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To Skin or to pluck?
Topics related to waterfowl hunting
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squirrelbait
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Joined: Sep 23, 2005
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Location: lee, nh

PostPosted: Mon Oct 31, 2005 8:57 am    Post subject: To Skin or to pluck? Reply with quote

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.
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DallanC
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PostPosted: Mon Oct 31, 2005 10:17 am    Post subject: Re: To Skin or to pluck? Reply with quote

I skin, then bake in one of those oven bags to keep it moist.


-DallanC
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Flint54
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PostPosted: Mon Oct 31, 2005 10:53 am    Post subject: Re: To Skin or to pluck? Reply with quote

Very Happy Very Happy SKIN & Cook with moist heat!!! Very Happy Very Happy
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dogsdanglers
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PostPosted: Wed Nov 02, 2005 8:47 am    Post subject: Re: To Skin or to pluck? Reply with quote

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 !!!

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SeniorCoot
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PostPosted: Wed Dec 28, 2005 12:29 pm    Post subject: Re: To Skin or to pluck? Reply with quote

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.
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moose2
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PostPosted: Wed Dec 28, 2005 2:40 pm    Post subject: Re: To Skin or to pluck? Reply with quote

I would also have to go with the plucked goose. Pain in the butt to do but the rewards are worth it.--tr

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SeniorCoot
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PostPosted: Mon Jan 09, 2006 8:05 am    Post subject: Re: To Skin or to pluck? Reply with quote

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
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1895ss
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PostPosted: Thu Jan 12, 2006 2:28 am    Post subject: Re: To Skin or to pluck? Reply with quote

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
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SeniorCoot
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PostPosted: Thu Jan 12, 2006 7:32 am    Post subject: Re: To Skin or to pluck? Reply with quote

Wassdematter--Got an allergy or something? i'd of made you some deer loin on grille or some turkey breast(wild)
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1895ss
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PostPosted: Thu Jan 12, 2006 11:28 am    Post subject: Re: To Skin or to pluck? Reply with quote

That would have been great but not duck. Plucked or Skinned .......... Yuck Yuck Yuck Very Happy
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ElyBoy
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Joined: Apr 04, 2006
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PostPosted: Sat Jun 03, 2006 10:45 am    Post subject: Re: To Skin or to pluck? Reply with quote

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.
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george20042007
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PostPosted: Sat Jun 03, 2006 2:42 pm    Post subject: Re: To Skin or to pluck? Reply with quote

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...
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squirrelbait
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Joined: Sep 23, 2005
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Location: lee, nh

PostPosted: Mon Jun 05, 2006 5:11 am    Post subject: Re: To Skin or to pluck? Reply with quote

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!
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george20042007
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PostPosted: Mon Jun 05, 2006 4:41 pm    Post subject: Re: To Skin or to pluck? Reply with quote

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...
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moose2
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PostPosted: Mon Jun 05, 2006 6:40 pm    Post subject: Re: To Skin or to pluck? Reply with quote

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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