Kevin J Legg

I actually didn't look very closely as I was happy with the redheads .You may be right.

Never killed a redhead last year but this morning on the Canada opener we got two ans a scaup on a bluebird morning.

I wish casting was more of an option here but most most of the fish I've caught recently have been down around 32 feet.

With all the geese we've shot the last couple weeks I tried a couple recipes and they came out great. I made goose breast corned beef and goose breast pastrami. Not hard at all. Both use a Morton Tender Quick, water, pickling spice and sliced onion to brine for three day to cure. That's all you do for the corned beef. For the pastrami you then uses a black pepper, corinander, paprika rub and place in smoker or oven under low heat ( 220-240 degrees) till meat is to 160-170 degrees. That's it and both are very good. Now I can make a breakfast and Italian sausage, corned beef, pastrami, and smoked breast and they all are all very good. My days of having it made into sticks and pepperoni etc. are now limited as it's quite expensive to have done and these are all tasty and cheap. I also save the young ones to grill using a rub.

I went one for three this morning but only fished from 6:00-8:00 as I slept in . I'm a little tied from chasing after geese this week and tomorrow I'm hunting ducks in Canada.

Four of us hunted the last day of the early goose season and once again piled them up. We quite at 52 today and I'm sure we could have killed a few more. That makes 266 on the five hunts I've been on this early season. What a great start to the hunting season. Duck opener in Canada on Saturday is likely to be a bit of a letdown.

Very nice. Are all photos at night?

I talked to a guy on Sunday and he said his brother ha a big catch last week ( one 12#) but I din't have any details.

Hunted again with my friend Gabe Ward and we shot our limit of 30. Tomorrow is the last day of the early season but Canadian duck season opens on Saturday..

Macaroni salad but basically carnivore.

Nice fish! I'm getting into the hunting mode.

My brother-in -law to be had a gret idea for his bachelor party. First thing in the morning we had 10 guys for a goose shoot on his farm. The end result was harvesting 99 geese. Then we switched gears and went to a nearby game farm where we shot 19 pheasant and and so clay birds. After 2 hours of cleaning birds we enjoyed food, beverage and fellowship at the lodge there. , Smoked goose breast, smoked salmon dip, fried walleye, BBQ beef brisket,and pork loin were on the menu. What a great idea! We certainly all had.a great time.

Pap, It's 11;30 and I'll be praying for you and your family! May God's love surround you all. I caught a couple walleyes this morning but it was tough fishing in the wind.

Thanks for the feedback. this one was about a yard in diameter.

After the first frosty night I found what appears to be an early buck scrape. At first I thought it might be the scratching of a turkey but there were hoof prints and an overhanging branch. What do you think? Seems awfully early.

Sorry for your loss pap

I've also made them into Rumaki. Cut into 1 1/2 squares and slice in the middle (not all the way through). Put a sliced water chestnut in the slice and wrap in bacon held with toothpick. Marinate in Teryaki sauce and then fry until bacon is browned. Everyone loves it. I think the reason oose has a bad reputation is it was poorly prepared. If it's over cooked it gets tough, dry, and livery. I agree with bottom-feeder I really like it and there are many ways to make it very tasty .It's also free range like most of our diet.

Two birds were banded one in Simcoe Canada and the other in Maryland. Taking some to be made into sticks and ring bologna today. I got 30 lbs. of meat!

I was 1 for 4 in the dark. Don't know if they were short striking or or just bad hookups.Had to work but caught a couple more after sunrise. All I caught were in 30-35 fow.

I really can;t take much of the credit as my friend Gabe is the goose whisperer..Great decoys, calling, and dog. He actually found another bird making 72! I cleaned a bunch and even saved the legs and thigh meat. I use them in lots of ways that are pretty tasty. I brine and smoke some breast, make jerky in the dehydrator, grind and mix with pork and make loose Italian and breakfast sausage. I also like to grill the small ones using a rub and cooking to med rare. I take some to a local shop and have them made into ring bologna and sticks. None ever go to waste.. . .

Forgot to mention two birds were banded.