Originally Posted by Deerwhacker444
Originally Posted by 16bore
Last goose I shot landed at my feet. And last means I'm not shooting anymore because they taste like schit.

At least around here...

Chunk up the breast meat and make chili out of it. Slow cooking in chili spices makes almost anything palatable. Only way I've found that I can make use of waterfowl. Outside of chili meat, it's just not for me..


I'll up the ante... LOL...

We breast everything, then we make about 500-600 pounds of venison sausage a year. The breasts dissappear into that...

Unless they are teal or canvasback.

We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....