Quoting Carol Shenkenberger to Jim Weller <=-

As the Bald eagle population is restoring, our area is having
intresting issues. See, they like southern Hampton Roads. (Virginia beach, Nrfolk and so on). Guy got in trouble for cutting down a tree
at his new house. Seems a bald Eagle nested there 7 years ago. Then we had an issue with one nesting apparently along one of our major bridges and later, another nesting set right in the yard of a school.
Yep. I even saw one taking a rest in the yard of a neighbor last
year.

They are more plentiful everywhere and fairly common around here, at
least in the summer time. (They gradually migrate southward as lakes
and rivers freeze up since they are primarily fish eaters. That's
probably why they like Mamton Roads ... lots of open water.)

My niece and nephew who live on a rural acerage right on the shore
of the Hay River about 5 miles out from the Town of Hay River, on
the south side of Great Slave Lake have a nesting pair return every
year to their back yard.

The Canadian geese are a real problem too.

They shouldn't be; they're delicious!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Goosewurst
Categories: Sausage, Goose, Chilies, Alcohol
Yield: 5 pounds

5 Feet medium (2-inch
Diameter) hog casings
5 lb Goose meat
1/2 c Drambuie
2 ts Salt
2 ts Freshly ground white pepper
1/2 c Very finely chopped onion
1/4 c Chopped fresh chives
1 ts Mace
1 ts Ground coriander
1/2 ts Cayenne pepper
1 tb Sweet paprika

Grind the goose through the coarse disk. Put the Drambuie over
the goose, mix well, and refrigerate for at least three hours or
overnight. Mix the goose with the remaining ingredients. Grind
the mixture through the fine disk and stuff into the prepared
casing. Twist off into three or four inch links. To cook, saute
in vegetable oil until evenly browned and cooked through.

From: Evelyn S. Hlabse To: rec.food.recipes

MMMMM


Cheers

Jim


... Go on a wild goose chase. That's what wild geese are for.

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Re: eagles and geese
By: JIM WELLER to CAROL SHENKENBERGER on Mon Jun 04 2018 08:24 pm

As the Bald eagle population is restoring, our area is having
intresting issues. See, they like southern Hampton Roads.
(Virginia beach, Nrfolk and so on). Guy got in trouble for cutting
down a tree at his new house. Seems a bald Eagle nested there 7
years ago. Then we had an issue with one nesting apparently along
one of our major bridges and later, another nesting set right in the
yard of a school. Yep. I even saw one taking a rest in the yard of
a neighbor last year.

They are more plentiful everywhere and fairly common around here, at
least in the summer time. (They gradually migrate southward as lakes
and rivers freeze up since they are primarily fish eaters. That's
probably why they like Mamton Roads ... lots of open water.)

Proably! The Geese are a different story. Instinct has them 'migrate to
where they were born' but these were imported and born here....

LOL, we have traffic jams from them at times. yeah, on the interstates.
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to JIM WELLER <=-

As the Bald eagle population is restoring, our area is having
intresting issues. See, they like southern Hampton Roads.
(Virginia beach, Nrfolk and so on). Guy got in trouble for cutting
down a tree at his new house. Seems a bald Eagle nested there 7
years ago. Then we had an issue with one nesting apparently along
one of our major bridges and later, another nesting set right in the
yard of a school. Yep. I even saw one taking a rest in the yard of
a neighbor last year.

They are more plentiful everywhere and fairly common around here, at
least in the summer time. (They gradually migrate southward as lakes
and rivers freeze up since they are primarily fish eaters. That's
probably why they like Mamton Roads ... lots of open water.)

Proably! The Geese are a different story. Instinct has them 'migrate
to where they were born' but these were imported and born here....

LOL, we have traffic jams from them at times. yeah, on the interstates.

The Great American Outback has a troublesome, and seemingly permanent, population of geese. And as you say - they can cause traffic problems
among the soft-headed who will give them a "brake" as they matriculate
en mass across a busy thoroughfare.

The other day I was an my way to deliver parts to one of my shops when
I came upon just such a situation. So I pulled into the other lane and
went around the knot of cars letting them waddle sloooooowly across the
road. Thumpity bumpity and I was off to deliver my parts. Some really
loud old woman accosted me as I was leaving the mechanic shop and began berating me for "killing those innocent geese". I let her run down and
then asked "Do you stop for squirrels in the road? Or raccoons? Or
possums?"

She sputtered "That's different."

And I replied, "No, it's not. They're wild animals in an urban setting.
They takes their chances just like skunks and snakes."

That more or less shut her up. All that being said - we have some swans
around here - I'd give them a brake if I saw them crossing the road. But
I've never seen them on the ground away from their water. And they don't
travel in gaggles, parading as if they own the joint.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Goose w/Wine Sauce
Categories: Five, Poultry, Wine, Fruits
Yield: 6 Servings

4 lb Goose, cleaned
Butter
1 lg Onion
1/2 c Dry red wine
Apples; cored, quartered

Stuff goose with apples. Butter the bird and put in
roasting pan. Cut up onion and put in pan.

Pour wine over bird and put in 400°F/205°C oven for
25 minutes.

Reduce heat to 350°F/175°C and roast for 2 hours.

Thicken pan juices and serve with rice.

Submitted By Ellis S. Cohen - 13 NOV 1994

Uncle Dirty Dave's Archives

MMMMM

... "All sorrows are less with bread." -- Miguel de Cervantes Saavedra
--- MultiMail/Win32
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Re: eagles and geese
By: Dave Drum to Carol Shenkenberger on Tue Jun 05 2018 07:11 am

As the Bald eagle population is restoring, our area is having
intresting issues. See, they like southern Hampton Roads.
(Virginia beach, Nrfolk and so on). Guy got in trouble for cutting
down a tree at his new house. Seems a bald Eagle nested there 7
years ago. Then we had an issue with one nesting apparently along
one of our major bridges and later, another nesting set right in
the yard of a school. Yep. I even saw one taking a rest in the
yard of a neighbor last year.

They are more plentiful everywhere and fairly common around here, at
least in the summer time. (They gradually migrate southward as lakes
and rivers freeze up since they are primarily fish eaters. That's
probably why they like Mamton Roads ... lots of open water.)

LOL, we have traffic jams from them at times. yeah, on the
interstates.

The Great American Outback has a troublesome, and seemingly permanent, population of geese. And as you say - they can cause traffic problems among the soft-headed who will give them a "brake" as they matriculate
en mass across a busy thoroughfare.

The other day I was an my way to deliver parts to one of my shops when
I came upon just such a situation. So I pulled into the other lane and went around the knot of cars letting them waddle sloooooowly across the road. Thumpity bumpity and I was off to deliver my parts. Some really
loud old woman accosted me as I was leaving the mechanic shop and began berating me for "killing those innocent geese". I let her run down and then asked "Do you stop for squirrels in the road? Or raccoons? Or possums?"

She sputtered "That's different."

Not sure why. We brake for those too here. Fact is it's a seasonal thing and we are used to it for the geese. Most of the ducks and geese are in local neighborhoods along the water ways. I-264 is the only interstate that gets them too.

I'll add I know of only 1 accident over that interstate issue. A driver not payng attention didt know all traffic had stopped (about 2 minutes of his life) and rear ended a car with 3 kids in the back (2 injured but no deaths). He was texting while driving and tried to blame the person he hit for them being silly to stop for a goose and family. He ignored that the driver had 4 stopped cars in front of her when he hit her and she couldnt have even seen the geese.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Quoting Carol Shenkenberger to Jim Weller <=-

Proably! The Geese are a different story. Instinct has them 'migrate
to where they were born' but these were imported and born here....

In 1995 geese took down a E-3 out at Elmendorf. The blowback from that was that the military went on a major harassment campaign against them (people driving around with noise makers), they quit cutting grass in as many places as
they could, center of runways/taxiways/empty fields (their reasoning is that geese don't like tall grass for preditors to sneak around in). The local Anchorage approach was to reduce grass cutting in the parks, subsistence egg gathering. Worked well.

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On 06-04-18 20:24, Jim Weller <=-
spoke to Carol Shenkenberger about eagles and geese <=-

The Canadian geese are a real problem too.

They shouldn't be; they're delicious!

I wouldn't know -- don't think I have ever had geese, and only had duck
once or twice. The geese around here are a problem, and there is
probably no legal way of eating them.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: DUCK BRAISED WITH OLIVES
Categories: Poultry
Yield: 4 Servings

1 Large DUCK
1 c Onions minced
1/2 lb Bacon, cut in small pieces
2 tb Celery, heart, minced
3 tb Green bell pepper, minced
1/2 c Red wine
1 tb Tomato paste
1 ts Basil
1 c Olives pitted split

Directions: Split the ducks, rinse and pat dry. In a large pan,brown
the duck halves in oil, skin side down and turn and brown the other
side. Pour off all but 2 tbs of drippings (the domestic duck will
render some extra fat) and add the onions, garlic and bacon. Cook
slowly until the bacon is brown and pour off the extra fat again. Add
the carrots, celery and bell pepper. Cook for a minute or two and add
the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to
a boil and reduce heat to a simmer. Cover and cook for 30 minutes and
add the olives. Cover and cook very slowly until the duck is very
tender (time depends on origin and size of duck). Serve with wild
rice.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:32:12, 06 Jun 2018
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Dale Shipp wrote to Jim Weller <=-

The Canadian geese are a real problem too.

They shouldn't be; they're delicious!

I wouldn't know -- don't think I have ever had geese, and only had
duck once or twice. The geese around here are a problem, and there
is probably no legal way of eating them.

In Illinois and several other states vehicle-killed wildlife is legal
to take home and dress/cook. Bears, deer, geese, etc. I don't know what
the statutes of Maryland say.

There is always "domestic goose" available at many stupormarkups -
especially around the year-end holidays. Roast goose is a tradition in
many Anglo-European households. It's greasy, oily, 100% dark meat. I'm
not a huge fan - but if hungry enough ...........

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Road Kill Stew
Categories: Game, Chilies, Beer, Wine, Vegetables
Yield: 8 Servings

4 lb Road killed raccoon or
- opossum; preferably 2 to 3
- days old. Should marinate
- in road oil & other hiway
- grease at least 1 day
4 oz Lard
8 oz Streaky bacon
1 lb Whole garlic cloves
Salt, pepper & flour
3 c Jalapeno chilies; w/seeds
1 Bucket of green onions
1 ga Flat beer; Pabst is GOOD
1 pt MD 20/20
5 c Toadstools or mushrooms
3 tb Cumin; ground
3 c Wild weeds
Any deserving vegetables
- you can think of

Clean, wash, and dry the road kill. Melt the lard in a
Dutch oven. Brown the meat in it. Sprinkle with salt
(opt), pepper, and flour, stirring until the flour
browns. Add the broth and wine; bring to a boil, cover
and cook over low heat 45 minutes to one hour or until
tender.

While the meat is cooking, brown the bacon lightly in
a skillet; pour off half the fat. Add the onions; saute
until golden. Add the garlic and mushrooms; saute 2 min.

Chop the chilies coarsely and add to the mushroom and
garlic mix saute for another minute or so.

Add this mixture to the meat; along with the cumin and
roadside weeds and cook 15 minutes longer or until the
roadkill is tender.

Note: If mixture seems dry, you can add a little more
beer or wine to the mixture while it is cooking.

From: http://www.cooks.com

Uncle Dirty Dave's Archives

MMMMM

... "Desire is the starting point of all achievement." -- Napoleon Hill

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Carol Shenkenberger to Jim Weller <=-

Proably! The Geese are a different story. Instinct has them 'migrate
to where they were born' but these were imported and born here....
LOL, we have traffic jams from them at times. yeah, on the
interstates.

I looked up Virginia's hunting regs on-line and I see they are
working on a solution to too many geese. You have a short late fall
hunting season with small bag limits for migratory geese as the
Quebec flocks are still recovering from over-hunting in the past. But
you also have an early season before they arrive that targets
resident geese and that hunting season is longer with generous bag
limits. You could put sixty of them a year in your freezer! Of
course that is only a solution in rural areas. In urban areas
wildlife officers go on spring egg destroying missions. The goal is
to cut your bird population in half and maintain it there.

I'll do my bit to encourage that ...

Wild goose is strong tasting, which I like, but that is why some
people marinate them in salt water or buttermilk. They are also lean
which explains theadded bacon and butter. Domestic birds are
excessively fatty and require pricking the skin with a fork and not
stuffing them with anything so that some of the fat drains away.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Windsor Canadian Goose
Categories: Historical, Heirloom, Canadian, Goose, Bacon
Yield: 6 Servings

6 lb to 8 lb goose
1 qt Buttermilk
8 oz Prunes, dried
2 md Apple; sliced
5 sl Bacon
Butter; as needed
SAUCE
1/2 c Butter
1/4 c Flour
3/4 c Beef or chicken broth
Salt
1 c Sour cream
4 tb Currant jelly

Soak goose in buttermilk at least 4 hours in refrigerator. Wash
bird and drain. Stuff with prunes and apples. Truss and wrap in
bacon. Cover tightly with heavy duty foil. Bake until tender at
325 degrees F. for about 3 hours. Baste with butter to brown.

Sauce: Melt butter in sauce pan. Stir in flour with whisk. Add
broth and heat stirring constantly. Just before serving add sour
cream and jelly. Heat and serve.

Note: Remove fruit from goose before serving and arrange on
platter around it.

From: Roots.Ancestry.Com

MMMMM



Cheers

Jim


... Money won't buy happiness. But it will buy bacon.

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Quoting Dale Shipp to Jim Weller <=-

The Canadian geese are a real problem too.

They shouldn't be; they're delicious!

I wouldn't know -- don't think I have ever had geese, and only had
duck once or twice.

Goose is similar to duck and domestic duck is readily available
in supermarkets even if goose isn't.

As I've mentioned here before domestic geese and ducks are much
fatter than wild ones, especially the migrating ones who loose
weight as they travel. So the cooking methods are quite different.

The geese around here are a problem, and there is
probably no legal way of eating them.

So I looked up Maryland's hunting regs and they are similar to
Virginia's. There is a short season with small bag limits when
migrating geese are overhead but there is an early and a late
season before and after with bigger bag limits that targets resident
fowl. Of course you can only discharge shotguns in rural areas and
not inside cities.

It seems there just aren't enough sport hunters along your eastern
seaboard.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Colonial Mock Goose
Categories: Irish, Lamb, Wine
Yield: 8 Servings

5 lb Lamb Leg
4 oz Dried Apricots
1/4 ts Dried Thyme
4 oz Fresh White Breadcrumbs
1/4 ts Salt
1 oz Butter
Pepper
1 tb Clear Honey
1 md Egg, Beaten
2 oz Onion, Chopped
1/2 lb Old Carrots, Sliced
3 Parsley Sprigs
6 oz Onions, Sliced
5 oz Red Wine
1 Bay leaf

24 hours beforehand, make the stuffing. Chop the apricot coarsely,
mix with breadcrumbs and chopped onions. Melt the butter, pour
over, add honey, salt, pepper and thyme. Mix well together, then
mix in beaten egg. Make marinade by mixing all the ingredients
together. Bone the lamb. (Tunnel bone for stuffing).

Stuff the cavity loosely. Sew up the opening. Put lamb in a
polyethylene bag long enough to hold it comfortably. Add bones.
Pour over the marinade, tie the top with a bag seal, sucking out
excess air. Stand in a bowl (to catch leaks). Marinade overnight,
turning from time to time.

Preheat oven to 350 F (Mk 4). Remove lamb from marinade and dry
well. Drain marinade and fry vegetables in roasting pan very
briefly. Place lamb on top and roast 25 mins/lb oven ready weight.
Baste frequently with marinade while cooking. Meanwhile make a
little lamb stock from bones. When done, take out of oven, Remove
strings from joint and leave to rest 15 mins while making the
gravy, then carve crosswise.

For the gravy, remove vegetables from roasting tin, pour off
roasting juices, leaving 2 tbs fat in pan. Fry 2 tbs flour in
this, return aqueous part of roasting juices and remaining
marinade. Add lamb stock if needed. Season to taste.

From: Donna
MMMMM

Cheers

Jim


... My fortune cookie told me I am handsome, kind and gullible.

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--- Platinum Xpress/Win/WINServer v3.0pr5
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