The first use of decoys as a means of attracting ducks and geese is credited to the North American Aboriginal Indians who used crude decoys to help lure birds within net or spear range. The earliest confirmed decoys, found in a Nevada cave, date back to more than 2000 years ago. Speculation though among archeologists suggests that decoys may have been used as many as 8,000 years ago prior to that.
Fishing Those Killer Canadian Pike Fish Year Round
Northern Canadian Pike are reputed to be among the wiliest fish around the globe. You can be sure that the huge Northern Canadian Pike at the end of your rod, thrashing away, is giving you among the hardest and most challenging catches you have ever experienced in your angling career as an adventurous fisherman.
Decorative Bird Houses
The nesting season is an important time for birds. Its springtime and birds must now turn to nesting. They turn their full attention and energy to nesting during springtime. It is a stressful experience for a bird to move to a new location. They need to adjust to new sights, sounds and foods. While birds are amazingly resilient, there are a number of things you can do to help minimize the stresses of a new home.
This Thanksgiving, Serve A Turducken And Delight Your Guests
Each year at Thanksgiving, my family discusses what we will make for Thanksgiving dinner. Some of us are traditionalists, who shudder at the thought of anything but turkey with all the trimmings. Others are more adventurous — especially me, since I did not grow up in the United States and I am not beholden to memories of Thanksgiving Past. I am always ready to try something new, and I believe (much to the fury of the traditionalists) that Thanksgiving is a great time to expe…
Wild Game Recipe: Pan Roasted Duck with Corn Crepes and Sage, Sour Cherry Sauce
Duck is one of my favorite wild game to hunt, to cook and to eat. Whether domestic pekin, muscovy or moulard, or true wild duck, it is flavorful, versatile, and, provided you cook it properly, lean. This recipe is really a summer recipe, but if you have a good supply of sweet corn, it will do fine anytime of year.
Duck Breast Prosciutto
Prosciutto is a traditional aspect of charcuterie in French cooking. Simply, it is cured meat which is then cured and matured further by drying in air – leaving a wonderful, intensely flavored butchery product. Sliced thinly, and served with good, strong country-style mustard, dried fruits and black bread, it is a great lunch or part of a late autumn dinner.
Most prosciutto is made with pork. The recipe which follows is made with moulard duck breast.