rbduck

Re: Goose recipes Cut the breast meat into thin strips(crossways) and thread them onto bamboo skewers which have been soaked in water for half hour. If you want, you can cut the breast meat in half first so that they are not too thick, plus you get more meat on the skewers. Grill on BBQ about 5 to 7 minutes turning constantly. Last few minutes brush withy your favourite sauce. Cook until just pink....DO NOT overcook. Good luck. Ron

Re: Are YOU a DUCK hunter? .....or the times you have fallen the water(tripped). We sunk our boat once in a storm in Libau(for Passionator) but we all made it safe to shore.How many times have you had to play "retreiver" when you didn`t have a dog. Forgot your waders, or shells, or shotguns, or food, dragging all that extra weight from a limit of Greater Canadas, maybe forgetting your licence or Heaven forbid, the coffee. Passionator....thanks for the enjoyable post and the fun memories. Ron

Re: ...And have you ever been here? I`ve been across Canada 14 times while serving in the military.Trains planes and automobiles, even took the Greyhound from Halifax to Vancouver(6days and 6 nights) once. So I can`t really list all the cities and towns I have been through, plus a lot of the Sates. Ron

Re: Where are you from??? Good old Winterpeg(Windypeg) here. Ron

Re: Canada All the waterfowl has been gone for over a week as everything is frozen over.Was -23 the other day too which didn`t help things. My group( we are in Manitoba) had a real good year shooting lots of Canadas and ducks. Time to start thinking about next year. Ron

Re: What city and state is everyone from? Winnipeg, Manitoba, Canada Ron

I must be going blind. Could someone please tell me how to get into chat, I can`t seem to find it. Thankyou. Ron

Re: Time for another \"Pic with a User Name\". Ron......145lbs , 5ft 6" , 52 yrs old Before..... After....

Re: hoser?? Yup, Bob and Doug McKenzie started it on SCTV in their "Great White North" parody of us Canucks. I`ve even heard of a rumour of a "Strange Brew2" movie in the works. Ron

Re: avatars was surfing around and found it on a site but I forget the name. Ron

Re: **WILD TV** Good job Buckee. I was just going to post the same thing. Ron

Re: Three Cheese Pheasant geez BD, ya got me blushing now . Thanks for the compliments. Ron

Re: Three Cheese Pheasant Steak seasoning goes in with the breadcrumbs. Just divide the cheese mixture evenly between the two breasts, place other 2 breasts on top, then secure with toothpicks and then bread. You can even deep fry them at 350 until golden brown also if you want Before they are cooked, they should look like Veal Cordon Blu or Chicken Kiev. Ron

Re: Three Cheese Pheasant Birddog #1 yes make it sandwich style #2 1/8th to 1/4" thickness depending on size of breasts #3 the steak seasoning would like your favourite dry seasoning...like Lowreys(seasoning salt) Sorry about the mix up Good luck Ron

Re: how many bands It took me 35 years of waterfowling before I got my first one off a Greater Canada. On the other hand, I took my 13 yr old out for his first goose hunt(first hunt fot anything) a few weeks ago. Would`nt you know, the very first goose he shoots, has a band. Doesn`t let me forget it either. Ron

Re: wat ur I gotta go with Mallards for birds......bear and any type of venison as a second choice. Ron

Re: Canadas are Buggin Out! Like P says, they are on their way. I am still seeing 1000`s every day also. Geese will be big and fat for you folks down south what with all the grains still in the fields left unharvested. The ducks and geese are just gorging themselves. Still got a couple of hunts left before they all leave. Ron

If you like cheese, you will love this recipe. Ingredients 1 cup of fine bread crumbs 1 large egg 1 cup of milk 1 cup of Parmesan''shake'' cheese 1/4 cup of parsley flakes 4 pheasant breasts( or Ruffed Grouse) 2 ounces of shredded cheddar cheese 2 ounces of shredded Monteray Jack cheese 1 teaspoon of steak seasoning Instructions Gently pound breast meat between two pieces of plastic wrap. Mix both shredded cheeses together. Place one half of cheese mixture on two of the breasts and top with the other two breasts, holding together with toothpicks if necessary. Combine breadcrumbs, parmesan cheese and parsley flakes together in a med sized bowl. Whisk milk and egg together. Carefully dip pheasant breasts, first in the egg mixture, then in the bread crumbs to completely coat breasts. Arrange on a cookie sheet and place in a 350 degree oven for 45 to 60 minutes, depending on the size of the breasts. Enjoy! Ron

Re: Waterfowl Season Pictorial this is about the only one I have`nt posted for this year. Ron

These geese were shot during two consecutive Saturdays. Might be going there again this coming Saturday. Ron

Re: Long Weekend - I need it! No snow here yet. Ron

Sorry, but I will stick to hunting around Winnipeg, Manitoba. We must have seen 50,000 Canadas in the fields on Saturday. During the peak of migration there are close to 200,000 Canadas in the city for close to six weeks. Don`t know howq many are on the outskirts. Ron

A loaf of French garlic bread goes good with this Ingredients 1 14 oz can stewed tomatoes 1 green pepper 1 large pkg broad noodles 2 large white onions 2 medium sized carrots 1 red pepper 2 stalks of celery 4 whole goose breasts( 2 birds), cubed Instructions Peel and slice onions, then simmer covered for 1 hour or until caramelized Peel and cut all vegetables into 2' matchstick sized pieces Cube the breast meat Dump stewed tomatoes into slow cooker, add mixed vegetables, goose cubes, caramelized onions. Cook on low heat for approx. 8 hours. Prepare broad noodles as directed on pkg. When all is ready, mix together 2 tbsp flour and 1 cup water to form a paste. Slowly add to goose mixture to make a thick gravy(stir well). Divide noodles onto 4 plates, cover with goose mixture and serve with garlic bread. I find a nice light ice cold Lager goes well with this dish also. Enjoy! This recipe can be prepared the night before and kept in fridge overnight. Just add all ingredients to slowcooker in the morning, turn it on low and it should be ready for you when you come home from work.

Re: Long Weekend - I need it! Try the Rosser area if you can find the land owners. Wholesale Sports have maps of the Rosser/McDonald area. I work at the airport and I see thousands of geese every morning in the Rosser area(LOTS). We`ve had some good shoots in the Lorette area on private land. Libau has too much water right now in the area we hunt but apparantly there are lots of Mallards there( we can`t even walk into our spots). Good luck on your weekend hunt. We don`t know if we are going for geese or the BP season yet. ......I do hear you about the duck hunting though, we got the same problem. Never thought I`d see the day I was tired of shooting geese. Ron

Re: WILD TV??? I posted this once before in another site. Maybe it will help here too. Ron -------------------------------------------------------------------------------- > CANADA’S FIRST 24 - HOUR HUNTING AND FISHING CHANNEL TO LAUNCH IN >SEPTEMBER > > > > CANADA’S FIRST 24 - HOUR HUNTING AND FISHING CHANNEL TO LAUNCH IN >SEPTEMBER IN WESTERN CANADA, FEATURING AWARD-WINNING CANADIAN PROGRAMMING. > > Calgary, Alberta, Aug 20th, 2004 – A truly new beginning has arrived >as The Kohler Family announces its fully CRTC licensed Wild TV channel >launching September 2004 in Canada: delivering 100% outdoor television to >this great land. This makes WILD TV the first broadcaster to provide a >fully packaged 24/7 channel consisting entirely of high quality outdoor >programming from Canada and around the world. > > WILD TV will be available from your local cable and satellite >companies as well as through local digital cable systems across Canada. > "The launch of WILD TV is a significant milestone in a commitment to >bring the best programming to our community of sportsmen and sportswomen," >said Dieter Kohler, Wild TV President and CEO. "Wild TV will be a key >component of the cable and satellites growing portfolio and that is where >you can find Wild TV." explained Mr Kohler " Canadians have waited long >enough for this channel, now its here” > > “Wild TV will showcase the top programs from all outdoor program >genres. I will personally make it my goal to find the most exciting >programs for Canadian viewers. Shows that will entertain, educate and >create memories for years to come. Wild TV will do its part in maintaining >our outdoor heritage and Canadian culture. So pick up a camera and start >shooting that trip of a lifetime.” explained Ryan Kohler, Executive Vice >President. > > “Reaching 6 million hunting and fishing enthusiasts in Canada, WILD >TV has the ability to deliver a targeted demographic that has, in the past, >been unavailable to the outdoors marketplace. Coupled with the best >programming available, this will surely put WILD TV at the top of >outdoorsmen and women’s favorite television channel list.”, said Scott >Stirling, Sr. VP of Marketing. > > “Our focus is to broadcast the best in outdoor programming to a rich >and diverse nation of outdoor enthusiasts. I have traveled Canada producing >programs; Canadians as well as other people from around the world cannot >get enough of our outdoors. Wild TV has all your outdoor programming, >including hunting.” said Frank Papineau Vice President Affiliate Sales and >Marketing > > Programming highlights on the Wild TV CHANNEL include: > > The Weekend Fisherman™ with Frank Papineau brings fishing and the >outdoors to the everyday enthusiast. This award winning series offers an >array of original programs from across Canada. The programs feature antique >lure collecting, cooking and pro tips. Plus Canadian guests like Walter >Gretzky, and Red Fisher and some of the best scenery in Canada. > > Fishing with Shelly and Courtney starring Shelley Todd and Courtney >Hatfield invites viewers to join them for fishing adventures in the best >natural environment in the world. Traveling to the likes of the wild and >remote Queen Charlotte Islands, world famous Rivers Inlet, and beautiful >Discovery Pass or along one of B.C.'s great rivers, Shelley and Courtney >are always fishing somewhere different and exciting. Special features >include Fish Facts, presented by the Recreational Fisheries Division of >Fisheries and Oceans Canada, and the Sport Fishing Institute of British >Columbia focusing on fishing techniques, conservation practices (how to >release a salmon, hooking mortality, tagging programs for conservation >research), new sport fish regulations, the effects of environmental change. > > The Outdoor Quest has been a real favorite with both hunters and >anglers. Each episode features a hunting and fishing segment. Kim and T.J. >Schwanky and Sandi and Richard Mellon host the series. While Rich and T.J. >do most of the fishing, it is the ladies that get to show their talents in >the hunting arena. Outdoor Quest prides itself on free-range hunts for >truly wild animals. Species range from whitetails, mule deer, black bear, >to moose, caribou, sheep and goats. The emphasis is on the adventure of the >hunt. Richard and T.J. target a wide variety of fish in their travels but >it is walleye that they really key in on. Each fishing segment is packed >with how-to information on catching fish in your backyard. The majority of >the fishing is at lakes that are easily accessible by automobile and close >to major Canadian centers. > > In the coming months Wild TV will showcase some of the most renowned >outdoor series, including, Realtree Just Hunting, Quebec Adventures as well >as Boat Test Reports. And be sure not to miss our pro tip every week on >Wild TV. > > Headquartered in Calgary Alberta, Wild TV also has opened a branch >office in Ottawa, Ontario that will ensure that a Canada wide audience can >be attained. Wild TV enriches the lives of all Canadians through quality >and educational programming via satellite, cable television, telephony and >the Internet. More information about WILD TV is available at www.wildtv.ca >Wild TV is a 100% Canadian owned and operated Company. > > > > WEST > Mr. Ryan Kohler > 403-245-2090 > [email protected] EAST > Mr. Frank J. Papineau > 613.831-9355 > [email protected]