http://corksoutdoors.com/blog/roast-specklebelly-goose-and-fig-sauce/ The Leading Multimedia Wildlife Conservation Magazine Sun, 06 May 2012 05:11:19 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://corksoutdoors.com/blog/roast-specklebelly-goose-and-fig-sauce/comment-page-1/#comment-1929 Cork Graham Tue, 13 Mar 2012 17:55:47 +0000 http://corksoutdoors.com/blog/?p=655#comment-1929 Hi, Rick! Me, too. But, my preference of honkers over snows is that snows are a pain to pluck. I consider Canadas filet mignon on the wing (what many say of the speck). And yes, it's all about what they eat. My favorites are those that have been either feeding in a grain field or a nice green cattle pasture or golf course. Barley, oats, wheat, rice and nice green grass makes some fine eating geese...and ducks. With regards to "bloody", I suggest brining in a mix of half-cup of sugar and salt in a gallon of water, and totally submerge the bird for a day. That should draw much of the blood. When you roast that bird, it should not only be tasty, but also gamey taste free. I stuffed my last mallard with half orange and an onion, then coated the bird with celery salt and black pepper. I put it in the oven at 400F for 30minutes, then 30 minutes at 350F. It came out medium on the edges, medium rare closer to the bone. Not dry. No gamey taste. Tates like a rare steak with a nice crust of saltiness. What I'd change next time is rubbing it down with olive oil to really get the skin crispy like Peking duck, just before applying salt/pepper. Hot heat would be same for goose, but would roast at lower temp for 45min-1hr. Hi, Rick! Me, too. But, my preference of honkers over snows is that snows are a pain to pluck. I consider Canadas filet mignon on the wing (what many say of the speck). And yes, it’s all about what they eat. My favorites are those that have been either feeding in a grain field or a nice green cattle pasture or golf course. Barley, oats, wheat, rice and nice green grass makes some fine eating geese…and ducks. With regards to “bloody”, I suggest brining in a mix of half-cup of sugar and salt in a gallon of water, and totally submerge the bird for a day. That should draw much of the blood. When you roast that bird, it should not only be tasty, but also gamey taste free. I stuffed my last mallard with half orange and an onion, then coated the bird with celery salt and black pepper. I put it in the oven at 400F for 30minutes, then 30 minutes at 350F. It came out medium on the edges, medium rare closer to the bone. Not dry. No gamey taste. Tates like a rare steak with a nice crust of saltiness. What I’d change next time is rubbing it down with olive oil to really get the skin crispy like Peking duck, just before applying salt/pepper. Hot heat would be same for goose, but would roast at lower temp for 45min-1hr.

]]> http://corksoutdoors.com/blog/roast-specklebelly-goose-and-fig-sauce/comment-page-1/#comment-1928 Food for Hunters Tue, 13 Mar 2012 17:40:20 +0000 http://corksoutdoors.com/blog/?p=655#comment-1928 Hey Cork! Another great recipe. Waterfowl seems to be a hit or miss for me. I absolutely love Canadian geese but don't like snow geese. What makes their meat so different? Snow geese taste like wild duck, which is also something I'm not fond of because of it's just way too bloody and gamey. Canadian geese, and it looks like what you have here the specklebelly, more resemble beef and is milder. What makes some waterfowl more bloody than others? Is it because of a difference in diet? Hey Cork! Another great recipe. Waterfowl seems to be a hit or miss for me. I absolutely love Canadian geese but don’t like snow geese. What makes their meat so different? Snow geese taste like wild duck, which is also something I’m not fond of because of it’s just way too bloody and gamey. Canadian geese, and it looks like what you have here the specklebelly, more resemble beef and is milder. What makes some waterfowl more bloody than others? Is it because of a difference in diet?

]]> http://corksoutdoors.com/blog/roast-specklebelly-goose-and-fig-sauce/comment-page-1/#comment-1893 Elizabeth Minchilli Sat, 10 Sep 2011 17:19:12 +0000 http://corksoutdoors.com/blog/?p=655#comment-1893 So glad I found your site! I don't hunt myself, but am often the happy recipient of friends and neighbor's efforts. I received a goose last week (farmyard, not wild) and had tons of figs that I wanted to work into the dish. Your fig sauce looks like it will be perfect. (and easy). Off to check on the goose (in the wood burning oven) and pick some more figs. I'll report back. So glad I found your site! I don’t hunt myself, but am often the happy recipient of friends and neighbor’s efforts. I received a goose last week (farmyard, not wild) and had tons of figs that I wanted to work into the dish. Your fig sauce looks like it will be perfect. (and easy). Off to check on the goose (in the wood burning oven) and pick some more figs. I’ll report back.

]]>