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03-18-2015, 10:27 AM
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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!
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03-18-2015, 11:16 AM
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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.
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03-18-2015, 12:11 PM
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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
__________________
"Striving to become the man my dog thinks I am" |
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| The Following User Says Thank You to John Dallas For Your Post: |
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03-18-2015, 08:10 PM
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Sounds and smells wonderful. I frequently use Grand Marnier (sp?) and the best orange marmelade I can find. No catsup need apply.
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03-19-2015, 08:20 AM
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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.
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03-25-2015, 09:37 AM
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Sean Mann is a butthole of the first order but his calls sound pretty good.
__________________
I was as virtuously given as a gentleman need to be; virtuous enough; swore little; diced not above seven times a week; went to a bawdy-house once in a quarter--of an hour; paid money that I borrowed, three of four times; lived well and in good compass: and now I live out of all order, out of all compass. Falstaff - Henry IV |
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03-25-2015, 10:54 AM
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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. |
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