The left side looks delicious! Semo can take the white ones! 🤣


I guess one day I’m gonna have to break down and try some snow goose sausage Semo. When I do I will come back and say you are right and I’m wrong about them!

I had a. conversation about this the other day. The consensus in the pit was Canada geese were the worst because we only hunt locals now (grass eaters) And specks were the best. But all the guys thought snows were in the middle and closer to the specks. Their ideas were the snows we kill in the Middle Mississippi have been eating rice and grains. Maybe the ones farther west or east are eating mostly the winter wheat which makes them taste bad.

That was the theory anyway. Maybe we just have bad tastebuds.

I can say the sausage is fantastic and I have never noticed a difference when I stir fry snows or hammer them out and pan fry them.

It’s probably the way they were cooked Semo. I’ve had them cut into strips and fried, which was horrible. And I’ve had them cooked med rare on the grill with various seasonings. Also these were snows killed on a conservation hunt in late February. Not sure if the time of year had something to do with what they were eating.
I’ve never eaten Canadas. But I have heard they are not a favorite as well.

Yeah I don’t know and kinda think it falls under it depends. Neve had a bad speck. I be had some bad snows and canada goose. I’ve also had some spectacular snows and canada goose.
The guys in WI usually killed 300-400 canadas and 1000 snows each season. They made everything one can imagine. They wasted nothing. I had jerky, bologna, breakfast sausage and smoked sausage links (my favorite) they basically killed and froze the meat. Processed it later when they had time that summer. They’re from German descendants so they know how to season and make sausages.

My favorite canada goose breast were slow cooked on a bed of sauerkraut in the crock pot. Tender and good but lost the recipe. Guys in Canada slice the breast in half and cut hot and fast like a steak on the grill. Rare to medium rare with steak seasoning. Never personally tried that way but may one day. I don’t chase them any more.

It has been so long I can’t recall. That was actually my wife’s way back when and she can’t remember where she got the recipe. I thought it was as out of an old Memphis cookbook

The kraut if I recall came from a jar. I don’t recall it being sweet.

I may try and find it again and if I do I’ll post
It up

This is how I cooked it tonight and it tastes like steak. Rare goose breast with deer heart and cabbage. I would trade blackstrap for heart any day!!