View Full Version : Snow/Blue goose question
12-19-2010, 05:45 PM
I'm looking for guidance on cooking snow/blue goose breasts. I've been told that they are not as tasty as Canadian or Specs. Surely some of you folks out there have some experience cooking these critters. Any info, including recipes, will be appreciated! :);)
12-28-2010, 01:48 PM
Try some of the jerky recipes on here, good stuff.
12-28-2010, 02:15 PM
I like them better than canadas, but most of mine have been from up north, so they've flown about a thousand more miles by the time they get to you.
You can tell pretty easy how strong they will be by the color of the meat. Pinker = better tasting.
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