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4ptbuck
07-13-2007, 02:53 PM
Did you guys notice the increase in snow geese limits? :-D

10 geese per day.

I've been know to save a weekend's hunt for cleaning all in one day. I am not too sure if I am looking forward to cleaning 20 birds at once sitting. :???: That's is going to be a 1/2 sack sitting

MichelD
07-13-2007, 03:03 PM
That's pretty optimistic.

I didn't even get a shot off at any last year.

4ptbuck
07-13-2007, 07:31 PM
There's been plenty of times I could filled my limit of 10.

MichelD
07-14-2007, 01:09 PM
I wasn't being critical of you.

Of me. I couldn't get under 'em last year.

sparkes3
07-14-2007, 06:53 PM
yup gotta try bird hunting again this year

thatskindafunny
07-14-2007, 07:57 PM
There's been plenty of times I could filled my limit of 10.
At the vet's today with my golden and was talking to a fellow that was there with his Lab. He was big time into birds. He was saying that the snow geese were becoming a problem there was so many of them. He said all in all he didn't like them as table fare. Tasted like liver. Yet he liked the ducks on the island here and I thought they tasted kindafunny.

ABDUKNUT
07-14-2007, 10:47 PM
I've been know to save a weekend's hunt for cleaning all in one day. I am not too sure if I am looking forward to cleaning 20 birds at once sitting. :???: That's is going to be a 1/2 sack sitting

I hunt snows in the Spring and sometimes we shoot 200/day for 4-5 days straight!

4ptbuck
07-14-2007, 10:56 PM
Oh....

I don't mind the flavor of snow geese. I'd prefer duck to snows, to canadas.

Ian F.
07-15-2007, 06:16 AM
10 snows
5 honkers
8 ducks
10 coots
10 snipe

One days potential limit in the lower mainland....

Hoping this year I get the white birds figured out a little better!

ian

rbduck
07-17-2007, 10:23 AM
Here in Manitoba, the limit on snows is 20 daily and 80 possession. We usually breast them out and also keep the thigh/leg.
Fill a slowcooker with thigh/legs(seasoned)...cook on low for at least twelve hours....maybe some carrots,onions,celery, some stewed tomatoes. Here you have a sort of soup. Or cook just the meat, then dice it up small.....add some mayo and seasoning and it makes a great sandwich spread. Many options on the breasts. Why waste all that meat?

Ron:mrgreen:

MichelD
07-17-2007, 10:55 AM
Well rbduck, I envy your success and admire your full use of the birds.

If I ever get enough birds to do it, my wife is planning to make confit, a French style of preserved duck or goose in salt that you use later in a kind of stew.