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Wild Goose Chase

The thrill of the Hunt.

Fall season is here and for many Canadians it’s time to stock up their meat freezer with wild game. So let’s go!

Today we are going for wild goose. Contrary to popular beliefs the goose is not an endangered species. The bag limit is 10 birds which is way more than turkeys. I am taking my compound bow with a tri-blade tip. Many people would use a spider tip or something that does not penetrate. I trust the tri-blade.

Geese flock resting on the beach.

I land my boat far from the beach area where geese like to sunbathe. Then, I get my gear and carefully walk through the fern and fallen trees. Apparently I am not quiet enough and two flocks of birds swim away. Luckily one lone bird stayed behind. I stalk him and get close. Crouching beneath a fallen tree I fire my first arrow. The bird flies away but I was sure it was a hit. So the chase is on.

I get back to my boat and chase after it. After what feels like forever, I corner it on a pebbles beach and I fire my second arrow. This time it goes down. It turns out the first arrow merely grazed the bird. I pick up the bird and give thanks for its meat.

I clean the bird and fillet the breasts. This takes about an hour. The recipe calls for minced meat so I use Chinese cleaver to chop the tough game meat up. Then I mix it with some hamburger beef, chopped onions, garlic, salt, grape juice and Worcester sauce. I let it marinate for a few hours and make meatballs out of them. I place them on cookie sheets and roast at 350 degrees F for 25 mins. Then I slow cook them in a Dutch oven for another 30 mins immersed in tomato sauce, red wine and Italian seasoning.

To serve I add grated mozzarella cheese and cilantro on top. The resulting taste is a dish not unlike chicken parmesan. Though a bit chewier. The rich taste of goose comes through and I appreciate the bird for bringing itself to me and my family. Geese eat grass from all over North America. When we consume its meat we get the nutrients from far and wide.

I try to use all parts of the animal. Gizzard, heart and liver are all delicacies if cooked properly. I keep the wing with features on for art. I make a broth with the rest of the bones. Every time we eat or interact with the geese we give thanks and feel the support we get from mother nature. Meegwetch!


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