It really perturbs me when folks call them “sky carp,” “lutefisk with feathers,” or “an over-cooked catcher’s mitt!” Yes, I’m talking about Snow geese! Do you like them? I love to eat them! I do! I’ve literally shot tons of snow geese in my hunting life, and I’ll tell you that great tasting snow geese at home actually start in the field with proper care. There’s no question that lack of preparation in the field is the reason that some who like to hunt waterfowl dislike Snow geese. You have to keep in mind that the body of a Snow goose is well-insulated with hundreds of feathers including many down feathers.
What’s crucial for hunters harvesting Snow and even Ross’s Geese during this current Light Goose Conservation Order, is to immediately field dress and cool the birds after the retrieve is made. If not done, the residual body heat of the birds can cause your meat to be peutred, almost downright rancid. So, here’s what you do. Take a quick pic, get them out of the sun, don’t pile them up, field dress them as soon as possible and then put them in large coolers with ice. This process does means a bit more work, but you’ll be glad you did it when you sit down at the dinner table! Also, a regulation reminder is in order. Don’t forget that in transport, like all waterfowl, Snow and Ross’s geese need to have either the head plumage or one-fully-feathered wing attached to their bodies for identification purposes.
Looking for a fast, easy, tasty recipe for your snow geese? Then, try this!
Breast the birds (Snow goose breasts are very lean, quite meaty, and have very little fat in them). Remove tenderloin next to the breast bone. Dust these strips in seasoned flour and fry in oil or butter. Serve them with your favorite dipping sauce, if desired. When the tenders are gone, you can simply slice up the breasts and do the same with them. These are better than chicken nuggets and will disappear very quickly!
If you are looking for a variety of good snow goose recipes, check out this snow goose cookbook. Bon appétit!