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Lloyd3 Offline OP
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I sure do Ted. Need to harvest a few first however. His corned goose Rubin sandwiches were pretty spectacular.

Last edited by Lloyd3; 08/28/21 07:53 PM.
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Is there another way to say YA’LL ?

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yinz

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youse


the selling season is here...selective consignments accepted...pm for terms...
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Sure like to get that corned goose recipe. Yesterday, slow baked a breast from a huge old Canada my buddy shot after searing on both sides. Came out so tough that even my 100 lb GWP had to take it to his mat and chew on it.

Back to MN ruffed grouse, I shot my first one in '49 just SW of Tenstrike. With a double of course, a spanking new Stevens 311 with Tenite stock. My dad and his buddies built a nice deer hunting shack NE of Kelliher right after WWII. Lots of young forest in those days and lots of deer and grouse. They made special trips to the Lancaster area to hunt sharptails in the flax fields. Then the MN DNR liked the cabin area so much they made us move it to private land made a public campground on the site. Had a nice flowing well. I remember one trip when we were in high school in the early '50's. Four of us picked up 16 ruffed driving between Ponsford and Two Inlets. Mostly ground sluicing of course as we had no ethics and no dogs. Have only seen ruffed that abundant about three times since the late '60's, all in Manitoba where we have a cabin. Sometimes these peaks coincide with high sharptail populations. Then its a limit of ruffed (and a few spruce) in the morning and an afternoon with the sharptails to really give our dogs a workout. Back in those days we could bring back 36 grouse per trip; 12 each of the three species.

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neva used to go grouse huntin til the leaves were mostly down...that way one could see erm fur ah shot, an ticks an skeeters were mostly gone...an the fall woods were wonderful in their full glory... in northern pa, that would usually be the first week in november...

Last edited by ed good; 08/29/21 12:33 PM.

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We had a few Canada’s that the dog couldn’t eat.

Dad found a recipe where you cut the breast in big cubes, soaked them in limeade over night, and cooked them in a baking bag with apples and oranges. After all that crap, I would rate the meat “OK” not better, not worse. Edible.

I would not waste a round on a Canada for most of my life. I might shoot one, now, if Lloyd was in town.

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Lloyd3 Offline OP
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The lesson I've learned (from my wife and her father) about making game meats palatable can be distilled-down to simply brining and ageing things properly. Ageing seems to be critical for some game birds (goose and pheasant come immediately to mind). Goose can be simply awful if you treat it like a chicken and cook it accordingly. My father-in-law was effectively living on social security, so every form of protein he had at hand became quite important. Canada goose went from being just a pleasant distraction to an important resource and he responded by learning how to use it as effectively as possible. From the Orvis Game Cookbook...

[Linked Image from i.imgur.com]

A sugar/salt brine is critical for replacing the fluids lost in the ageing and then freezing process. Moreover, any meat frozen (for even a short period) immensely benefits from a brine bath immediately before cooking. A 1/4 cup of sugar, a 1/4 cup of kosher salt, enough hot water to fully dissolve them in a gallon ziplock, some ice then to cool the mixture down before adding the meat. More water can be added to ensure complete coverage and then 4 to 8 hours in a fridge will change the the texture of any meat dramatically.

As far as corning goose goes, after it has been aged and then brined the meat is corned the same way beef is, aged in a pickling solution for a set amount of time and then cooked and consumed. As an example...
https://www.simplyrecipes.com/recipes/home_cured_corned_beef/

Ruffed grouse is a unique gamebird for a number of reasons (see below)...

[Linked Image from i.imgur.com]

Because ruffies are so darn good and easy to prepare, most are treated like chicken and the results are usually acceptable. There seems to be room for improvement, however, and this year I'm going to see what I can lean about that as well.

[Linked Image from i.imgur.com]

Last edited by Lloyd3; 08/29/21 04:53 PM.
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Lloyd3 Offline OP
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Perhaps a better corned goose recipe...

[Linked Image from i.imgur.com]

[Linked Image from i.imgur.com]

Last edited by Lloyd3; 08/29/21 04:51 PM.
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Hey Lloyd, thanks for posting up that corned goose recipe, might have to try it some time. Slow smoking can also do well for wild goose.

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