The game is late enough so we can get in some goose hunting in before it starts.
Ken, do you have any special goose recipes (even jerky) that'd be worth trying? These are Greater Canadian Geese. Some are over 10#.
We got permission into a farm field in the middle of a nearbye suburban town where the geese thought they were safe but were quite a nuisance. Got the town to give me and two buddies a permit to discharge firearms in the city limits. Surprisingly the local/CO/state police didn't show up when all the shooting started each morning. Guess all the suburbia neighbors were happy we were helping 'em out.
We tend to breast them and use the rest to feed the local wildlife. By the end of October we turned in 40# of meat and had it made into summer sausage (mix with some pork, smoked).
I've also had some luck with Jerky and with substituting them for cubed beef in a heavy gravy crock pot beef stroganoff recipe.
Brining is the key. Even the stuff we turn into sausage we soak in salt water overnight. It is amazing how much blood you draw out of the breasts with the saltwater!!
Our season shuts down in early January :-(
How long does yours go? Ground blinds? Pit Blinds? What do you hunt out of?
BTW -- sittin here in my Green and Gold....Go Packers!!!
