geese hunters tell me

[hoghunter69]

how do you clean them, how do they taste and how do you prepare them, what size shell do you shoot, thanks

[txpitdog]

I split the skin down the breast bone and filet the breasts out. Chunk the rest. I have no idea if this the proper way to do it.

You can take them down with a 12g 3" BB or BBB. Some folks use 3.5" 12g, and I really really like my Browning Gold 10. I've been on a hunt where a kid used a 20g and the geese fell just the same.

I've never patterned my shotgun so I don't know if one brand of ammo is better or not. I just aim and start squeezing off dollar bills until something falls or my mag runs out. #skills (not!)

[txpitdog]

Oh as far as taste I've only eaten snow goose, which plain tasted a little like gamey venison. Turned into gumbo or ground and used as burger it is super yum

[blacktailbustr]

I mainly shoot specs and snows. Breast em out and usually bake them or pan fry them. 12 ga #2 early season and 12 ga BB for late season

[locoengineer]

Canadians go in an oven bag slathered in lard cooked like a beef roast the rest get ground up with pork and deer for sausage

[FlightCancelled]

Wrap it in bacon with cream/cheddar cheese with jalopenos fresh/pickled

BECAUSE EVERYTHING TASTE GOOD WRAPPED IN BACON

[Bonesplitter]

Soo many ways to cook a goose breast. Bone in, marinade and grill med rare over hot mesquite coals. Thin sliced and tenderized breast chicken fried. Breast cut in chunks marinated in Italian dressing and skewered on bamboo with veggies for shishkabobs. 3" #2's and BB for me.

[Puddle Duck]

I like geese wrapped in bacon after marinating them over night. (1 half breast gets you about 4 wraps) I typically pound them out like a round steak. Also goose fajitas are pretty good as well. Slice strips of breast meat and cook in Italian salad dressing in a tin foil made pan. One of my favorites is save about 15 to 20 birds worth of breast meat and have japaleno cheese summer sausage made out of it with 50% pork. I shoot a Browning Gold 10 with BB's for the kill.

[txoutdoorsman24]

I mainly shoot specs and snows. Breast em out and usually bake them or pan fry them. 12 ga #2 early season and 12 ga BB for late season

Rick this is what I do. I have some shells if you need some. Pm me

[npe001]

Canadas plucked and smoked
Specs same or fried
Snows get given away to people I don't like

All you need is number 2's the bigger shot rolls off easier. I've killed thousands of them while guiding and ended my goose guiding career on 78. Way too much work to do it full time anymore

[hoghunter69]

Rick this is what I do. I have some shells if you need some. Pm me

hey thanks i appreciate that, im not until febuary, ill get with you before then, thanks again

[txoutdoorsman24]

hey thanks i appreciate that, im not until febuary, ill get with you before then, thanks again

Sounds good buddy

[kilroy230]

Look up the bird hitch. Hook it in the receiver on your truck, its a wedge you put in the birds crop pull the wings and it pops the breast out then just clip off the wings..it works great when you have a lot of birds to clean. .

[cashcropper]

Save the legs and stew them down in a brown gravy.Good eatin right there.

[panhandlehunter]

Fillet the breast meat off and I make mine into jerky. No matter what you do, it's gamey. You can cover it with bacon, marinade, or whatever, and you can't cover up the flavor. Except with jerky. I like to use 3.5" #2 out of a Patrernmaster Code Black Goose choke. This load/choke combo gets it done easily.