Originally Posted by WMR
DU has lots of cooking tipis online. They work. I think it’s out of print but Eileen Clarke has a good book on it. Quick answer: Puddlers? Keep the skin on the breast. Brine ‘em, cook ‘em in the skillet (carefully) or on the grill. Never go past medium rare. They love red sauces or drizzle a bit of raspberry or cherry preserve on top. Better than pheasant IMO. Divers? Only Cans or Redheads need apply. Others are best given to very hungry friends.


This sounds like some Sage advice that should always be used when cooking up Buffleheads

We get a lot of shooting on Buffs throughout a typical day of hunting.

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Curiosity Killed the Cat & The Prairie Dog
“Molon Labe”