so many chores

Chris Finch

Chris Finch

Well-known member
well at least they are duck related

i have had a lot to do lately and unfortunaly working days/nights/ and the in betweens hampers any real progress.

i have also been on the job hunt and successfully secured a job with the Red Cross and begin june 10. (finnally time to grow up) but a real job is making me look at land much more often....

the scull float is all painted just awaiting wave pattern which may get done today
485446_10200659149312877_577120289_n.jpg


1/2 batch of corned goose breast. the worst part is having to stir it everyday and smell it without being able to eat it for another week
931356_10200659150152898_1952055488_n.jpg


i found the most amazing recipe and decided to try it with goose legs. it is an itaian drip beef recipe with a whole lot of herbs and pepperchinis. its what is for dinner tonight. the meat fell right of the bones and is very tender. (it tasted amazing, i couldn't help taking a little bite)
268847_10200659150672911_1136999086_n.jpg


i have been trying to get some carving done and get a rig of buffies for this season. the high head once painted will be for Jode. im hoping it gets finished soon.
248117_10200659148672861_1580831367_n.jpg

 
Chris~

Really nice Butterball stool - head and bill shapes are great.

But, I think you're stretching the "half-gunshot off" concept when you use the Hen Mallard reference pages to guide your paint on this species....

All the best,

SJS
 
you have figured out my secret just keep mismatching species and you will get birds to come in to decoys they have never seen. you will also shoot some weird hybrids, haha.
4 goose breast pieces (from 2 birds) or a 3-5 lb venison roast 2 quarts water 1/2 cup canning or pickling salt 1/2 cup tender quick salt (this is a curing salt which contains nitrates and should not be substituted for food safety reasons, color and taste. A common brand is Morten Tender Quick) 5-6 whole peppercorns or 1 T. cracked black pepper 3 T. sugar 2-3 T. pickling spice 6 crushed garlic cloves 1 T. thyme (optional) 1 t. crushed red pepper flakes (optional)
Bring the water, salt, sugar, and spices to a boil for a few minutes (all of the ingredients except the goose!) and then remove from heat and allow to return to room temperature or colder. Place the boneless, skinless goose breasts in a glass, ceramic or plastic container that is large enough to hold the goose with a few inches of head space. Do not use a metal container. Pour the cooled brining liquid over the goose meat to cover it. Cover the container with a lid or plastic wrap and place in the refrigerator for 5-7 days, turning the meat occasionally. Remove the goose meat from the brine and cook it in a crock pot or dutch oven by covering the meat with clean water and allowing it to simmer for 3-5 hours until tender. Cut it into thin slices for serving with mustard or sauerkraut.
 
You must log in or register to reply here.
Back
Top