Originally Posted by Ted Schefelbein
....pull it out when it said 125-130, letting it rest for 15 minutes.
A roasted snow is a rare treat in my part of the world....
Thanks for your dry brine recipe, gonna save that one for down the road.

We use our sous vide pretty regularly with game. Season, set your internal temp., then finish up with a high heat sear, broil or grill. We haven't had much luck with low temp game cooking, unless it's long. For the ones I've eaten, northern snow goose closer to the nesting areas, tastes way better to me than winter ground birds. Migrating doesn't always enhance the flavor. Come to think of it, we've had some goose "bacon" this season from a friend. Somehow, they form the mix into a block, and then we slice strips off of it.