Sweet! Had to be a fun time. I could never pull one away from their nails, pedicures and drama long enough to stuff a shotgun in their hands and have some fun trigger time. Good on you!
Born and raised just outside of Chicago, she was a prissy girl till about 7 months ago when she met a redneck from Mississippi (me). Now she really enjoys hunting. She goes on almost all of my deer/antelope hunts and now my goose hunts. Talk about one cool chick. (oh, and she has shot my 300wm consistently out to 600yards dinging steel)
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: sormi</div><div class="ubbcode-body">Wow i'd hate for a goose to fall on me. They are huge..I've never eaten goose. I guess they taste like duck? </div></div>
I have had goose meat where it is awesome and where it is absolutly horrible. We recently got into doing goose jerkey and believe it or not, it is actually really good!!!!
Pretty and hunts with you...doesn't get any better. We have a ton of resident geese now so they are always available to hunt and limits get bigger every few years.
I take the breast and cut in palm sized fillets for country style steak or the crock pot or grind it up for jerky. Either way is good. Just never over cook it or it is tough as shoe leather.
hey buddy thats cool is the otherhalf gonna use the 6.5 on a bird hunt?just pickin by the way i saw the 6.5 in all its pieces the other evening at chucks its gonna be a very nice rifle.
i was out the other day for chuck to work on a 243ai i traded for.because of work i usually dont get out to his place as much as i like.gonna try for friday after 4 i need him to readjust the headspace on the 243 as shes a bit tight.perhaps i will get to meet you out there.
1 fully cleaned and skinned goose of any size
1/2 pound of what ever your favorite nuts are
1/2 pound of quality fresh berries of choice
3 tbs of salt and pepper
1/2 a cup of soy sauce and italian dressing mixed together
Heat oven to 400 deg.
Take an old steel belted radial tire and cut it half - "needs to be of size that will fit in the oven of course"
Take the goose and put it in the tire and mix all the ingredients above over the top of the bird and cook for 4 hours.
Check the inside temp of the bird @ 4 hours and once it gets to 300 + degrees remove the bird and fixings throw it all away and EAT THE TIRE.
When I said taste like roast beef, I meant when you bake the whole bird in a oven bag with the bird stuffed with apples. 350 degrees for 45-50 minutes - serve rare.
IF your having trouble with your goose cooking try this:
Boil as may goose breasts as needed in beer. Use enough beer to cover the meet. Keep on low boil for 2 hours;
Drain the meat and discard (yea I know..) the beer;
chill the meat in refrigerator for 2-3 hours;
Later shred with a fork, insuring that all shot is removed;
heat in frying pan with your favorite BBQ sauce, serve with wild rice.
Used to hunt with a guy who's skill in the kitchen amounted to making PBJ sandwich. I got invited to that camp because I could cook. Same with the second hunting camp I am with.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: beretta_man11</div><div class="ubbcode-body">Overchicked huh... Yep. I was always told if you are in a relationship, "be the ugly one!" </div></div>
Yep, that's my mantra!! she's a keeper dude. Great hunt!
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: sormi</div><div class="ubbcode-body">Wow i'd hate for a goose to fall on me. They are huge..I've never eaten goose. I guess they taste like duck?</div></div>
They are real tasty. I can cook up a goos breast on the BBQ and it is better than a good beaf steak. When I bring home some fresh killed goose, my wife says to keep out a couple and she will cook up some baked potato and aspearagas.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: buckhorn</div><div class="ubbcode-body">Smoked goose breast is what I've found to be the best way.</div></div>
Try marinating them in:
2 goose breast
Good splash of olive oil
worcestershire
4 tablespoon of A-1
Grill creations steak seasoning
garlic salt or powder
lemon pepper
meat tenderizer season
Put in tupperware ans shake the hell out of it, put it in the fridge.
Shake every 30 min for 3-4 hours.
Cook on hot grill, med. rair.