To: tpmintx
I’ve been hunting Canada Geese in WI since the late 80’s.
In my experience, only younger birds are suitable for roasting. Older birds - and they can live to be 20 years or longer - are tough as shoe leather. Most of the time I cut out the breast meat, thighs, and legs, and have the local smokehouse turn the meat into sausage sticks which taste as good as venison sausage.
I would think that the ‘needy’ people of NY would prefer good sausage, as well.
33 posted on
06/16/2011 9:10:31 AM PDT by
Madistan
((This space for rent))
To: Madistan
I have a buddy that goose hunts in Illinois every year and has it made into best jerky I've ever eaten.
43 posted on
06/16/2011 9:17:18 AM PDT by
ryan71
(Dear spell check - No, I will not capitalize the "m" in moslem!)
To: Madistan
In my experience, only younger birds are suitable for roasting. Older birds - and they can live to be 20 years or longer - are tough as shoe leather. Have you tried making stew or chili out of it in a slow cooker?
75 posted on
06/16/2011 10:44:15 AM PDT by
PapaBear3625
("It is only when we've lost everything, that we are free to do anything" -- Fight Club)
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