- Wanted to learn to ride a unicycle - I found it on YouTube.
- Learn about using my SUP in whitewater – I found it on YouTube.
- Wanted to get “real” reviews on choosing my first compound bow – I found it on YouTube.
- Learn about what the Missouri River 340 was going to be like – I found it on YouTube.
- Learn how to make a GoPro mount for my canoe – I found it on YouTube.
- Needed to understand how to skin a rabbit because your kid won’t – I found it on YouTube.
Mallard – the other dark meat
Merganser - the carp of the sky
The ONLY way to cook coots and mergansers
First you start by wrapping the breasts with premium bacon. I use the bacon I get from our annual pig butchering party, double smoked delicious. Then you put them in a glass dish with a lid to keep them moist. Bake at 400 degrees approximately 12 minutes or so. It is hard to tell rarity because of the red color of the meat. Then remove from oven, unwrap bacon, throw away breasts and eat bacon. Those breasts still won’t taste worth a damn no matter how you cook them. lol