I’ll echo Andy. Order a copy of “Duck, Duck, Goose” by Hank Shaw. Heck, order them all. His cookbooks are more than just recipes, they are an interesting read.

I also second the goose pastrami recommendation. A friend and fellow PGCAer shared some with me and it was outstanding.

-Victor

If you order them from him signed they make just incredible Christmas gifts for your hunting friends.

Duck Duck Goose
Buck Buck Moose
Pheasant Quail Cottontail
Hook Line and Supper

His recipes are wide ranging with a very strong Mexican influence and also very interesting fare from places like Ethiopia and Africa, Spain. Authentic and while some are quite involved the bulk are very makeable as he gives substitutions. His Pheasant book is interesting because it's broken down by meat type (red/white/flying/non-flying), not necessarily bird type. So some recipes are surprising.

I've taken easy button, and used that high mountain jerky seasoning/cure and air dried goose jerky several times. It's just as good as venison, or any other jerky I have made.

I did kill a monster canada a few years ago, I could tell while I was slicing it up for jerky that it was going to be tough, and it was. Still tasted good, but that was some long lasting jerky..... :D

I have Buck, Buck, Moose..... Maybe my favorite venison cookbook. :bowdown: