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Shot a goose, dropped dead and was floating head under water in plain sight for 20min. I didn't have a dog back then, and there were quite a few ducks in the air. It started to drift slowly away, so I decided to paddle out and get it before someone else will (ah, the pleasure of hunting public marshes).
Good thing I don't bet: 2m from the goose, the head came up and it started to swim away!
Back then I won the race against the goose, but now I have a dog.
Had the same thing happen to me last night. My first duck of the season. I dropped it from a group of three, it crumpled up and went down, heard it splash in the water behind me. Turned around and I could see a big circle of ripples emanating from where it hit. Yet no dead bird laying in the epicenter. The water was shallow and I tromped around for 30 min and saw no sign of it. By then it was pitch black so I had to call it.
wine for breakfast?? never tried that.
yep it happens. I have some stories of birds getting away and its often big Canada geese!! at least geese are easier to see once you come across them though, some ducks blend right in.
my first kill was two ducks opening day at hullett a bunch of years ago. shot them with one shot turned around to celebrate with my buddy, and turn back and they were both gone. we went out and searched for about an hour and found nothing. that was a hard lesson to learn!!
it is frustrating, but it happens. you can only do things to prevent it. such as choosing your shots, making sure your gun is using the best ammo you can, and make sure you are shooting within your equipment and your own limitations.
and finally if you can, get a dog. I wish I had waited to get a dog, until after I started hunting so I could make my priority for a hunting dog. instead I have a lazy and crazy lab, and the best thing he does is maybe chase a rabbit or grouse out of a thicket for me. my next dog will have money and time invested to make a good retriever out of him.
good luck on your (next) first Ontario Canada goose!!
After losing a few birds, you learn to make sure they are anchored before taking your eyes off them. They are good at getting away! We've lost one duck so far this season, and it was a diver, in rough water. It came down, and hit the water diving, never to be seen again. We got the other 3 that were with it though.....
S.
must have been a magical goose.
It may be right there under your nose. I've had one work itself under a bulrush root and all you'll barely see is a tail. Had a dog back then and without it would never have noticed the tail either.
Smoked a Woodie on Saturday, dead on the water. Went out to grab the bird, and it took off! Happens, especially like Sinker said with divers on big water.
-Nick
Wine...red wine reduction sauce. When out west I learned this the best way to pan fry goose is to overpower the flavor and create a new flavor.
Hi Heat (frypan high sides) nonstick or cast iron
Butter X 3 tbps (more if you like)
1 medium onion, diced
Red wine X yum..2 cups added slowly to reduce
3 gloves crushed garlic (one for the pan, burnt bits) two crushed, grated garlic pressed
Brown sugar (or white) to taste
Dice Chives or green onion tops (only the top green part)
1 package of fresh basil (do not use powder or flake) chopped
½ teaspoon of allspice (powder)
Two goose breasts
Salt and pepper to taste.
Dice onion and mash one clove garlic. Place garlic, butter, dash of salt and onions in pan on high heat to sauté.
Slice goose breasts in 2” strips about ¼’ thick and 2” long (you can soak strips in milk for 1 hour before, it does reduce goose flavor)
½ can carnation sweetened condensed milk (or heavy cream) I use cans, it is just easier in the camper and lasts forever on the shelf.
Once onions are cooked (brown bits and all…flavor) add goose breast strips.
Cook on high heat for 2-3 minutes and brown.
next -Add red wine slowly to not boil but to cause steam and faster reduction and add allspice.
Once reduction is consistent slowly add cream and reduce again
Add about 3 tbps brown sugar (sugar will cause sauce to thicken, keep adding little bit of wine/milk to ensure the sugars do not burn.) Burnt sugar is bad for flavor and kills the whole taste
Take off heat when reduction is right and sugars are syrupy.
Let stand until sauce stops bubbling.
Add fresh Green Onions, chives, two other minces cloves of garlic and basil.
Fold over and let rest another minute and serve on own or over a bed of rice.
Consistency of finished produce should have a maple syrup texture, not too runny or clumpy. You can keep using wine or cream to keep the base syrupy. The key to the flavor is the fresh ingredients at the "end of cooking", they have to remain fresh and not cook during the last finishing. First bite and you will taste the basil, garlic, chives followed up by the sugars and wine. It changes the flavors of meat, but tastes oh so good.
they are tough birds. had the same situation a few weeks ago the goose dropped like a rock also about 20 yards from the blind. went to hop in the kayak to go get it as soon as i hop in the goose sprung to life and took off flying blew my mind. felt bad but what can you do sometimes. you made a good effort trying to find it so that's what count's