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Location: Manitowoc, WI | This time of year I put my rods down and usually begin a steady harvest of Canada Geese, as WI has an early season hunt from 9-1 to 9-15 with a generous daily limit of 5. In three days of hunting I've fired 1 shot. The fields we had 100-200 birds going into are bare, and I'm having a rough time seeing anything. Is anyone else out there seeing the same things? I think I'm going to go to Horicon next week and see what I can find there. |
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Location: Rhinelander | I have never hunted them, but intend to this year. We are not anywhere near what could be considered a flyway, so I'll have to head South or West. |
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Member
Posts: 2680
Location: Essexville, MI./Saginaw Bay. | sworrall - 9/5/2013 8:35 AM
I have never hunted them, but intend to this year. We are not anywhere near what could be considered a flyway, so I'll have to head South or West.
You'll love the experience Steve. After harvest, may I suggest either goose jerky or having all the meat ground up and made into Goose sticks by your local deer stick guy. Both are delicious. Roast Goose, not so much. 
Edited by walleye express 9/5/2013 8:26 AM
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Member
Posts: 744
| . Both are delicious. Roast Goose, not so much. :-( Understatement of the year. Farmers just starting to chop some corn here...not much flying yet. Cooler temps coming and more corn off will help. |
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Location: Southwest shore Bago | How do the geeses know the corn is off? LOL |
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Posts: 2567
Location: Manitowoc, WI | I too am not a fan of roasted, barbecued, fried, whatever, goose. I do love them in hot sticks but my family favorite is brats!! I mix them 50/50 with pork. On a whim I tried this about 5 years ago. My family will no longer eat a Johnsonville. They are the best brats we've ever had!! My wife is picky. being a fitness instructor, watching everything she eats, and she likes them too. I'm instructed to shoot as many as allowed by law. So far the freezer is near empty!! |
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Posts: 3899
| If your roast goose is dry and gamey, then you are cooking it too long, skinning them, not prepping right.
I pluck geese for roasting. Then a light brine overnight. Season outside skin, put onions and oranges inside the cavity, breast side up in roasting pan, and then cover bird with bacon. Roast at 325 until internal breast temp is 160. Should be red and moist inside, and much better tasting. If it's grey all the way through, you cooked it too long. |
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Member
Posts: 2680
Location: Essexville, MI./Saginaw Bay. | Grandpa had a good roast Wild Goose recipe. You found a round, smooth rock that fit perfectly inside the goose breast. Season the goose on the outside as desired. Roast goose at 450 degrees until the rock is hot, then throw the goose in the trash and eat the rock. 
Edited by walleye express 9/12/2013 11:03 AM
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