Snow Goose: Best way to cook it

Anyone know the best way to cook Snow Goose ? I check the NYS Regs, and during the 1st part of the opening Season, we can take a LOT per day !!

Crock pot.Good luck hunting.

If yu have a Brushpile to burn throw it on

Have them smoked by a locker.

Please DO NOT BREAST these birds out, as the slob hunters do in wasting the meat, as the wings, legs and back of all geese are delicious. We had too many photos here of "hunters" filling trash dumpsters with dead geese or parts of them, because they were too lazy to take care of the birds.

In that plea, to not waste food in a pandemic, and to not harvest more than you are willing to pick, as geese are difficult to pluck, if you do not have a plucker, the way I handle everything from turkeys to geese is to place them into a 16 quart pressure cooker. I have the old Presto heavy aluminum with the rubber gaskets. I built a platform for the birds, out a metal coffee can, to get them up out of the water, and the process then renders the fat out, which can be strong in older birds.
Pressure cookers cook 3 minutes for every minute cooking. So two hours coming off of steam will leave you with fall off the bones meat. I put the goose on an aluminum foil bed to help contain it in taking it out.
Cooking like this enriches the flavor, without drying out the legs and wings, which baking often does. I am not a bronzed skin eater, so that part is what I trade off, in gaining more portions of meat off the back, legs, wings and neck.

I season with salt and pepper, as I like the flavor of waterfowl. There is an old Nash Buckingham recipe that uses current jelly, horseradish and other things which is quite good too with this meat.

My Grandfather on tame geese used the goose fat to bake cookies, which had about 3000 calories per cookie, For the wild geese, I just mix in oatmeal and feed out cats, much to their delight.

What is left over, I make cold goose sandwiches with mayo and mustard. The leftover is the breast meat, as with pressure cooking I have the meat from the portions which disappear with baking.

I pluck and breast out my geese and put them in the smoker. Friends of mine do like a pulled pork with theirs in the slow cooker

Breast them and make into jerky. They’re Snow Geese...they have a conservation season to help keep the numbers in check. They can also be used for dog food in a pinch. Too me they rank right up there with Canada Geese which is right above a merganser.

The carcass is great for cat cubbies

My wife would pound the skinned breasts after coating them with cornmeal and seasonings, then fry them in a pan. Never, ever had a bad one. You can put the legs and thighs into a slow cooker. I think they are the best part of any goose.

Moosetrot

[quote=star flakes]Please DO NOT BREAST these birds out, as the slob hunters do in wasting the meat, as the wings, legs and back of all geese are delicious. We had too many photos here of "hunters" filling trash dumpsters with dead geese or parts of them, because they were too lazy to take care of the birds.
WOW!
Sound like the same great sportsman slob hunters we get and your neighbors states get from MN. That is terrible but I beleive it coming from MN hunter. Seen it!

Gumbo

Whatever you do, don’t over cook it.

Medium is far enough!

Marinate in Italian dressing overnight put sliced jalapeños on it and wrap in bacon. Put on hot grill for 3-5 minutes a side.

I have not tried this recipe but it came highly recommended from a guide:



Tasty Snow Goose Recipe


Over the years snow geese have been given a bad rap in the waterfowling world being labeled as Sky Carp and tasting poorly, hopefully after trying this and other recipes we can help change your minds about this.
•The first and most important thing everyone needs to remember is safe and proper wild game preparation. Before any cooking can take place you must thaw if frozen and remove any blood that may have been left in or on snow goose. Also remove any shot, feathers and bone fragments left behind after initial cleaning. This is best accomplished using a salt water brine solution in warm water consisting of two quarts of water and two table spoons of salt.
•Dissolve the salt in the water and place meat in solution waiting five minutes, at that time using your hands knead the meat. Doing this will speed in the removal of blood, aid in dislodging of any feathers or other items that must be removed as well as aiding in the tenderizing process. Drain and rinse in cold water, repeat the brine solution again this time using cold water. You may need to do this a few time depending on how well the game meat was cleaned prior to freezing. When you have brined you game meat two or three times, completely rinse with cold water and pat dry. Using a sharp knife remove any and all remaining skin, fat and sinew as well as any feathers that have become dislodged from pellet holes during the brining solution and rinsing steps.
•Now we are ready to prepare the snow goose for a meal, taking the breast meat cut each side in to three pieces cutting across the grain of the meat, then with a Jaccard meat tenderizing machine or a fork if you do not have a tenderizer. Place breast meat on a cutting board press machine or fork prongs threw the meat repeatedly, going across the meat then flip meat over and repeat the Process. The more you do this the better and faster the marinade will work and the better the flavor will be.
•Sprinkle Mrs. Dash's original blend seasons liberally over both sides of the meat, then place meat into a gallon Ziploc freezer bag and drizzle molasses over meat and knead. You will want to knead the meat so that all of the meat has a light coating of molasses on it, at this time pour just enough soy sauce into the Ziploc to cover the meat. . For those that like a little more bite try adding a 1/2TSP of cayenne pepper and 2 TSP of minced garlic. Remove as much air as possible then seal and refrigerate until the next day, every time some one goes into the refrigerator remove bag and knead.
•One hour before cooking remove meat from bag and lightly rinse using cold running water. Wrap meat with a half slice of bacon and place a tooth pick threw the meat to hold bacon in place while cooking on barbeque. As with all waterfowl, the meat should be served on the rare side so do not over cook once the bacon is cooked the goose should be cooked to the proper degree We also recommend serving this meat with a salad, corn on the cob, green beans and a fine bottle of your favorite beer for a well balanced and tasty meal all will enjoy

The ones we had (greater's) were pretty good, the younger ones were better yet, just pan cooked to medium, salt pepper, Way better then Canada's

I like the breast. Mince enough garlic to give each breast a good coating, sorta pat it into the meat, marinate in Dales stake sauce and Italian dressing, with a table spoon of dark mustard added, for a couple hrs., grill to medium rare. The legs and wings go in the crock pot with a can of chicken broth, until they fall off the bone. Then they make a good goose and noodles, or a pulled goose sandwich. One thing about eating waterfowl, it doesn't taste like chicken.

I won't hunt anything I don't like to eat. I don't hunt any geese.

I just don’t understand all the hate for Canada’s and Snow’s they are delicious, I also like shovelers so it may be me.

More for me I guess...

Have a good afternoon everyone

X2

any meat animal thats no good just fried with lard in a black skillet, i am not going to shoot. plenty of geese in the world. i am glad some of you like killing and eating them. they need thinned a bit.