Maks

Maks is a Vizsla. This pointing dog is originally from Hungary and is said to be an old breed. Maks (pronounced mox) is six months old. It is sure a different change to have an almost puppy around. His basic commands are good, I have to reenforce them. Soon, will be an introduction to birds.

Tropical dreaming

Located off the coast of Puerto Rico is "La Isla Nena". The first time we went there, my wife and I fell in love with it. The second time we went there, my kids fell in love with it. This where I also caught my first bonefish. Our next trip is not soon enough for us.

Gentlemen's Game Dinner

Once a year a few of us get together to have a dinner from the game we took during the year. This year's star role was the crane one of our hunting companions took during the year. I also suppplied pheasant breasts and another person, supplied slow roasted whitetail deer. One person brought about six bottles of wine so we can taste with the meal. The meat was cooked on a grill; the crane had a rub on it and the pheasant breast were marinaded. The crane was superb and if anyone had the opportunity to hunt or eat it, I would highly reccomend it. The pheasant wasn't too shabby, either. The roasted deer was as good as expected. I brought the leftovers home and everything disappeared the first night.

Rio San Juan, "El Reposado Tour"

It was great to see friends and spend time with them and my family on the San Juan. The river fished well enough for us; we all caught fish. My best day was on Friday when I stopped counting fish. We fished the upper flats with very little competition with the river flowing at 500 CFS, more or less. On Saturday, we ventured to the lower flats. The lower flats area didn't have many anglers on it with the exception of the float guide trips that would frequently come by. I only hooked two fish during the morning but both were huge; I lost one before bringing it to the net - it turned and faced me and the hook just popped out, the second one (cutbow) went 19 inches with a thick body. The going pattern for us was the Chocolate Emerger in a #22.

The above photo is my son, J.J. He casted the nypmh, set the hook and reeled in the little trout all by himself. He has fished with a fly rod before and enjoys it.

We BBQ for our dinners. The first night we had rib eye steaks. The second night we ate Nilgai, Axis Deer and pheasant breasts. Both meals were superb.

Unfortunately, it had to come to an end. The gentlemen from Texas had to return home and I had to return to Albuquerque. Not before we had made plans for upcoming trips.

"Akita"

Akita is a year old German Shorthaired Pointer. I am training this spring for an individual with the hopes to get her ready for some hunting in the fall. She came to me with absolutely no formal obedience done much less to say anything about advanced field work. Her owner, David C. from Albuquerque acquired her with the hopes of doing the training himself but the training fell threw with all of life's other obligations.

I have had her a week now and can get her to sit on command until released. Next week, I will do the come command and introduce "Whoa" training. This is my first experience with working/training with pointers and looking forward to it. In the past, I have had guide trips where the pointers (Brittany) owners wanted a more experience dog around with their young dogs (Ducky Grouse hunting in the mountains). Akita is a high engery dog and likes to run. It will be fun to see her working a field.

Grilled Chukar

I enjoy grilling. I also enjoy just as well as when I can do it with game that I have taken. The last uipland hunt, I picked up some Chukar that were destined by their fate for the grill. I grill over briquettes with a chunk or two of hickory for smoke.

The ingredients were:

• Five Chukar; plucked and butterflied (backbone removed).
• One teaspoon of powder ginger.
• One teaspoon of ground New Mexico Red Chile.
• Half teaspoon of ground pepper.
• One level tablespoons of kosher salt.
• One teaspoon of rice wine vinegar.
• One teaspoon of basalmic vinegar.
• Two large cloves of garlic, minced.
• Two tablespoons of olive oil.
  

Place the chukar in a gallon zip lock baggie. Mix all the ingredients in a bowl and pour over the birds. Turn baggie to ensure all is distributed. Place in the fridge for at least four hours ( I went over night that may be too much). Turn baggie frequently. Before grilling, bring out and let come to room temperature for a half an hour.


Get the grill hot. Keep the grates clean and slightly oiled. Place the hickory chunks on ash covered coal/briquettes. Remove birds from baggie and place on grill. Grill with cover closed with indirect heat until interior breast temperature is 170 degrees, or until thighs give easily.

Pheasant of the Llano...

I was invited to hunt on a private reserve/ranch located in the eastern part of the state. The ranch has a load of wildlife on it. I saw hundreds of geese, turkeys, a large herd of deer and of course, pheasants. Granted, the hunting on the reserve was outstanding; it is a controlled enviroment and there is no pressure at all. At times I was the only one out shooting. It was a joy to watch the dogs work the birds to which there were many, not just the pheasants but the chuker we found, too.

This won't take the place of walking the WIHA of Kansas. That is too special. In my heart is place that only Kansas can fill with flushing, cackling roosters. All in all, it is all fun and good.