Graeme... in London wrote:
"Jack Schidtョ" wrote in message
om...
"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
Careful now everyone, looks like some of this advice is for domestic, rather
than wild goose, very different creatures. One's got lotsa fat, the other
don't. If you love dark meat, you'll love wild waterfowl, cuz it doesn't
come any darker.
Jack, sorry, I've never been very successful with larger birds, damn hard to
keep from drying out. I would expect the longer cooking times of bbq would
simply dry out the meat, and that there's not enough of the right type of
tissues to break the meat down. But I've been wrong before, and I think
we've seen someone post a how to for goose about a year ago, you might want
to try google to find it?
I don't know, but maybe the 1st 30 minutes at a fairly hi temp to crisp the
skin and then down to 350 or so till it's medium done. I do a domestic duck
that way successfully. ( Julia Child recipe)
Most of the ducks I get out here are teal so I breast em and cook em in a
pan filled with wine and herbs.
Good luck
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