You want outdoor extras? We’ve got outdoor extras…
Gear of the week
Gear name: Game Processing Set
Game Processing Kit
Company: Meyersco (https://www.everybodyshops.com/meyerco-game-processing-set.html#tab-product1)
Gear type: Butchering kit
Product description: There’s a lot to be said for butchering your own deer and other big game. But having the right tools is important. This set gives you all that you need. It includes an 8-inch butcher knife, 5.5-inch boning/caping knife, 4-inch skinning knife and heavy-duty cleaver. There are game shears with a built-in wing notch and a bone saw with two extra blades, too.
Available options: This comes in an impact-resistant, blow-molded case that makes it easy to carry and store.
Suggested retail price: $42.99.
Notable: This set earned the North American Hunting Club’s “seal of approval.” All of the knives are made of stainless steel blades and have full tang construction.
Tip of the week
Waterfowl hunters know to be camouflaged, right? They dress in camo, use gear covered in camo and build blinds to stay hidden. But what about your face? Be sure to darken it, too, be it with face paint or a face mask. And then keep your head down until it’s time to shoot. Nothing can spook Canada geese faster than the flash of an bright, upturned face.
Recipe of the week
Goose gumbo
Ingredients
- 5 pounds Canada goose
- ½ cup all purpose flour
- 2 cups chopped onion
- ½ cup chopped celery
- 1 cup chopped bell pepper
- ½ cup vegetable oil
- ¼ cup chopped parsley
- ½ cup chopped scallions
- 1 pint oysters
Directions
Have some resident geese to prepare for the table? Try this recipe.
Boil the goose in water until the meat is tender and falling from the bone. Let it cool, then de-bone it.
Make a roux by cooking the oil and flour over low heat. Stir constantly until it’s dark brown. Add the chopped onion, pepper and celery and continue cooking until it’s all tender. Add salt, pepper and hot sauce to taste, then add the goose meat and some hot water.
Cook, covered, over low heat for one hour. Finally, stir in the scallions, oysters and parsley and heat 10 minutes more.
Serve over rice.
