We are very pleased to have the opportunity to share with you some our hunting articles, waterfowl recipes and our hunting tips & tricks. We have had the privilege to have written and published many of our articles on some of the internets finest waterfowl forums, blogs and article websites.
We hope that you find these Missouri hunting observations, goose hunting tips and waterfowl recipes as enjoyable as we have found them pleasurable to compose. If you have a favorite duck and goose recipe or a special waterfowl hunting tip you would wish to share, please feel free to submit it to us for review and possible addition to our pages.
A few years back while on some snow goose hunts in Canada I was lucky enough to have been befriended by a farmer and his family. As luck would have it they invited our hunting party to dinner on Saturday evening which was perfect as there is not hunting on Sunday in Saskatchewan. We asked what we should bring and as normal for the farmers of the region they told us nothing so we brought drinks and desert any how. After having a few drinks and talking a while we all sat down at the dinning room table. Counting us there was eight of us that night for supper and the smell for the kitchen was wonderful as the farmer wife brought out the table fair. She brought out fresh creamed potatoes, green beans, corn and what looked like chicken fried steak with gravy. We all gave thanks and began to eat; I noticed one thing the steak tasted different by no mean bad just different. Later that night after we had all eaten way too much and were finishing off that last nights drink, I asked the wife of the farmer about the chicken fried steak. To my surprise she told me the week before I had arrived some other American hunters hunted there farm and gifted some snow geese to them. When I ask she gave me the recipe for the goose and we said good night. So I thought some may like to try this recipe out and here it is.
Breast your geese and remove any sinew if any skin is still on the breast there is no reason to work at removing it, she told me it helps as geese have little to no fat and what oils cook out of the skin helps. Completely rinse all blood and feathers along with any stray shot out of the meat. She used a hand crank tenderizer similar to the one LEM produces if you do not have one I would recommend it as it is useful for many dishes, stores like Bass Pro and Cabelas’s sell them. Take cleaned goose breasts and run threw tenderizer once in one direction then turn side ways and run threw she did this a total of four time so that the meat was run threw once in each direction. When I asked why she replied it helped the seasoning get in and because it was not beef but waterfowl it need to cook quickly and evenly.
The breasts were prepared in this order:
- Dredge the meat with flour seasoned with salt, pepper, and a little garlic powder.
- Dip into beaten egg.
- Press bread crumbs or soda cracker crumbs into meat.
- Fry in about 1/2 inch of very hot oil until golden brown.
- Do not over cook remember this is waterfowl not beef and serve with gravy for a delicious meal with friend or family
- Snow goose breasts
- flour seasoned with salt, pepper, and a little garlic powder
- beaten egg
- bread crumbs or cracker crumbs
- oil for frying