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#1: To Skin or to pluck? Author: squirrelbait, Location: Nottingham, NH

Posted: Mon Oct 31, 2005 8:57 am
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I'm going out for my first Geese. Been hunting pheasants and quail all my life. Would skin the quail and pluck the pheasants (unless it is really shot up bad).
Now, I understand geese to be pretty oily. I was thinking skinning them would be 1-easier, and 2-take some of the oil away. Need some advice on this. Probably be putting them on my grill.. I grill all winter...even here in NH. I was thinking some bacon on top to keep it moist. Go ahead and hit me with this one.

#2: Re: To Skin or to pluck? Author: DallanC, Location: Utah

Posted: Mon Oct 31, 2005 10:17 am
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I skin, then bake in one of those oven bags to keep it moist.

-DallanC

#3: Re: To Skin or to pluck? Author: Flint54, Location: North Carolina

Posted: Mon Oct 31, 2005 10:53 am
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Very Happy

SKIN & Cook with moist heat!!! Very Happy

#4: Re: To Skin or to pluck? Author: dogsdanglers, Location: Craic na Fuddin,Scotland

Posted: Wed Nov 02, 2005 8:47 am
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No,I never skin wildfowl,there`s too much flavour to be lost that way.Also the fat left over from roasting is great to roast potatoes and squash,especially with some rosmary....starting to feel hungry !!!

#5: Re: To Skin or to pluck? Author: SeniorCoot, Location: Melvina,Wisc.

Posted: Wed Dec 28, 2005 12:29 pm
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I* like them plucked-- much better for baking, roasting, or smoking them esp geese. That said i often skin them due to sheer numbers we sometimes have, lateness of hour when we return home, and lack of huge storage facility.

#6: Re: To Skin or to pluck? Author: moose2, Location: North Idaho

Posted: Wed Dec 28, 2005 2:40 pm
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I would also have to go with the plucked goose. Pain in the butt to do but the rewards are worth it.--tr

#7: Re: To Skin or to pluck? Author: SeniorCoot, Location: Melvina,Wisc.

Posted: Mon Jan 09, 2006 8:05 am
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In MB thids past fall the Hutterites charged $7 to pluck a goose and $6 for a duck BUT last week in MO we had them all done for $2--not too bad--I have two ducks defrosting now for dinner tonight

#8: Re: To Skin or to pluck? Author: 1895ss, Location: Not Here...!!

Posted: Thu Jan 12, 2006 2:28 am
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I'm sure glad you didn't invite me for dinner.......! I would not have been able to eat the duck Embarassed

but I may have enjoyed the rest of the menu and the conversation........ ? Smile

#9: Re: To Skin or to pluck? Author: SeniorCoot, Location: Melvina,Wisc.

Posted: Thu Jan 12, 2006 7:32 am
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Wassdematter--Got an allergy or something? i'd of made you some deer loin on grille or some turkey breast(wild)

#10: Re: To Skin or to pluck? Author: 1895ss, Location: Not Here...!!

Posted: Thu Jan 12, 2006 11:28 am
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That would have been great but not duck. Plucked or Skinned .......... Yuck

#11: Re: To Skin or to pluck? Author: ElyBoy, Location: Forest Lake Minnesota

Posted: Sat Jun 03, 2006 10:45 am
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Hi Gang,
I both pluck [have a real good plucker in the garage], and skin.
For how you cook Bait, I would use the recipe that I got years ago, from Cajin foods.
Take the skinned goose breast.
Slice it in half the long way, so it is thinner.
Inject Cajin Creol Butter Marinade into breast liberally.
Put a ready cooked breakfast sausage on the breast, and fold breast over the sausage. Then toothpick it shut.
Put bacon around the breast and pin it to the toothpick.
Then sprinkle Cajin seasoning over all of this.
Put on your outside cooker.
DON'T over cook.
I have yet to have anyone not love this.
This also works with duck breasts.

#12: Re: To Skin or to pluck? Author: george20042007, Location: Arizona

Posted: Sat Jun 03, 2006 2:42 pm
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I'm a bit laz, so I skin em, & use a slow cooker with whatever spices I see in the cupboard. A little water, a bag of bacon bits, some cajun seasoning, & some cheap red wine. Before it's done, I often find cut up lemon in it, I think my wife does that Confused

Now mind you, I've done this with quail, dove, duck, squirl, rabit, and Havolina. Thanks to the guy that invented the slow cooker Cheers

Keep it coming...

#13: Re: To Skin or to pluck? Author: squirrelbait, Location: Nottingham, NH

Posted: Mon Jun 05, 2006 5:11 am
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George20042007: Do you have to over cook the meat to get it tender?.....
and the followup, if so does it lose any flavor. I am a believer in the slow cooker but sometimes it seems to almost dry out the meat?
If I can't cook it on the grill, then it must go on the slow cooker!

#14: Re: To Skin or to pluck? Author: george20042007, Location: Arizona

Posted: Mon Jun 05, 2006 4:41 pm
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squirrelbait wrote:

George20042007: Do you have to over cook the meat to get it tender?.....
and the followup, if so does it lose any flavor. I am a believer in the slow cooker but sometimes it seems to almost dry out the meat?
If I can't cook it on the grill, then it must go on the slow cooker!

If you put all the ingredients in that I mentioned, it all stays moist & tender. The flavor comes from how you spice it. Dove, as an example, I don't much like the taste of, I'm not a fan of dark meat, but, done this way will give it a taste I like Very Happy

Any other method I've tried on skinned animals ends up being dry, the crock pot can be left on low all day long & the birds come out great. Cool

Keep it coming...

#15: Re: To Skin or to pluck? Author: moose2, Location: North Idaho

Posted: Mon Jun 05, 2006 6:40 pm
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If you want a nice tender cooked goose, by all means add your favorite seasoning. Geese are best plucked and then cooked in a roasting pan. Add water and wine to the pan, about 1/2" or so. This basically steam cook it. Most wild game including waterfowl seems to turn to rubber when overcooked. You are looking for something less than well done. Good Luck with your cooking!.. tr

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