"Jack Curry" Jack-Curry wrote in message
news
Went huntin' in Louisiana this weekend and have some speckled belly geese
to
cook, which is a first for me. Have any of you ever smoked a wild goose?
I don't know nuthin' about cooking a goose, so all suggestions are
welcome.
Jack Curry



I've found they're not as fatty as the barnyard variety but still benefit
from low and slow cooking, to let the smoke do its magic and to render some
fat out (save), followed by amping up the temp considerably for the last
ummm....errr.....half hour? hour? (Helps with the skin). Fruit wood is
good, but hickory or maple does a great job as well.

Save the fat!! It's a really good high temp frying medium that adds flavor.
Think 'schmaltz' and not the Lawrence Welk kind.

Jack

PS One more thing....you'll know when your goose is cooked.