doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com Properly aged ruffed grouse

OK hate to be a pest, but I just found four pounds of snow goose legs and thighs from last year. Any cooking suggestions appreciated.

Carnitas ala'

https://honest-food.net/turkey-carnitas/

Stew. Use a pressure cooker. Give the meat 12 minutes, use beef stock, let it cool, skim the fat, debone, and get the onions and celery sautéing. Thicken it up to where you like it. My wife likes broth, I like it like gravy. After I loose that argument, she starts cooking barley to add right at the end. Bread, butter, some guys drink wine, I drink beer.

It won’t be tough.

Best,
Ted

Thanks guys. Per the taco recipe how does braising differ from boiling? Do I have to have all the meat covered with broth and water while pressure cooking in order to skim off the fat? After deboning, do I then add the vegetables and heat in the open pressure cooker till thickened?

pressure cooked for 12 min at ten pounds with chicken broth on bottom. Can't begin to get meat off the bones. Maybe should not have used the perorated bottom plate? Add more water/broth till it covers the meat and pressure cook some more or?

Sounds like a lost cause, but every cloud has a silver lining... Let's try thinking outside the box.

Bury the inedible goose meat in your garden for a month or so, until it is very ripe. It should then come off the bones easily.

Use the rotted meat for Carp bait. Catch a mess of Carp, and use them as fertilizer for the garden.

Grow a bunch of nice vegetables in your fertile soil, and use them as a side dish or salad when you shoot some grouse or pheasants.