Waterfowl end of season shoot

USP

USP

BANNED
BANNED
BANNED
EE Expired
Rating - 100%
17   0   0
So went out yesterday into the wetlands, It was really wet, a combination of ice pellets, snow and rain and freezing rain throughout the day. I havent had much luck so far this year with the geese as I have had trouble putting them down. Ended up getting a Super Black Eagle and loaded it up with some 3.5s in #1 and #2 either Hevi Shot or Tungsten Matrix.

I got three for the day which is better than I had done before in one day. All three were shot up in the air flying overheard, around 50 yards or there abouts.

Alot of you when I posted I was having trouble dropping them said you need to lead them way more than I was. I switched to leading them around 3 feet, it made a huge difference. Blasted that one fat bastard the size of a small fridge :p out of the sky and it fell like a meteorite hitting with a loud appreciative thud from about 60-70 up in the air.

Wasnt using decoys as we forgot the bag that had them :p

Ended up hiding in a pine tree or squatting in a swamp ditch waiting for them to come in over the trees.

Was a good day.

P2290212.jpg
 
Last edited:
Well done. I wish we could waterfowl hunt at this time of year but.... leads and the right choke will serve you very well.
 
Jay said:
Good Job USP! Kill some more of those corn buzzards, they are GOOD EATING!!!

Cheers
Jay
Click to expand...

Yeah I am mixing it with my buddies and we are making sausage at the butcher. Should be good.
 
Ha ha, I grind 'em up & mix 'em with smoked bacon... Makes for SPECTACULAR burgers on the BBQ!!! 5 geese, breasted, mixed & ground up with 1 lb of smoked bacon...

Cheers
Jay
 
What do you think the best ground goose to ground pork ratio is? I hear 50/50 it comes out abit dry?
 
Yup,.. 50-50 is a very good sausage mix and tasty too, just try to cut out as much shot as you can find... grinders and teeth dont like shot.:eek:

Youre right about the lead, seems you pinned'em just right, if you basically double what you think you need you will knock'em down.
Nice shotgun !!..
 
7mmlefty said:
Yup,.. 50-50 is a very good sausage mix and tasty too, just try to cut out as much shot as you can find... grinders and teeth dont like shot.:eek:

Youre right about the lead, seems you pinned'em just right, if you basically double what you think you need you will knock'em down.
Nice shotgun !!..
Click to expand...

Yeah I basically aimed where I thought I would miss, down they went. They were up high to, flying parralell to me in high winds. So far I havent found any shot in the bodies just mostly head and neck damage.

Has anybody tried higher levels of pork over 50 percent? Does it ruin it? I like the taste of Goose, but my buddy said when he did them last year they came out abit dry, hence the reason for more pork. Is there a maximum you can go with still preserving Goose taste and not just ending up with pork sausages?

Edit, yeah I am quite happy with the Super Black eagle. Its not as soft shooting as most semis, but its rugged and so far very reliable. I have put mixed sized loads through it all at once with no issues. It was really wet and crappy out, fired fine. Its a nice change over using the Citori. I always felt bad using the Citori in the swamp and mud. You can wax the wood alot but still its nice to keep it for upland use instead. I also up until this point did not have a Benelli in the collection.
 
Good job! Sounds like you had everything dialed in today, consistently stoning tall honkers at 50 yards (even with tungsten) takes skill.

I wouldn't bother with making burger unless you are planning sausage/jerky. Just cube them into 1" cubes and marinate them for 24hrs in Italian salad dressing. Wrap the cubes in bacon and grill until the bacon is cooked (goose will still be rare).
 
Cinch said:
Good job! Sounds like you had everything dialed in today, consistently stoning tall honkers at 50 yards (even with tungsten) takes skill.

I wouldn't bother with making burger unless you are planning sausage/jerky. Just cube them into 1" cubes and marinate them for 24hrs in Italian salad dressing. Wrap the cubes in bacon and grill until the bacon is cooked (goose will still be rare).
Click to expand...

I have the breast going off to make sausage. I have some leg meat in the fridge now marinating in Terryaki sauce then will pan fry in sesame oil and serve with rice. Should be good. Goose taste great, just challenging to cook breast meat right so its not to tough.
 
USP said:
What do you think the best ground goose to ground pork ratio is? I hear 50/50 it comes out abit dry?
Click to expand...

That treally depends on the consistancy of the pork that you are using.... ensure you have enough fat in your pork to make it bind and 50-50 is fine.... My rule of thumb is if you can make a ball with you rmix and drop it onto the cutting board / counter from 2 feet and it doesn't fall apart you are good to go....
 
Good on ya USP for saving the legs.. in my opinion they are the best parts, hell I always ask for dark meet when I go to KFC for lunch.:)

The whole idea of mixing pork with game should be no more than 50% fat content ( store sausage is 60% fat).. knowing that pork meat has about 25% fat... I wouldnt just add fat,... I'd buy the fattiest meat and mix with a pork ham or other chunk of pork ( bacon sounds good)... and grind it up and mix with youre goose.
Yummy.. and dont forget the garlic and red paprica, always hold back on the salt... some people tend to over do it and sorry afterwards.. you can always add but you cant take away.

Oh I almost forgot!.. I need youre address for when the BBQ gets fired up... beers on me.:D
 
Thanks 7mm. Yeah I am not sure how much selection I have on the pork as its a commercial butcher, so its just pick the pork content and spices and you get what you get. I am looking forward to eating them though.
 
You must log in or register to reply here.
Back
Top Bottom