doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Christmas Goose

Is there any truth in the old wive's tale that you look at the anal opening on brant, and if they are stained brown, don't eat them - they have been feeding on mollusks. If there is a green stain, go ahead - they have been on vegetation

Tudurgs, I've never taken brant, so can't speak to your 'vent' coloration question directly, but do know that redheads taken along the Texas costal marshes can have an awful taste & smell & they do not if taken from the northern parts of the state before they get to the coast. That costal marsh muck and whatever they are feeding on simply permeates the birds & you'd just as well be trying to eat a merganser. Alligators might like 'em well enough.

Mark

did you cook the bird for Christmas?

if so, what recipe and how was it.

I sure did! The recipes here were invaluable. I marinated the breasts in italian dressing with herbs, seared the breast skin side down in oil and butter, with slits in the skin to help the fat render. They swelled up to about 2" thick during cooking, so I seared them 15 min. on the skin side, and 5 min. on the other. They came out rare, and then I let them sit for ten minutes. I then used a variation of the recipe above for the sauce, using Major Grey's Chutney, A-1 steak sauce, soy sauce, and dry sherry. Wow. It was one of the most delicious wild game meals I've ever had. Amazing! It was like a finely grained steak, and the sauce was the finishing touch.

I'm really glad too, because if I couldn't get goose or duck to my liking, then it would be hard to justify taking more of them...

Looks to me like you got it about perfect, Mark! Over-cooking is very close to vulcanizing. Are those okra blanched or pickled?

Back to the goose, I sometimes make 'goose bites', saut�ing chunks of the breast in a combination of unsalted butter & Edes Steak Seasoning, an Amarillo secret condiment. One 800- five three seven fifty-nine zero two.

Mark,

That looks great. Merry Christmas.

Having hunted waterfowl for over 68 yrs. I have eaten it in every way possible, some good some bad, however, while hunting in Canada 40years ago I had it served as an appetizer. Save your beacon grease, cut breasts cross grain and diagonally and drop in hot grease. Remove almost at once to drain on paper towels. This is great when you don't have enough for a complete meal. I almost forgot to mention that you place flour and seasoning in bag to dust cut meat before frying.













wishing you all a Happy and healthy NEW YEAR!!!! Pilgrim