Ken Vickers
New twist on old fairy tale
I was looking out my screen door the other day and saw four Canada geese (Goosie Poosie) on the lake that surrounds my back yard. They were close to the edge and I tried to locate my shotgun and some high brass shells that would accomplish what I had in mind. Fox (Foxy Loxy) noticed my excitement and he became agitated as well. One whiff of gun oil and he is ready. Only thing, Fox never retrieved a goose.
I finally found the right ammo and sneaked out. Fox alertly watched through the screen door as I sneaked up on the birds using the shrubbery for cover as I tried to get close enough to get a shot. You have to get close on a Canadian because they are tough old birds and can weigh fifteen pounds or more.
I finally got position just as the geese spotted me and took off. I fired and managed to bring down the closest one. At the shot, Fox charged through the screen door and came like lightning down the hill. He lunged high into the air and hit the water with a mighty splash. If I had a camera and could have caught that leap on film, Fox would have won a prize. It was beautiful.
The goose was flopping around in the icy water and I thought it had a broken neck but just as Fox got to within maybe three feet of it, the goose reared up and with a frightening honk, attacked Fox, beating him with its wings and pulling beakfulls of hair.
Fox did not know what in the world had hold of him. He yelped like a puppy and turned back toward the hill, pulling for all he was worth and grunting with each stroke, his eyes large as saucers. Finally making dry land, he turned and began to bark at the goose that only now was finally in range for me and I dispatched it with another shot.
I tried everything I knew to get Fox to go back and get the goose. “I’ll give you a big bowl of blueberry wine if you go get him, Fox, please.” Fox looked at me and rolled his eyes to let me know there was no way he was going after the creature. He was too busy licking the bloody bald spots on his flanks. I finally waded out and retrieved the goose myself. The water was so cold I was still singing tenor at church the next morning.
I smoked it for Sunday dinner and it was delicious. If you would like to try a smoked goose one day, follow these directions.
Pluck the goose. Don’t wimp out on me, it’s not hard. It only takes about fifteen minutes to pick him and then singe him with a propane torch.
Then cut the lower end and draw out the entrails. Make brine with one gallon of water to a cup of salt. In a dish pan it took two gallons of brine water. Place the goose in the brine breast down and refrigerate twenty four hours.
I used an electric smoker with a water pan. A handful of green bay leaves will make all the smoke necessary. Cook for four hours or so and enjoy. It is delicious and a goose will feed six people or two hogs.
Fox watched expectantly as we ate dinner; smoked goose with pepper sauce, scalloped potatoes, and asparagus. He was hoping for his usual secret handout under the table, but I made sure he got nary a morsel even though he did have some “skin” in the game.
I finally got position just as the geese spotted me and took off. I fired and managed to bring down the closest one. At the shot, Fox charged through the screen door and came like lightning down the hill. He lunged high into the air and hit the water with a mighty splash. If I had a camera and could have caught that leap on film, Fox would have won a prize. It was beautiful.
The goose was flopping around in the icy water and I thought it had a broken neck but just as Fox got to within maybe three feet of it, the goose reared up and with a frightening honk, attacked Fox, beating him with its wings and pulling beakfulls of hair.
Fox did not know what in the world had hold of him. He yelped like a puppy and turned back toward the hill, pulling for all he was worth and grunting with each stroke, his eyes large as saucers. Finally making dry land, he turned and began to bark at the goose that only now was finally in range for me and I dispatched it with another shot.
I tried everything I knew to get Fox to go back and get the goose. “I’ll give you a big bowl of blueberry wine if you go get him, Fox, please.” Fox looked at me and rolled his eyes to let me know there was no way he was going after the creature. He was too busy licking the bloody bald spots on his flanks. I finally waded out and retrieved the goose myself. The water was so cold I was still singing tenor at church the next morning.
I smoked it for Sunday dinner and it was delicious. If you would like to try a smoked goose one day, follow these directions.
Pluck the goose. Don’t wimp out on me, it’s not hard. It only takes about fifteen minutes to pick him and then singe him with a propane torch.
Then cut the lower end and draw out the entrails. Make brine with one gallon of water to a cup of salt. In a dish pan it took two gallons of brine water. Place the goose in the brine breast down and refrigerate twenty four hours.
I used an electric smoker with a water pan. A handful of green bay leaves will make all the smoke necessary. Cook for four hours or so and enjoy. It is delicious and a goose will feed six people or two hogs.
Fox watched expectantly as we ate dinner; smoked goose with pepper sauce, scalloped potatoes, and asparagus. He was hoping for his usual secret handout under the table, but I made sure he got nary a morsel even though he did have some “skin” in the game.
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