The second half of waterfowl season is in full swing until January 9th in Seneca County. There is a daily limit of 3 Canada Geese and 25 Snow Geese per day (hunting of this species is obviously encouraged, and you can read more about this in an earlier post, “Snow Geese Abound”). What to do with all this goose meat? You can freeze some for later use with a vacuum sealer or butcher paper, smoke some, make jerky, and you can corn it, along with many other possibilities.
I tried corning some antelope once and can safely say that at least my experiment with it was a disaster.How does this to corned beef, my only frame of reference for corned anything?On geese, I shot one yesterday that had a broken wing. The goose was thin, which is unusual for geese here, although I doubt it had been there for more than a couple of days at the most.Safe to eat?
If corned well with lots of spices and time, it should have that flavorful, salty meat taste, similar to corned beef. Unfortunately, it does require some sort of nitrate product, like Tender Quick, to get the proper color, texture and taste, along with piece of mind against botulism.Your broken winged goose should be safe to eat if you do not see any discoloration or off odor in the meat. I wouldn't hang it, but rather breast it right away.I am still working on a Thai duck recipe you mentioned…does it have a basil flavor?
Thanks for the answers!I'm not sure if it has a basil flavor or not, I'm afraid, as I must admit that I don't really know what basil taste like. It has an excellent taste and texture, and is served with some sort of spicy sweet and sour sauce. Not the type you get in a Chinese restaurant, but something less sweet with much more of a spicy bite.