Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: Marc St Louis on October 09, 2015, 07:15:42 pm
-
I went outside today just before lunch and could hear some Geese honking out back so I grabbed my 12 gauge and went for a look. As I got close a Beaver pond behind the house I could see some of them swimming around. Geese are a bit like Turkeys, very alert and always watchful so I used every bit of cover I could to get close to the pond then went on my hands and knees for the last few yards. There was probably 20 or 30 of them and I saw 2 of them close together about 50 yards out so I figured I would get at least 1 of those with 1 shot, missed both. The rest of them probably heard the sound of the shot bounce off the trees behind them so they all took off and came in my direction and I was able to drop 2 of those. The first one I hit was one big Goose, probably weighed more than 15 lbs, but the other was a young bird, the big one is at the top in the picture. I was a bit disappointed at first that I didn't get one with the first shot but then I started to think about how hard it is to clean them and I was glad that I only hit 2, took me an hour and a half to pluck and clean both
-
I hope you kept the flight feathers. How would you cook those guys?
-
Of course Pat. Roast it in the oven for a few hours till tender, if you don't cook them long enough they come out tough
-
Should make some mighty fine arrows and some mighty fine eatin as well!
-
A guy told me to marinade the goose breast in wine for a night, then pound the breast with a wooden mallet putting back into the wine for another night. Then remove the breast and throw it away and drink the wine. Only good way to make goose.... >:D
-
A guy told me to marinade the goose breast in wine for a night, then pound the breast with a wooden mallet putting back into the wine for another night. Then remove the breast and throw it away and drink the wine. Only good way to make goose.... >:D
Fortunately he is wrong :). Goose is quite tasty when done right
-
Nice, Marc. Looks like I might have to make more trips to SC since that might be my choice for "red" meat, now.
-
You could always come on up here Eddie for a hunt and a meal :). I would imagine Turkey is also on that list
-
Mullet, do you hunt in SC? I hunt there as well, around Hampton.
-
Nice work Marc,
Arrow making material and a meal, you cant beat that!
Love me some goose, one of my favorites.
Cant wait till the season opens down here.
Thunder
-
B&A, I also hunt there with Mullet. Chris Cade(Mechslasher) has a farm near Calhoun Falls where we hunt.
I've never hunted or eaten goose. I know where about 30 are right now but I like knowing they are crapping all over my butthole neighbors lawn. ;D
-
Thanks for the invite, Marc. That would be a pretty good ride for me.
Bowandarrow, I hunt at Chris Cade's farm in McCormick County, in Lincolnton.
-
My sister skins them deboned the breast and makes jerky. Does a lot of the snow geese.
-
How do you guys prepare goose?
Wonder if grinding it into burger and making patties would be any good?
-
I Breast them out, then fillet the meat off the breastbone. Slice across the grain about 3/8" thick pieces & season with garlic powder and fresh cracked black pepper. Have Your cast iron pan hot and add a bit of Olive Oil - cook the steaks as rare as You like- DON'T over cook ! At Selfbow Camp, I'd have to slap the hands of the Vultures eating out of the pan :laugh:. Can't say it enough - do not over cook, Bob.
-
I don't like wasting any of the bird so I pluck and cook the whole thing in the oven for 3~4 hours stuffed with herbs, onions and a bit of olive oil and about 1" of water in the pan. I find the gizzard and heart to be especially tasty and actually prefer the leg meat to the breast
-
How do you guys prepare goose?
Wonder if grinding it into burger and making patties would be any good?
I bet it would. They are good pulled and in tacos, breaded and fired like chicken.
-
I love goose breast meat. I slice it thin, say 3/8". Then pound it out with a tenderizing hammer in seasoned flour. A quick, hot fry for a few minutes and its done. Very tasty and tender.
-
I smoke em. Nothing better than good old smoked. greasy goose running down your chin. Base with a little sour mash, honey, and apricot preserves. Smoke over coals with any fruit or nut tree branches. I prefer apple and or black walnut.
20+ years ago I l resided on a sandpit near the Platte River where the Canadians took control during the migratory season. The dog would chase them and then they'd turn around and chase the dog
I wasn't into fletching my own at the time and just cringe every time I think about all of the goose feathers that I let slip through. Not just from the ones I shot. Them damn geese left enough feathers on the ground that I had to rake just to clean up the back yard :'(
-
I like to filet off the breast meat and cut across the grain into 3/8" thick medallions, beer batter them and deep fat fry them up. Not the healthiest way to prepare them, but pretty tasty! Josh