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.
Over the years snow geese have been given a bad rap in the waterfowling world being labeled as Sky Carp and tasting poorly, hopefully after trying this and other recipes we can help change your minds about this.
- The first and most important thing everyone needs to remember is safe and proper wild game preparation. Before any cooking can take place you must thaw if frozen and remove any blood that may have been left in or on snow goose. Also remove any shot, feathers and bone fragments left behind after initial cleaning. This is best accomplished using a salt water brine solution in warm water consisting of two quarts of water and two table spoons of salt.
- Dissolve the salt in the water and place meat in solution waiting five minutes, at that time using your hands knead the meat. Doing this will speed in the removal of blood, aid in dislodging of any feathers or other items that must be removed as well as aiding in the tenderizing process. Drain and rinse in cold water, repeat the brine solution again this time using cold water. You may need to do this a few time depending on how well the game meat was cleaned prior to freezing. When you have brined you game meat two or three times, completely rinse with cold water and pat dry. Using a sharp knife remove any and all remaining skin, fat and sinew as well as any feathers that have become dislodged from pellet holes during the brining solution and rinsing steps.
- Now we are ready to prepare the snow goose for a meal, taking the breast meat cut each side in to three pieces cutting across the grain of the meat, then with a Jaccard meat tenderizing machine or a fork if you do not have a tenderizer. Place breast meat on a cutting board press machine or fork prongs threw the meat repeatedly, going across the meat then flip meat over and repeat the Process. The more you do this the better and faster the marinade will work and the better the flavor will be.
- Sprinkle Mrs. Dash’s original blend seasons liberally over both sides of the meat, then place meat into a gallon Ziploc freezer bag and drizzle molasses over meat and knead. You will want to knead the meat so that all of the meat has a light coating of molasses on it, at this time pour just enough soy sauce into the Ziploc to cover the meat. . For those that like a little more bite try adding a 1/2TSP of cayenne pepper and 2 TSP of minced garlic. Remove as much air as possible then seal and refrigerate until the next day, every time some one goes into the refrigerator remove bag and knead.
- One hour before cooking remove meat from bag and lightly rinse using cold running water. Wrap meat with a half slice of bacon and place a tooth pick threw the meat to hold bacon in place while cooking on barbeque. As with all waterfowl, the meat should be served on the rare side so do not over cook once the bacon is cooked the goose should be cooked to the proper degree We also recommend serving this meat with a salad, corn on the cob, green beans and a fine bottle of your favorite beer for a well balanced and tasty meal all will enjoy.