Finally....

7thgenmt · Sep 29, 2012

Every year when waterfowl season rolls around it feels like the hell hat is summer is really gone,fall is here and hings are good.Scratched out a limit of ducks this AM on the front...

As it got light out I realized the island we were on was covered with....

Nothin like fresh grizz tracks to make you pay attention to your surroundings!

mtmuley · Sep 30, 2012

Gotta love Montana. Duck hunting with grizzlies prowling around! I'm waiting for one to show up at the family farm North of Shelby. The Front isn't too far away. Congrats on the birds. mtmuley

SPAZ · Sep 30, 2012

That's a damn handsome dog you have there.

"YOU'RE NOT WORTHY"

Stubaby · Sep 30, 2012

That's a cool pic with the grizz tracks. Could be a postcard, really. No duck us worth a run in with one of them...: ).

"That's a special feeling, Lloyd"

mtmiller · Sep 30, 2012

I didn't get my limit on the opener; but I hunted with a yellow, so that trumps a chocolate limit. ;-) Nice limit and island partners.

7thgenmt · Sep 30, 2012

We moved to another lake this am and finished 2 limits by noon,got into the pintails as well!Nice woodys miller nice to see they havnt left yet,Ill be on the river this week looking to bag a few.

Zigga · Oct 11, 2012

I love the waterfowl pics. We hammered teal and I shot my first bluewing ever. Probably a female but I'm not sure where the male greenwings and bluewings are this time of year unless they look just like the females. I hate dealing with dead ducks so a recipe would be nice to share. Jerky is always an option. I drew a swan tag for Freezeout so feel free to tell me when they show up. It's my second swan tag and the first hunt was a huge success.

NeMont · Oct 12, 2012

LAST EDITED ON Oct-12-12 AT 11:50AM (MST)[p]Zigga,

Ducks are great table fare IMO.

Two duck breasts with skin on

Salt and pepper both sides to taste.

Slice onions, red and yellow peppers

in a hot frying pan put duck breast in skin side down.

Leave on med/high heat for 2.5 minutes then turn and leave for 1 minute and remove.

Saute onions and peppers in duck fat until the slightly done and remove.

Pour 1 cup orange juice into frying pan, garlic powder, salt and pepper, two shot of Gran Marnier and a tsp of butter (real butter not margerine) cook sauce until is is reduced then add duck and onions and peppers back to the pan and cook for 4 minutes longer.

Serve with rice or oven fried new potatoes

Nemont