"Duwop" > wrote in message
...
> Graeme... in London wrote:
> > "Jack Schidt$B%g(B" > 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
>
Jaysus, you bounced around the gazebo a bunch, so I'm not sure what you're
saying. Kinda like you think something ain't right but can't put your
finger on it...
Yes, wild goose is leaner than barnyard gooses but certainly fattier than a
chicken or a domestic turkey. If you can smoke a chicken you can for sure
smoke a wild goose. Just watch the internal temp (which I'm sure Mr Curry
will do). IIRC 155 to 160 at the thickest part is done. This is not an
overnight cook either. Relax, have a homebrew ;-P
Jack