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<blockquote data-quote="snow" data-source="post: 272296" data-attributes="member: 1056"><p>agreed old timers have the knack cooking game,only roast snow goose that was eatable came from an old lady where we were hunting in luck lake sask,locals told us we were shooting the greater snows in that area,better table fare than the eastern lessers coming from the hudson bay area,said the "alkali water in that area gave them the nasty taste,then winter along the gulf coast in brakish water but these greaters were excellent table fare,old lady packed the goose breast with a sage/sauage dressing like you use with turkey dinner,baked for a few hours until dressing was rock hard,crack the spud open with your knife and the meat fell off the breast bone,side of brown gravy very good eats.</p></blockquote><p></p>
[QUOTE="snow, post: 272296, member: 1056"] agreed old timers have the knack cooking game,only roast snow goose that was eatable came from an old lady where we were hunting in luck lake sask,locals told us we were shooting the greater snows in that area,better table fare than the eastern lessers coming from the hudson bay area,said the "alkali water in that area gave them the nasty taste,then winter along the gulf coast in brakish water but these greaters were excellent table fare,old lady packed the goose breast with a sage/sauage dressing like you use with turkey dinner,baked for a few hours until dressing was rock hard,crack the spud open with your knife and the meat fell off the breast bone,side of brown gravy very good eats. [/QUOTE]
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