32valvemd
Button Buck
Do many people hunt them here in central NC or are these seen as more of a nuisance bird?
canada geese?
- Thread starter 32valvemd
- Start date
yes
and food
and food
nekkedducker
Ten Pointer
When targeting them specifically you see a lot of people set up hunts in September for the resident season which is pretty fun. But people do hunt them all season, but its not really worth the time and effort unless you have an area that is holding a considerable flock. Other than that its just opportunistic shooting during duck hunts when they fly into the spread. The breast makes great jerky, and theres enough meat on the drumstick to throw on a grill.
Wilmywood
Button Buck
If you have never made pastrami with them I highly recommend it! Better than jerky imo. If you shoot a bird that has been eating corn / beans its a totally different critter as well
fowlhntr
Six Pointer
Goose breasts simmered all day in a crock pot then shredded into bbq, good stuff that anyone can do
gone_huntin
Four Pointer
We hunt them on a farm pond in the piedmont and have better luck with them than with seeing ducks normally. This season, though, we've been out three times and only seen a few geese on one occasion. I freeze the breasts and legs and eat on them all year. Slow cook and shred/season the leg meat to make tacos, quesadillas, etc. A lot of people won't go through the effort to remove the legs but they are well worth it. I've also made thai curry, german style braised goose with bratwurst, and then of course the regular bacon wrapped jalapeno poppers with the breast meat, among many other things - my wife and her family have even grown to enjoy eating sky carp!
There are some great recipes and ideas on www.honest-food.net
There are some great recipes and ideas on www.honest-food.net
TomstoSwans486
Six Pointer
They taste great! I always enjoy goose, I like to grind with some beef fat for burgers/spaghetti meat.
jparsons14
Four Pointer
Thanks for sharing. We killed a few back in September in the Piedmont but once the other neighboring ag fields were cut they moved on. There were hundreds frequenting the corn fields there for a week or two which was a lot of fun. After that they seem to have just disappeared.
thoma018
Button Buck
they are hunted; perect on the grill for "poppers"--breast slices with a toothpick skewer of pineapple, jalapeno and a bit os cream cheese smeared on it...
TomstoSwans486
Six Pointer
Geese will do that, I have had times I'll be on their pattern for a week, then the season opens and they're gone. It's like they know. I enjoy hunting them over water on loafing holes, when doubles and small groups work it's a fun hunt for sure.
Neverfail
Spike
I grind them up n make Swedish meatballs. Snow geese r good this way too.
timber
Twelve Pointer
Years ago first time i tried goose cooked on oak wood at hunting club thought was good. But was right deep in 1/2 gal of Early Times. Couple times i have tried it since then realized the first time i tryed it could have been a piece of shoe leather and would have thought it was good. I will have to be mighty hungry to eat goose now
darkthirty
Old Mossy Horns
I felt the same as you having only eat resident birds from back in the late 90’s early 2000’s when we shot the living hell out of resident geese in September. They were everywhere you looked and every farm pond had geese on it. They were ok, but we found some Hispanics that loved them and we have them all to them.
few years ago, we shot some true migratory “Canadian” geese on a duck hunt in west TN. I breasted them out and they were a completely different tasting bird compared to the resident birds. I liked them. Still not on par with ducks, but definitely worth cleaning fir yourself!
I like goose meat - breasts get grilled or sauted,,, legs and thighs get pressure cooked / slow cooked
but then I like swan as well,,, and many/some say they aren't fittin' as well,,,
I must have the "rona for decades!! no sense of taste maybe?????
but then I like swan as well,,, and many/some say they aren't fittin' as well,,,
I must have the "rona for decades!! no sense of taste maybe?????
Einstein
Six Pointer
I’ve made jerky with success before.
I’ve also done the breast in the crock pot with vegetables pot roast style and been very impressed.
Sent from my iPhone using Tapatalk
I’ve also done the breast in the crock pot with vegetables pot roast style and been very impressed.
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we used to make chili out of goose and snow goose. even smoked and roasted whole birds. it is good.
I love goose and swan too cooked many different ways, but if you wanna talk about Sous Vide stuff? DO that with a goose or swan breast then REALLY quick sear in brown butter with some type of berry sauce (blackberry or cherry my fav) drizzled over the slices. Goose pastrami is fantastic as well, a bit of time to make but well worth it.
32valvemd
Button Buck
Man sous vide is my JAM! for the last two thanksgivings i've sous vide the turkey, cooking the dark meat separate from the breast and at different temps, using a reverse sear first and then finishing on the smoker. never going back to oven roasting / frying. just amazing. i'd love to bag a couple honkers and try them out the same. if anyone has a spot with geese and wants to try some sous vide bird, i'm willing to barter!
I don't have one of them souse vidal things,,, maybe one of my daughters will spend the money for their Daddy a present one holiday,,,
lots of talk on goose (and deer) pastrami,,, haven't done that yet neither
so many good meals,,, so little time
.35Rem
Eight Pointer
I love them subtle “dad hints” to daughters
. Work great with my 3.
Redheadduck
Eight Pointer
I've done swan breast in a crockpot and it was phenomenal! Can't remember how I did it though
. Goose on the grill is hard to beat if you do it right.
I've done swan breast in a crockpot and it was phenomenal! Can't remember how I did it though
must of been one of them recipes that called for wine,,, and you had to do the tasting to make sure the wine hadn't turned!!!
dang straight,,,
Redheadduck
Eight Pointer
Probably whiskey, not wine
. Definitely made sure it hadn't turned!
Hunted & ate lots of Canada geese in Colorado. They were grain fed all the way down from Canada and were really tasty.
I plucked several, stuffed them with apple slices, orange pieces, and onion slices, then cooked them in a brown in bag most of the way, then opened the bag and glazed them with butter, orange marmalade, and a little cinnamon the rest of the way. YUM!
Jim
I plucked several, stuffed them with apple slices, orange pieces, and onion slices, then cooked them in a brown in bag most of the way, then opened the bag and glazed them with butter, orange marmalade, and a little cinnamon the rest of the way. YUM!
Jim
00 swamp_chicken
Spike
We got a lease at a farm for them this year did really good early season and half way through season. Now that its later we still see them but they know the drill now. We have gave them plenty education. We can get them to turn but once they get within 150 yards they get the heck out of dodge. Ive ground up a lot of mine for burgers. Used beef fat and added garlic powder, salt, and pepper and them vacuum sealed them. Really tasty have had multiple people that turn their nose at them really liked it.
JONOV
Old Mossy Horns
I like goose...First way I had it was marinated in a soy/terriyaki/garlic/lemon concoction then grilled and served rare.
A friend also made it into a jalapeno bratwurst, that was truly excellent.
I've eaten a lot of it as fajita meat at camp, and that's...ok...it's good at the moment because it's duck camp and we're a martini or two deep, and all is well, but it does get tough when overcooked.
FWIW, Galliforms (Grouses and Pheasant and Quail and Partridge and Chicken and Turkey) live on average 1.5 years (though I'd imagine turkey's may go a bit longer.) If you don't really botch the cooking, you should have a relatively consistent product.
Geese average 10-20 years in the wild. If you shoot a 12 year old goose it might be tough about any way you cook it unless you pressure cook or can it. I have heard that canned duck/goose (in a pressure canner) is pretty darn good.
A friend also made it into a jalapeno bratwurst, that was truly excellent.
I've eaten a lot of it as fajita meat at camp, and that's...ok...it's good at the moment because it's duck camp and we're a martini or two deep, and all is well, but it does get tough when overcooked.
FWIW, Galliforms (Grouses and Pheasant and Quail and Partridge and Chicken and Turkey) live on average 1.5 years (though I'd imagine turkey's may go a bit longer.) If you don't really botch the cooking, you should have a relatively consistent product.
Geese average 10-20 years in the wild. If you shoot a 12 year old goose it might be tough about any way you cook it unless you pressure cook or can it. I have heard that canned duck/goose (in a pressure canner) is pretty darn good.
Fishhunt-365
Eight Pointer
How do you cook the swan? Headed to SQ tomorrow for some action,I hope. Marinate and grill?
many marinate, i do sometimes - slice breast like a loin into 3/4” steaks, grill or sauté hot to medium rare
swan stew
swan salad
and most anything else that you’d use dark meat for
the thighs and legs are great
i pressure cook first (seasoned up etc) then use for all kinds of things
Fishhunt-365
Eight Pointer
Gotcha
gone_huntin
Four Pointer
generally speaking, words of wisdom here:
I cannot believe how many hunters leave legs/thighs on ducks and geese. Such a waste.
I cannot believe how many hunters leave legs/thighs on ducks and geese. Such a waste.