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gjw Offline OP
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Hi all, have not posted any pics lately, been deer hunting and helping the boys to fill their tags, so bird hunting took a back seat for the last 2 1/2 weeks. Anyway, went out to get the boys deer tags filled ans decided to take take the shotgun along, just in case. Managed to get 2, but lost one (sure do miss having a dog with me!!!!). The bird hunting was cut short when my number 2 son got his doe. Nice animal. His brother didn't fair well this year, he had a buck tag, but didn't fill it. SO now that deer season is over....time for birds.

Jim and his deer:



My bird, used my 12ga Merkel 147E:



Best!

Greg


Gregory J. Westberg
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It was a short morning for me. The weather was very nice when I got to the lake but it wasn't long before the clouds were rolling in. It was opening day of duck season so I didn't get to the landing until around 9:00. It wasn't supposed to rain until late afternoon but it first started sprinkling before 11:00 and quickly turned into a steady rain. At that point I only had two birds in the game bag. I decided that dry clothes and the fireplace at home would feel much better so I threw in the towel. On the way back I got lucky and picked up three more birds.



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WOW,
Nice picture Snipey!
How do they taste, like woodcock?

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I'm sorry but I will have to let someone else answer regarding the comparison between snipe and woodcock. I have shot very few woodcock and it has been about twenty years since I shot my last one. Of the birds I've eaten a snipe is closer in taste to a dove than anything else.

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Snipe & Woodcock are close cousins & have a similar diet so I'd say they taste the same with the snipe being a bit more earthy. Doves & liver are a close comparison.

Kind Regards,

Raimey
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Here's a 180 degree opinion from above. wink I prefer all of my wild birds cooked rare to medium rare. A comparison of dove with liver indicates to me a diet of cooked well-done game. To my palate, snipe is the mildest and best flavored of the red meat wild birds, up there with wood duck, teal and grain fed mallards and pintails. Dove are just below, but not by much. Woodcock are next. Some find the flavor of woodcock a little strong, but I don't.

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I tend to agree with you and from time to time mix the slew footed Merganser(along with Coot) in the lot in duck balls & Persian duck & you really can't tell the difference. At camp or home we pretty much eat everything closer to raw/seared than well done but take 100 folks and lay out the above as you described & I'd hazard a guess that 90% will default to a liver taste being the common factor.

Kind Regards,

Raimey
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Raimey, I understand. As to those who could care less about eating wild game, I refer to Russell Chatham's great short story, The Great Duck Misunderstanding as to what they should be served and I don't mean what he imagined sticking in his eye at the end of the story. wink Gil

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Originally Posted By: GLS
Here's a 180 degree opinion from above. wink I prefer all of my wild birds cooked rare to medium rare. A comparison of dove with liver indicates to me a diet of cooked well-done game. To my palate, snipe is the mildest and best flavored of the red meat wild birds, up there with wood duck, teal and grain fed mallards and pintails. Dove are just below, but not by much. Woodcock are next. Some find the flavor of woodcock a little strong, but I don't.


+1

SRH


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At our camp timberdoodles are pan seared for exactly 2 minutes on each side.
Done perfectly medium rare on the inside without a hint of liver.

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