Lay out blinds

[CraigThompson]

Any suggestions as to brand etc ? I kinda like one cabellas has that is a sit upright instead of more the lazy boy lounger position .

[CraigThompson]

If I get one that's in the lounger position I will surely fall asleep often , if I sit up I will stay awake more I hope .

[CraigThompson]

I ordered a pair of Sean Mann calls tonight . Hopefully I can grasp the concept before August .

[Jeff Christie]

Get the blind that has the lowest profile available. Shadows are your greatest enemy. Break it up. Mud up the blind as glare is also an enemy. Also join goosehuntingchat.com as there are a lot of great ideas there. Good luck and kill a lot of geese. Flying sirloin. Great eating.

[John Dallas]

I love goose breasts also, but they ain't all good. A friend gave me a pair of breasts from what must have been a 30 year old gander. Flying asphalt would be a better description.

[Jeff Christie]

The older ones can be a challenge. I try for the younger birds near the middle of the family group. It doesn't always work. They all taste great.

[CraigThompson]

I love goose breasts also, but they ain't all good. A friend gave me a pair of breasts from what must have been a 30 year old gander. Flying asphalt would be a better description.

Our young gunsmith in training is a big time waterfowler (as much as a 21 year old can be) . Anyway he brought in a couple breasts , I took them and sliced them thin across the grain and marinated them in Veri Yeri Teryaki Sauce for about 48 hours , then slow cooked the meat with bamboo shoots , water chestnuts , mushrooms and carrots . Served over steamed white rice it was very tastey . Now as to the age of the goose in question I have no idea . I did the same thing with several wood duck breasts and I gotta say it was a bit more tastey !

[Jeff Christie]

I forgot to mention that a Jaccard tool is a most useful item to tenderize the older birds. Works wonders and not just on geese.

[Mike Franzen]

I have never been able to get a goose to taste good. I'll try these suggestions. Thank you.

[Jeff Christie]

Cook them like a steak. We like them rare, two to three mins a side at most. Slice them parallel so you have two flat (flank) steaks. You want them cherry red to burgundy. Yummy, yummy.

[Richard Flanders]

The goose breasts I have in the freezer cook and taste more like flying car tire than steak....

[Jeff Christie]

Don't eat those. Ours are corn and/or bean fed and taste great!

[Richard Flanders]

I assure you I have the "don't eat those" part figured out. Some got made into a mixed pork/goose sausage that was marginally successful. These geese were feeding on the leftovers in harveted pea fields and should taste like tenderloin but it was not to be. Those peas sure tasted good to me as I grazed while hunting!

[Jeff Christie]

Peas should be great. Why not is a mystery. Too bad. Maybe it is the fact we shoot mostly resident geese, not migratory. They don't fly the long distances yours might. That has got to toughen up those breasts.

[John Dallas]

Mike - I've posted this before, but it's so good, it's worth another look

GALLAUDET SAUCE

1 10 oz. Jar red currant jelly
1 ½ C. dry Sherry
3 oz. Lemon juice
2 oz. Soy sauce
2 oz. A-1 Sauce
3 oz. Catsup

Duck or goose breasts marinated in Vegetable oil or Italian Salad Dressing

Blend first 6 items and simmer over low heat until reduced. (Approximately 45 min) Do not overcook, or sauce will become caramel.

Grille breasts quickly (2-3 min per side) until rare or med. rare.

Slice across the grain, arrange on plate and drizzle with warm sauce

[Jeff Christie]

Sounds and smells wonderful. I frequently use Grand Marnier (sp?) and the best orange marmelade I can find. No catsup need apply.

[Bob Brown]

Were those Debolt geese that were the flying car tires, Richard? If so, it so that is pretty far north in the flyway. Most of those birds were probably raised north of the agricultural area and only hitting the pea fields for a short while.

[Destry L. Hoffard]

Sean Mann is a butthole of the first order but his calls sound pretty good.

[Jerry Harlow]

Shooting the young rear birds in the flock in September means eating meat on the order of tenderloin and cooked just as you would the venison (dipped in egg, battered, fried slowly with onions). When I skin birds with my hunting partners I always pull out the smallest breast from the bucket. They don't know any better.

Old birds make two things for me: jerkey and BBQ that gets cooked for two days in a crock pot and chopped finely with a big meat cleaver with lots of good flavored sauce.