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Post by davie6 on Feb 18, 2012 14:03:50 GMT -5
Goose dries out fast because it doesn't have much fat/oils. You're better off using something with lots of fat or oils so it will last longer. Beaver meat works well
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Zagman
#2 Newhouse
Posts: 2,186
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Post by Zagman on Feb 18, 2012 14:33:51 GMT -5
Coyotes and fox are like most serious goose hunters I know......they dont eat goose!
MZ
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catman4
If your to busy to hunt & trap then your to busy...
Posts: 745
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Post by catman4 on Feb 18, 2012 16:29:33 GMT -5
i go during early goose season and take a dozen are so they work great for bobcat. ok now the secret is out!!!!!
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Post by arrow1 on Feb 18, 2012 16:37:08 GMT -5
I thought I had found the perfect coon bait...Atlantic Brant...because I wouldn't dare eat one. Tried using it for raccoons and found they wouldn't eat it readily.
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Post by slyfox74 on Feb 19, 2012 7:49:48 GMT -5
You won't eat a Brant. One of the best tasting birds on the east Coast? Ok. I use leftovers fromt he cleaning for Mink bait. I've never tried it for coyote or fox. But I hav e quite a few mink that would say they fell for the goose.
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Post by whistlerwhittler on Feb 19, 2012 9:05:13 GMT -5
There's a difference in the palatability of birds shot up this way versus down on the salt water. The brant are an extreme example. Everyone I've talked to who's ever shot one up here says they're good. However once they get down on the salt marshes and start eating cabbage they quickly develop a very strong flavor.
You can still turn them into a very good summer sausage though. This is the recipe I use for the brant we get on Long Island and oldsquaw we get on Lake Ontario. Just substitute the venison with a 50:50 mix of ground waterfowl and pork.
Venison Summer Sausage
2 lbs ground venison ½ tsp pepper ½ tsp mustard powder ½ tsp garlic powder (or I use fresh ground garlic) Worcestershire sauce (small amount) 2 ½ tbls Morton Tender Quick Salt 1 ½ tbls Liquid Smoke
Directions: Combine all ingredients well and shape into rolls and wrap in saran wrap. Refrigerate for 24 hours. Unwrap and bake on rack at 300 degrees for 1 hour. Re-wrap after it cools and refrigerate or freeze.
(Rolls should be cooked to 160 degrees F and measure ~ 6-8" in length and 2" in width.)
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Post by arrow1 on Feb 19, 2012 20:28:18 GMT -5
WW hit the nail on the head and has a great recipe. I liken this to the same idea of sage brush antelope versus grass fed antelope. Although either one makes good spicy jerky. I have not hunted waterfowl in 15+ years and my friends who still do find that chili and jerky recipes can make almost anything taste good.
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Post by artie on Feb 19, 2012 21:26:21 GMT -5
is that recipe for summer harvested venison only will fall venison make fall sausage?
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