Dakota Country Magazine October 2016 Edition - Page 52

Tips and Tricks for Waterfowl (Eating, that is) by Patricia Stockdill Photos by Mike Szymanski D Dealing with waterfowl is more than Mike Szymanski’s job. It’s his passion. Szymanski is a North Dakota Game and Fish Department waterfowl biologist. Part of his work includes tracking breeding duck pairs, Canada goose populations, and wetland conditions. When he’s not working with ducks, geese, doves, and cranes as part of his job, waterfowl hunting season will likely find him afield with shotgun in hand, pursuing the species he helps manage. When it comes to dealing with large quantities of goose meat, whether the spring light goose conservation season, early Canada goose management season, or good ol’ fashioned regular waterfowl season when hunters can bag 8 Canada geese, Szymanski has darned near perfected the art of dealing with goose meat. Think in terms of a quantity of meat similar to harvesting a deer, he suggests. Especially during the August and early September Canada goose season and its 15-bird limit, then the regular season, hunters could easily have 40 pounds of meat or more, Szymanski says. That’s almost as much as what a white-tailed doe yields. For many people, goose meat equates to goose jerky or country style sausage. But not many people are going to eat a daily dose of goose Page 52, Dakota Country, October 2016 www.dakotacountrymagazine.com