Hunts / Waterfowl / Goose

Goose Hunting

Big waterfowl hunting with decoys and calling

Fall & winter migratory seasons
Steel shot required nationwide
Conservation Order for snow geese

Field Care

Proper field care ensures quality meat. Geese are large birds that retain heat - cool them quickly, especially in warm early-season weather.

Field Care Steps

  1. Cool birds as quickly as possible
  2. Don't pile birds - allow air circulation
  3. In warm weather, field dress immediately
  4. Keep shaded and out of direct sun
  5. Transport in cooler with ice

Processing Options

Most hunters breast out geese for the large, steak-like fillets. Plucking yields whole birds for roasting.

Methods

  • Breasting: Fastest, yields large boneless breast fillets
  • Plucking: More work but allows roasting whole bird
  • Skinning: Quick but removes fat layer needed for moisture
  • Legs: Often tough - excellent slow-cooked or ground

Cooking Wild Goose

Wild goose is lean, rich, and beefy in flavor. Don't overcook - medium-rare to medium is ideal for breasts.

Popular Methods

  • Pan-Seared Breast: Like a steak - hot and fast to medium-rare
  • Smoked: Low and slow with fruit woods, excellent results
  • Roasted Whole: Stuff cavity, roast at high heat
  • Pastrami: Cured and smoked breast - exceptional
  • Ground: Mix with pork fat for burgers, sausage

Storage

Properly wrapped goose stores well frozen. Vacuum sealing prevents freezer burn and extends storage life significantly.

  • Refrigerator: 2-3 days maximum
  • Freezer (wrapped): 6-9 months
  • Freezer (vacuum sealed): 12+ months
  • Aging: 2-3 days refrigerated improves tenderness
  • Thawing: In refrigerator, never at room temperature

Ready to Hunt Goose?

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