Kevin J Legg

Another great hunt with friends

Recommended Posts

We have a local butcher make us goose sausage ; he makes it up with 80 % goose & 20 % pork + spices to taste !

Cleaning the birds can be a slow process to separate the meet ; as I tell people you cannot buy this and We know EXACTLY what is in the meet !

Share this post


Link to post
Share on other sites

I make breakfast and Italian sausage myself and I have many great ways to use their meat. I generally will use leg meat as well. Biggest Issue is the havoc that steel shot can play on your teeth. I have 3 crowns to attest to that damage and you need to be careful as steel is unforgiving.


Sent from my iPad using Lake Ontario United

Share this post


Link to post
Share on other sites

We use every bit of meat that we can separate which can make it a slow process ; at best 3/4 hr. Per bird : I then open the cavity and ad the heart  ( liver goes separate to an Asian friend ) 

Share this post


Link to post
Share on other sites

I use to grind the gizzard and heart in with meat making sausage and save the livers but my daughter doesn't think I should eat much organ meat.


Sent from my iPhone using Lake Ontario United

Share this post


Link to post
Share on other sites

Yep. My daughter is a doctor and watches carefully over me. Pork adds some fat and flavor same as with ground venison. She's all for wild game and fish. In fact I supply her family and my son's with lots of fish and game.

IMG_4264.JPG

 

Sent from my iPad using Lake Ontario United

 

Share this post


Link to post
Share on other sites

Just canned 7 quarts of goose. It took the breasts meat of 9 geese and leg meat of 7 geese for the seven quarts. Pretty simple process with a pressure canner, doesn't take up freezer space, and tastes great.


Sent from my iPad using Lake Ontario United

Share this post


Link to post
Share on other sites

Nice take kevin! Know its not great for u but i sure love goose liver. Really enjoy pate.

 

 

Sent from my iPhone using Lake Ontario United

 

Share this post


Link to post
Share on other sites

Again we harvest all the meat ; we would not leave the legs the only issue is the time factor : our best shoot was 23 geese and paying the butcher ( he needed $ 125 for the the work !)

Share this post


Link to post
Share on other sites

In the early season with 15 bird limits we stack up a pile of geese ( several days with 60 birds or more) which takes a great deal of time to process. If we took 45 minutes a bird it would be ridiculous) We do the best we can but latter season I'm more meticulous.

 

 

Sent from my iPhone using Lake Ontario United

 

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

  • Recently Browsing   0 members

    No registered users viewing this page.