16ga.com ~ View topic - Going bird hunting for the first time tomorrow!

Member Joined: 08 Jan 2008 Posts: 65

Well, I've been dove hunting with my Dad when I was a kid. Don't remember ever taking a shot.

But lately it's occurred to me that since I've gotten back into skeet and trap shooting, I should go out with my friends, several of whom are wingshooters. A good friend is going with me tomorrow to a preserve - my wife got me a gift card to the place for Christmas.

Looking forward to taking the 16 ga. Model 12 out, learning the ropes, and maybe getting some birds! We're hunting chukar.

I'll let you know how it goes and hopefully have a picture or two to post.

Congrats Eddie! Have a great time but beware - - it could become an addiction. Laughing

Member Joined: 02 Feb 2007 Posts: 371 Location: mpls mn

Good deal I just finished a bowl of chucker chilly I am in the process of getting my hound ready for his senior hunt test at the beginning of next month. I got chuckers out the wazoo! My hound is not really a hound he's a gwp
tell us about your model 12 and what kind of loads you'll be shooting

Member Joined: 19 Mar 2007 Posts: 279 Location: Mn

Careful Eddie! soon you will start to think about needing a dog(Get a GSP), then you will start to hunger for a beautiful light weight sxs, want to start reloading, and mess up your work and marriage by day dreaming about bird hunting in other states. If you are really unlucky you will start to meet other bird hunter, maybe even develop an obsession for ruffed grouse................. Shocked

Member Joined: 19 Mar 2007 Posts: 279 Location: Mn

Chuker Chilli??? Tell me about that. I plan to go out tomarrow for a refresher session for my 2yr old GSP, Bria.

Member Joined: 08 Jan 2008 Posts: 65

Hey you know what? I already HAVE a shorthair! Here's Sierra, she's twelve and doesn't hunt, but she has been known to point anything from snakes to songbirds.

She used to be solid liver, got all that grey on her face and feet in the course of about one year when she was 8 or so. She ain't quite right in the head but she's my dog and I love her.

I, too, would like that recipe for chukar chili please! They'll clean the birds right there for us but I don't know what to do with them.

Member Joined: 19 Mar 2007 Posts: 279 Location: Mn

Chukers are also great boned out, pounded thin, coated with seasoned flour, fried for a brief 2 min per side, removed from pan at which point you add a half cup white wine while scraping the bottom of the pan. Add garlic, a cup of whipping cream, mushrooms, season to taste and and then put the breasts back into the pan for as long as it takes to warm them up{great for pheasants as well} I love may GSP and sxs shotguns!!

Member Joined: 02 Oct 2007 Posts: 1975

Member Joined: 02 Feb 2007 Posts: 371 Location: mpls mn

I skin the birds and cut out the back bones with a pair of heavy duty scissors (cutting out the back bone allows easy exist to the cavity to remove guts and lungs) discard the back bone,guts head feet and wings. Breast out your birds.
I make my own broth /stock the day before by browning the carcasses and legs on a cookie sheet in the oven on broil then to a stock pot and simmering for 6 hours The same way you would make chicken stock-

Stock
Chukar parts browned on cookie sheet
1 onion
1 T pepper corns
2 bay leaves
2 stalks/ tops celery
2 carrots
2 cups white wine
1 gallon stock pot
as much water that will fit in pot

Add ingredients to stock pot bring to a boil reduce heat simmer for 4-6 hours
Meat on parts at this point is pretty much mush. When I’m done simmering stock I strain out the broth and discard all parts although there is no reason you could not pick meat from the bones and add to chilli I just don't do it
The other option is to buy pre-made chicken stock.

* 1 T olive oil
* 2 med onions, chopped
* 4 cloves garlic, minced
* 2 4oz cans chopped green chiles
* 8 -12 chukar breast chopped
* 2 t ground cumin
* 1.5 t dried oregano, crumbled
* .25 t cayenne or crushed red pepper (depending on taste)
* 3 16 oz cans, great northern beans, drained & rinsed
* 6 cups broth
* 3 cups grated monterey jack cheese
* salt
* pepper
* sour cream

1. Heat oil in large heavy pot to med/high sauté diced chukar breasts
2. Add onions & sauté until translucent, about 10 minutes.
3. Add garlic, chiles,chuckars, cumin, oregano, and hot pepper.
4. Sauté 2 minutes.
5. Add beans and broth.
6. Bring to a boil, reduce heat and simmer 2 hours or more.
7. Add 1 1/2 cup of grated cheese.
8. Stir until thick and melted.
9. Season with salt & pepper. Serve with remaining cheese and sour cream.