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  • Are snow geese good or bad to eat?

    Are snow geese really as bad as people say they taste. if so what are some good recipes that get rid of the bad taste.

  • #2
    They are tasty little morsels and most of the recipes I've tried from this section are highly delactable.

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    • #3
      Like everything else, it depends on how you prepare it. Is it noticeably different than ducks or other geese? Not at all. They all have a wild gamy taste. The best way I have found to fix them is with japs/cream cheese wrapped in bacon or smoked.

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      • #4
        Also remember the more you cook them the more likely they are to have that wild gamey taste to them. I like to cook my bids to medium rare at the most on the grill. of course a slow cooker is different.

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        • #5
          well i will have to look for some recipes because i tried to eat them last year i cooked them in suger brown suger and brown suger bacon and they tasted like eatting dirt with brown suger i gave it to my dog and he tasted it and spit it out but i might have cooed it to long i did see that benil sied that if you cook it to long it will be gamey

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          • #6
            Can you say jerky?

            I also like stir fry and fajitas.

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            • #7
              Amen to jerky! I think they taste fine, my favorite is soaking them in zesty Italian dressing overnight and making kabobs

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              • #8
                We use snow goose to make bulk sausage like breakfast, italian, bratwurst,etc. Also, we make cased sausage like summer sausage (add jalapeno and cheese), chirozo, bratwurst, italian sausage, pepperoni sticks, teriakyi sticks, etc. We make some jerky, but I like the ground up variety and use a jerky shooter to lay out the strips because you get better spice penetration into the ground up meat.

                The taste good or bad starts in the field when you harvest the birds. If you leave your birds in warm temps all day in the sun without field dressing them or not clean them for three to four days, you can imagine how that might taste when it comes to the dinner table. I know some people who like to age their game meat by hanging it for 3, 4 or 5 days before they process it, but not me. We try and keep our birds cool and keep them in a cooler. Remember if you are breasting the birds leave a wing on them for transporting. Once you are ready to process them into sausage, then breast and toss the breast plate bone and the wing. We use the breasts only from snow geese and cut off all fat, cut out all blood tainted meat, try to get out any left over steel shot in all entry holes of the breasts. Snow goose properly cared for in the field and properly prepared according to a good recipe will yield an edible product as good as any elk, deer, antelope, moose, I have ate!

                We do some BBQ with kabobs , wrapped with jalapeno/onion and bacon soaked in Italian dressing and dipped in blue cheese dressing. Don't over cook the meat other wise it seems to bring out more of any left over wild taste.

                Before you can do this, you need a bunch of birds and spring time is the time we get them in NE. Our recipes typically utilize 16 pounds of breast meat for a 25 pound or so yield!

                Spring snow goose will not happen soon enough! Winter has hung on for too long here in the heartland and I am ready for a change plus my trigger finger is twitching now.
                ________
                Teen Porn
                Last edited by huntngear; 04-03-2011, 04:33 PM.

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                • #9
                  well thanks huntngear i think instead of giving my snows to the guys i hunt with this year i am going to try some of those ideas i am a meat cutter by trade so the sausage and jerky ideas are easy to do so i cant wait now to get to work

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                  • #10
                    Snow geese taste better than any duck I have tried.

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                    • #11
                      I like the jerky myself .... The kids eat it right off the smoker ..... mmmmm goooood

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                      • #12
                        I LOVE eating waterfowl but I will be the first to admitt, though edible with alittle more spice, in the fall they can get abit "strong". In the spring though after eating grain for several months they are better than any Mallard I have ever ate and WAY better taste/more tender than any Canada.

                        I do the sausage and jery thing too and like it, but I would much rather pan fry or grill em.

                        1/3 package of bacon laid in the bottom of a frying pan.
                        Breasts cut into strips over top of that.
                        Toss in a can of mushrooms.
                        Hit it with alittle "montreal steak seasoning" and "italian seasoning".
                        Cover and put it on med/high for about 8 minutes, stir and cook another 2 minutes.

                        Easy, fast, and DAMN it tastes good.

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                        • #13
                          We also do the jerky thing and goes over real well. Grind it toss in your favorite seasonings shoot it thru the jerky gun into the dehydrator and ready to eat. Works great for some snacks in the blind....

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                          • #14
                            Here it is from a wife who came on looking for new ideas..... How you care for the meat in the field definitely makes a difference in how it will taste on the table. My husband and boys go to Sask each fall and bring back a limit of snows. I think one thing that makes a difference is that they clean them fairly quickly and then get them on ice in the cooler. By the time they get them home 3 to 7 days later, the ice/water is red and the meat is pink!

                            I've had to find ways to use that many snow geese each year and the best ones I've found are to make fresh sausages like Chorizo (mexican), italian and breakfast. Almost forgot that we tried the beer brat recipe from this site and they are MMMM MMM GOOD! Have made several lbs of jerky with boughten mixes and jerky gun. Yummy too. take that to work and it's gone in no time.

                            When breasting the geese we save the small muscle that runs along the breast bone and call them "goose tenders". Can shake them in seasonings/breadings like Fryin' Magic or our favorite, Cajun Shore Lunch, and then deep fry them. Better than any chicken nugget and disappear like magic! When the "tenders" are gone, you can slice up the breasts and do the same with them.

                            We like the italian dressing marinade and wrap in bacon and grill. Will now try adding the jalepeno peppers and cheese too! Thanks for the new ideas guys!

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                            • #15
                              I gut my birds as soon as I get them in my hands. I wait to breast them at home but sometimes this is a mistake. It is a pain once the fat starts to harden from lose of blood.

                              I loved wood smoked goose. My other favorite is slicing the breast down to about 1/4 lb pieces and soaking it in Italian dressing and frying it with eggs and flour.
                              Last edited by chipper140; 01-28-2009, 01:39 PM.

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