Canada goose

moose2 · Posted: Fri Nov 15, 2013 6:26 pm Post subject: Canada goose

Got out, probably for the last time this season, to do a little waterfowl hunting. Walked in quite aways to try a new spot. Minutes after I got there, the geese started coming in. Missed my first try at a goose, than another pair came in with their wings set. Put two shots into him, and down he came. Just right for me. Packed up and headed back home. The geese were still piling in after I left. A great sight to see. Pulled the feathers on this one, and will be putting him in the smoker later on. Hope it turns out tasty. Very Happy

slimjim · Posted: Fri Nov 15, 2013 7:06 pm Post subject: Re: Canada goose

Now that is my kind of threesome! Congrats, M2

DallanC · Site Admin Joined: Jan 18, 2005 Posts: 3572 Location: Utah

That's cool right there! I haven't hunted geese in 20 years... really miss it. Around these parts all the good spots are all private property now and heavily regulated by the owners so I gave it up.

-DallanC

Elvis · Posted: Sat Nov 16, 2013 2:28 am Post subject: Re: Canada goose

dog looks impressed too. good work enjoy the eating.

Vince · Posted: Sat Nov 16, 2013 5:20 am Post subject: Re: Canada goose

Well done Moose...that looks like some damn fine eats there mate.

You know mate...even when you "aren't taking the pics", or taking "selfies", your pics are professional quality. Laughing

Ominivision1 · Posted: Sat Nov 16, 2013 7:14 am Post subject: Re: Canada goose

Congrats Moose.

moose2 · Posted: Fri Nov 22, 2013 6:42 pm Post subject: Re: Canada goose

Thanks guys for the comments. Anyone here have any experience smoke cooking a goose? I'm planning on making it for Christmas. Ya know, the proverbial Christmas Goose. Any tips would be welcome. Very Happy

Elvis · Posted: Fri Nov 22, 2013 8:04 pm Post subject: Re: Canada goose

havent done it that way myself...but however if you place raw bird in your fish smoker for 10-15 minutes before cooking in oven as a normal roasted bird you should end up with nice smokey flavour.

Suzanne · Posted: Sat Nov 23, 2013 1:20 pm Post subject: Re: Canada goose

I found a recipe, I've never used it but it's something to start with. It calls for sodium nitrate, I suppose you can do without it but the goose has to be in solution for 7 days so you need to make sure it's cool in the fridge.

2/3 cup salt
1 tablespoon sugar
1 teaspoon sodium nitrate
1 teaspoon ground black pepper
1 clove garlic peeled and split
what kind of wood for smoking...I dunno

Wash goose in cold water, pat dry.
Mix all ingredients then rub on goose inside and out with salt mix and garlic
Place goose in non-metallic container and cover with a cloth and lid. Keep it in a cool place for 7 days, turning every day or so. Remove the goose, cover with a fresh cheesecloth and smoke at 200 degrees until done, this will take several hours. Chill the meat and slice thin before serving.

Or try this for an easier way. I found an oven roasting recipe and did my own conversions for smoking. The cooking time should be accurate. First make a brine;

1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons chopped candied ginger
1 gallon boiling water
Mix all ingredients and boil until everything is dissolved, then cool to room temp and chill in the refridge. The night before you want to cook (smoke) place the goose in the cold brine and cover in the refer. over night.

Remove goose and pat dry let it sit in the refridge uncovered for about an hour, then remove to place it in a roasting pan (it'll drip fat? I dunno) cover the goose with bacon strips and place 2 cups water in the pan, while it's still cold (cold meat absorbs smoke better than cooked meat does) place it in the smoker. If you can regulate the heat (mine does) set around 325F
and start basting it with drippings after about an hour of smoke. At that temperature you can figure about 20 minutes per pound for a young goose (8 pounds) or 25 minutes for an older one.

That was fun!
Hope it works out for you
Suz

MacD · Posted: Sat Nov 23, 2013 3:23 pm Post subject: Re: Canada goose

Good hunting. Never had smoked goose. Around here we tend to stalk them as they hang up in open boggy areas and have excellent eyesight. Have had goose jerky and it was pretty good.

MacD · Posted: Sat Nov 23, 2013 3:42 pm Post subject: Re: Canada goose

Good hunting. Never had smoked goose. Around here we tend to stalk them as they hang up in open boggy areas and have excellent eyesight. Have had goose jerky and it was pretty good.

moose2 · Posted: Sun Nov 24, 2013 12:58 pm Post subject: Re: Canada goose

Suzanne wrote:

I found a recipe, I've never used it but it's something to start with. It calls for sodium nitrate, I suppose you can do without it but the goose has to be in solution for 7 days so you need to make sure it's cool in the fridge.

2/3 cup salt
1 tablespoon sugar
1 teaspoon sodium nitrate
1 teaspoon ground black pepper
1 clove garlic peeled and split
what kind of wood for smoking...I dunno

Wash goose in cold water, pat dry.
Mix all ingredients then rub on goose inside and out with salt mix and garlic
Place goose in non-metallic container and cover with a cloth and lid. Keep it in a cool place for 7 days, turning every day or so. Remove the goose, cover with a fresh cheesecloth and smoke at 200 degrees until done, this will take several hours. Chill the meat and slice thin before serving.

Or try this for an easier way. I found an oven roasting recipe and did my own conversions for smoking. The cooking time should be accurate. First make a brine;

1 cup kosher salt
1/2 cup light brown sugar
1 tablespoon black peppercorns
1 1/2 teaspoons chopped candied ginger
1 gallon boiling water
Mix all ingredients and boil until everything is dissolved, then cool to room temp and chill in the refridge. The night before you want to cook (smoke) place the goose in the cold brine and cover in the refer. over night.

Remove goose and pat dry let it sit in the refridge uncovered for about an hour, then remove to place it in a roasting pan (it'll drip fat? I dunno) cover the goose with bacon strips and place 2 cups water in the pan, while it's still cold (cold meat absorbs smoke better than cooked meat does) place it in the smoker. If you can regulate the heat (mine does) set around 325F
and start basting it with drippings after about an hour of smoke. At that temperature you can figure about 20 minutes per pound for a young goose (8 pounds) or 25 minutes for an older one.

That was fun!
Hope it works out for you
Suz

Thanks Suz for this recipe.

stovepipe · Posted: Fri Dec 27, 2013 6:20 pm Post subject: Re: Canada goose

Good job buddy! Yer on a roll man!

I found out today I live in a flyway sorts. Wave after wave of these things, it's distracting the noise is...low, about 60-80' up, camera distorts it, cupped on final approach!

Guess where me 'n the TANK is going this weekend...up the hill a bit to the nearest cattle draw and hunker in the weeds w/ some #2!

Congrats mooseman, good season on ya. Razz

slimjim · Posted: Fri Dec 27, 2013 7:08 pm Post subject: Re: Canada goose

Best Wishes, stovey. I hope you break your streak.

stovepipe · Posted: Fri Dec 27, 2013 10:04 pm Post subject: Re: Canada goose

You and me both man! God I SUCK this year. But my new shop is swamped so the guns have been quiet.... Ill take that trade off!

Hey mooseman- ya better save me some patte de foie gras!!! hahaha, don't make me and my appetite come up there!!!