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-   -   I want to hear from the experienced waterfowlers (http://www.firearmstalk.com/forums/f50/i-want-hear-experienced-waterfowlers-98210/)

phildenton 10-05-2013 03:06 PM

I want to hear from the experienced waterfowlers
 
first time hunting waterfowl, im in western washington, planning on ducks and geese, 3" mossberg 500 12ga, 28" mod. What are the loads you guys & gals use? I have seen conflicting stuff, and am not sure about recommended shot size. so three ideal loads, 1) [canadian] geese 2) ducks [all sizes found in western wa] and lastly 3) both ducks and geese, im planning on eating what i shoot [the dog probably is too, the little rat]. also if you have a favorite recipe feel free to share. I appreciate the input, thanks in advance.

mountainman13 10-05-2013 04:33 PM

Bump.......

phildenton 10-07-2013 03:12 AM

Anyone out there?

303tom 10-07-2013 05:34 AM

Here is what I use................
http://www.midwayusa.com/product/953615570/federal-premium-black-cloud-ammunition-12-gauge-3-1-1-4-oz-2-non-toxic-flightstopper-steel-shot

http://www.cooks.com/recipe/lp0s43kg/wild-fowl-in-mushroom-sauce.html

nchunt101 10-07-2013 02:46 PM

For a good general purpose load I use #2 shot. For geese I like BB shot and for ducks #4 steel.

phildenton 10-07-2013 04:16 PM

thank you both. while i myself dont usually eat mushrooms, that recipe does look good and ill give it a try, im thinking one up too, and will post it if its a success.

edit: add: btw tom, love the 303 stripper clip w/ ammo

phildenton 01-12-2014 11:19 PM

well, ive found my general purpose load; 12ga 2.75 #2 steel from federal. I was trying the 3" #4, and almost capsized my kayak, not finding 2 3/4 BB, but if i stick with the #2 i should be good either way, unless i do the early canada goose season next september.

Hookeye 01-13-2014 05:19 AM

3" and geese, I run #2 Bismuth.
Sucks the price, but the effects worth it.

Note: I have not tried any Black Cloud or Blindside stuff, just "normal" steel and did not care for the lack of a quick demise.

yazul42 01-15-2014 01:59 PM

Here in OH10, I use 3 1/2" Black Cloud for late season gees,, BB,, in early season for ducks and geese, standard 3" steel #2's,, if I am creek jumping wood ducks, 2 3/4 #4's,, much of the time, it depends on the weather conditions in this part of the country. A tasty recipe is to take goose or duck breasts, fillet partially through, take jalapenos, minus the seeds, cut them in strips and plae in the fillet, wrap it in a piece or two of bacon, and bake around 300 for around a half hour or so,, depending on the great size, and not to overcook,, not too bad with some rice or soba noodles.

John_Deer 01-16-2014 05:02 AM

Even though I am no where near water when I hunt ducks and geese I still have to use steel shot. The type of hunting I prefer is pass shooting. Birds will very predictably fly over fields near my home. Most of the time I get wood ducks and geese.

I use steel BB shot all the time with a modified choke. Wood ducks are small in comparison to a mallard. BB shot works great for shooting these small but very fast ducks. Most of the time you only hit a wood duck with one or two pellets. BB shot does not tear up much meat. Pass shooting is quick action, much like shooting doves. In fact, I use the same techniques to get a shot as I do when shooting late season doves.

Wood ducks work great as part of a turduckin. Wood ducks are also great par boiled, then grilled with BBQ sauce. My favorite BBQ sauce for wood ducks is KC Masterpiece. You don't put KC Masterpiece on the duck until it almost cooked. A meat thermometer is essential to serving a perfect duck every time. Under cooking a wood duck is seldom an issue but it is very easy to over cook the small birds leaving them dry and stringy.

I BBQ geese is pretty much the same fashion. I do use a different BBQ sauce for geese. I use sweet baby rays honey based BBQ sauce. My mother in law handles the roast geese. I can't cook a goose properly in an oven to save my life. I leave the roasting to someone with more skill than me.

Dressing is essential when eating any kind of waterfowl. When I par boil ducks I use 1/4 broth from the par boiling and 3/4 chicken stock in a box. Chicken stock in a box is the chefs secret when cooking any kind of fowl, from turkey to ducks. If it looks a little dry or reheating leftovers stock in the box is the key to a great meal. The rest of the ingredients for my dressing are a family secret. I don't consider you all as friends, much less family. Rice dressing is very good too, especially with geese. Don't try to use a lot of wild rice when making rice dressing, just enough to give it a little color and flavor.


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