I just cant eat this.

[BillR]

Had an uncle that use to take me duck hunting every fall. He would shoot anything that flew. Coots were especially on his menu list. Dad always said that anyone that would shoot Coots apurpose could not be too bright. We would set out in my uncles homemade wooden boat with a canvas top on it with these zippered holes in the canvas and a layer of woven reeds covering the canvas and shoot coots all day long and about noon he would always get out the little Coleman stove and cook up a couple jars of his awesome homemade chili that would just about take the hide off your tongue from the chili peppers in it. One day I made mention of dad's comment on Coots not being any good to eat and how dad didn't think it was the smartest thing in the world to do. My uncles comment was How long you been hunting ducks with me boy? I answered about 5 years. How long you been eating my special chili? I said about the same amount of time. His last comment was "What kind of meat do you think is in that special chili?
Nuff said, never did tell dad what was in that chili as when I talked my uncle out of a couple jars of it Dad was one of the first ones at the pot to dish some up.
Ever since then I always remember one thing. Chili can kill the taste of just about anything.
Now there is one bird that I can't eat and that is Grouse. Sand hills grouse can just about gag me and taste's like sage and liver mixed together. Put it in chili and its OK, I'm coming to dinner.

[Camshaft]

I have found that any game bird goes great in a perloe. Chop up a pound of Bacon, a yellow onion, and a few cloves of garlic and cook it in the bottom of a pot with about a stick of butter and lots of garlic slt and pepper till its cooked soft, add 8 cups of water and 3lbs of boned out goose. Boil till cooked. Add 4 cups of uncooked rice. Cover on low for 20minutes. Serve with soy sauce. Good stuff. Definatly a rib sticker

[jmden]

Originally Posted by Camshaft

I have found that any game bird goes great in a perloe. Chop up a pound of Bacon, a yellow onion, and a few cloves of garlic and cook it in the bottom of a pot with about a stick of butter and lots of garlic slt and pepper till its cooked soft, add 8 cups of water and 3lbs of boned out goose. Boil till cooked. Add 4 cups of uncooked rice. Cover on low for 20minutes. Serve with soy sauce. Good stuff. Definatly a rib sticker

I'll have to try that...

[kc]

Is it as stong as Woodcock?

[out front]

I second jmden. That sounds great.

My Canadas usually get turned into jerky and smoked. I'm fond of slicing the meat, sandwiching it between two jalapano slices with some pepperjack cheese, wrapping the whole thing in bacon and grilling it.

The sky carp (snows) can fill your freezer full of jerky for a year!

[Limbic]

Originally Posted by out front

I second jmden. That sounds great.

My Canadas usually get turned into jerky and smoked. I'm fond of slicing the meat, sandwiching it between two jalapano slices with some pepperjack cheese, wrapping the whole thing in bacon and grilling it.

The sky carp (snows) can fill your freezer full of jerky for a year!

The species makes a big difference. Snows are absolute garbage. Sausage and other processed meats are the only way to make it palatable. Never had canada so..... Barbellied or specklebelly or white front geese are actually pretty good. You don't have to mix it with 300lbs of garlic and onion and chili sauce to choke it down.

Teal and woodies are the best. Followed by grays and mallards and such. Divers or blubills are toilet water. Ringnecks are the absolute bottom of the barrel.

[J E Custom]

Originally Posted by kc

I don't know if its me or what, I just cant eat wild Geese. am I missing something?
I slow cooked the breast meat like my friends told me and I just had to step back.

Geese are like a lot of other game if it is not prepaired it is to strong for most people to eat.

There are a lot of recipes that will taste good to some and not to others and even certain
geese taste better than others.(I like the Specs the best).

I will say that most wild game has the fat under the skin not in the meat like beef so I always
remove the skin for a better taste and any marinates will normally improve the taste (Or tame
the wild taste down). but when you do this you have to take steps to keep it from drying out
while cooking.

A simple recipe for Snow geese is to breast them out. rinse well in cold water, cut in strips(The
size of chicken strips/tenders) submerge in butter milk(Regular milk if you don't like butter
milk) and a couple of eggs with a little garlic salt and let set 3 or 4 hours or more in the
refrigerator and when ready to cook dip in flower and fry fast till done (Dont over cook any
game or it will be tough). all of my kids love it this way but won't eat it baked.

Also snow geese makes great chili when ground up.

There are many ways to cook game and you just have to try the different ways and eliminate
the ones you dont like.

Bear meat is the only one that I have not been able to cook to "MY" taste.

J E CUSTOM