Game Birds In Wyoming
By: Katelyn Parker
November is a big month for bird hunters in Wyoming. In honor of the season, in this article you will find some information about some of the game birds we have in our great state, where to find them, and cooking tips if you harvest one. Something you may not know, there are several game birds that are not native to Wyoming or the United States. Living in Wyoming seems like a great idea, but it is not for the faint hearted. Like many people, Wyoming wasn’t conducive for sustainability for some birds, but others flourished. There are several birds that populate Wyoming but originally called another place home.
Wild Turkey
Introduced to Wyoming in 1935. The turkey’s introduction to the Equality State was contrived by a barter with New Mexico. New Mexico traded Wyoming 15 Merriam turkeys for Greater Sage-Grouse. Beginning with only 15, the turkeys flourished in Wyoming and currently populate most of the state in high numbers. In the 1950’s hunting season for wild turkeys was implemented and continues to be a widely sought-after sport. Although the population is not as great as some states, the population and dispersal are great enough to harvest an average number of 2,000 turkeys annually.
When and Where: There are five hunt areas for wild turkeys in Wyoming. Out of the five, the northern most have the highest populations. The areas are:
Area 1: The most popular amongst turkey hunters. This area is in the Northeast corner of the state and includes the Black Hills region. The current season started on November 1st and closes November 30th.
Area 2: This region is located within the mid-eastern part of the state including the Casper area, spanning east to the border. There are several different seasons in this area, the general season began October 1st and closes on December 31st. For more information check out the interactive map on the Game & Fish site.
Area 3: Covers the east side of the Bighorn Mountains, reaching east to Gillette. This areas’ season opens September 1st and closes December 31st.
Area 4: Covers the west side of the Bighorn Mountains and reaches west to the eastern borders of Yellowstone National Park. The general season for area 4 begins November 1st and closes November 30th.
Area 5: The largest of turkey hunt area in the state. Covering the Southeast corner and fingers up through the Wind River Range and stops at the southeast border of Yellowstone National Park. The general season started on October 1st and closes on December 31st.
Cooking Tips: Wild turkey tends to be less fatty so they can be rather dry after cooking. To avoid drying out your Thanksgiving wild turkey, try using a cooking bag to keep it moist.
Gray Partridge aka Hungarian Partridge aka “Huns”
Introduced to the United States in the 1900’s, the Gray partridge has a fluctuating population in Wyoming. One year the population may seem in decline, and others, they seem to thrive. These ground nesting covey birds are not as commonly seen as the Ringed Neck Pheasant; however, they do continue to have a healthy population in Wyoming. Their native region in Eurasia is seeing a decline in numbers and Wyoming birds have been sent to try to revitalize their natural home. There is just something about Wyoming they seem to prefer.
When and Where: The best places to spot a Gray partridge is on the east and west sides of the Bighorn Mountains. The Huns like to cultivate in regions that are a combination of ag land and natural. You can spot them running through sagebrush or milling about eating grains that were originally meant to feed domestic animals. The season for partridge starts on September 15th and closes on January 31st.
Cooking Tips: Because these are ground birds, their legs are likely to be tough, so the most desired cut is the breast. With some tenderizing and marinating, this meat can make a great meal.
Chukar
The Chukar, also known as the clown bird, was introduced from Pakistan in the late 1800’s. In the mid 1900’s large populations were introduced to 40 states. This upland bird didn’t become prolific in many of the states that they were originally released but it found an affinity for Wyoming has been able to sustain a healthy population.
When and Where: You must be willing to hike if you plan on spotting a “clown bird”. The Chukar likes higher elevations and can be seen warming itself on dark rock faces in the mountains. The best places to spot these birds is in the Absaroka, Wind River and Bighorn Mountain ranges. Some like to say you have to be stupid and strong willed to hunt for Chukars, because of the challenge involved. They often run straight up hill only to fly downhill and across canyons and ridges once they get high enough. You need strength and endurance to hunt these birds. The season opens September 15th and closes January 31st.
Cooking Tips: Chukar is excellent when grilled or baked. People often wrap the cuts in bacon before cooking. Other methods include slow cooking and shredding for taco filling, batter and fry or bake with a good rub. If you can harvest one, these birds make great table fare.
Pheasant
Because of the prolific populations, it is hard to believe that the pheasant is not native to the U.S.A. They were introduced to America when an Oregon man brought 40 of them home with him from Asia. Since the first introduction, several more were introduced incrementally throughout the 1900’s and spanning the country. Wyoming was one state where the bird did very well and now pheasant hunting is a big sport in the area.
When and Where: Pheasants can be spotted in fields and open areas in basins and valleys. They are frequently seen on roadways, looking for grit to feed their gizzards. The larger populations exist in the northern and central part of the state, east of Yellowstone, and in the southeast corner, bordering Nebraska. The males can easily be spotted due to their colorful plumage. Pheasant season opens in most areas on November 1st and closes December 31st with many areas only allowing the harvesting of males (roosters). For more information on bird hunting, rules and regulations and season dates for pheasants, take a peek at the brochure from Wyoming Game & Fish.
Cooking Tips: Pheasants make excellent table fare and can be cooked in several manners. It goes great in a cream sauce served over rice, baked, or battered and fried. Pheasant is best when tenderized before cooking.
Whether you like to hunt or simply observe, get out there and see if you can spot any one of these birds. Share your adventures with @LiveWYld and use #LiveWYld.