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orchidman wrote: »
Mmmmmmmmmmmmm............Goose, the other red meat........How are you gonna cook it?
twa wrote: »
I filleted the breasts, marinating with soy sauce and teriyaki for 24 hours, wrapping in bacon and throwing it on the grill.
snake284 wrote: »
Down here our favorite Goose is the Specklebelly. They call it the Rib Eye of the Sky. But I mostly killed Canadas like that when I used to hunt geese, well those and Snows and Blues. My favorite way to cook a goose is to fry it like a turkey in Peanut or cotton seed oil. Of course being somewhat smaller than your average turkey they don't take near the volume of oil or the time to cook. But if you're careful with them they come out delicious. I like to shoot em up with a brine pump and liquid garlic and rub em inside and out with a good spicy rub. Then I leave 'em in the refrigerator overnight to marinate. Then bring your oil up to 350 and baptise that baby in the holy oil. Leave it til it floats. That's some good vitals for sure.
NN wrote: »
twa wrote: »
Benelli Super Black Eagle II, it is a pleasure to carry in the field, light weight and has never failed me.
Diver43 wrote: »
Having never eaten goose, I am wondering. Is it anything like duck? I do believe I need to make an addition to my must try food list.
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