North American Falconry

On Saturday, Hal Webster turns 90. If you are a falconer, you likely know who Hal is– in short American falconry royalty. Our sport has only been in existence for about a hundred years in the United States, so Hal has been there since it’s beginnings — struggled with wayward birds in the days before telemetry, discovered new ways to fly American raptors on American prey species, watched falconry embraced and later persecuted and he has never given up the sport. Not even now.

Of course, what many of us know him from is writing what amounts to the bible of falconry in North America. A book that has evolved along with us in its last 9 editions.

A couple of years ago, I had the pleasure of interviewing Hal. The best place to find out more about him is on www.northamericanfalconry.com. (Don’t expect a quick answer if you email him though…he has better things to do than sit at the computer.) I found out a lot about him though in our conversation. He’s a gentleman and an adventurer. I had to ask him, admittedly measuring myself up, what makes a great falconer. Here’s what Hal said:

     Hal doesn’t have to ponder the makings of a great falconer. He carefully and quickly makes a list for me. “Patience, a learning approach, practice and more practice. And don’t forget to read,” he says. He suggested books like Blaine’s, the Art & Practice of Hawking by E.B. Michele, any of Mike McDermott’s writing and then shyly added his own book to the list. “You should find the style of writing that’s easiest for you read and read that author,” he adds, making it clear that it isn’t enough to own a large falconry library, you must read the books and absorb the lessons the falconer has tried to weave into his words.

     “If you are going to be a falconer and be the best you need these three things,” Hal explains. “You need game birds, time and money. You need money enough for a car, dogs, birds and a place where you can fly.” Without these things, your falconry will suffer.

A friend of Hal’s sent out a mass email, encouraging us all to send our best wishes on this most auspicious day. If you have a moment — scribble him an old fashioned note. I’m sure it will make his day.

Hal Webster
P.O. Box 38
Fort Benton, Montana 59442

Cheers to the fleet-winged duck. Cheers to the hard-flying falcon. Christmas Dinner looked like this…

Christmas Dinner

Those of you who know Hank Shaw and his amazing cooking, will be floored when I tell you I last minute cancelled on his undoubtedly delicious goose in order to eat my duck. It wasn’t that I think I can cook better. And I know the duck would have been better if it had hung for a few days. It was just that she seemed like such a gift.

The falcon had little business catching a mallard and Christmas, in the fact the year seemed so much brighter for a meal that took two seasons to secure. Sometimes I’m just sure that nature hands you a gift and the superstitious falconer in me cannot stand the idea of shrugging it off. The duck should be honored. (Or suffer the wrath of the falconry gods.)

I hadn’t expected to get a duck on Christmas, so I had to “Iron Chef” it a bit. What was in the refrigerator was what I had…  a lot of parrot food. Apples, grapes… so I decided to make a chutney. (Which I’ve never done before, but it seemed like a reasonable idea.) I breasted her out and marinated the meat in a spicy sweet sauce I whipped up. The chutney was gala and granny smith apple, a medley of seedless grapes, cinnamon, ginger, brown sugar, rice wine vinegar, soy sauce, cayenne and peanuts that were added just as it was finishing cooking.

I couldn’t tell you how much of which ingredient, I can only tell you that served with sauteed duck breast, salad and wild rice, it was delicious. And that I’ll never be able to make it again. I like it that way. The things we cannot repeat are the things that become personal legends.

And I still made it to Hank and Holly’s for wine, pecan pie and hunting stories.  It was a perfect Christmas.