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Great Goose Cooking

455 views 0 replies 1 participant last post by  PineRock 
#1 ·
The end of goose season, me and some buddies struck out a nice limit of honkers, which was amazing, but it meant a lot of meat with little time to eat it before I headed back to college for the spring semester. I had to throw a lot in the freezer for the spring and summer. I split my meat into thirds, one group got marinated in buffalo sauce, one in barbecue sauce, and the last in italian dressing. This last weekend I was home and decided to try some of the buffalo goose so I defrosted it and threw the tips on the grill. After cooked medium-rare, I brought them inside and sautéed them in a mix of A1 sauce, Tabasco sauce, and ketchup and melted cheese on top and made some sandwiches. These were late season salt water honkers and tasted just as good as any waterfowl I have ever eaten. Just figured Id share to give some ideas for other hunters.
 
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