Cooking/Preparing Birds While Traveling

Andrew L.

Andrew L.

Well-known member
Good afternoon all,

We have decided to extend our Manitoba Delta Marsh trip out to 8 days this year, normally we are only there for 5. Looking for ideas/recipes on what you all may have done to prepare birds to travel back with that are cooked or "prepared for consumption" as to be removed from our possession limit.

While in Canada most of our meals consist of that mornings hunt but it would be nice, should the hunting be good, to come back with more than 3 days worth of geese & ducks.

We are staying at a cabin with full amenities including a stove & charcoal grill.

Taking a small electric smoker along is also an option but not preferred.

Any ideas or suggestions? Thanks!
 
The only suggestion is - Don't do it! When we came back from Manitoba a number of years ago the USFWS went through our cooler to see how we packaged our birds. Everything was Okay. Then I told him we had thought about having some duck sausage made while in Canada and bringing already prepared duck back into the US. He looked me right in the eye and said "Did You?". I said that we hadn't and he went on to explain that it would have been a ticket if we had. No way to tell what species are in the sausage nor how many. If you are still thinking about it contact the USFWS either a local office or at the border when you cross over and ask them.
 
Thanks for the reply Pete. I just assumed we would be good by cooking or preparing I will give a call.
 
The thing I'm going to say is if you tell a government employee about something that kind of breaks the rules, you are putting them in a situation where they have to enforce the rules, and have no leeway. On the other hand, if you don't say anything, and at the same time don't hide anything, they have the leeway to look and ask or look and not see. In the latter case, all law enforcement are allowed to use discretion in whether or not they take action for a relatively minor infraction. Any cop out there is fully justified in giving you a speeding ticket for going 5MPH over the speed limit, but few actually do. In Pete's example, he had told the person he was thinking about bringing duck sausage from ducks he had shot home in addition to his birds. I'm not sure you have to tell anyone if you are just bringing sausage home. Smoked meat is very popular in the Montreal area, it's really corned beef or pastrami or something similar, but there they call it "smoked meat".
 
greg setter said:
The thing I'm going to say is if you tell a government employee about something that kind of breaks the rules, you are putting them in a situation where they have to enforce the rules, and have no leeway. On the other hand, if you don't say anything, and at the same time don't hide anything, they have the leeway to look and ask or look and not see. In the latter case, all law enforcement are allowed to use discretion in whether or not they take action for a relatively minor infraction. Any cop out there is fully justified in giving you a speeding ticket for going 5MPH over the speed limit, but few actually do. In Pete's example, he had told the person he was thinking about bringing duck sausage from ducks he had shot home in addition to his birds. I'm not sure you have to tell anyone if you are just bringing sausage home. Smoked meat is very popular in the Montreal area, it's really corned beef or pastrami or something similar, but there they call it "smoked meat".
Click to expand...

By law those meat products would need to be declared, so that doesn't work.
 
I would eat them there or donate the meat if you can. When blessed out of state deer hunting i just donate what won't fit in the cooler.
 
I don't know about the laws in Manitoba, but I know a guy who got pinched in ND for having some leftover cooked duck in his cooler with no wing attached. If the cooked duck would have put him over his possession limit, I guess it could have been much worse.
 
Tod
Is this just due to the boarder crossing? When I shoot ducks at home and cook are they not our bnb of possession?
 
It?s because you are still in transit and not at home.
Throw in a border crossing and crossing state lines and it gets more complicated.
 

You cannot bring cooked birds, smoked, sausage, etc,.back.

Only birds that must be transported per the laws, so they can be ID'd.

Been there done that many times. Been well inspected and torn apart, at the boarder going in and coming back. Never a legal issue, as we adhered to the law. It was a PITA, but worth it.


As camp cook I cooked everyday for weeks, as well as hunted everyday.

You Shoot birds You Eat Birds. You do not let your shooting eye get larger than your stomach.


On trips. Hand Hammered Steel Wok was/is how I cook most birds, and slow cookers for soup, etc. Grills work OK but not for large amounts of meat.

Hunters put in long days. The Wok cooks lots of meat quickly. This way plenty of time for other chores that must be done to prepare for the next days hunt.

Make lunch the large meal. Duck and goose sandwiches for dinner, to avoid large meals before bed and a early rise.


Lesser Canada's and Cacklers are far better than limits of Giant Canada's for dark geese, which needs no explanation.

All birds in the freezer had to have ID tags. Meat in the frig ready to cook was OK not tagged. On more than one occasion we fed the entire motel, the local Wildlife Officer as well as farmers.

After many trips, you will realize the less birds you bring home (if any) the better.


just my 2 cents
 
Andrew, if you are looking to just cook the ducks to eat while you are there, here is one way that is delicious. Can be done on the stove or grill. Take minced garlic, worchestershire sauce and melt butter in the frying pan. Adding some white wine is tasty too but not needed. When it is nice and hot, stick the meat on and sear it, adding some montreal steak seasoning on the meat. If you do it on the grill, put melted butter, w sauce and garlic in a bag and marinate them for thirty minutes or so. Cook over high heat, adding montreal steak seasoning to the meat and cook til med rare. Deeeeeeelicious. Quick and easy.
 
Andrew L. said:
Tod
Is this just due to the boarder crossing? When I shoot ducks at home and cook are they not our bnb of possession?
Click to expand...

Yes, I was saying the same thing as Vince said about being able to ID them.

I agree about the prepared for consumption clause as you point out, but they usually can't be prepared and have a wing or head. I guess that you could probably smoke bone in breasts and remove them from possession (in the US, not sure about Canada) and leave a fully feathered wing on. That sounds very risky and I wouldn't do it.
 
Last edited:
I know a fella that got pinched for some duck pastrami that he took with him to Canada. Put them one half of a duck over upon returning to the US.


Cast iron skillet, fresh garlic, butter to sear an render your duck. Of course salt and pepper. Pull at almost medium rare and rest.

Sweat some garlic and shallot about a tablespoon of rendered duck fat. Deglaze with a fruity red wine and reduce. Two tablespoons of a raspberry jam until smooth. Finish with a tablespoon of butter. Slice duck on a bias and lightly glaze with sauce. Serve with some steamed asparagus, saut?ed mushrooms and a salad. Pairs nice with a bourbon or dark beer
 

Tod -

While in Sask. I inquired about about smoking some Speckle Bellies at the local meat processor (he made award winning sausage & smoked meats) to consume while we were there and to take back to the USA.

He absolutely refused. In no uncertain terms he stated NO FEATHERS! Way to risky health wise, unsanitary for his shop and customers.

He did smoke a few for us to consume while we were there, after he called the local Wildlife Officer and had him check them and the tags.

To smoke them with wing on for transport to the USA. No Way would he do it.

The risk would be a legal and health issue I believe. Not worth it.
 

Just a side note.

We never take duck, goose and crane sandwiches, etc., on a hunt, or while scouting.

PBJ does the trick, and saves a world of hassle.
 
I don't have specific knowledge to the border crossing issue, but experience tells me that citizens exercising "letter of the law" does not typically end well for the citizen if you plan to make your case to the enforcing LEO.

Additionally, marked and ID'd birds as part of your packing, that are easily accessible, tends to make any stops much more convenient for you. LEOs, in my experience, have taken a more favorable view of folks that know their birds than those that appear to be guessing.

If you are less skilled than other camp chefs I offer you a magic nectar: Apple Cider Vinegar.

While on a trip to North Dakota I was able to cook for 12 guys on charcoal. We would clean birds from that morning and soak in ACV. Legs, breasts, divers, mallards, spoonbills, pheasant, sharp tail. We likely would have thrown rabbits and squirrels in had we shot any.

The ACV does a great job of "smoothing" flavor transition between species. A spoon might not turn into a red head, but it tastes less like a spoonie. The down side is this will mellow the red head.

For pre-meal prep we would take meat out of the ACV and drop into galony zip lock with a Lawry's 30 minute marinade while the coals were getting ready.

Not food show worthy by a long shot, but throw that hodgepodge of grilled meats into some wild rice and cream of mushroom, sides of bacon, and sauteed yellow squash and 12 guys can spoon heapfuls onto paper plates while popping tops, corks, or snifters.
 
Slow cooked BBQ pulled goose sandwiches

Fajitas

Dry rub with Montreal Steak seasoning 30 min, quick roll in olive oil, grill to rare/med rare over high heat and slice thin

Waterfowl stroganoff

Chislic

Google for specific recipes
 
You must log in or register to reply here.
Back
Top