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Here’s a Recipe That Will Change Your Mind on Snow Geese

Posted by 
May 15, 2014
Published in Blogs > Hunting > Goose
1988   Comment

Does getting stuck with a gaggle of snow geese put strain on hunting partner relationships in your camp? If so, yours is not the only one. Snow geese have enjoyed a horrific reputation as table fare for decades. Thus, the misnomer "sky carp."

SnowGooseKabobs blogWaterfowl hunters love the market hunter atmosphere associated with snow geese these days. Endangered a hundred years ago, the crafty birds now number in the millions. Waterfowlers love taking advantage of the conservation order which extends the traditional waterfowl season well in to spring. The downside to that fun has been the question, "What do we do with all of these birds?" Unfortunately, someone in the group usually got badgered into taking all of them.

Before your hunting pals make the discovery, start accepting all of the birds you can. Culinary craftsmen have discovered that "sky carp" can be turned into "avian delights" with a little care and preparation.

Adventurous souls began making piles of snow goose sausage a couple of decades ago. It's not bad. However, grander delights awaited those who preserved and experimented.

I had endured some horrific snow goose recipes and had fallen into the habit of taking a few for trapping purposes, until my last hunt in April. My hunter partner had had his fill of snow geese and insisted that I take the mountain of birds that lay before us. "I'll give you a recipe to die for," he promised me.

"Yeah, and you have a ship in the desert you want to sell me, too, right?" I rebutted.

My buddy had the upper hand, since he had about 6,000 acres of prime waterfowl habitat leased up. Who would want to offend a guy like that? Not me.

I did think about donating the snow geese to my son-in-law who is a serious trapper. However, curiosity got the best of me. And, I do like to cook...

Snow Goose Shish-Ka-Bobs

Everyone knows how to make a shish-ka-bob. It is easy and a fun way to cook as well. I suggest starting out easy. Don't make too many at first, just in case you don't care for them. However, I cannot imagine that happening.

Take a half dozen snow goose breasts and cut them into bit size chunks for the skewers. Soak them in Italian dressing for 24 hours. Take them out and allow them to come to room temperature. An hour before draining the meat, cut vegetables into big bite chunks. Experimenting with ingredients is half the fun. I like to use red potatoes, red onions, colored peppers and mushrooms. The secret ingredient, however, is cubed pineapple.

For best results, a cube of pineapple should be placed on both sides of every piece of snow goose meat. Add the other ingredients in the order you prefer.

Do not overcook. The meat tends do dry out quickly. Cook it to medium rare for the most tender and tasty results.

Don't get over zealous about taking more than your share of the snow goose harvest on your next hunt. Be a real pal and direct your hunting buddies here look up this recipe. Everyone's frozen snow goose stash is going to vanish.

Tagged under Read 1988 times Last modified on May 28, 2014
Bill Cooper

Bill Cooper is a 40-year veteran outdoor writer from Missouri. He is a Distinguished Military Graduate from the University of Missouri where he earned a Masters Degree in Outdoor Education. He is a member of the Southeastern Outdoor Press Association and a past president of the Missouri Outdoor Communicators. Bill received the Conservation Educator of the Year Award from the Conservation Federation of Missouri in 2000 and the Conservation Communicator Award in 2008.

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