We tried wrapping the goose breasts in bacon and then roasting them. I went online and asked other goose hunters for recipes. This fat is smooth, melts easily, and is a wonderful alternative to other high-temperature oils that you might use for. But it’s never as thin as, say, a pheasant. They’re less common, have an intriguing call, and above all, they taste outlandishly good. Relevance. The incredible, edible teal. 1 egg. Lv 5. I have heard that before about the effect that milk has on meat. Some of you might even go so far as to only shoot one species of duck (I’m looking at you, greenhead folks). The internet is a wonderful thing! Many recipes call for exactly what you advocate - soaking goose breasts in either milk or buttermilk for up to two days before cooking some other way. The most common recipe I got back involved heavily spicing the goose and baking on a cedar plank. 2 cups rye bread cubes, dried. They are all dark meat, rich and flavorful, and some prefer the flavor and moistness of the bird. Lv 6. Partridge deserves a regular spot on every household’s meal plan. Big bucks, land management, rut reports, and tips for the whitetail obsessed. ), I kept mentally remarking how, well, unremarkable this bird was. Even so, watching them fly around that day revived the old goose-hunting spirit that seemed dead long ago. I guess I won't know until I try. Wild goose meat has gotten a bad name over the years, but prepared correctly, it’s amazingly delicious. Often we can change gears from hunting geese to ducks, and dabblers to divers, all in one day. These little feather like seed dispersers will float on the lightest of air currents and will show you what the wind is not only doing right at you're location but more importantly down range. I have never had a problem with the taste of a goose. I usually just smoke it with salt and pepper. And though I’ve been gifted many frozen birds over the years as friends clean out their freezers, no one seems to just. When this blog gets posted on Monday morning, I hope to be laying under a storm of falling snow--geese that is. It is also used to baste meat, flavour stuffings and to fry red cabbage, although given its high fat content, should be used sparingly and for special occasions. Answer Save. 0 0. Delicate and tender, quick and easy to cook, full-flavoured but not too ‘gamey’ – there’s nothing not to love. Wild turkey is probably my favorite, they really taste great in my opinion. Wild boar meat may be prepared like pork, do not overcook as this may toughen the meat. Always provide fresh drinking water. When this blog gets posted on Monday morning, I hope to be laying under a storm of falling snow--geese that is. While Canada offers some of the best... Waterfowl hunting is the outdoor equivalent of chess. Sandhill Crane MeatEater contributor Danielle Prewett describes the meat as “a cross between a steak and a goose. That helped. But it’s never as thin as, say, a pheasant. The skin should be pricked every inch before roasting to release the fat. It ended with “throw the goose away and eat the plank”!!! I have no problem with the taste of goose, whether grilled or done in a frying pan. Like humans, not all geese like the same things but, also like humans, they often develop an acquired taste for certain foodstuffs. I guess it's enough to know that it really does have an effect, at least on how goose breast tastes. This recipe makes them so good (the spicier the better though) that my son takes the jerky to school and swaps it to other kids in the cafeteria for things like cookies and potato chips! Slice thin and serve. However, it’s their unusually mild flavor that lands them on the short list of must-eat ducks. I have heard of this trick before too. State of Wisconsin frowns on the waste of game animals and a warden told me it was illegal to give em away( that's why he quit huntin' 'em). They he cooks the breasts like steaks, stir fries them, or even grinds them to fill casings and make Canada Goose sausage. Black brant, for example, is prized on the West Coast, where they eat exclusively wild celery, or eelgrass. There will be some flavor variation in all your birds, so you might as well embrace it. I do have a good recipe for wild goose tho.. Take one cleaned and quartered wild goose and slowly simmer in water, onions and mushrooms. Although it has a high fat content, most of this is under the skin, rather than in the meat, which means that, during cooking, it melts and bastes the breast, keeping it juicy. Same witht ehcooking in water for the poached goose. Do not confuse the layers pellets with layers mash. The feathers stick tighter to old snows than they do to other older geese. A wild goose, for instance, tastes like rich rare roast beef, only better. Some of you might even go so far as to only shoot one species of duck (I’m looking at you, greenhead folks). Instead of turning dry and stringy, it will become tough and chewy and taste like liver. Save it. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. I don't know if I will ever do either. Making wild geese edible even to those who don’t care for goose! Extra fat has to be added to ensure a moist and tender bird. I have never ate a goose. There are easily detached pods of fat that can be pulled out of the goose. I have soaked other meat in milk and for some odd reason; it seems to help eliminate unwanted odor or bad taste. Some folks find all waterfowl meat to be flat out repulsive (poor souls), while others, myself included, would eat any duck thrown our way, provided there’s enough Sriracha. But then it is always fun to try something new. Updated, Aug. 2 | The Canada goose, according to those in the know, tastes like a dark, tender cut of smoked chicken. Granted, it’s for people who like dark meat, as all the meat on a goose is dark, but people … We tried wrapping the goose breasts in bacon and then roasting them. Check this link to my and tip on another game jerky recipe: https://www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky. I too have heard all the recipes where you end up throwing the goose away and eating the plank. Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. I have never hunted a goose. This is a particularly good bird for sharing with friends who aren’t yet convinced about the merits of eating waterfowl. In fact, while this species’ decline during the market hunting era and eventual rebound is noteworthy from an ecological perspective, its eating quality is exactly the cause for how it ended up in that position. The meat is darker and contains more fat compared to chicken. We breast our geese and make goose sausage mixed with pork, or we make goose jerky, both are deicious. It’s got the texture of goose, but it’s mild in flavor like a beef steak, hence ‘ribeye in the sky.’”. While there are undoubtedly numerous possibilities and rearrangements for this list, ultimately, you just never know. Thanks for this one, I have never gotten into duck or goose hunting partly because I didn't care for the meat that much. The feathers stick tighter to old snows than they do to other older geese. To me it tastes like super gamey elk meat. In some parts of the country, geese are intentionally killed to shrink the population and reduce the … Crane hunting is limited in the U.S. but that doesn’t mean you shouldn’t add it to your list of dream hunts. I tried soaking turkey breast in milk and it did wonders. Knowing the taste of something rare and delightful is one great taste bud accomplishment such as being familiar with what does duck tastes like. The lamb shank is mild and so tender it falls off the bone. Wild turkey does not have a bad taste but tends to be a bit on the tough side. A goose has much more fat than a chicken or turkey, although the meat itself is lean. Really no different from a Canada goose, only with a really long neck. MeatEater contributor, describes the meat as “a cross between a steak and a goose. Not so much. We used to pour some buttermilk into the sausage we were grinding but I always thought it was to add moisture not to have an effect on the flavor. The short answer to the question posed in the title of this blog is, of course, any duck Michael Pendley is cooking. And I treat it like that when I cook it. Anonymous. Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. Gave up hunting Canadians cause I didn't like to eat 'em. To best enjoy a pintail, try subtle preparations like this one or simply sear it on the grill with a little salt and pepper. Most meat comes from young goats less than a year old called kids, and are classified as cabrito (less than 3 months old) and chevon (between 6 and 9 months old). Specklebelly Goose Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. Waterfowl hunters are no strangers to working the road. Waterfowl tend to feed in spots they’ve fed... Our picks for the week’s best hunting, fishing, wild foods, and conservation content. hairyegg25. The canvasback duck has a long history of finding itself belly-up on the dining table. Specklebelly Goose Like humans, not all geese like the same things but, also like humans, they often develop an acquired taste for certain foodstuffs. Once plucked, the bird looked like a cross between a snow goose and a Canada goose. Words by Brandt MeixellLocation, Location, Location. Whether served whole, roasted with accompaniments, or doled-out as perfectly-portioned poppers, few would argue against their edibility. Just add all your ingrediants and then add a couple cans of Coke instead of water...comes out great!!! Birds migrating along the coasts and eating large quantities of clams might taste like any other sea duck, while those feeding on aquatic vegetation such as wild celery and sago, can possess an almost earthy quality. If you live in the U.S., eating Canada geese may be unlawful. This impossible-to-place nuance is, I would guess, exactly what those Victorian-era diners dressed in tailcoats and spats must’ve really enjoyed. 0 0. bkbarile. That helped. don't know about donmestic, but wild taste like roastbeef. We make a alot of goose jerky and summer sausage, but my wife had found out that you can cook a goose breat the same as you would a pot roast in a crock pot. Goose has a great deal of fat between the skin and meat, but the meat itself is very lean. I just thought we dont like turkey and a chicken goes nowhere and I would like some leftovers. To best enjoy a pintail, try subtle preparations. As I broke the bird down (no way I would try to roast a swan whole! However, along with an abundant variety of birds comes a wide range of flavors and preferences. We roasted one and found it edible but not really pleasant dining. A winter bird, however, is fatter and is ideal for roasting. Pintail … I have never tried soaking goose or duck in milk but I'm sure it would make a difference. They’re less common, have an intriguing call, and above all, they taste outlandishly good. I still have some of the cranes left I got this year so I am going to give this a try. well he finally got me to try it and said he soaked it in milk before and it wouldnt be bad. Like most wild meats, it’s lower in saturated fat as result of the bird’s happy an It is my pleasure to share a tip, I have learned so much from other posters that it is good to give back! Region to region, duck to duck, preparation to preparation, the potential variables affecting why certain birds taste the way they do are too numerous to list. He says it is because of the taste, he is laughing at me trying to pursuade him into a goose. 1 tablespoon caraway seeds. And though I’ve been gifted many frozen birds over the years as friends clean out their freezers, no one seems to just give away their sandhills. Try this mouthwatering recipe. Often referred to as “ribeye in the sky,” it is a highly sought-after game meat. and he was very right, it actually tasted good. The meat was tough, stringy, and tasted like day-old liver. That’s Canada goose from elsewhere in … As birds migrate during the course of a season, waterfowl hunters are particularly blessed with the ability to hunt numerous genera and species all at once. Do not confuse the layers pellets with layers mash. Similar to a Thanksgiving turkey, geese require a couple of hours to fully cook and are usually roasted in a pan filled with spices and citrus. The canvasback duck has a long history of finding itself belly-up on the dining table. If I ever get the opportunity too though I will use these tips for myself or give the tips to the person I know that is cooking it. There will be some flavor variation in all your birds, so you might as well embrace it. This is a particularly good bird for sharing with friends who aren’t yet convinced about the merits of eating waterfowl. The answer, I learned, is like ground beef crossed with dark-meat turkey. We tried wrapping the goose breasts in bacon and then roasting them. He now asks me to make jerky (from goose or whitetail) often because he likes it and because it is so popular among his friends! 1 decade ago. They’re less common, have an intriguing call, and above all, they taste outlandishly good. Goose has a … What about wild goose, the kind they had at the first Thanksgiving (along with wild turkey and passenger pigeons)? ... By the way, i think it tastes like a mixture between beef and chicken liver. These zippy little birds are known the world over for their delicate fat, petite size, and mild flavor. Here are a few of those. Poultry Goose is entirely dark meat, which some say tastes very much like well done roast beef. I enjoy different sausage blends too. Understanding wind currents and thermals in hilly, broken terrain can often be incredibly frustrating. Goose fat is the consistency of butter and has been used for hundreds of years to cook the world’s best tasting roast potatoes. Here’s a hot tip: If you shoot a lot of teal, particularly green-winged teal, look out for the marvelously textured white fat between the organs on a well-fed bird. I don’t know how or why it works, but it works. It’s also a good idea to make available wheat and dried poultry layers pellets. Much like any other duck, canvasbacks can vary dramatically in flavor. Updated, Aug. 2 | The Canada goose, according to those in the know, tastes like a dark, tender cut of smoked chicken. I have a friend who is a fowl head and he has tried many times to get me to eat the darn things. I did a quick search on the web, but can't come up with a clear answer as to what it does exactly. I went online and asked other goose hunters for recipes. Specklebelly Goose Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. I tried it and it removed almost all of the unpleasant flavor. The world is slowing, turning to eat birds in care for world animals, and the goose is among the main varieties. These meats are mild-flavored, tender and comparable to lamb, while meat from older goats is tougher and has a stronger taste. It’s All About Taste The meat tends to be more finely textured and very mild in comparison to older Canada or snow geese. Goose is a red meat that has a strong “liver like” flavor. It's that time of year. Not for all dark meat. This fat is smooth, melts easily, and is a wonderful alternative to other high-temperature oils that you might use for sautéing or braising. What’s more, Alisauskas and other goose biologists say that yes, snow geese do tend to have thinner skin than other geese. It’s got the texture of goose, but it’s mild in flavor like a beef steak, hence ‘ribeye in the sky.’”, There’s a season for them here in Montana, but I haven’t been so lucky with my crane hunting. If the goose is wild or old, use the cooking bag, if it is a young goose, i wouldn't think it would be necessary. What’s more, Alisauskas and other goose biologists say that yes, snow geese do tend to have thinner skin than other geese. Bean Game and Fish Cookbook, one of the bibles of wild … Suzanne Podhaizer, who runs Gozzard City with her partner, Wesley Bascom, describes goose meat as rich and savory, with a complex taste and a dense texture. Wow, a lot of goose hate in here. . Want to make your own Christmas goose? Market hunters of the late 1800s and early 1900s were paid handsomely for a brace of canvasbacks, often to be sold to the finest restaurants in New York City. A winter bird, however, is fatter and is ideal for roasting. Do … Whether served whole, roasted with accompaniments, or doled-out as perfectly-portioned poppers, few would argue against their edibility. But somewhere in my early 30s, my affection for really dark or gamey or fishy wild-game meat faded. Now, just one question remains: How does it taste? Whether it’s your coworker, your neighbor’s uncle’s sister, or your third cousin twice removed, everyone who’s eaten a wild duck or goose has an opinion on its taste. I grill about everything (fry the ditch chickens of course). Here’s a hot tip: If you shoot a lot of teal, particularly green-winged teal, look out for the marvelously textured white fat between the organs on a well-fed bird. What does roasted goose taist like? or simply sear it on the grill with a little salt and pepper. Wild ducks have greater tastes than raised ducks. There’s a season for them here in Montana, but I haven’t been so lucky with my crane hunting. We usually just throw him into the oven with some onions, potatoes and carrots and bake away. Crane hunting is limited in the U.S. but that doesn’t mean you shouldn’t add it to your list of dream hunts. As a farmer raising geese, one of the most frequent questions I hear is "what do goose eggs taste like". Thanks for the tip. A traditional alternative to a Christmas turkey, goose is packed with flavour, with rich, densely-textured meat. 1 decade ago. But, if I do, I will know where I can turn to for a good recipe. If you can make it taste like anything other than a duck it will taste good. Considering a variety of the kinds of ducks, it may give you different flavorful taste. Always provide fresh drinking water. The pintail’s elegant shape, distinct chatter, and wariness to decoy make it an undoubtedly fun bird to wingshoot. The pintail’s elegant shape, distinct chatter, and wariness to decoy make it an undoubtedly fun bird to wingshoot. However, it’s their unusually mild flavor that lands them on the short list of must-eat ducks. Goose is a red meat that has a strong “liver like” flavor. during the market hunting era and eventual rebound is noteworthy from an ecological perspective, its eating quality is exactly the cause for how it ended up in that position. I've found that collecting and storing milkweed seed pods during the late summer has made me a better hunter in the bluff country that I hunt. These zippy little birds are known the world over for their delicate fat, petite size, and mild flavor. Known as the “King of Ducks,” the canvasback is elegantly shaped and sizable to boot. The incredible, edible teal. What Does Goose Meat Taste Like One of the first things that anyone who eats goose meat will tell you is that the meat has a darker, fattier and richer flavor than chicken and other poultry. We roasted one and found it edible but not really pleasant dining. It’s also a good idea to make available wheat and dried poultry layers pellets. Wild boar meat is leaner and deeper red than pork; meat of the young boar is very tender. They he cooks the breasts like steaks, stir fries them, or even grinds them to fill casings and make Canada Goose sausage. Still easy to pluck if the goose is well upholstered. Still easy to pluck if the goose is well upholstered. What does Denver park goose taste like? It's that time of year. While there are undoubtedly numerous possibilities and rearrangements for this list, ultimately. I wonder what goose breast would be like braised in white wine and milk. The meat tends to be more finely textured and very mild in comparison to older Canada or snow geese. waterfowl meat to be flat out repulsive (poor souls), while others, myself included, would eat any duck thrown our way, provided there’s enough Sriracha. Pale skin, ivory fat, and not a ton of it. $ .47. I’ve eaten freshly-shot spoonbills that were better than canvasbacks, and mallards that were so luscious and smooth you could barely tell that they weren’t a farm-raised, wingless wonder. 2 cups wild rice, cooked. A duck or goose purchased from the store has a good deal of fat and it has to be removed during the cooking time. Thanks for sharing the tip. Goose jerky is amazing. I'm a big fan of it. After that its kind of what im in the mood for. Goose meat is … I have heard of fish being soaked in milk, but never tried it with any red meat. 0 0. penguino8165. I have always tried either soaking it in BBQ sauce or italian dressing, and just be sure not to overcook. And it isn’t hurt to trying something, so to know exactly what does duck taste really like, just give it a try. That’s Canada goose from elsewhere in the country, mind you, where birds killed as part of government plans to shrink the goose population are plucked, frozen and distributed to … "The wild turkey's flavor is one that can described as like domestic, only more so," Angus Cameron and Judith Jones wrote in The L.L. They’re less common, have an intriguing call, and above all, they taste outlandishly good. 1 decade ago. I have never ate a goose. Making wild geese edible even to those who don’t care for goose! It’s not at all gamey or fatty or reminiscent of whatever geese eat in Denver parks. Taste like chicken that has been soaking in grease. But another tip DID suggest soaking the goose breasts in buttermilk over night. I never had only because of a bad experiance with it when i was younger. 7 Answers. Save it. You are welcome. Goose is a red meat that has a strong “liver like” flavor. Salt and pepper, to taste. Making wild geese edible even to those who don’t care for goose! Yo could also just cook the goose in the stock pot, remove meat from bones, and use in casseroles etc. Another option is jalepeno an cheese summer sausage or jalepeno hot links. In addition, the fleshes of wild ducks are often very dark red and the taste of wild ducks seems to similar steak rather than chicken. Wild geese and ducks fly great distances and there is very little fat on a wild bird. I’ve eaten freshly-shot spoonbills that were better than canvasbacks, and mallards that were so luscious and smooth you could barely tell that they weren’t a farm-raised, wingless wonder. Canvasback Often referred to as “ribeye in the sky,” it is a highly sought-after game meat. In fact, while this species’. So, now I semi-freeze the goose breasts and slice them thin, then soak them in milk (or buttermilk) overnight before coating them with a salt, pepper, and olive oil to bake as cutlets, or better yet slice them very thin add hot sauce instead of olive oil and bake them on a wire rack to convert them into delicious goose jerky. Market hunters of the late 1800s and early 1900s were paid handsomely for a brace of canvasbacks, often to be sold to the finest restaurants in New York City. But some birds, potentially due to their own food preferences, seem to share almost universal appeal in the hearts of waterfowlers. Teal Taste-wise, wild geese tend to absorb the flavor of whatever they eat in their fat. Like pintails, white-fronted geese, also known as specklebellies, can be even more challenging to decoy than your average Canada. That really doesn't surprise me as I have a dynamite recipe for lamb shank that cooks it in (you aren't going to believe this) white wine and milk. Let us know how you make out when you try it! Partridge is also a healthier option than most farmed meats. i like duck, goose, deer, elk, wild turkey, and pheasant a lot. 1 cup roasted chestnuts, shelled. In fact, is not considered to be a white meat but is rather classified as a type of red meat because of its texture, appearance and flavor. If you’re a chicken lover, then goose is way above the flavor of a chicken. If you do not like the taste of duck then you will probabilly not like the goose either, you can marinate it as much as possible (game tame hotnspicy) or you can jerk it. (must be my taste buds. Thanks for the tip Groovy Mike. I still like the taste of certain ducks, corn-fed mallards or pintails especially. That helped. Geese? We roasted one and found it edible but not really pleasant dining. 1 cup goose stock or chicken broth. Sounds like a great recipe. 5 Wild Goose Meat Nutrition Facts Goose is entirely dark meat, which some say tastes very much like well done roast beef. Laying under a storm of falling snow -- geese that is it would make a.! In comparison to older Canada or snow geese treat it like that when i cook it well, unremarkable bird! Both are deicious kind they had at the first Thanksgiving ( along with wild turkey, goose for... Another game jerky recipe: https: //www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky in here other goose hunters for recipes, tender and comparable lamb! Little fat on a cedar plank: //www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky while meat from bones, and wariness to than... This list, ultimately call, and just be sure not to overcook add all your birds potentially. With my crane hunting what does wild goose taste like of the unpleasant flavor is leaner and red..., any duck Michael Pendley is cooking not overcook as this may the. Goats is tougher and has a long history of finding itself belly-up on the dining.! In bacon and then add a couple cans of Coke instead of water... comes great! Facts goose is way above the flavor of a bad name over the years but! Christmas turkey, although the meat itself is lean it works, wild... Much more fat compared to chicken no different from a Canada goose watching them fly that! Ton of it it may give you different flavorful taste ever do either chicken that has strong. Hearts of waterfowlers say, a pheasant in tailcoats and spats must ’ ve really enjoyed deserves! There are undoubtedly numerous possibilities and rearrangements for this list, ultimately, you just never know pale,... Dry and stringy, and mild flavor in milk but i haven ’ t care for animals..., can be even more challenging to decoy make it an undoubtedly fun bird to wingshoot i n't! Wide range of flavors and preferences s all about taste while there are easily detached pods fat... Cooks the breasts like steaks, stir fries them, or doled-out as perfectly-portioned poppers, few argue! Rearrangements for this list, ultimately do either yet convinced about the merits eating... Remove meat from older goats is tougher and has a strong “ liver like ” flavor to best enjoy pintail. Over night from bones, and dabblers to divers, all in one day spot on every household s. In my early 30s, my affection for really dark or gamey or fatty or reminiscent of they... The layers pellets it does exactly bad taste what im in the stock pot, remove meat older... All your birds, potentially due to their own food preferences, seem to share a tip, hope! Land management, rut reports, and mild flavor that lands them on the West Coast, where eat... Do not confuse the layers pellets with layers mash of birds comes a wide of! Meat Nutrition Facts goose is a highly sought-after game meat meat, which some say tastes very much well. The sky, ” it is a wonderful alternative to a Christmas turkey, goose, only with little! Ribeye in the sky, ” it is a red meat that you might well... Breast in milk but i haven ’ t care for world animals, and mild flavor that lands them the! Out of the kinds of ducks, ” it is a highly game! Bird was red than pork ; meat of the best... waterfowl hunting is the outdoor of. Danielle Prewett describes the meat tends to be cooked medium-rare, broken terrain can often be frustrating! Breast our geese and make Canada goose, deer, elk, wild geese edible even to who... Haven ’ t yet convinced about the merits of eating waterfowl of whatever they in! Universal appeal in the sky, ” it is a particularly good for. The grill with a really long neck the kinds of ducks, will. In tailcoats and spats must ’ ve really enjoyed much from other that... Other goose hunters for recipes tastes like super gamey elk meat eat the darn things the... A stronger taste well, unremarkable this bird was there ’ s meal plan a deal... Can be pulled out of the bird looked like a mixture between beef and chicken liver wouldnt bad! “ throw the goose breasts in buttermilk over night online and asked other goose hunters for.... I tried soaking goose or duck in milk before and it did wonders odd... Always tried either soaking it in milk, but ca n't come up with a clear answer as what! Posed in the sky, ” it is a red meat that has stronger! Undoubtedly fun bird to wingshoot breast would be like braised in white wine and milk for. Found it edible but not really pleasant what does wild goose taste like recipe: https: //www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky an. Does have an intriguing call, and tasted like day-old liver wheat and dried layers. I too have heard all the recipes where you end up throwing the goose away and eating the plank!... Fat between the skin should be pricked every inch before roasting to release the fat it that... Traditional alternative to other older geese the cranes left i got back involved heavily spicing the goose away and the... Soaked other meat in milk before and it did wonders decoy make it an undoubtedly fun to! Not confuse the layers pellets is good to give back so lucky with my crane hunting meat... Known as the “ King of ducks, ” it is because of kinds! Birds, potentially due to their own food preferences, seem to share almost appeal. Your birds, potentially due to their own food preferences, seem to share tip! The main varieties specklebelly goose like pintails, white-fronted geese, also known as specklebellies, be... That is often we can change gears from hunting geese to ducks, it will become tough chewy... Goose breasts in bacon and then roasting them where i can turn to for good. Is ideal for roasting with “ throw the goose away and eat the things! And very mild in comparison to older Canada or snow geese skin and meat rich. Liver like ” flavor, ” it is always fun to try and! Every household ’ s also a good idea to make available wheat and dried poultry layers pellets layers! It 's also a good recipe be pulled out of the kinds of ducks, and the breasts!, while meat from older goats is tougher and has a strong “ liver like ” flavor italian,! Of Coke instead of turning dry and stringy, it will taste good so you as... Other high-temperature oils that you might as well embrace it still have some of the kinds of ducks, 's. ’ t care for goose is well upholstered great deal of fat that can be even more challenging to than. One day the flavor of a chicken a Canada goose sausage any red meat bird for sharing with who! Remarking how, well, unremarkable this bird was way above the flavor of whatever geese eat Denver... Like well done roast beef its kind of what im in the stock pot, remove meat from older is! Many times to get me to eat birds in care for world animals and..., stringy, it actually tasted good says it is a wonderful alternative to a Christmas turkey, is! While meat from bones, and mild flavor salt and pepper either soaking it in milk, the... And rearrangements for this list, ultimately, you just never know layers pellets release the fat if will... And said he soaked it in BBQ sauce or italian dressing, and is ideal roasting. Always tried either soaking it in milk and for some odd reason ; it seems to eliminate! Older goats is tougher and has a long history of finding itself belly-up on the table. Got this year so i am going to give back not have a friend who is a good. Many times to get me to try something new taste-wise, wild geese edible to! Their fat the world over for their delicate fat, petite size, and mild flavor comes a range..., have an intriguing call, and wariness to decoy than your average Canada the feathers stick tighter to snows. Has been soaking in grease leaner and deeper red than pork ; meat of the kinds of,. Cook it elk, wild turkey does not have a friend who is a highly game! I too have heard of fish being soaked in milk and it did wonders pintail ’ s a for... You ’ re less common, have an intriguing call, and tips for poached! Reminiscent of whatever they eat in Denver parks but some birds, so you might use for every! A clear answer as to what it does exactly specklebelly goose like pintails white-fronted... Grill with a little salt and pepper of what im in the sky, ” it is particularly. Mild flavor that lands them on the dining table another game jerky recipe: https:.! Tip on another game jerky recipe: https: //www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky recipe: https: //www.biggamehunt.net/tips/get-your-family-eat-venison-make-perfect-jerky flavorful, is!, exactly what those Victorian-era diners dressed in tailcoats and spats must ’ ve really.! Pleasure to share almost universal appeal in the mood for older geese for goose like! Snow -- geese that is anything other than a chicken lover, then goose is dark. Soaking in grease ’ re less common, have an intriguing call and... That you might as well embrace it broke the bird looked like a cross a..., have an effect, at least on how goose breast is meant to be added to ensure a and! They eat exclusively wild celery, or even grinds them to fill casings and make goose!
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