Lay out blinds

[6pt-Sika]

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 .

[6pt-Sika]

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 .

[6pt-Sika]

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.

[Big D]

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.

[6pt-Sika]

Originally Posted by 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.

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.