DAN SIMMONS Sportsman's Quest MORE COLUMNS Advertisement

I awoke this morning to frost on the ground and Canada Geese honking overhead.

A few are even showing up on farmers' fields, park areas and golf courses, a sure sign fall is here and winter is coming.

It's October, the month of upland game (quail, chucker) and waterfowl hunting. This is when those of us who didn't draw a big game tag take to the fields and demonstrate, or pass on to youngsters, our hunting skills and heritage.

This past week saw me in one of my favorite quail haunts, and the birds were kind. It was a cold early morning and they held close to cover and then exploded in all directions, with wings thundering.

This certainly gets the adrenalin going and awakens one faster than three cups of coffee. Once my central nervous system catches up with my heart, I manage to down only one bird. The real hunt then begins, following up on where you think the scrambled birds have landed. This is when a hunter wishes for a well-trained dog.

As I carefully ( I'd like to think stealthily) close ground to a likely cover; I'm ready. The senses are alert; I hear and respond to every sparrow. I know they will bust out and I'll be ready. It's less shocking this time, but equally exciting.

In an instant it all comes together: the thunder of wings, the gun comes up to the shoulder pointing, not aiming, and a bird hits the ground with a noticeable impact and distinct sound. I'd like to say I then got a double, or triple, as some of my more skilled friends are able to do, but my follow-up shots were behind the bird and just served to hasten it to its next destination a hundred yards away. And then it all begins again.

By the second or third attempt, the bird has usually found it safer to head for thicker brush and not take flight so easily.

This is the thrill of quail hunting, and there's always the next clump of mesquite or brush. Even if the birds are not present, or cooperative, it's a great excuse to be with family or friends for a fresh walk in natural surroundings - a life-anchoring experience.

Then there is chukar hunting; it's a bit different. They tend to hold on rocky hillsides or wander around on the brushy area on top. So, you must first climb the mountain.

I've noticed they most often hang out about half way up, near cliff faces or drop-offs. They sometimes let me know where they are with their "cluck-cluck" vocalizations.

I've even mastered the call and return it, "cluck-cluck-cluck," but I may not have the vocabulary perfected. I seem to always be saying, "bye-bye," as they dive off the cliff with stiff wings set and like F-16 fighter jets head for the bottom of the hill.

I often follow them down to get another chance, but they then run up the hill faster than I, cluck-clucking all the way. If they weren't "just birds" I'd think they were laughing.

Again, for the want of a well-trained hunting dog.

Occasionally it all works and one is able to down these combat flyers. Hunting with a couple of friends helps enormously, as often the birds can be flushed in each other's direction. This type of hunting will get, or keep, you in shape and the meal is well worth it.

And then there is water fowl; ducks and geese require a completely new set of skills. A blind is usually constructed from native vegetation, or a pre-made blind is set-up prior to the hunt. Then in the early dawn light, decoys are strategically placed in front of the blind to attract their unsuspecting friends.

They can be seen coming from long distances, often circle around and may respond to your calling with your favorite duck or goose call. With practice your most seductive tones will bring them in for a closer look. The shooting is then fast and furious with birds falling from the sky, into the water in front of your blind.

Retrieving is also a major part of the hunt. Your "well-trained dog" is shivering with excitement, waiting for your command to fetch the bird. He returns and lays it at your feet or into your waiting hand.

What, you don't have a well-trained dog?

Can you swim in frigid waters?

Got a boat?

No?

Here is another option I use while waiting for my well-trained dog to appear. Get the biggest, ugliest floating pike lure you can find and attach a few extra large treble hooks to it, then with an inexpensive take down or telescoping rod you can cast beyond the downed bird, snag it and bring it to shore without getting wet. It works, but I'm still waiting for a dog and time to train it.

Another option for water fowl is to visit or join a duck hunt club; they even have the dogs. Hunting at one of the public waterfowl areas managed by the Fish and Wildlife Service is also a great idea.

Best of all, get together with a couple of experienced water fowlers and learn their methods and tricks before starting out on your own. Waterfowling is an art, but be careful as it can become addicting.

Fall is here and winter is coming -- embrace it. Some of the best hunting of the season starts now.

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If you have an adventure, a story or a comment give me a call at 727-9777 or e-mail me at dansimmons@usa.net.

Events

* Rocky Mountain Elk Foundation will hold its annual banquet Nov. 22^, at Mt. Falls Country Club. Doors open at 4:30 p.m. Save the date and don't miss this great event. For more information call Tracie Dreyer at 775-209-6750.

* The Safari Club International Desert-Las Vegas Chapter announced its banquet will be held Jan. 17, at the Rio Convention Pavilion. For more information, call Dave Small at 702-383-0321.

Recipe

Duck breasts are one of life's true treats and every good recipe book will give you a wide variety of options. This one is, once again, from Ol' Seldom's partner Blondie.

It comes from an old family recipe best identified with her sister who has shared it with many of her friends over the years. This is one we would all like to try and I look forward to her preparing it for me.

Marlee's Fine Breast of Duck

Two large duck breasts; 1 tsp salt; 1 tsp ground black pepper; 1/4 cup orange juice; 1/4 cup lemon juice; one 14.5 oz can chicken broth; 1/2 cup balsamic vinegar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 4 Tbsp butter, divided; 1 tsp lemon zest, julienned; 1 tsp orange zest, julienned; 2 Tbsp olive oil;

Prepare grill for medium coals/heat; rinse the duck breast and set aside; in small sauce pan add citrus juices, chicken stock, and vinegar, cook until reduced by half; add garlic, ginger and zests, cook for five minutes, whisk in butter one tablespoon at a time while sauce is still cooking; remove 1/4 cup sauce and set the rest aside; dry duck breast and sprinkle with salt and pepper; brush duck breast with olive oil and grill seven minutes per side or to desired doneness, brushing with 1/4 cup of sauce during last minutes of grilling; serve on a bed of rice with the remaining sauce poured over the top.