Note- in case old "Wolfgang Hockey-Puck" is tuning in- bread, celery, sage based stuffings as in cooking domestic turkey and chicken, even possibly pheasant- tend to pull heat and moisture from the bird being roasted- and require longer cooking time- fine for aforementioned birds, but Nicht Zer Gut for waterfowl being roasted. The wet sauerkraut gives added moisture from inside the bird, and as wild birds, especially waterfowl, have little fat or grease residue, the kraut is re-usable if you like in the salad mix- I love sauerkraut, as I do brussels sprouts and cabbage too, but not everyone does.
I have had my eyes on a Lindner Daly std. 10 bore with DT and 32" Krupp barrels for some time- but at a shade over 8 lbs. my 3" 2E Smith is a keeper- If I do get a std. 10. I'll use RST 2 & 7/8" hulls and try NOT to miss-
I like the One shy of a limit theory- I call the first clean shot of the day my "pressure bird" hey, I'm battin' 1000, the coffee is still hot in the Stanley thermos, after that the rest is "gravy"--
If you care to breast out the bigger mallards and geese you take, I slice the thicker goose breasts like a filet cut and marinate in a covered bowl in buttermilk in the fridge for 48 hours- discard the purple remains of the buttermilk, pat dry, season with coarse black pepper, wrap with bacon and sliced onion and garnish with apple slices dredged in brown sugar. Wrap in two layers of Heavy Duty Reynolds wrap, broil 20 minutes each side on your grill- As the late Julia Child merged with Southern Belle Laura Deane might then say: "Bon Appetit, Y'all!""
