Author: Tera Stoddard

News

One Month Left for Comment on FERC’s Draft Environmental Impact Statement for the Removal of the Lower Klamath Dams

It seems like fish and fisherman have taken a back seat to other interests for far too long but recently this group scored a major victory in the Klamath River Dam Removal project. Despite over a century of anthropogenic impacts including timber harvest, dams, and water development, the Klamath River still maintains an interesting array of fisheries along with copious opportunities to pursue them. However, with the removal of the dams the hope is that this river will be super charged with fish and the fishing community is eagerly paying attention.

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News

Cases of Rabbit Hemorrhagic Disease Virus Type 2 on the Rise

It seems these days there are so many things jockeying for our attention, the increasing prevalence of Chronic Wasting Disease (CWD), the global pandemic, and now the invasion of Ukraine. With such large and looming happenings in the forefront, the rapid spread of Rabbit Hemorrhagic Disease (RHDV2) affecting wild populations has mostly flown under the radar, but in December of 2021, there was a new detection of RHDV2 in a wild jackrabbit in California, in San Benito County, the first since August (CDFA 2021).

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Wild Recipes

Duck Sausage

My favorite way to eat duck is whole, skin-on, and roasted over a charcoal grill using ducks harvested that day. You can’t beat a fresh, whole roasted duck. I find that frozen ducks don’t roast nearly as well as fresh ones; however, as the season kicks into high gear, it’s easy to get overwhelmed with too many ducks, requiring that some be frozen. A great way to use frozen ducks and ducks that got a little beat up (by close shots or by a hard-mouthed Chesapeake dog) is Italian-style duck sausage. This recipe includes traditional Italian spices like basil, garlic, oregano, and thyme and results in tasty, juicy sausage that is great to eat with mustard, sauerkraut, or include on a charcuterie board to be served as an appetizer.

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Wild Recipes

Pheasant Fricassee

There are many things to enjoy while pheasant hunting. Quiet walking interrupted by the muffled crashes of a dog looking for a bird. Evening light that paints the central valley gold, making the bugs shine with a beauty that seems otherworldly. The anticipation as your eyes follow the dog and your stomach muscles tighten, hoping something will be flushed. Bringing down a bird and taking time to admire the colors of its feathers and the length of its tail. All of these things make pheasant hunting a worthwhile pastime but enjoying the meal that comes from your labor tops the list. The possibilities are endless when it comes to preparation, but one of our favorite ways to prepare pheasant is our take on pheasant fricassee. The flavors are rich and hearty, and it leaves everyone satisfied.

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