This was the first year we have offered goose hunting at Longmeadow Game Resort. We had a very productive season and learned a lot about guiding goose hunts. We and our hunters had a great time in the blinds and we put a lot of geese on peoples dinner tables and in their smokers.
- Avoid sunny days the geese can see the glare off of the decoys and flair.
- Windy days are good because the geese fly lower and are in range even if they are just coming to check you out.
- Cloudy or snowy days are the best days to go goose hunting, but it turns out these are also the best days for duck hunting as they love the bad weather.
- At the end of the season do less calling and more flagging. The birds have been call at and shot at all season.
- The jumbo shell decoys work best in the snow. They are easier to see and the shells are just made for the snow.
We had a very successful first year and are planning on adding additional properties with some nice ponds for bringing home some ducks!
For those of you adventurous souls, here is a goose jerky recipe we found at Ducks Unlimited:
Spicy Goose Jerky (We shot a lot of Geese at Longmeadow)
Preparation Time: 20 minutes
Curing-Time: 12-24 hours
Drying-Time: 10 hours
Makes about 1 pound of goose jerky
- 4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and silver skin
- 3 tablespoons coarse salt
- 1 cup brown sugar
- 1 cup water
- 3/4 cup soy sauce
- 1/2 cup Worcestershire sauce
- 2 tablespoons garlic powder
- 2 tablespoons chili powder
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons red pepper flakes
1. Cut the meat into 1/4-inch-thick strips. For chewier jerky, cut with the grain of the meat. For tender jerky, slice across the grain. For even more tender jerky, lightly pound the meat with a mallet.
2. Combine the remaining ingredients in a bowl and stir well to blend. Add the meat strips, cover, refrigerate for 12 to 24 hours. Remove the meat from the marinade and dry on racks (baking/cooling racks work well) in the refrigerator for an hour. Place the strips in a 175-degree oven or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow some moisture to escape. A foil ball works well as an oven door stop. If using a smoker, open all the vents. After five hours, flip the meat strips over and heat or smoke them for another five hours or until they are thoroughly dry.
3. Package the jerky strips in vacuum-sealed zip-lock bags and freeze for up to a year.