**Official Hunting & Fishing Thread**

[05 Ranger Danger]

I'm telling you it's all about the way you cook it

[mud monster]

Well I'm not saying u guys r wrong but I have never had any luck with it. Kinda sucks my mom won't cook it now

[05 Ranger Danger]

Originally Posted by mud monster

Well I'm not saying u guys r wrong but I have never had any luck with it. Kinda sucks my mom won't cook it now

Originally Posted by 05 Ranger Danger

If you ever need any good recipes for waterfowl just go to the Ducks Unlimited.com

..

[xtheianx]

Geese are tasty. Want to talk about something tasting fowl and greasy let's talk about cooking some Coots. Take my word for it don't eat them.

[05 Ranger Danger]

Originally Posted by xtheianx

Geese are tasty. Want to talk about something tasting fowl and greasy let's talk about cooking some Coots. Take my word for it don't eat them.

Why in the world would you even attempt to cook and eat a coot?

[xtheianx]

Was a dare lol I won though.

[05 Ranger Danger]

depends how you look at it

[TBarr]

From today's early goose hunt


image-38881430.jpg

[TBarr]

another pic from yesterdays goose hunt

and what they look like right now

[RoberticusMaximus]

looks delicious!
what did you season the with tyler?

[TBarr]

Here's the recipe:


Spicy Goose Jerky

Preparation Time: 20 minutes
Curing Time: 12-24 hours
Drying Time: 10 hours
Makes about 1 pound of jerky

Ingredients
4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and
silver skin
3 tablespoons coarse salt
1 cup brown sugar
1 cup water
3/4 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons chili powder
3 tablespoons coarsely ground black pepper
2 tablespoons red pepper flakes

1. Cut the meat into 1/4-inch-thick strips. For chewier jerky, cut with the grain of the meat. For tender jerky, slice across the grain. For even more tender jerky, lightly pound the meat with a mallet.

2. Combine the remaining ingredients in a bowl and stir well to blend. Add the meat strips, cover, and refrigerate for 12 to 24 hours. Remove the meat from the marinade and dry on racks (baking racks work well) in the refrigerator for an hour. Place the strips in a 175-degree oven or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. A foil ball works well as an oven door stop. If using a smoker, open all the vents. After five hours, flip the meat strips over and heat or smoke them for another five hours or until they are thoroughly dry.

----------

I always add more pepper flakes

[COTY C]

I enjoyed a nice 19th birthday fishing trip with my Dad. Fishing out of Lake Michigan.

ForumRunner_20120916_010135.jpg

[xtheianx]

A little dove action for me and my dog.

ForumRunner_20120916_042651.jpg

[Spidey2011]

Nothing good is in season yet here. Upland Game doesn't start till October. Same with deer and elk. I did manage to get in a prairie doggin' trip not too long ago. It was a good excuse to try out my newly built AR.


The new rifle. Yes, it does say Zombie Hunter on it. lol.


This little bugger must have flown 4 feet in the air when I hit him.

Total for the trip was 18 confirmed and at least a dozen more probables. Still need to get out for another trip.

[JM6791]

A Few fish from my fishing trip last weekend at Clark's hill lake SC.