Canadian Geese

novascotiarobMember

Hi everyone..I have not checked in for some time..the reason being that all is going well with my cooker.But I have been keeping an eye on you all.. through the forums. I read some of the threads on cooking wild geese. There seems to be little success. I am going to pick up two birds in a few minutes. I do not know the weight. It seems from what I have read there is no sure way of getting great results. So I am tempted to try Smokins' turkey method including the brine. Does anyone have any other suggestions?? Would anyone know if I Should aim for the same internal temps as I would turkey?The one good thing about this upcoming cook is that the birds are free and I consider this to be my Mulligan..so I win just by trying.Rob

12/3/097:52 AM

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tomMember

Well the FIND will give you several approaches.

Uncle Ernie has a cooking/hunting,guide,etc operation up north and has cooked next to us several times.

They asked for permission to use one of Barbara's brownie recipes,not in a cookbook,for their operations and he shared game recipes with us.

Now over the last 30 yrs,I cooked a number of ways and never been really thrilled.

I've eaten them in a turkey bag,after they have been well brined,and not too bad.

Uncle Ernie has us brine them 4-5 days,and then cook like a turkey-to about 165 in the breast.

Now that my brother is hunting out in Mo,we don't mess with them.

12/3/099:19 AM

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