I have had great results smoking both Snows and Lesser Canadas. If you roast them, the leftover bits make incredible enchiladas verdes.

Geo

budrichard wrote:""Whatever the age, both types of birds should be hung, from 24 hours to a week, and cooked with moist heat.""
A blast from the past!

Well, I did say it was the 1975 edition.

"I have a question about John's Live Poultry. I found their Facebook page but it seems they have no website. Do they have a retail shop that sells fresh poultry, or is it only an order-in-advance, prep-to-order operation?"
John's is step into the past, you can walk in and if they have what you want, they will clean it for you on the spot. But if you want something specific, call ahead. Turkey orders are taken from November 1 and you get a number and a day to show up for your bird.
ALWAYS bring a cooler, gloves and ice.-Dick

Thanks for the guidance on John's, and for the state-of-the-practice info on wild birds.

I've been an avid waterfowl hunter in central Illinois for about 20 years now and wild goose is, in my opinion, the most difficult fowl for which to develop a taste. I've tried roasting, frying, and braising and I just can't stomach the stuff.

The meat of wild puddle ducks like mallard, teal, wood ducks, widgeon, etc, IMO has an aroma, flavor and texture very similar to beef liver and, in my experience, can be prepared in many ways that many people will enjoy consuming.

The aroma, flavor and texture of wild Canada goose, however - also in my opinion - evokes the old hunting saw:

"To roast wild goose, put it on a cedar plank and roast in the oven for two hours. Throw out the goose and eat the plank."

I kill only what I will eat, so I only take two Canada geese per year. This crock pot Italian Goose recipe has been a good one for me:

2-4 whole wild goose breast filets (depending on your crock pot size)
Liberally apply salt, pepper and garlic powder to the goose breast
Add one whole jar mild pepperoncini including the juice
Add the juice of a jar of mild pepper rings and reserve the pepper rings for serving
Two bottles of dark beer (brand immaterial)
Make sure the meat is totally covered with liquid and cook for eight hours on low or about 5 hours on high
Shred the meat and serve on toasted hoagie rolls with pepper rings on the side

Those to whom I have served this usually won't believe that it's wild goose.

Davooda

Oh - I forgot. I do subscribe to "hanging" game birds, both upland and waterfowl, although I don't hang them. I wrap them in newspaper and keep them in the secondary refrigerator for up to three days. I find this leaves me with a much more tender product than if I clean them right away.

My $.02....

Davooda