Mr. Fox: Romi Perkins was Lee Perkin's bride (former owner of Orvis). She authored their game cookbook back in the 80s. The Grey's cookbook you mention was and is excellent as well (Rebecka Gray was the cited author). We use both books extensively here, along with A. J. MClane's various (& wonderful) game & fish cookbooks. There are several others but those three authors come immediately to mind.
Also Margaret Deeds Murphy? Seems to me my shotgunning hero- Nash Buckingham-mentioned the Perkins family of Cleveland, Ohio as having invited him on several occasions to hunt quail on their Southern lands-many years ago- thank you for the information. RWTF
Last edited by Run With The Fox; 01/05/2211:28 AM. Reason: improper spelling
So looks like no one here has tried freezing dry-brined meat. Hunters around here shoot a lot of snow geese are always looking for ways to use the meat. A lot goes for sausage and 'poppers' (breasts with jalapenos and cream cheese inside) are quite popular. Guess I'd better hit the internet and look for answers to my question. Thanks for all the information on wild game cookery.
I tried goose hunting while in college, because one roommate was very enthusiastic about it. We each shot a Canada goose, and he cooked them, doing several things to make them palatable. They weren't, and I immediately lost interest in hunting a bird that tasted so bad.
It's little wonder why geese have become so plentiful compared to good tasting birds like grouse and pheasants. I feel we should harvest geese, and feed them to people on Food Stamps as an incentive to get a job.
I drink bourbon instead of tequila because I don't want to drink a liquor that takes a dose of salt and lime to hide the nasty taste. And I don't want any game bird that needs all sorts of brine, spices, and witchcraft treatments just to make it barely fit to feed the dog.
A true sign of mental illness is any gun owner who would vote for an Anti-Gunner like Joe Biden.
ed: You know...I had a very good comparison just yesterday. Got to compare some nice young (December '21) mule deer doe loin (the day before) to a chunk of ribeye roast (standing rib w/o the bones) on my birthday. Both were wonderful (had some GF Yorkshire pudding with the beef that was truly a revelation, ala Alton Brown!). Both served with a good big red wine but w/different condiments (cranberry-horseradish for the doe, creamy horseradish sauce for the cow) and sides (blue cheese polenta for the deer, mashed potatoes w/morel gravy for the cow). The beef was extremely rich in comparison to the venison, the big difference being all the fat marbled into the meat on the cow. I liked both immensely but I feel better after eating deer (full, but still capable of doing something). Beef leaves me feeling like I need a nap after dinner.
Keith: I've actually had some very good roasted Canadian goose before (done by a professional chief) but nothing since as good. My father-in-law had mostly defaulted to corned goose breasts and goose stew on those fellows (largely out of necessity) and both were quite acceptable. Clearly, they are lots of work compared to ruffed grouse or pheasants. Tequila can also be darn good, done correctly (a big gold Margareta fan here on summer evenings on my deck, & even for the pricey stuff on the rocks w/a twist of lime) but my first love is clearly bourbon. Just got a jug of the blue corn stuff out of Texas for Christmas. Looking forward to sampling that one when the time comes.
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