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2nd outing on the geese


seisobs
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Got an invite from a friend (Cheers Mark, great morning) to go goose shooting this morning, my second outing (2 weeks ago I managed to bag 1).

up at 04:30 for a 6am meet up then a short drive to a old potato field that the geese had been on for a few days. Helped set up some Silsock decoys then hunkered down behind a banking to await shooting light.

07:30 a solitary pink foot flew over and was promptly dispatched, there was then a wait of around 30 mins until the first flight came over, they headed towards the decoys but would not land in the 'Killing zone', they flew over to the extreme RH of the pattern where I bagged one as they seemed a bit reluctant to land.

Over the course of the next 90 mins at least 7 flights came over and into the deeks, what an impressive sight, now I realise what 'Goose fever is. We all managed to bag 4 or 5 apiece then called it a day at 09:15, they were still coming in as we were packing up but hey, why be greedy!

Sorry but too squeamish to prepare them properly so I DE-breasted them, had 1 tonight for dinner, lovely.

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Cracking morning lads. :lol::)

 

A question for you.... did the man in the danimac shoot just as many birds the all the woodland camo specials ?

 

I just wonder if the clothes made no difference at all.

 

cheers

Malk

 

Didn't make any difference, we were down a banking well out of sight, also behind gorse bushes growing on the banking.

Sorry had to blank out the faces to protect identities as these guys are in the SAS - That's - - Saturday's and Sunday's.

 

Jake

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Sorry but too squeamish to prepare them properly so I DE-breasted them, had 1 tonight for dinner, lovely.

 

Have you tried Goose leg confit ? Goose liver pate ? Goose fat ? Goose gizzards(done with the legs as a confit) ? Made a savoury sausage from the neck skin and offal ? Stock from the carcase ?

 

Not a pop, but it is such a waste to not use the whole bird IMO.

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Have you tried Goose leg confit ? Goose liver pate ? Goose fat ? Goose gizzards(done with the legs as a confit) ? Made a savoury sausage from the neck skin and offal ? Stock from the carcase ?

 

Not a pop, but it is such a waste to not use the whole bird IMO.

 

Aye you are right H, it is a waste, I will have to check out the recipe section, thanks.

P.S. What does IMO mean? I'm computer illiterate.

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