Christmas Goose

[fethrduster]

Much to my delight, my damascus Lefever GE 12b is turning into an excellent heavy field gun.  I took this Canada over the weekend in central WA with a stout load of nice shot 5's.   

Merry Christmas!

[Widgeondeke]

Awesome pic 

[nickhunter9]

Nice

[wadu1]

Cool photo, is this  Damascus safe with steel?  What is it chambered  in it should be 2 1/2 or 2 5/8" ? 

[T Pearce]

Cool photo, is this  Damascus safe with steel?  What is it chambered  in it should be 2 1/2 or 2 5/8" ? 

Steel no. This is Nice shot, a lead substitute.
Great pic.
Note: Nice shot is new to me too.

[Forrestrover.02]

 

[bearpaw]

cool photo, congrats 

[fethrduster]

Thanks guys.  That honker tasted as good as it looks yesterday. 



Nice shot is awesome.  Slightly denser than lead, and safe for older guns, so I don't have to resort to shooting a modern howitzer with steel loads just to bring down a bird.   I highly recommend it.  Expensive, but you shoot far fewer shells, so it evens out. 

[Boss .300 winmag]

Thanks guys.  That honker tasted as good as it looks yesterday. 



Nice shot is awesome.  Slightly denser than lead, and safe for older guns, so I don't have to resort to shooting a modern howitzer with steel loads just to bring down a bird.   I highly recommend it.  Expensive, but you shoot far fewer shells, so it evens out.

Care to share the recipe for that awesome looking cooked goose? 

[fethrduster]

You bet.  I marinated the breasts in italian dressing with herbs, seared the breast skin side down in oil and butter, with slits in the skin to help the fat render. They swelled up to about 2" thick during cooking, so I seared them 15 min. on the skin side, and 5 min. on the other at medium low heat (a duck breast would be about half to two thirds that time, at a bit higher temp).  They should come out rare, and then let them sit for 5-10 minutes. I then used Major Grey's Chutney, A-1 steak sauce, soy sauce, and dry sherry for the sauce.   This is the first time I've prepared waterfowl this way, and I must say, it's one of the most delicious wild game meals I've ever had.  It's like a finely grained steak, and the sauce is the finishing touch.  Enjoy!