

(1)   Cooling measures as in heat exhaustion

(2)   Professional medical assistance immediately

(3)   Never leave victim along

PURIFY WATER

All outdoors’ people – hunters, fishermen (and ladies), campers and hikers need to know how to make any and all drinking water drinkable. There are many stories of humans living for 16 or more days with out food but they needed water. An adult requires 1 gallon or more of water every 24 hours.

Boiling –

Boiling water is the surest way of disinfection. Over heat bring a pot of water to a rolling boil; boil for 5 minutes. Allow water to cool. Decant water (put oxygen back into water)

by pouring it from one container to another to remove flat taste.

Bleach –

Regular household liquid bleach with 5.25 percent sodium hypochlorite. NO color safe bleaches or scented bleaches or bleaches with added cleaners. Add 16 drops of bleach to one gallon of water, stir and let stand for 30 minutes. If water DOES NOT have a slight bleach order, repeat dosage and allow to stand another 15 minutes.

Distilling –

Distilling water is another method, however the most tricky. A pot with a top and a cup, metal works best. Fill the pot half way with water. Secure the cup to the handle of the top. The top will be placed over the pot upside down. This will allow the cup to be dangling (open-side-up) from the lid and ABOVE the water. Place the lid with the cup (not in the water) hanging in the pot. Over heat bring the water to a boil. The water that drips from the lid into the cup is distilled. Be careful to not boil all the water out of the pot and start a fire or damage the pot. When distilling check the water and boil at 15 to 20 minute intervals. Add more water to the pot each time.

Because of the time required to make price changes on the duckngoose.com web site  “specials” will be in the Waterfowl Notes each month for call-in orders - Just pick-up the phone and dial (281) 821-3795.

Randy’s Rub Me Tender – 4.5-ounce plastic shaker container. A complete red dry spice. Used as a rub for marinating, cooking – baking, grilling, barbecuing, combined with other dry rubs for spicing up a flour coating. $ 6.00 per each (U.S. Freight included) 

DNG Bar B Que Spice – 6-oz plastic shaker container, 2004 Barbecue rib winning  award using the DNG Rub of course along with some very fine marinate and sauces. Designed to be THE rub on grilled waterfowl breasts as well as beef and pork ribs and chicken. $ 6.00 per each (U.S. Freight included)

DNG Waterfowl Spice – 6-oz plastic shaker container, winning spice used in Memphis In May 2004 –NO Chili powder or paprika – designed as a grilling and baking rub for fowl – especially geese. $ 6.00 per each (U.S. freight included).

White Cloth Parka – Poly/Cotton, one size fits all (XL). Buttons, no zinner to rust when washing. - $ 25.00 per each (U.S. freight included)

White Muy Grande Parka – Rubberized, lo shine, (6XL). Fits a 250 lb. Hunter wearing a quad parka. Nothing better when hunting in the spread, rain, wet ground or blocking cold wind. - $ 30.00 per each (U.S. freight included)

White Cloth Hood – This mask features a double layer knit hood to protect your face and head from the cold. 85% of heat loss it through the head and neck, this face mask/hood helps prevent the loss. It works in connection with the hood on the parka to camouflage the head and face. The long, elasticized neck hugs the neck allowing it to be tucked inside a jacket to keep the neck fully protected. $ 7.50 per each (U.S. Freight included)

Glynn Scoby Snow Goose Call – Beautiful wooden call, easy to blow, no funny tinny sound found in most plastic calls. - $ 30.00 per each (U.S. freight included)

Coffin Blind – Heavy duty poly (3/16-inch thickness) 10-inch deep, 24-inch wide, 54-inch long, brown color, can be pulled behind an ATV to take in decoys. - $ 60.00 per each (U.S. freight included)

Back Rest – Aluminum frame, black plastic mesh cover. Elevates the head, shoulders and back for comfort and better shooting for the ground spread hunter. Easier , ligyter and at less cost than a layout blind. $ 40.00 per each (U.S. freight included).

Game Shears – Stainless steel, rubber cushion handle. Cut a duck, goose or chicken back, breast, legs with ease. Great gift for any home – man or women. - $ 25.00 per each (U.S. freight included).

COOKING EQUIPMENT  CALL-IN SPECIALS

Weston Deluxe EM-2 Meat Grinder – Electric, designed so that steel shot passes through rather than getting hung up and damaging the rotating blades. Perfect for chili meat, spaghetti meat, sausages, meat loaf and hamburger. - $ 110.00 per each  (U.S. freight included).

Jaccard Deluxe Meat Tenderizer – 48 stainless steel blades produce incredibly tender meat. Enhance the penetration of marinades. Dishwasher safe. Eliminates pounding with half the effort and mess. - $ 27.00 per each (U.S. freight included)

15” Barbeque Tongs – Not the normal tongs. Allows the pickup of large pieces of meat and vegetables on the grill with out dropping the load or scorching your hand. - $ 8.00 (U.S. freight included)

10” x 11” Wire Basket –Open and place in  large or small pieces of meat and vegetables, close the lid. Turn over; never loose any ingredients and/or cooked food. Great for grilling goose stakes, fajitas, hamburgers. $ 20.00 (U.S. freight included)

Kabob Basket – Includes skewer frame and 6 skewers. Flip waterfowl kabobs all at one time. No burned fingers or lost food into the fire. - $ 20.00 (U.S. freight included)

Kabob Skewers – Package of 6 extra skewers for Kabob Basket. Load extra skewers to save cooking and prep time. - $ 4.00 (U.S. freight included)

Rib Rack – Holds 6 slabs of beef ribs, 12 slabs of pork loin ribs, non-stick, size enables use of for roast or smoking an entire large goose or turkey. - $ 16.00 (U.S. freight included)

Meat Press – inch-by-inch steel plate with wooden handle. When grilling breasts, steaks, etc. place the press on top and reduce the cooking time. - $ 15.00 (U.S. freight included)

Meat Thermometer – 5-1/2”, instant read pocket model with temperatures from 0 to 220 degrees, plastic case with pocket clip. - $ 8.95 (U.S freight included)

RECIPES

SMOKED TEAL CASSEROLE

4          ea         teal, cleaned, skinned

                        Water

                        Cider vinegar

                        Mandy’s Marinade

                        DNG Waterfowl spice

1/4       lb         hickory smoked bacon

1          cup       purple onion, chopped

2          ea         carrots, peeled, diced

2          rib        celery, diced

1          ea         red bell pepper, diced

2          cup       fresh mushrooms, stems removed, sliced

5          sprig     fresh thyme

1/4       tsp        oregano

1/4       tsp        cumin

1          Tbls      paprika

2          cup       chicken broth

1          cup       sour cream

4          cup       cooked white rice

1/4       cup       mild Cheddar cheese, grated

In a non-conductive bowl place teal, cover with water plus 1 tablespoon of vinegar. Refrigerate; change water every 20 minutes until water is clear. Pour off water and cover teal with marinade. Refrigerate for 8 hours. Remove teal and pat dry inside and out. Wipe teal inside and out with peanut oil. Sprinkle inside and out with DNG Waterfowl spice. Place teal, breast side up in a disposable foil pan. Pour into pan 2 cups of water. Tent a piece of foil over the pan but DO NOT seal. Place teal on a gray charcoal fire with fire at one end and teal in pan at the other. Add hickory chips to coals. Cook smoking until meat is medium rare. Remove teal and cut off bones in bite size pieces; set aside. In a high-sided skillet cook bacon on medium heat until crisp. Remove bacon and crumble; set aside. Add olive oil, onion, carrots, celery, bell pepper and mushrooms. Sprinkle vegetables with thyme, oregano, cumin and paprika. Cook until tender. In a medium casserole add bacon, teal and skillet mixture. Pour in chicken broth. Stir in rice until casserole is well mixed. Sprinkle with cheese. Bake at 350 degrees until cheese is melted and casserole is bubbly. Yield: 4 to 6 servings

MANDY’S MARINADE

1/2       cup       red wine vinegar

1/2       cup       vegetable oil

1          ea         fresh lemon, cut into quarters, squeezed with rind

2          clove    garlic, crushed

2          Tbls      DNG Waterfowl spice

2          Tbls      Cajun mustard

1          Tbls      sugar

2          tsp        salt

2          tsp        Cajun Chef’s Green Hot sauce

                        Water

In a blender place all ingredients, except oil. Pulse to blend. Be sure to chop up the rind. Pour blender ingredients into a non-conductive bowl. Add oil and whisk to combine. Place meat into bowl. If marinade does not cover, add water to cover the meat or game.

The September winner was Pam Fisher, Adrian, MI and the runner-up was Join Beck, Goshen, Utah. Congratulations to both. The October give-a-way is a package of one dozen Waterfowl Game Tags and a discount price list from Duckngoose.com good for the month of October.