Dates are filling up fast for spring snow goose season.
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Whether you're a novice or veteran waterfowler, spring snow geese provide an experience like no other! No limit, no plug, electronic calls, lots of shooting.
We are now offering lodging, clean beds, shower, full kitchen available for use. $50 per night. MEALS not included.
We are a local group of guys with an unsurpassed passion for hunting snow geese, day in and day out our clients go home happy and tired!
Hunts start mid-February thru mid-March so the season is short and the birds are many.
Contact Scott @ 855 473-2875 or check out our website www.snowgooseguides.com
Showing posts with label hunting. Show all posts
Showing posts with label hunting. Show all posts
Monday, January 6, 2014
Saturday, December 19, 2009
Snow Goose Bourguignon - Snow Goose Recipes
Serves 6
Don't let the fancy French name throw you off. This is a simple dish that requires a little time to cook, but the preparation is relatively simple. It's great for cooking in large batches and freezing for later use. It's also a good way to make use of a bunch of snow geese!
1/2 pound bacon, chopped
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups snow goose breast, skin and gristle removed - cut into large cubes
3 tablespoons olive oil
20-24 pearl onions, peeled
2 garlic cloves, minced
3 cups mushrooms, quartered
2 cups dry red wine
2/3 cups beef stock
1 cup chopped tomatoes, fresh or canned
1 bay leaf
1 teaspoon dried thyme
1. Heat a large oven-safe casserole dish over medium heat. Add bacon and cook until crisp and golden brown. Remove bacon and reserve.
2. Combine flour, salt and pepper in a medium bowl. Dredge cubed goose in flour mixture and brown in bacon grease, adding a few pieces at a time. When well browned, remove from dish and reserve.
3. Increase heat to medium-high and add olive oil. When oil is hot, add onions and cook while stirring often for 5 minutes, or until onions are lightly browned. Add garlic and mushrooms and cook for 3 minutes more. Stir in remaining ingredients, including reserved bacon and browned goose.
4. Cover and place in a preheated 325-degree oven for 1 1/2 hours or until meat is tender.
Don't let the fancy French name throw you off. This is a simple dish that requires a little time to cook, but the preparation is relatively simple. It's great for cooking in large batches and freezing for later use. It's also a good way to make use of a bunch of snow geese!
1/2 pound bacon, chopped
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups snow goose breast, skin and gristle removed - cut into large cubes
3 tablespoons olive oil
20-24 pearl onions, peeled
2 garlic cloves, minced
3 cups mushrooms, quartered
2 cups dry red wine
2/3 cups beef stock
1 cup chopped tomatoes, fresh or canned
1 bay leaf
1 teaspoon dried thyme
1. Heat a large oven-safe casserole dish over medium heat. Add bacon and cook until crisp and golden brown. Remove bacon and reserve.
2. Combine flour, salt and pepper in a medium bowl. Dredge cubed goose in flour mixture and brown in bacon grease, adding a few pieces at a time. When well browned, remove from dish and reserve.
3. Increase heat to medium-high and add olive oil. When oil is hot, add onions and cook while stirring often for 5 minutes, or until onions are lightly browned. Add garlic and mushrooms and cook for 3 minutes more. Stir in remaining ingredients, including reserved bacon and browned goose.
4. Cover and place in a preheated 325-degree oven for 1 1/2 hours or until meat is tender.
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