Waterfowler2001
Member
Use to hunt that all time, still do sometimes for geese. I also heard it can be decent for pheasants.
Kirwin national wildlife refuge
- Thread starter Waterfowler2001
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Prairie Drifter
Well-known member
Excellent piece of ground in an exceptional part of the state. It is also excellent for bowhunting. I toured it with the manager about 25 years ago. Game everywhere you went.
Always wanted to goose hunt the supposed "goose capital of KS". Don't think they can really lay claim to that anymore but once upon a time they sure could. Still would like to go out there somtime.
I see they have a 6 shell limit on waterfowl. Thats a bit low if you ask me. I could see 10, but 6 is just rediculous.
I see they have a 6 shell limit on waterfowl. Thats a bit low if you ask me. I could see 10, but 6 is just rediculous.
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When the bottoms have water and birds there will be well upwards of 200K Canadas and 500K snows. Now THAT is a goose capital! I would imagine the northern areas pops spiked due to no water in Quivera and the Bottoms.
There is always a lot of geese in those areas but there are much higher populations elsewhere in the state in years of good water.
There is always a lot of geese in those areas but there are much higher populations elsewhere in the state in years of good water.
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Waterfowler2001
Member
No I hunt kirwin all the time kirwin is the goose capital of Kansas meaning they are the canadian goose capital of Kansas there numbers can reach 300.000
mustistuff
Banned
cooking
great! got any idea how you can cook them or otherwise do something useful with them beside jerky or sticks. let's get this thing going on what ya do with them
cheers
great! got any idea how you can cook them or otherwise do something useful with them beside jerky or sticks. let's get this thing going on what ya do with them
cheers
Gosh there are tons of ways to cook waterfowl. I find that the puddle ducks, and dark geese are the best table fare but most all can be cooked with great sucess.
1. Marinate in Italian dressing for 24hrs and grill medium done, leave it pink in the middle.
2. Cook in a crock pot over a bed of onions then add BBQ sauce and make samiches.
3. Pluck and smoke. Fantastic!
4. Pluck and stuff with oranges and apples, bake breast down, salt and pepper. Grew up eating them this way and it's very good!
5. Make goose and noodles!
6. Put some Daddy Hinkles on them and grill medium.
1. Marinate in Italian dressing for 24hrs and grill medium done, leave it pink in the middle.
2. Cook in a crock pot over a bed of onions then add BBQ sauce and make samiches.
3. Pluck and smoke. Fantastic!
4. Pluck and stuff with oranges and apples, bake breast down, salt and pepper. Grew up eating them this way and it's very good!
5. Make goose and noodles!
6. Put some Daddy Hinkles on them and grill medium.
Give them to the food pantry. OR we could try a nice rare, bacon, cranberry, wild rice stuffed goose make the family rave for more!
Toad
Active member
Prior to jerky, the best goose I ever had I marinated in homemade raspberry wine, then grilled rare, and made a sauce out of the remainder of the wine. It was pretty darn good, but too rare for my wife. Plus my raspberry bushes didn't come back this year so that is a problem...
But the jerky is equal to or better than any other kind of jerky I've had before. So I think I will just stick with the jerky from now on. It's relatively simple to make, and delicious.:thumbsup:
But the jerky is equal to or better than any other kind of jerky I've had before. So I think I will just stick with the jerky from now on. It's relatively simple to make, and delicious.:thumbsup:
mustistuff
Banned
foul taste
i have never had a problem with ducks, rare is the word or at least partially rare. canada geese taste ok but the toughness and being kinda dry was always the problem. last one it shot, used a .410 by the way, i put in the cavity a can of sour kraut. that kinda did the trick and the gravy from the drippings was to die for, made the meal. meat was the most moist of any i have ever done before
cheers
i have never had a problem with ducks, rare is the word or at least partially rare. canada geese taste ok but the toughness and being kinda dry was always the problem. last one it shot, used a .410 by the way, i put in the cavity a can of sour kraut. that kinda did the trick and the gravy from the drippings was to die for, made the meal. meat was the most moist of any i have ever done before
cheers
mnmthunting
Banned
I like to slow roast the goose, skinned and stuffed with some good home made dressing. Covered in foil, water added.
Young of the year early season Canada's are tasty and tender.
An old goose Your on Your own.:cheers:
Young of the year early season Canada's are tasty and tender.
An old goose
Your on Your own.:cheers:pointshoot
New member
canada goose,notice i didnt say canadian goose.
any way, one goose makes at least 2 meals.
breast it and debone the breast and cut the meat up like stew meat or in strips an use for anything you'd use beef or venison in.if you make taco meat for instance, you brown it some first but be sure to leave it rare so when you stew it or braise it the grease from the bird adds to whichever sauce and makes a nice gravy. make your own pot pie ,for instance or what was called a "pastie"
i think people get stuck on roasting them like a turkey for thanksgiving and dont try to just use it like hamburger or stew meat,delete the bones that's where some of the strong flavor comes from that many dont like,m.o.
the back half legs and back can go in the crock pot.
i skin'em because im a pagan.
i've heard of cooking jack rabbits in an old english fashion mince meat pie,the dried fruit breaks down the strong meat.this was the original purpose of "mince meat" pie
i'm going to try this with the next goose i shoot.goose is still on by the way,(in Co.),go ahead an git sum
any way, one goose makes at least 2 meals.
breast it and debone the breast and cut the meat up like stew meat or in strips an use for anything you'd use beef or venison in.if you make taco meat for instance, you brown it some first but be sure to leave it rare so when you stew it or braise it the grease from the bird adds to whichever sauce and makes a nice gravy. make your own pot pie ,for instance or what was called a "pastie"
i think people get stuck on roasting them like a turkey for thanksgiving and dont try to just use it like hamburger or stew meat,delete the bones that's where some of the strong flavor comes from that many dont like,m.o.
the back half legs and back can go in the crock pot.
i skin'em because im a pagan.
i've heard of cooking jack rabbits in an old english fashion mince meat pie,the dried fruit breaks down the strong meat.this was the original purpose of "mince meat" pie
i'm going to try this with the next goose i shoot.goose is still on by the way,(in Co.),go ahead an git sum
mustistuff
Banned
goose something
pastie's, use to see them at the carnival on certain people.. never shot a goose that had fat, so therefore, no grease and that was part of the problem i think. as far as jack rabbit goes, tried them a number of times, tough deal, just couldn't hide the taste, don't care if they did keep people alive during the dust bowl days, they are horrible. other rabbits are tasty. poppers sound pretty good especially with lots of pepper jack
good eating
cheers
pastie's, use to see them at the carnival on certain people.. never shot a goose that had fat, so therefore, no grease and that was part of the problem i think. as far as jack rabbit goes, tried them a number of times, tough deal, just couldn't hide the taste, don't care if they did keep people alive during the dust bowl days, they are horrible. other rabbits are tasty. poppers sound pretty good especially with lots of pepper jack
good eating
cheers
pointshoot
New member
snowing just now in Littleton,we need the moisture,hallelujah:thumbsup: