Coming of the fall

Summer wanes into autumn and, here in the northern tier of states, we dig out our favorite sweaters and jackets. For some, jackets ring out for football favorites but others’ jackets help conceal. Hunting begins in earnest early September with seasons aimed at resident goose populations and introducing youths to the outdoor sports. October brings archery opportunities and the broad launch of waterfowl hunting.

Each year, hundreds of millions of critters migrate through the U.S to warmer climes in southern states, Mexico, and South America. These include Canada and Snow Geese, a variety of duck species, doves, songbirds, hummingbirds and even Monarch butterflies! Generally, they travel via four principal flyways as the cold pushes them. For some excellent information about the migration, see Ducks Unlimited's Migration Map.

In 1995, there was what is known as a “Grand Passage” – weather conditions spurred a massive and sudden movement of waterfowl that was so dense it shut down some airports along the flyways.

Here on Blackdog Bog there are about five acres of ponds that serve as migration stops and as resident puddles for the local ducks and geese. The drought this year cut that number to less than two acres – the “big pond” on the western border of the property dried entirely. Similarly, a number of ponds in the immediate area are dry.

Friends joining me afield this week

Normal rainfall (finally!) over the last couple of weeks has flooded about a quarter of the big pond and the local ducks and geese have been coming in droves. During the hot summer, various plants got a foothold and grew where there is usually water. This means a bounty of seeds and other nutrients available to the birds and they’ve been enjoying the meal.

Speaking of meals, tonight I shared freshly harvested goose breast with a couple of my bandit friends. After removing the breast from the goose, the meat is cleaned of all remnant feathers and inspected for pellets of shot. The breast meat is cut into medallions, marinated (a secret recipe) and seared on a grill preheated to over 500 degrees and finished to a medium rare temperature.

A dipping sauce – Dijon mustard blended with fresh jalapeno peppers – completes the service. There were no leftovers!

Today was my second waterfowl outing this week. I haven’t duck hunted in over two years – since the passing of the original Black Dog. I had a smile today thinking about him and about the good fellowship that comes from hunting. Yes, we’ve told those jokes and stories over and over while waiting for the birds. And, yes, the laughter never stales.

Happy autumn!



Duck image reported as public domain and available here: Image