Small game/waterfowl processing
- Thread starter Panzermensch
- Start date
That depends on your intended use of the fowl. Do you want them plucked so you can roast the whole bird? Most waterfowl and upland birds are too small to worry about trying to take the meat from the legs. Many people remove the breasts and call it done. If you're only after the breast meat, they're easily carved out regardless of your residential situation. I regularly breast birds on my tailgate outside of an apartment building, but admittedly in a smaller city that Ottawa.
maple_leaf_eh
CGN Ultra frequent flyer
Stand on the wings with your toes on the wing bones. Grasp the feet in your hands, and haul away. The bird is just about done, except for some small plucking and separating other bits.
Never seen it very successful with Canadas.
It has to be freshly killed for it to work. I know, most hunters like to carry their trophy's around with them all day.
Runningfool
CGN Ultra frequent flyer
- Location
- SW Ontario
It has to be freshly killed for it to work. I know, most hunters like to carry their trophy's around with them all day.
Probably worth mentioning that one fully feathered wing must remain attached for transport.
I keep 'em both on till, folded next to the breast meat. That way it's a knifeless way of cleaning the birds.
mmcintyre1220
CGN frequent flyer
- Location
- Tillsonburg, Ontario
Ill do it for you ! pay me $5 per bird to breast out and $25 per bird if you want them whole.
- Location
- Blaster land, Okanagan BC
Learn to process them in the field, less mess to deal with at home.
Taking the breast meat only from a goose seems like a terrible waste to me.
When I get a goose I pluck it entirely and my wife roasts it whole and between the two of us eating the breast meat and legs and thighs, the bones are cooked for soup and we have eaten for a week off one bird.
When I get a goose I pluck it entirely and my wife roasts it whole and between the two of us eating the breast meat and legs and thighs, the bones are cooked for soup and we have eaten for a week off one bird.
blasted_saber
CGN Ultra frequent flyer
- Location
- A blue part of Ontario
Do it in the field.
^^yup^^i honestly think one must learn to process thier own game themselves .youll never learn paying someone else.
Depends on how you cook it, but I agree that there is far more meat than just the breasts. I usually skin them and cut the breast meat, leg meat and meat off the wings. Usually take the heart out too. I BBQ the heart/leg/wing meat up and we can eat that for two days off one goose. The breast I save for winter and they get made into jerky. Pretty much perfect meat for jerky.
Looks awesome.
My wife then pounds the pieces out , dips them in egg and then into a coating mix and cooks them up schnitzel style.
When bone out geese, we take the breasts, the leg/thigh meat, the heart and the gizzard. Most of it goes into sausage, but as above we do schnitzel some of the breasts
