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Spatchcocked Oak Plank Canada Goose

1 Plucked and dressed Canada goose(large)
3 cups buttermilk
1 cup Dale's Steak Seasoning
3 stalks fresh rosemary
2 quarterd Vidalia onions
1 tblsp coarse sea salt
1 tblsp coarsely ground black pepper
1 9"x14" white oak grilling plank
1 roll baking twine

-Brine goose overnight in large mixing bowl with buttermilk and Dale's Seasonong.
-Soak grilling plank in water for four hours.
-Preheat pellet grill to 325.
-Arrange onion quarters on grilling plank, laying rosemary stalks on top.
-Rinse, and spatchcock goose.
-Spread spatchcocked goose over the rosemary and onions meaty side up onto grilling plank.
-Tie spatchcocked goose securely to plank.
-Sprinke with salt and pepper to taste.
-Carefully place in grill for 25 minutes for medium rare(135⁰ F).
-Remove and rest for 15 minutes.
-Clip twine, throw goose in ditch, eat plank!
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My mother has a similar but far simpler recipe Rose.
Her simple recipe is as follows;
Fill large stockpot halfway with water and a cup of salt. Bring to a boil
Add large Canadian goose and a pair of large Chuck Taylor high top tennis shoes.
Boil for 1 hour.
Throw Goose to the dogs and eat the Chuck Taylors :)
 

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Try grilling a Canada goose breast to medium rare.

Just try it...........
 
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I really want to try some Canada Goose pastrami but am missing the key ingredient.

Used to give the game animals I did not want to clean to an older, local farmhand. He only turned down 3 things. Crow, pigeon and Canada Goose. He tried the pigeon and the goose once.
 

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Try grilling a Canada goose breast to medium rare.

Just try it...........
Cover in Teriyaki sauce before grilling to medium rare. It is delicious!!
 
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It depends a lot on the geese you are referencing. If you grilled one of these NC resident geese it would be like eating a tire. When we go to Kansas or Texas and shoot the lesser Canadas or even actual migrating big canadas you can grill them with the skin and fat and it is like eating a sirloin steak. Just depends on where the goose came from and what its been eating. These geese we kill may be called "Canada geese" but I can promise you they have no idea where Canada is 😁
 

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A friend of mine tells me his recipe make goose taste like corned beef!

I must be doing something wrong, unless he means “corned “ is being hit by an International Harvester (corn binder) truck!

I can tolerate good goose sticks ( jerky).

Uncle Bill took all the Geese he harvested to processor in South Dakota somewhere. That processor made goose sticks that were really good!
Uncle Bill would hand them out to workers that worked his HT he judged!

Gooser.
 
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Golf course, corn field, matters not, I will eat an old Canada anytime! Just messing with you guys telling an oldie but goodie. Though I like Marc's Mother's recipe better!
 

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Those red phase Ruff Grouse tails are hard to get. I’d be willing to pay for a tail or two!!
An almost long forgotten Colorado fly pattern called the “ Breadcrust” ! You split the vein of the tail feather, and wrap the hook! Perfect imitation of a cased Caddis! Killer pattern!
I have about a dozen cherished tied right now, maybe two feathers left, then my stash is gone.

Gooser!
They seem to be about 50 percent red, 50 percent gray.
As soon as snow melts in April they are drumming in our backyard.
Bird Plant Beak Trunk Wood

Bird Beak Twig Tree Feather
 
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