A September hunt on the North Dakota prairie: 2012
Frankie and Northwoods Blue Ox with sharp-tailed grouse.
North Dakota in early September is for one thing only—sharp-tailed grouse and Hungarian partridge hunting. Ian MacTavish and I were fortunate to be included when Frankie Kartch planned a hunting trip at his farm in western North Dakota. Frankie grew up in the area and knows it well.
Frankie brought Ranger, his setter, and Ian had four setters, Pearl, Maggie, Eli and Chet. I never like to be under-dogged so I hauled our dog trailer and brought 12 dogs. In addition to my guiding string (Oscar, Prancer and Lucy ), I brought client dogs Morris, Franny, Harmon, Gale, Tyler, Liz, Jill, Sean, and Grits to train. That country is vast and can eat up dogs in a hurry. We had just the right amount!
As it seems with most sharptail openers, the weather was warm and dry. Making it tolerable for the dogs was the abundance of ponds—that is if they could squeeze between all the ducks. The small grain harvest was almost complete so there was plenty of stubble. We hunted native pastures and alfalfa fields also.
Ian’s salad of greens, asparagus, cashews and grilled sharp-tailed grouse.
We didn’t see as many Huns as we would have liked but the sharptail coveys were large and plentiful. Most of the birds we shot were young; in fact a few of the Huns were very immature.
For three guys, if I must say so myself, we did a fine job in the cooking department. Every night included what became my famous sharptail kebabs, Ian’s delicious sharptail salads and main courses masterminded by Frankie.
A cold beer while preparing dinner and a nightcap of the single malt Laphroaig was all it took to put us to sleep after a long, fun day in the field.
Northwoods Aerosmith with two limits of sharp-tailed grouse.
To start: grilled sharptail shish kebabs.
A nice mix of prairie hunting ground.
Northwoods Parmigiano backs Merimac’s Westerly Gale.