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https://fb.watch/d96GG2Rl4j/ FieldSportsChannel.tv It is one of the most exciting goose hunts in the world. Sweden has a massive goose pest problem, and Wayne Martin from the UK, plus Hunter Brothers Paul and Gerold Reilmann from Germany are here to shoot the birds. They have the help of Aimpoint, which has fitted their semi-autos with S1 red dot sights. Find out how they do it, dressed as giant swans (yup), and how they cook and eat the meat afterwards. Even Canada goose can be delicious if you cook it right. For more on the S1, visit http://Aimpoint.com |
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Aimpoints - as in aiming? LOL Not necessary at all. Point blank shooting over decoys LOL I went goose hunting, fired 2 shots and brought home 2 geese. We could barely chew the gravy. Obviously should not have roasted them. |
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Had that on NT farm shoots, you can drop 100-200 birds in a morning, eventually you just stop shooting because your shoulders get sore. |
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Do you at least breast them? |
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A local chap here used to "breast" the Cda. geese and make pepperoni out of the meat. He noted, "like candy". |
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Brest and leg them, the legs make great sausage mince. I also always took the necks for dog food. |
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Good info, but a moot point for me, any more. I quit hunting them when steel or non toxic shot laws came in. |
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Quote: Good to hear. How do use the breast meat? I used the breasts of mountain ducks for a goulash. They worked well on that. Tougher and stronger flavoured meats do well in a slow cooked goulash. I've never done it. It's a great secret! But the permitted farm crop protection shoots of the allegedly protected cape barren geese reportedly shoot hundreds of geese. I don't think the guys take any meat. They used to fly over by light aeroplane. Guns and overnight bag and ammo. Had a boonger car at the airport, a $500 special. Drove it to the farm or motel and back. I wanted if doing it to drive. To fill an engel or two or eskys with good breasts and whatever other meat. Compared to an hour to two flight, an eight to twelve hour drive, a big long circle around the gulfs. Lots of goose goulash, stroganoff, schnitzel, sausage meat etc. I want to do it if still happening. Very secret and by very selective invitation only. |
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Quote: Goose mettwurst might be different. Would it work? |
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I take whole wood ducks back home, a lot of our friends are either Thai or Laos and the way they cook them it doesn't matter what duck you use. Although I'd always eat my black duck and teal in a more traditional manner. But goose season up there in the NT fills a hell of a lot of freezers, you come back from a farm shoot and it's like a production line, you spend the morning shooting them, then spend till lunch dressing them, then you shoot more in the afternoon, dress them until dinner. Then have a few drinks around a bonfire of burning goose carcasses. |
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Quote:Quote: Like a patte' with raw (Dutch) or slighlty smoked, or smoked longer and harder? I don't know, John - only know what he told me = pepperoni. |
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I used to goose hunt on the eastern shore pf Maryland. At that time, the limit was two geese. I flew up to DC and drove to Maryland. I hunted with long time r=froiends. I stopped hunting when the goose population dropped dramatically and the limit was dropped to one goose. Most hunters had the geese breasted which is like a very nice steak & should be only cooked rare. I smoked the geese that I shot, again keeopig the meat rare. The majority of the meat is in the breast but there is other meet in the legs, etc. The bones can be simmered to make a good soup stock. If the meat is over cooked, it is tough. |