Subj : geese
To : DALE SHIPP
From : JIM WELLER
Date : Tue Jun 14 2022 22:20:00
-=> Quoting Dale Shipp to Jim Weller <=-
DS> resident geese. There are several ponds on campus plus a good
DS> bit of grassy area ... What I do not know is what are they
DS> feeding on in the grassy areas, but they seem to like it there.
Geese mainly feed on aquatic vegetation but they also like grass.
When they crave a higher calorie diet during migration they love to
invade farmers' grain and corn fields for the nutrient rich seeds
there.
We didn't have any spring goose this year but we did have another
wild game treat on the weekend: elk heart and liver. When Roslind
returned from a trip to Alberta she brought back frozen elk, moose
and whitetail and mule deer, stew meats, roasts and groundmeat. Her
son had bagged his limit again with one of each last fall and has a
large chest freezer stuffed to that top even after sharing with the
other hunters in his party, friends and relatives. We are passing on
about half to other relatives here.
Elk are smaller than moose but larger than other deer. They are a very
beef-like kind of venison: mild and fine grained with just a hint of
gaminess. Young cows are of course milder in flavour than old bulls.
We got a single slice of liver, not the whole thing as it is highly
thought of and everyone wanted a taste. I poached our piece in
butter until just barely cooked through and made a sauce of the pan
juices with just a wee bit of black pepper, ketchup, mustard and soy
sauce, one of my favourite liver treatments. I used a very light
touch with those condiments as I didn't want to mask the liver
flavour but enhance it. That little taste made a nice appetizer
course while I finished the heart.
It was a small one, about 1 1/2 pounds, so I suspect Ray shot a
young cow, perhaps a yearling. I rubbed it with oil, sprinkled ground
rosemary and black pepper over it (again just a wee bit), roasted it
at 350 F (without a stuffing) for 45 minutes until it stopped
running red when poked with a needle and the internal temp hit 160
F. I made a rich gravy from the pan juices and had horseradish
available tableside. It was little tough and rubbery so the leftover
portion got diced up and stewed gently in gravy and beef stock for
45 minutes the next day. The result was extremely tender.
I love game meat. I sure wish my legs and back were in better shape
so I could still go hunting myself but I can't do 10 miles over
rough terrain in the bush or pack out a butchered quarter anymore.
Cheers
Jim
... If God didn't want us to hunt, He wouldn't have given us plaid shirts.
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