Wellington Weekly Hunting Report – May 18 2017

Another Cracker Weekend On The Cards

Image right: Waiting for the first flight to arrive (Credit: Hamish Carnachan)

The weather is again perfect for waterfowling over the the start of the weekend and possibly into early Sunday too.

Strong winds and rain is already lashing the lower North Island and the ducks are responding by taking to the wing, looking for shelter.

And with the strong to gale wind set to swing throughout today and tomorrow, it'll keep the birds moving.

Likewise, heavy rain in parts has surface ponding which will provided feeding opportunities for mallards - they'll move around looking for flooded pasture.

So, all in all, it's going to be all on from now and into the weekend!

It isn't too late to get into the game if you aren't already - Get your licence here and hit it this weekend.

 

Here are the prospects for Opening Weekend:

Wellington/Wairarapa

Three day rain forecast

For the latest rain forecast click here

Friday, May 19	Saturday, May 20	Sunday, May 21

 

No So Game?

Some family members aren't big on the gaminess of ducks and particularly parries which have a more distinct and stronger 'goosey' flavour.

Wellington Fish & Game ranger and mad keen waterfowl hunter Steve Doughty managed to get these parrie burgers past a 'discerning' game meat eater... His recipe and instructions follow.

This is an excellent way of creating a distinctive duck taste without the strong game flavour which some people don’t like. This recipe will make about four generous burger patties (or excellent meatballs for a pasta dish).

Ingredients

• 2 paradise duck breasts 
• Beef mince (same weight as duck breasts)
• ¼ Medium red onion diced
• ½ Tsp minced ginger
• 2 Tsp Sesame oil
• 2 Tsp Sage (dried is fine)
• ½ Tsp Minced chilli 
• 1 Egg

Method

Mince the duck breast using a food processor and add all ingredients until well mixed. You could use a mincer for the duck and combine ingredients well in a bowl if you do not have a food processor.

For best results prepare this the day before and store overnight in an air tight container in the fridge. You could also use immediately but overnight will enhance the flavours.

Mould patties to the size of your hamburger buns and make about 25mm thick. Place on a board sprinkled with flour.

Cook in a hot fry pan 3 mins each side for medium rare and 4-5 mins each side for well done.

The Burger

Add all desired items to your burger but it is worth keeping it simple to enjoy the amazing flavour of the meat, I recommend the following ingredients:

• Lettuce
• Slices of Camembert cheese 
• Sliced gherkin
• Sliced tomato

Try a ploughman’s pickle on the bun instead of the traditional tomato sauce or mustard, you won’t regret it. 

 

Safety Comes First

 

Opening Weekend is behind us but there's plenty of duck hunting ahead over the season - firearms safety still comes foremost

 

1. TREAT EVERY FIREARM AS LOADED

- Check every firearm yourself.
- Pass or accept only an open or unloaded firearm.

2. ALWAYS POINT FIREARMS IN A SAFE DIRECTION

- Loaded or unloaded, always point the muzzle in a safe direction.

3. LOAD A FIREARM ONLY WHEN READY TO FIRE

- Load the magazine only after you reach your hunting area.
- Load the chamber only when ready to shoot.
- Completely unload before leaving the hunting area.

4. IDENTIFY YOUR TARGET BEYOND ALL DOUBT

- Movement, colour, sound and shape can all deceive you.
- Assume colour, shape, sound, and shape to be human until proven otherwise.

5. CHECK YOUR FIRING ZONE

- THINK! What may happen if you miss your target? What might you hit between you and the target or beyond?
- Do not fire if you know others are in your firing zone.

6. STORE FIREARMS AND AMMUNITION SAFELY

- When not in use, lock away the bolt, firearm and ammunition separately.
- Never leave firearms in a vehicle that is unattended.

7. AVOID ALCOHOL AND DRUGS WHEN HANDLING FIREARMS

- Good judgement is the key to safe use of firearms.