You might not have every tried this one but smoked Specklebelly goose is very good if done correctly. When think about smoking a goose, a low temperature, slow roasting is just what a goose needs to let the fat drain without it turning dry and over cooked. It also helps to make the meat tender and flavorful. The advantages of smoking a White-Fronted over other geese are it is… Continue reading
After a successful day out hunting you and your friends got lucky and a bagged a few birds while out pheasant hunting. Pheasant breasts are light in color with a mild flavor similar to chicken but with a slight gamy taste and the meat cooks well in the oven, on the stove top, on the grill or even in a slow cooker. Wild Pheasants just like wild turkey have… Continue reading
Here something a little different to try this after your successful hunting season, braised snow goose with red wine recipe.
In large, Dutch oven or a heavy bottomed pot , melt butter over medium heat. Add onions and increase to be medium-high. Cook and stir until the onions are tender. Add goose pieces and brown each lightly. After the goose has been browned on all sides remove and set… Continue reading