Getting a Fall Fowl attitude

By Dane Cook — Idaho Fish and Game
Thursday, August 30, 2007 12:45 PM PDT

Nampa — Ah yes, it’s fall again! Many folks would agree that when the leaves on trees start changing, the temperatures cool, and there’s crispness to the morning air — life is good.

The fall heralds many things to many people, but to many it simply means hunting season.

And with September looming on the horizon, the hunting season will be in full swing in no time.

Aside from the big game seasons that open during the fall, there are also the game bird seasons. Sept. 1 is the opening of the forest grouse and dove season. Later in the month, the sharptail, sage grouse and partridge (chukar and Hungarian) seasons open. In October ducks, geese and pheasants are opening.

In Idaho, we have a wide variety of bird hunting opportunities with fairly liberal limits and long seasons.

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A hunting license is required to hunt any species. Depending on the species you plan to hunt, additional permits or stamps may be required.

Check the rules for specific requirements.

Here are a few suggestions to make your bird hunting outing more successful and a better meal as the end product:

If you’re specifically going to hunt birds, take along items you’ll need to care for them: knives, paper towels, water or access to water, mesh game bags, plastic bags and a cooler with ice.

Remove the “guts” from the bird as soon as possible and place the carcass in a cool area, specifically out of direct sun light.

Have some type of mesh fabric or game bag to allow for air circulation but keep the bugs off it.

Only place a carcass in a non-vented container — cooler or plastic bag — after it has had a chance to cool down. Placing a “hot” carcass in a cooler or plastic bag will cause moisture to be trapped in a dark un-oxygenated environment and will allow bacterial growth to occur rapidly.

If you clean your birds in the field, remember you are required to leave a fully feathered head or wing attached for transport purposes until the carcass is at its final place of storage (home) or consumption.

There is more meat on the bird then just the breast! I see many people take only the breast off the birds they harvest. Thighs, legs and wings all have very good edible meat — seriously, try it. It takes a little more time but is worth the effort.

If the bird meat has bloodshot in it, try soaking it in a salt water solution overnight. Use a couple of tablespoons of salt to about two quarts of water, lance the areas where the blood-shot occurred, soak overnight in the refrigerator. This will pull out some of the bloodshot and help tenderize the meat.

Rinse thoroughly for either immediate use or freezer storage.

Wild game meat has always had a reputation of being great table fare and game birds are no exception. Taking a little better care of them in the field will yield a much better meal at camp or home.

So good luck afield hunting and “Bon Appetit”.