Native American Foods: Technology and Food Sources: Birds

Birds were hunted in the fall, often during their migrations, because they were most tender and flavorful after the summer’s fattening. Flocks of geese, ducks, cranes, and pigeons were netted and lured, sometimes with decoys. Other birds were shot from blinds with bows and arrows. Birds were roasted, stewed, steamed, and added to soup and porridge, as were wild turkeys, partridge, pheasant, grouse, and western prairie chickens. Bird eggs were a seasonal treat, because they were available only during times of egg laying.