*This is a guest post from hubby
After all the hard work in hunting and preparing the goose meat, I have to say that I was disappointed. All four of us hunters did not enjoy eating goose. Maybe it’s because we’re too accustomed to duck at home, maybe we undercooked it, maybe wild animals taste gamey in general, but so far I have not tasted one better than a duck. I even tried the goose in Hong Kong (where it’s an expensive delicacy) to be sure, but I guess I just don’t like it.
Why didn’t we hunt ducks instead? When we finally decided on hunting after months of indecision, we missed duck season. Goose it is.
We had goose breast meat steaks the first night. The meat looked better than it tasted. It was a bit disappointing after the hard work of de-feathering and filleting the meat. We tried multiple temperatures – medium-rare, medium, medium-well, well – they all tasted very gamey.
The second night we took turns roasting a whole goose on the spitfire. It was slow and tedious. The wind blew smoke everywhere. We were afraid that the smoke would attract bears to our cabin.
I went inside and loaded the shotgun with slugs just in case. Tom readies himself with it and found time to light up a cigar.
Good thing we had Chef Kimchi (Mike) with us and he had a backup plan: well-done geese breast meat wrapped in bacon, jalapenos, jack cheese, and onions. It’s true that bacon makes everything taste better.
All in all, the trip was a great success. We learned about hunting, we got to shoot some guns, and we actually did get to enjoy the food to some degree. Best of all, we had a blast and took home some great memories to remember!