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.

Now that is my kind of threesome! Congrats, M2

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

dog looks impressed too. good work enjoy the eating.

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.

Congrats Moose.

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.

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.

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

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.

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.

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.

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.

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

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!!!