If you live with a hunter, you know the hunting season never ends. Big game, small game, upland game birds or waterfowl — something is either in-season or in scouting season. Then there’s fishing, which is also year-round, filling in for those times when scouting or hunting isn’t possible — for whatever reason.
I can deal with the errant bird feathers tracked into the garage and house and the occasional missing electric filet knife used to tackle a quick batch of crappie. The real issue for me is finding a variety of ways to prepare the hunter’s bounty that goes beyond the usual stew, chili or slow cooker mystery meat surprise with rice. This is my concern, not his. He’ll eat fish and game prepared just about any way. After all this is a man who has eaten snake and says it tastes like chicken. Me, not so much. I’m always looking for a new way to prepare game.
To complement the Christmas goose feature on Pages 12-13, I’m sharing the recipe below. It was the first time I tried goose. My husband and I had been dating only a few months when he attempted to impress me with his hunting buddy’s goose recipe. I guess it worked. I hope you enjoy it. Merry Christmas!
Vicki Estes, editor