field notes: cold weather & duck dogs

As both the hunting and calendar seasons progress, changes in the weather bring new challenges to hunters – and their four-legged friends. Duck hunters are particularly sensitive to the effects of drops in temperature on their pups, as duck dogs are exposed not only to cold air temperatures, but also prolonged periods of wetness.

Working, please do not distrub. 

Tufts University has created a guide for assessing dog safety in varying physical and environmental conditions, on which the below guidelines are based.

If temperatures are in the:

Upper 50s and above – duck dogs should be safe without ancillary layers
Mid-50s to upper 40s – outfit duck dogs in neoprene vests for additional insulation
Mid-40s and below – a significant hypothermia risk exists, and duck dogs should be left at home

In all cases, hunters should be aware of the following signs of hypothermia in dogs: pale skin (especially around the toes, ears, and tail), uncontrollable shivering, and apathy.

Safe & happy hunting!
Emily

saint hugh cooks: venison lasagna

Temperatures are finally falling, which means there’s no better time to stay in and enjoy some hearty comfort food. Revel in your fall foraging with this savory recipe.

Ingredients
2 pounds ground venison
1 table spoon olive oil
1 chopped onion
1 teaspoon Italian seasoning
1 teaspoon smoked sweet paprika
1 teaspoon black pepper
24 oz. jar of your favorite pasta sauce (we like Rao’s 4 Cheese)
12 lasagna noodles
16 oz. container of ricotta cheese
1 teaspoon nutmeg
32 oz. bag of mozzarella

Directions
1. Brown the meat over olive oil in a large pot. Add in chopped onion, Italian seasoning, paprika, and pepper. Mix well.
2. Stir in pasta sauce, bring to a boil, and simmer for about 40 minutes.
3. Fill a separate pot with water, add lasagna noodles, and boil to package instructions until noodles are softened but firm.
4. Remove noodles and pat dry.
5. Preheat your oven to 350°, and spray the bottom of a 9x13” baking dish with cooking oil.
6. Mix nutmeg into ricotta cheese.
7. Place 3 noodles at the bottom of the baking dish.
8. Spread meat sauce over noodles, add a layer of ricotta cheese, then a layer of mozzarella.
9. Repeat steps 7 & 8 twice.
10. Add remaining cheese to the top of the dish.
11. Cover with foil and cook for 30 minutes.
12. Remove foil and cook for an additional 10-15 minutes, until cheese begins to brown on the edges. 

Happy cooking!
Emily

field notes: shotgunning tips

With mid-season approaching many duck hunters have, at this point, likely experienced both exciting and slower days in the field. Make the most of all of your hunts by bagging the ducks that do fly over with our top five shooting tips:

These are a few of our favorite things. 

1. Let the shotgun do the work – Your cheek should weld to the stock of your gun so that you’re able to comfortably look down the barrel and move together as one unit. Don’t lower your head to meet the gun; doing so impacts both your perception and range of motion.
    
2. Rotate from your hips – Move your feet as little as possible for smooth set-up and shooting.
    
3. Focus on the front of the target – This builds in a little cushion for error as you calculate lead.
    
4. Swing through – Follow through is as essential in shooting as it is in golf; keep swinging your shotgun even after you pull the trigger to ensure the pattern lands where you intend. Use the English method of estimating lead by saying to yourself, “butt, belly, beak, boom!” as you swing through the bird. 
    
5. Practice patience – Don’t rush to shoot just as soon as a bird comes in. Make all of your shots worthwhile by giving yourself an extra second or two to properly mount your gun and aim before pulling the trigger.

Happy hunting!
Emily  

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saint hugh cooks: duck and pumpkin risotto

We recently learned that Chef Emeril Lagasee offers an extensive selection of free recipes online. When we came across this one, we knew we had to share it. It would make the perfect addition to any holiday spread.

Duck And Pumpkin Risotto With Toasted Pumpkin Seeds And Duck Cracklings

Ingredients
1 roast duck, including the skin
1 tablespoon olive oil
2 cups diced cooked pumpkin
1/4 cup chopped onions
1 tablespoon minced garlic
1/4 cup chopped fresh sage
2 cups Arborio rice
3 cups Duck or Brown Chicken Stock, hot
1 1/2 teaspoons salt
8 turns freshly ground black pepper
1 tablespoon softened unsalted butter
1/2 cup heavy cream
1/2 cup coarsely grated fresh Parmesan cheese
1/2 cup toasted pumpkin seed

Directions
1. Once the duck is roasted, remove the skin and cut it into a julienne, about 1 cup. Render the skin in a large skillet over high heat, stir-frying until crisp and brown, for about 6 minutes.
2. Remove from the skillet and drain on paper towels.
3. Shred the duck meat from the bones, about 2 1/2 cups.
4. In a medium size sauce pan, over medium heat, add 1 tablespoon duck fat add the onions, garlic, and sage, and sauté for 1 minute. Stir in the rice and cook, stirring, for 1 minute. Stir in 1 cup of the stock, salt, and pepper and bring to a boil.
5. Reduce the heat to medium and cook, stirring occasionally until all the liquid has evaporated. Continue to cook adding the stock in 1 cup increments until all of the liquid has been absorbed and the rice is tender and creamy, for about 18 minutes total.
6. Add the heavy cream and butter and cook for 2 to 3 minutes longer.
7. Fold in the pumpkin and shredded duck meat.

To serve, allow 2 cups risotto each for 4 main-course servings; 1 cup each for 8 first-course servings. Serve in bowls and sprinkle with cracklings, pumpkin seeds, and Parmesan.
(original here)

Happy cooking!
Emily