Goose Season Dec. 4th - Jan. 30

[Carl Guffey]

<font face="georgia,palatino" size="2">I am looking forward to some Goose on the barbie.....</font>

 

[Guest]

I would love to shoot some geese. I have the gun for it but have no idea where to go. I would be more than happy to give up the meat if someone would put me on some birds.

 

[hookset]

Good luck to you Carl. I hope you get to limit out each day you legally can. Enjoy your goose on the barbie Mate!

 

[birdiekiller]

Get out on the water and do some scouting. We saw geese in just about every spot we hunted last year. Does anybody have any tips on how to cook them? Not the best tasting stuff.

 

[coondog]

The best thing I've found is to make jerky

 

[Carl Guffey]

birdiekiller - 12/1/2010 9:22 PM Get out on the water and do some scouting. We saw geese in just about every spot we hunted last year. Does anybody have any tips on how to cook them? Not the best tasting stuff.

</p>

<font face="georgia,palatino" size="2">Look on the main page under recipes. Goose is good if it is prepared correctly, but it ain't chicken.</font></p>

 

[Todd 450r]

I second the jerky comment, made some last night.

 

[frazier2209]

Everybody knows there ain't no geese around here...

 

[Carl Guffey]

<font face="georgia,palatino" size="2">There is going to be far fewer if I can do anything about it.</font>

 

[turkey killer]

the goose is excellent if u put it in a croc pot and eat it like pulled pork with bbq sause on it and really good sliced about 1/2 inch thick marinated in dales and tabasco and steak sause the key to grilling it is not over cooking it ............and yes there is a ton of geese around here just gotta find where they are using

 

[Carl Guffey]

<font face="georgia,palatino" size="2">I had goose for supper this evening and man was it good. Each time I change how I prepare it from the last time usually either temperature or time cooked. Tonight I went with 350 degrees at 25 minutes and the breasts were tender and juicy. One other thing I did was increased the percentage of salt in the brine solution, although I did soak them for two days solid. The percentage I used this time for brine was 20 percent instead of 10.emoTongue </font>