Jump to content
Search In
  • More options...
Find results that contain...
Find results in...
Sign in to follow this  
Kevin J Legg

Early goose

Recommended Posts

Goose opened on Sept 1 we got 19 that morning.

Two days later we got 12.

We are hunting cut hay lots that we've scouted and are using 3 dozen shell decoys and a few wind socks and a dozen silhouettes. Shooting out of layout blinds takes a little getting use to but can be very effective

jaeJr.jpg

Share this post


Link to post
Share on other sites

hello im an avid goose hunter that just moved to the western side of ny and i am havein a hell of a time finding hunting spots that are not water !!!!!!!! if anybody would like a new hunting budy im 27 years old and have been tought the right way to hunt !!! my name is adam. very nice pic kevin i wish that was me!!!

Share this post


Link to post
Share on other sites

I actually like goose if you know how to prepare it. Needs to be rare or cooked slow and moist. We even keep all the leg and thigh meat and grind it for sausage.

Share this post


Link to post
Share on other sites

Wrap the breasts in cheese cloth and smoke them @ 180-200 deg, w/ apple wood. I like to mop em' w/ a mixture of balsamic vinegar, beer and some olive oil. We took some geese last week and I did the breasts in the smoker like this- they make a great sandwich, actually kind of like roast beef.

Share this post


Link to post
Share on other sites

Ya Chowder, them geese make a great roast beef sandwich on home made bread . What I'd like to know is why every time I tell someone how good they are the first thing they say is there to greasy,I don't think they ever eat one.

Share this post


Link to post
Share on other sites

We'll have to have some of those sandwich's when we fish Seneca this winter!

Share this post


Link to post
Share on other sites

Goose and duck are similar......cook too long it tastes like liver. Keep it rare and you have roast beef. Cook with skin on.

Share this post


Link to post
Share on other sites

did some snow goose breasts on the smoker last spring with a mild rub and applewood smoke - they were FAN-Freaking-TASTIC!!!!!!

Like fillet-mignon.

The Canadas mostly end up becoming jerky - and they make really good jerky!

Share this post


Link to post
Share on other sites

You want something awesome to eat? Corn them. You can't tell the difference between corned beef and corned goose breasts. Just had a ruben sandwich using corned goose breast yesterday. As my hunting buddy says, "to die for."

Share this post


Link to post
Share on other sites

Ended our early goose season hunting 5 times and killing 72 honkers. Started a batch of corned goose today using Morton Tender Quick, onion and pickling spice. Never tried it with goose but have made it from venison. Also made chili with Italian goose sausage and small chucks of goose breast, onions, peppers and tomatoes from the garden and kidney beans. Anyone who says they don't like geese should have a bowl! There are many ways that goose is very good. Just don't overcooked the breasts as they tend to be tough and a little livery. Rare is the way to eat plain breasts I also had some smoked and made into goose sticks but haven't tried it yet. Have a bunch of thigh and leg meat to grind for more sausage.

Share this post


Link to post
Share on other sites

For those of you that have never done corned goose breasts, try it and you will agree its some of the best stuff on the planet. I get a big kick out of people who say "geese are greasy and livery." OK, if you shoot some just hand the breasts over to me. And, by the way, don't ever throw away the legs. In my opinion leg meat is better than the breast meat.

Share this post


Link to post
Share on other sites
For those of you that have never done corned goose breasts, try it and you will agree its some of the best stuff on the planet. I get a big kick out of people who say "geese are greasy and livery." OK, if you shoot some just hand the breasts over to me. And, by the way, don't ever throw away the legs. In my opinion leg meat is better than the breast meat.

Agreed! :yes: In fact, now that I think of it I have some late season goose breasts still in the freezer. Corned goose shredded on rye bread with some horseradish.....OMG!

Share this post


Link to post
Share on other sites

Sure!!!! now I have to go out and buy a dam duck stamp..and steel shot..and decoys and a pretty black flag and what ever else I'd need to pretend I'm a goose hunter. Oh the heck with it, I'll just go by a corned beef and pretend it goose. :(:(

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...