Text 23630, 89 rader
Skriven 2007-12-01 13:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Canada geese
========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> the Connecticut River valley
 DS> is a major flyway for all sorts of migratory birds.  The geese
 DS> in this area spend time on the river and in various ponds and
 DS> lakes here, but they feed all day in corn and alfalfa fields.

 DS> Like I was telling Hap, I just prefer the taste of upland birds
 DS> to that of waterfowl.  I wouldn't turn down a goose dinner provided
 DS> to me, but I personally don't feel that the effort expended to
 DS> hunt Canada geese is worth the inferior flavor.

 DS> Grouse, pheasant, partridge...that's a different matter.

I like them all. I have a preference for some ducks over others and
prefer grouse over "spruce hens" and ptarmigan. Speaking of which
Ray and Neekha went hunting last weekend and I have been promised a
brace or two of dressed and frozen ptarmigan; there were no grouse
to be found that day. Neekha has graduated from plinking with a .22
to hunting (closely supervised) with a sawed off 410 shotgun; but
she's not big enough to use a 20 gauge let alone a 12 gauge yet.
With her step-sister being such an ardent vegetarian, she is
becoming down right carnivorous and enjoys hunting. She loves to
tell the other one all the gory details involved in cleaning animals
or making sausages ("You take pig butts and grind them up and then
you stuff them into the guts").

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sylvia's Goose Breast W/ Black Raspberry Sauce
 Categories: Game, Goose, Duck, Wine
      Yield: 1 Servings
 
      1    Goose breast (2 filets) or
      2    Duck breasts (4 filets)
           Skinned and boned.
    1/2 c  Dry red wine
    1/4 c  Soy sauce
    1/4 c  Olive oil
    1/4 ts Fresh ground pepper
           SAUCE:
    1/4 c  Black raspberry jelly
    1/4 c  Water
  1 1/2 tb Dijon mustard
      1 ts Lime juice
      1 ts Soy sauce
    1/2 ts Steak sauce
    1/4 ts Ground caraway seed
    1/2 ts Salt
    1/8 ts Pepper
 
  Combine these ingredients in a shallow dish and marinate the
  breasts for at least three hours, turning often. (I've marinated
  overnight even) Remove filets from the marinade, place on foil on
  a pre-heated broiler and broil about 10 minutes per side, about 5
  inches from the heat source. While the breasts are broiling,
  prepared the following sauce on the stove. When the breasts are
  done, slice then diagonally across the grain and ladle the sauce
  over them. It's a nice presentation.
  
  Sauce: Combine all ingredients and and heat. We like to serve this
  with wild rice dish. This recipe comes from Sylvia Bashline in The
  Bounty of the Earth Cookbook 1979. This is our favorite recipe for
  waterfowl. I love to hunt ducks and geese but I've never been fond
  of any recipe, except this one.
  
  Mark Nelsen rec.hunting
 
MMMMM












Cheers

YK Jim


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