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Waterfowl Hunting
I just cant eat this.
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<blockquote data-quote="Loner" data-source="post: 429975" data-attributes="member: 24560"><p>Couple of things learned over the years. One has been mentioned, gut them right</p><p>away. Birds start gassing in 20 minutes of dying. Especially if you punched the guts</p><p>it's going to taint the meat. The other advantage is , no smell.</p><p> I always breast out my geese and ducks and before cooking I brine them for 1/2 hour.</p><p>It takes that liver or blood tinge out of the meat. </p><p> Lastly is taste. I like strong and kinda tough meat. Eating store bought meat that is</p><p>tender is like eating cereal to me. But with geese it took 20 recipes or so before I hit</p><p>on one I really like. Ducks we like to stir fry with veggies. </p><p> Geese we pan fry in butter with no seasoning, then add a plum sauce or cranberry</p><p>sauce and bake until the sauce is piping hot. Cooked medium rare to rare, any more</p><p>and it starts getting dry and tougher. for what it's worth.</p></blockquote><p></p>
[QUOTE="Loner, post: 429975, member: 24560"] Couple of things learned over the years. One has been mentioned, gut them right away. Birds start gassing in 20 minutes of dying. Especially if you punched the guts it's going to taint the meat. The other advantage is , no smell. I always breast out my geese and ducks and before cooking I brine them for 1/2 hour. It takes that liver or blood tinge out of the meat. Lastly is taste. I like strong and kinda tough meat. Eating store bought meat that is tender is like eating cereal to me. But with geese it took 20 recipes or so before I hit on one I really like. Ducks we like to stir fry with veggies. Geese we pan fry in butter with no seasoning, then add a plum sauce or cranberry sauce and bake until the sauce is piping hot. Cooked medium rare to rare, any more and it starts getting dry and tougher. for what it's worth. [/QUOTE]
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Waterfowl Hunting
I just cant eat this.
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