My favorite pigeon shooting combination is a 20 ga. double and a 10 ga. 3½" mag Ithaca. The 20 ga. is for low fl iers in close; the 10 ga. is for the sky-busting birds.


for dressed birds, especially around big cities with recent immigrant populations. The feathers come in very handy as eye attractors for trapping predators, and they are legal to use in most places. Roasted, crock-potted, pot pies, fried, and steamed in


wine, browned and baked with bacon strips across the breasts, are all great ways to prepare pigeons for eating. I still enjoy a pigeon feast. Take four to six birds, pick, singe, clean, put in a double wrap of aluminum foil with one potato (cut into eight pieces), one small onion (cut into four pieces), and one-quarter of a stick of butter. Wrap in aluminum foil nice and tight, no leaks. Put this package into a pile of hot coals – charcoal briquettes or hardwood coals are best – for 20 to 30 minutes. Totally cover the birds with coals. This works great


Use the dead birds as decoys and place where the pigeons can swing into the wind and fl y upwind over the decoys.


with doves also. We used to cook blackbirds, pigeons, doves, quail, squirrels, and rabbits this way on .22 safaris into the wilds of Iowa. In these days of restricted seasons, “no trespassing


signs” everywhere, and hunting regulations that would con- stipate a shag poke, pigeon hunting offers a respite. It is one of the last of the shooting opportunities where you can shoot all you want – no limits. Pigeon hunting is about the last free hunting you can enjoy. Do I hate pigeons? No, I sort of identify with them. I


would nominate them for the U.S. National Bird. They actu- ally represent the current American character better than the bald eagle.


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You have the ability to preview part of the magazine before you subscribe! Check it out at www.varminthunter.org or call 800-528-4868 to order. Page 128 October — December 2011


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