Upland Hunting & Small Game

 Quail Season Count down till last day

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Articles on Small Game & Upland Birds

2009-2010 Dove & Band-tailed Pigeon Regulations [PDF, 1mb]

Dove season set -- shaping up to be a good one

PHOENIX – The Arizona Game and Fish Commission has set the dove, band-tailed pigeon and sandhill crane seasons for the 2009-10 hunting seasons and the online regulations should available by July 10, with the printed regulations being distributed around July 24.

“We usually have some of the best dove hunting in the United States, and this year is shaping up very nicely. I’m seeing lots and lots of fat white-winged doves out there right now,” said Migratory Bird Biologist Mike Rabe.

Rabe offered a caveat -- there is always a chance many of the white-winged doves could migrate before the season begins, especially if the state is bombarded by intense late-summer storms.

For mourning doves, back-to-back years of good winter precipitation with accompanying seed production and good dove reproduction last summer should result in a robust population this year. “The key for mourning dove hunting is not the population as much as their accessibility. With lots of seeds available in the desert, they might be dispersed again this year. But then again, that can increase hunting opportunities and spread out the hunters as well,” Rabe said.

The downside is once again the diminishing urban areas to hunt doves, especially in the Valley of the Sun, although urban expansion may have slowed significantly due to the tough economic times.

Once again this year, the early dove season is Sept. 1-15 with half-day shooting in the desert zone for adult hunters and full-day shooting for youth. For the mountain zone it is all-day shooting.

The juniors-only hunt at the Robbin’s Butte Wildlife Area is scheduled for Sept. 5-6. Young hunters can expect to be treated to the traditional pancake and sausage breakfast from the good folks with the Chandler Rod & Gun Club following the hunt. This is an excellent introduction hunt for youngsters. There are even experts on hand if needed to help mentor.

The collared dove season was once again set for year-long hunting with an unlimited bag limit. The regulations provide illustrations on how to tell the difference between the different dove species.

The late dove season is Nov. 20, 2009 to Jan. 3, 2010 (all-day shooting). “With a great Gambel’s quail season expected in central Arizona this year, hunting dove and quail together should be almost irresistible, especially for those new to hunting. Rabbit populations are also good this year,” Rabe said.

Young hunters and others new to hunting will want to check the Game and Fish Web site at www.azgfd.gov for a listing of introductory hunting workshops or camps. The department is teaming up with sportsmen’s organizations and the goal is to have at least two dozen camps during the upcoming season.

Band-tailed pigeons

While populations are increasing for sandhill cranes and the dove season looks promising, don’t get your hopes up for band-tailed pigeons.

“Even though we had a tremendous mast crop such as acorns last year and will likely be good again this year, we just don’t have much in the way of band-tail numbers in Arizona. In fact, band-tailed pigeon populations are usually spotty and can vary greatly from year to year,” Rabe said.

The band-tailed pigeon hunt is from Sept. 11-Oct. 4 in the north zone where the majority of hunting occurs (Hunt Units 1 through 15C, 16A, 17 through 20A, 23, and 24A) and in the south zone from Sept. 18-Oct. 4.

Processing Upland Birds

It is best to hang doves under refrigeration for 4 days in the feathers (hanging ideally means hanging by the neck in a cooler, but they can simply be placed on a refrigerator shelf.) They are almost as good if you want to eat them immediately, but they tend to be a little tougher 12 to 48 hours after killing them. It is not necessary to draw the birds until after hanging and plucking

Outdoor activities are popular with Americans nationwide. The fresh air and exercise revives the spirit and the mind. Hiking, camping, and boating are good activities for active people and families, and in some parts of the country you can enjoy the outdoors for 2 or 3 seasons. In many cases, these activities last all day and involve preparing at least one meal. If the food is not handled correctly, foodborne illness can be an unwelcome souvenir.

It is best to dress and cool small game as soon as possible. Many hunters prefer to draw small game in the field. Wipe out the cavity with clean paper towels or cloth and hang or lay the game in a well ventilated place to cool. Hanging close together or stacking game in a mass may cause heating. Skinning game in the field and then placing the carcasses in an insulated cooler between layers of dry ice is an excellent

  way to rapidly chill carcasses. If a game bird (except waterfowl) can be lifted by the lower bill without the bill breaking, it is a mature bird and is considered less tender. The outer end of the breast bone is rather flexible in any young bird.

1.Field dress the bird immediately. Remove the entrails and avoid breaking the gall bladder sac on the liver--bile destroys meat flavor. The shape of the bird's bill tells you about his diet--broad and flat billed ducks are plant eaters; pointed and serrated bills indicate fish eaters.

2.Wipe the body cavity with a dry cloth, paper towel or dry grass. Moisture spreads bacteria which causes spoilage.

3.Cool the bird by allowing air to circulate in the body cavity. Hold the cavity open with a small stick to speed cooling. When the weather isn't cold, bring a cooler in the car to transport birds.

4.When you get home, finish dressing the birds. A fully dressed bird can be more safely aged by refrigerating at 35ºF for four hours to tenderize and develop flavor. Many experts recommend that birds be plucked rather than skinned, since the skin helps retain flavor and moisture during cooking. However, many hunters do skin birds because it is easier than plucking. Use bacon strips to add moisture during cooking. Dry pluck. If you don't remove all pin feathers and down, use a paraffin treatment. For four ducks or pheasants, place two cakes of paraffin in 4 quarts of water, bring to a boil and dip birds in, one at a time. Cool the bird to harden the paraffin and scrape off wax, down and pin fathers with a small, dull knife.

Do not freeze birds without plucking and cleaning them first. Immediately after cleaning the birds, wrap them in moisture-vapor-proof material. Freeze immediately and store no longer than 9 to 10 months. Thaw by placing the package in the refrigerator for 12 to 18 hours. This slow thaw will tenderize the meat.

Fish-eating ducks may need soaking or marinating in vinegar, mild wine or buttermilk. You may soak older ducks and geese in a solution of 1/2 teaspoon salt and 1 tablespoon vinegar per quart of cold water for 4 to 12 hours in the refrigerator. Wild duck meat is darker and somewhat dryer than domestic duck. To retain or add moisture when roasting skinned birds, cover the breast with strips of bacon or side pork and roast in a covered pan. In roasting or broiling ducks use a rack to keep them free of their own fat, and do not baste with the fat. Birds may be baked, barbecued, breaded, broiled, fried, combined in casseroles, chop suey, creoles, gumbos and gravies.