Counter Effect: Are Crossbows Threatening the Tradition of Bowhunting?
Crossbows during archery season help recruit new bowhunters, right? These days, some are having second thoughts
By Will Brantley
Full Draw:A crossbow sits cocked and ready on a rainy-day hunt.
John Hafner
Looking at the numbers, the compound bow business is in trouble. Pro shops are closing, and bowhunter numbers are falling. The reasons are no doubt complex (the steep price of the equipment, for example, hasn’t helped), but there’s been a big, undeniable change in the bow woods over the past decade: Crossbows have surged in popularity.
In 1979, Precision Shooting Equipment (PSE) introduced the Crossfire, the first commercially successful compound crossbow built for modern sportsmen. It was championed by PSE founder and bowhunting icon Pete Shepley as a tool that could help recruit new hunters. “Pete really took a lot of heat over crossbows,” says Blake Shelby, current executive vice president for PSE. “But we pushed to get them legalized, hoping they’d get more people into archery.”
That hasn’t exactly worked out. PSE continues to make and sell crossbows, but Shelby says the crossbow boom has actually proven bad for business, and he worries that their full inclusion into archery seasons is threatening the tradition of bowhunting altogether.
Hide expectations: Tariffs drop value of deer hides, but locals still accepting them
By MJohnson
Tom Paper, owner at Wadena Hide & Fur displays an early season deer hide traded in for gloves or other merchandise. The business typically has thousands of deer hides traded in each season. Michael Johnson/Pioneer Journal
For the first time in over 30 years, the Minnesota Deer Hunters Association was considering not putting out those orange boxes across the state looking for hide donations.
After announcing the decision to take a year off, the organization made an agreement with a fur buyer last week to continue the program once more. So, yes, you can again expect to see the boxes coming soon.
The MDHA was considering a one-year hiatus from the Hides for Habitat program thanks to tariffs partially causing an oversupply of hides that are no longer going to China. This resulted in a low hide price.
But according to Craig Engwall, executive director of the Minnesota Deer Hunters Association, an agreement was reached early Thursday, Oct. 11, with North American Trading, a Wisconsin company, to purchase salted hides from MDHA chapters for a straight price of $3.50 a hide. That's less than half last year's price of about $7.25 a hide, Engwall said, but it's far better than the buyer's initial offer of $3 for salted, 8-foot square hides in perfect condition and $1 a hide for everything else.
"Things aren't great in terms of prices, (but the buyer) realized and we realized that if we really lose this program, even for a year, it could affect it long-term," Engwall said. "He raised his prices to us, so we'll go forward with the program."
MDHA only got wind of the change in China's tanning laws a few weeks ago, when buyers weren't bidding on purchasing the hides for the upcoming deer season, Engwall said. That didn't leave enough time for tanneries to react and create new facilities in countries such as Vietnam or Thailand, Engwall said.
From a private business perspective, Wadena Hide and Fur owner Tom Paper said that the price of hides is certainly down, but that won't stop the business from continuing to trade hides for gloves and other merchandise. "The selling of hides is a part of the global market," Paper said. "The tariffs do have an effect. Until those things are resolved I think the those markets are going to be challenged." The hide market is seeing a down a year, but Paper is confident it will return to normal within the next few quarters. A number of factors were weighed by the MDHA in making the decision, according to a news release from the MDHA, including:
• A decision by China to change the regulation regarding importing deer hides to their country.
• As of August, China no longer allows tanning of hides in the country, which did not allow enough time for tanneries to react and create new facilities in countries such as Vietnam.
• There is an oversupply of tanned hides from last year in the market.
• China has imposed a 25 percent tariff on deer hides entering the country.
The MDHA said fur buyers have stated that they expect everything to return to normal for the 2019 season. The Minnesota Deer Hunters Association Hides for Habitat program is a flagship program of MDHA and since its inception in 1985 has generated nearly $5.23 million and 865,000 hides to help fund statewide habitat projects. This program works because of hunters who donate their hides to the orange MDHA logo collection boxes around the state and because of dedicated chapters that volunteer time to support the program. As Wadena Hide and Fur also deals in purchasing metals, they are also seeing lower prices in those markets from tariffs. "Metals have been depressed most of the summer," Paper said. That being said he remains positive that commodity prices will rebound. "In all businesses there are good years and bad years," Paper said. His business is no stranger to pricing changes as its been accepting those commodities since 1946
Ringneck Pheasant Hunt a hit with young hunters
The winners of the 4 shotguns to youth hunters at the event. The hunters pictured are, from left to right - Mason Palmer, Parker Brodina, Riley Weber and Barrett Conner.
Article: Pheasants Forever
Passing on a passion for hunting to the next generation, the Lake Region Chapter of Pheasants Forever held its Ringneck Pheasant Hunt Extravaganza on Sunday, September 30 at the Ramsey County Event Center.
Passing on a passion for hunting to the next generation, the Lake Region Chapter of Pheasants Forever held its Ringneck Pheasant Hunt Extravaganza on Sunday, September 30 at the Ramsey County Event Center.
The event is held annually for all young hunters from the area who participate in the State’s youth pheasant season. There was no charge to attend the event.
Prior to the opening of the youth pheasant hunting season, the local chapter of Pheasants Forever released 450 rooster pheasants on four different release sites in the area, all of which are open to public hunting. The pheasants were banded by the club and six of the birds were banded with gold bands. Any hunter who shot a pheasant with a gold band and who presented it at the Extravaganza had their name entered into a drawing for a new shotgun.
Two hunters turned in gold bands this year and the shotgun was won by Parker Brodina of Devils Lake.
Following the two days of hunting, twenty-three young hunters and their parents enjoyed a hamburger meal provided by Frenchie’s Catering.
All of the participating hunters’ names were entered into a drawing for three new shotguns. This year’s winners were Mason Palmer and Barrett Connor, both of Devils Lake, and Riley Weber of Tolna. The participants were also eligible to win several other prizes, and every young hunter left the event with a Pheasants Forever cap, stocking cap, t-shirt, hunting vest, or a drawstring bag. In addition to the drawings held on Sunday, any youth hunter who shoots one of the banded pheasants during the remainder of the season can bring those bands to the Pheasants Forever banquet to be held in March and get their name entered in yet another drawing for a shotgun.
Pheasants Forever is a national organization dedicated to conservation and the preservation of upland game hunting primarily through habitat preservation and enhancement projects. In addition to sponsoring youth hunting projects such as the Extravaganza, the local chapter has also participated in several habitat projects in the Lake Region area, many in cooperation with local landowners.
If you have any questions about Pheasants Forever, or if you would like to become a member, contact Tom Rost at 662-8620 or Larry Weigel at 351-4090.
Understanding Waterfowl: What's Wrong with Eastern Mallards?
Declining numbers of this popular species will likely result in changes to hunting regulations in the Atlantic Flyway
The mallard is far and away North America's most abundant duck, and this highly adaptable species is found year-round throughout almost the entire continental United States. Historical accounts suggest that breeding mallards were once rare in eastern North America, although they were common seasonal visitors along the Atlantic coast during migration and winter. Today, nearly 1 million mallards breed in the northeastern United States and eastern Canada, but surveys indicate that this population has been declining in recent years.
How did mallards gain a foothold in the East? During the 20th century, millions of captive-reared mallards were released in eastern states to supplement wild populations. Coupled with changes in habitat conditions caused by farming and urbanization, breeding mallards became well established from the mid-Atlantic states north to New England and across much of eastern Canada. Recent advances in genetic techniques have confirmed that eastern mallards are more closely related to Old World mallards (the source of captive-reared stock) than are their counterparts in other flyways.
The Status of Mallard Populations Overall, continental mallard populations have been doing well. In 2017, breeding mallards in the traditional survey area (including the Prairie Pothole Region, Western Boreal Forest, and other breeding areas) numbered 10.5 million birds (a level 34 percent above the long-term average), and have been trending upward over the long term. Mallards are counted separately in the eastern survey area (encompassing eastern Canada and parts of Maine) and in the northeastern United States from Virginia to New Hampshire. Over the past 20 years, this population—which numbered just under 900,000 birds in 2017—has been gradually declining at a rate of about 1 percent per year. While breeding mallard numbers have been largely stable in eastern Canada, they have decreased by about 38 percent in the northeastern United States. Data from the independent Breeding Bird Survey also suggest that breeding mallards have been declining in this region.
If mallards are doing so well continentally, why should we be concerned about the status of the eastern population? To answer this question, we must examine how source populations contribute to the mallard harvest in different areas. This is accomplished by calculating harvest derivation using data from mallards banded on specific breeding areas, band recovery data from mallards harvested in different states, and breeding population data. In the northeastern United States, an estimated 79 percent of the mallards harvested by hunters are produced in that region. In Pennsylvania, 75 percent of harvested mallards are raised in the state, while in New York, 69 percent of harvested mallards are homegrown. As you move south in the Atlantic Flyway, the proportion of locally raised mallards in the harvest decreases. For example, in the mid-Atlantic region only 39 percent of harvested mallards are produced locally, although 72 percent are derived from the eastern mallard population.
Why Are Eastern Mallards Declining?
Waterfowl managers are not sure what has caused the decline of the eastern mallard population. There are many theories, including the loss and degradation of breeding and nonbreeding habitat, lower survival and fitness caused by winter food shortages, and the adverse effects of hybridization between wild birds and released game-farm mallards. But none of these hypotheses have been formally tested.
The size of the annual mallard breeding population is largely influenced by two factors: adult survival and production of young. The long-term decline in eastern mallards suggests that there is a problem with either survival or production, or perhaps both. However, survival estimates from banding data have changed little since the 1990s, when the population was stable. Over the same period, estimates of mallard production obtained by the U.S. Fish and Wildlife Service (USFWS) Parts Collection Survey have not decreased either. This suggests that there might be an issue with the accuracy of one or both of these data sources.
Proposed Changes to Hunting Regulations
Since 2000, the status of the eastern mallard population has been used to set hunting seasons and bag limits for ducks in the Atlantic Flyway. Given that mallards make up only 20 percent or less of the total duck harvest in the flyway, this is no longer considered an optimal strategy. As a result, the Atlantic Flyway Council and USFWS have developed a new approach to harvest management based on the status of four other common species (wood ducks, American green-winged teal, ring-necked ducks, and common goldeneyes). Moving forward, hunting regulations for eastern mallards will be developed like other species that are currently below their population objectives, such as northern pintails and scaup. Based on our current understanding of eastern mallard population dynamics, recent harvest rates for these birds may no longer be sustainable. Consequently, waterfowl managers have recommended a reduction in the mallard bag limit from four birds to two (in the Atlantic Flyway only), beginning in the 2019–2020 waterfowl season. Hen restrictions within the two-bird mallard limit are still being considered. Managers are hopeful that a bag-limit reduction will stabilize the eastern mallard population while a new harvest strategy is developed using the best available science.
Final decisions regarding the change in the mallard bag limit and a new multispecies harvest management approach will be made this fall. The Atlantic Flyway Council will make a final recommendation to the Service Regulations Committee following their September meeting. The USFWS will then make a recommendation to the assistant secretary of the U.S. Department of the Interior, who makes the final decision on the regulations. (See "How the Seasons Are Set" on page 48 of the printed magazine for more information about this process.)
Assisting the Recovery of Eastern Mallards
A crucial first step toward the recovery of the eastern mallard population is evaluating potential bias in banding and Parts Collection Survey data to help pinpoint the cause or causes of the decline. Specific research can then be conducted to evaluate what's potentially impacting survival or production. If research shows that habitat loss is significantly influencing the decline of eastern mallards, DU will work with our state and federal partners to develop conservation strategies to help stabilize and increase the population.
Dr. John Coluccy is director of conservation planning in DU's Great Lakes/Atlantic Region.
Recipes from the Road
The Sporting Chef shares his favorite regional duck dishes from across the continent
By Scott Leysath
"So, what do you want to do with your life?" It's a question we've all heard, usually long before most of us figure out what we really want to do. When I was a young man, it never occurred to me that I would be earning a living cooking wild game. Yet over the past few decades, I've had the opportunity to hunt and fish in places I used to only dream about. Mine has been a mostly unplanned career path that just happened—but I'm sure glad it did.
Of course, any job has its challenges, and you can imagine the kinds of obstacles that must be overcome to prepare meals for groups of 10 to 1,000 people, in places far from home. Along the way, I've picked up some great ideas and cooking techniques from different parts of North America and beyond. Who knew that Missouri Beavertail Soup could be so delicious?
I've borrowed the following recipes from home cooks and professional chefs across the continent. As with other recipes, I've modified these a bit to make them my own.
DEEP SOUTH Deep-Fried Duck Appetizer with Alabama White Sauce
Alabama White Barbecue Sauce is basically mayonnaise with just a few other ingredients added to the mix. The first time I made it I whisked in fresh basil, garlic, and minced jalapeño pepper and was immediately chastised by Huntsville locals, who accused me of taking something good and fancying it up.
Tempura batter always works best when both the batter and whatever is getting fried are cold. If the batter is at room temperature or warmer, the fried duck will be more greasy than crisp. Make the batter when the sliced duck is cool and ready to fry, then heat the oil. Please note that allowing the sliced duck to air-dry uncovered in the refrigerator for 2 or 3 hours prior to cooking will enable the batter to adhere better. Sliced duck breast fillets can be prepared with the skin on or off. Cut the breasts into 1/4-inch-thick slices. Makes about 12 appetizers.
Ingredients
2 cups sliced duck breast fillets
Oil for frying
Alabama White Barbecue Sauce
1 cup mayonnaise
1/2 cup apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon cayenne pepper
1 tablespoon prepared horseradish
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
Tempura Batter
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch of salt
1 large egg
1 cup ice-cold soda water
Directions
[STEP 1] Prepare the barbecue sauce by combining all the ingredients and mixing well.
[STEP 2] To prepare the tempura batter, combine the flour, cornstarch, and salt in a medium bowl. Whisk in the egg and soda water, but do not overmix—the batter should be a bit lumpy.
[STEP 3] Heat at least 3 inches of oil in a fryer or heavy pot until the oil is 340–360°F. Using tongs or a fork, dip the cooled duck into the batter and carefully place the battered duck into the hot oil, a few pieces at a time. Once the duck fillets are golden brown, remove them from the oil and drain on paper towels. Serve with the barbecue sauce.
GREAT LAKES REGION Duck and Wild Rice Salad
Wild rice, cherries, and marinated duck make this dish my tribute to Great Lakes cuisine. Oh sure, it may not be as iconic as the traditional deep-dish casseroles that warm you up after a cold day afield, but you can spend a little less time on the treadmill after enjoying this tasty salad. Makes 4 main-course servings or up to 8 side servings.
Ingredients
2 cups wild rice, cooked and cooled
2 cups diced cooked duck 1 cup diced celery stalks
1/3 cup chopped fresh Italian parsley
1/2 cup dried cherries or cranberries
1/3 cup finely diced red onion
2/3 cup finely diced bell pepper, any color
1/3 cup roasted pistachio kernels
Dressing
1/4 cup freshly squeezed lemon juice
2 garlic cloves, minced
2 teaspoons honey
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
Kosher salt
Directions
[STEP 1] To prepare the dressing, combine the first 4 ingredients in a medium bowl. Add olive oil in a thin stream while whisking. Season to taste with salt.
[STEP 2] Prepare the salad by combining all the ingredients and mixing well. For additional flavor, make a double batch of the dressing and divide it in half; marinate the cooked duck in half the dressing for several hours in the refrigerator before preparing the salad.
PACIFIC NORTHWEST Planked Duck Breast
In the tradition of Native American fish and game cookery, a common grilling method in the Pacific Northwest is to place various meats and vegetables on an untreated wooden plank, usually cedar, alder, maple, or oak. The planks are first soaked in water or wine for an hour or so before being topped with meat, fish, and vegetables and placed on a medium-hot grill. As the plank heats up and inevitably burns around the edges, it imparts the flavors of wood smoke to the food. Serves 4.
Ingredients
2 untreated wooden planks soaked in water for 1 hour
4 duck breast fillets, skin on or off
1/3 cup olive oil
1/4 cup soy sauce
2 tablespoons red wine vinegar
4 garlic cloves, minced
1 teaspoon cracked black pepper
4 sprigs fresh rosemary
Fresh sliced vegetables such as asparagus, onion, bell pepper, broccoli, or squash
4 lemon slices
Directions
[STEP 1] In a nonreactive medium-size bowl, combine the olive oil, soy sauce, vinegar, garlic, and pepper and whisk together. Add the duck breast fillets and toss to coat evenly. Refrigerate for at least 2 or 3 hours—or up to 24 hours.
[STEP 2] Place 2 rosemary sprigs on each plank. Top each sprig with one duck breast fillet. Arrange the vegetables on the plank, top them with lemon, then place the planks on a medium-hot grill. As the planks heat up, they will start to smoke and burn on the edges. Flip the duck after 10 minutes and continue to cook for another 8 to 10 minutes for medium-rare.
MID-ATLANTIC REGION Chesapeake Duck Stew
It's a personal victory whenever I get a chance to combine two of my favorite ingredients, wild duck and oysters, as I do in this recipe. I would highly recommend pairing a bowl of this stew with a glass of peppery zinfandel. Serves 8 to 10.
Ingredients
1/4 cup vegetable oil
4 whole ducks, quartered (skin on or off)
1/2 cup flour
2 cups coarsely chopped onions
1 teaspoon dried thyme
1/4 teaspoon ground allspice
1 bay leaf
1 1/2 quarts beef, chicken, or game broth
8 small red potatoes, quartered
2 carrots, coarsely chopped
1 cup okra, sliced into 1/4-inch rings
1 cup corn kernels
2 cups oysters
Salt and pepper to taste
Sour cream for garnish
Directions
[STEP 1] Heat the oil in a heavy pot over medium-high heat. Dredge the duck pieces lightly in flour and add them to the hot oil a few at a time. Cook until all the pieces are well browned.
[STEP 2] Add the onions, thyme, allspice, bay leaf, and broth. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 to 2 hours. Keep checking the liquid to make sure the broth covers the contents of the pot. If necessary, add more broth. When the duck pieces are tender, remove them from the pot and allow them to cool before pulling the meat from the bones. Discard the bones and return the meat to the pot.
[STEP 3] Add the potatoes, carrots, and okra and cook for an additional 30 minutes. Add corn and cook for 15 minutes or more, or until meat is tender. Stir in the oysters and cook for 5 to 7 minutes. Season to taste with salt and pepper.
[STEP 4] Ladle stew into bowls and top with a dollop of sour cream.
MEXICO Tacos de Carnitas de Pato
This recipe was handed down to my friend Susie Jimenez by her mother. Susie was the runner-up on the seventh season of Food Network Star. She is also a regular contributor to my TV show, The Sporting Chef. I've learned so much about Mexican flavors and cooking styles from Susie, including this recipe, which turns wild ducks into something like slow-cooked pork. Makes 8 tacos.
Ingredients
Vegetable or peanut oil
2 medium-sized ducks, quartered
1 lemon, lime, and orange, each quartered
1 onion, quartered
1 can beer
Salt, pepper, and hot sauce to taste
Corn tortillas brushed with oil and lightly grilled or broiled on each side
Shredded lettuce, sliced avocado, salsa, cheese, cilantro, and other toppings to taste
4 lime halves for garnish
Directions
[STEP 1] Heat about 4 or 5 inches of oil in a deep heavy-duty pot or Dutch oven over medium-high heat. Add the duck and quartered lemon, lime, orange, and onion. Make sure that the oil completely covers the duck. Bring to a boil, then lower the heat to medium-low, cover, and simmer for 45 minutes. Check for doneness. The meat should be dark brown and crispy on the outside.
[STEP 2] Carefully add the beer to the pot, a little at a time, so that it doesn't boil over in the hot oil. Continue to simmer until the meat is very tender and can be easily removed from the bone.
[STEP 3] Transfer the duck pieces to paper towels to drain. Once cooled, pull the meat from the bones and shred. Season to taste with salt, pepper, and hot sauce. Place the meat in a hot skillet and heat to serving temperature.
[STEP 4] Stuff the tortillas with duck and desired toppings. Arrange on the plates with lime halves.
