Wild Saskatchewan Roosters
 

Fergie - a friend’s old lab. One old guy (yours truly)and an even older lovely Trojan 16 ga that likes RST ammo. The pheasants not so much. Fortunately, I got a supply last year of a variety of RST ammo. Hunting buddy took the pic. We each got our limit for the day. Cheers Jack

Congratulations!
 

Great hunt, Jack!

Sweet!! Thanks!

looks like we ll have pheasant for breakfast soon...lovely colors on those birds...charlie

Fantastic! Thanks for sharing. I was up there last week. Heck of a hatch! Huns and grouse all over. Fields were harvested and feed all over for the ducks and geese.

Looks like everyone had a good time...except the pheasants

Great stuff!!

When I hunted Saskatchewan back in 1968, on my eight weeks of hunting before going in the military, Pheasants were only for residents. Us aliens hunted geese in the mornings and Sharptails in the afternoons.

Still the same Dave. For those who don’t know, I am Canadian and live in Saskatchewan 😊

From here to here

WOW!! That looks like a wonderful recipe. What did you do there?

And pls tell us about the coupe (?)

Recipe is simple. Hammer the breast halves flat which also tenderizes- not that that is necessary but the flat pieces roll up nicely. While still flat sprinkle with seasoning salt, add some chopped green onion and Monterey Jack slices. Roll them up. Wrap it all with bacon slices. Use a few toothpicks to hold together. Pop it in the oven and when you can’t handle the aroma and anticipation any longer, remove and consume once it’s cool enough to not burn your tongue and innards.

1928 Ford Model A Roadster
 

Roadster is close to original condition except the paint is better than it was in ‘28. Cruises at 40mph. Above that it’s all Elvis. (Shake rattle and roll)

ya ll are looking good.....so is the car......charlie

Another day and another very nice rooster. Phattest phez I’ve seen in years. Winter is going to get colder.

Jack, that is a great deal of fat. A good sign going into winter.

Jack, either that is a preserve bird or he was a real bully at feed time. Shame on him. What oven temperature do you like? I feel like going down to the freezer right now. Thanks.

Is he from an agricultural area? That is an impressive amount of fat on a wild bird!

The roosters I hunt are all wild. I have several farmers and ranchers who welcome me to hunt on their private land. The birds do feed on crop lands. They glean grain seed that didn’t stay in the combines. For the most part, stubble fields are various varieties of wheat but also canola flax and some corn. The birds will also hang around where cattle are fed. Right now I’m seeing numbers in the hundreds but since Charlie passed, I’m hunting dogless so the opportunities for a shot are limited. I no longer shoot birds that will drop into thick cattails or heavy thorny brush as I simply can’t find them. The average day involves about 10-12 kilometres of hiking and maybe five or six shots. This particular day was only two shots and one bird taken. Will try again tomorrow. Gotta get in as much as I can before our government succeeds in disarming all civilians. Sad times for gun owners north of the 49th parallel.

Anything in the oven is 350 degrees. Always have to stay on top of time as the meat is dryer than chicken and if overdone texture is way off. I usually handle the meat like this:

All thigh and shotup breast is ground and fast cooked in fry pan then frozen in convenient sized containers to be used in any recipe one has for ground chicken or turkey. Eg: chilis stuffed peppers lasagna meat sauces.
For meat balls they must be prepared and formed first. Then cooked then either used right away or frozen for later.

The breast filets are frozen separately and when there are sufficient I just fast fry them in butter until golden brown. Use as finger food or even as a topping on a pizza.

The breasts are frozen and used later in any recipe you like. Lots are posted on the hunting sub forum

I dine like royalty during pheasant season. And that’s where my hunting has ended. Just chase pheasants but have taken all manner of big game and other birds since the 1950s. I have been blessed to live where there is no end of game out there. Hunter numbers are down as firearms have been vilified by liberal governments since the 1980s. Firearms owners are equally vilified. It is the expressed goal of the liberals since the 1980s to end civilian ownership of firearms. Yet all they do is tackle law abiding licenced firearms owners but not the real problem of illegal criminal use of firearms. Right now they are in a coalition of an even farther left party and they are using political tactics that essentially bypass our parliament. No debate. No consultation. Hate to say it but the manner of going forward has more the appearance of a dictatorship than a democracy. I know without a doubt that I have lived through the best of times as a hunter. I don’t see grandchildren ever being able to experience that.☹️ Well unless they move south

The thigh has become my favorite part of the pheasant hands down, we save all of them unless shot up. Just debone them and trim the fat off, give them a few strokes with a Jaccard Meat Tenderizer (Cabelas product), overnight in Zesty Italian, rolled in KY Colonel, pan fried. Guaranteed to please....

I’m big fan of the thigh meat

Woohoo!

You sir are so correct , we have been so lucky to see the best years ever for hunting I think

Getting harder and harder to get permission, the lefty goverment wants to take all our guns , thank goodness we live in the west
My wife is from Sask , I just moved back to to Alberta from Saskatchewan and will retire and live my last years down here in pheasant country , Taber

Wife is in Florida, and the weather flat out sucked yesterday( not as bad as you poor guys in the NE). Made an apple/cranberry pie in the morning. Took a pheasant breast and pounded it out very thin, then dipped it in egg wash and seasoned flour. Quickly pan fried and made a great sandwich with bun, lettuce, tomato, and mayo for lunch. Made chicken fried venison steak for dinner--melt in your mouth! Eatin' like a king! Thinking about deep frying some bluegill for dinner tonight.
A country boy can survive.

wish you lived closer haroldyou shore got my attention talking about what you were cooking...I would have invited myself over for a sampling....charlie