Non-fishing Goose Hunt 12-10 & 11, 2010

Hi All,

Had a very good White-Fronted Goose Hunt.  Friday Dec. 10, 2010 we had a little wind and clouds all morning.  Hunting near Sutter Refuge near Marysville/Yuba City on private land with Mike Moore Valley Guide Service.  5 hunters and we had limits of White-fronts, 2 Snow Geese and one Ross Goose.  We left the blind at 11 am.

Next day Sat. we had 6 hunters and had 7 White-fronts and 2 Snow Geese when we stopped hunting at 12:30 pm.  Both, morning were warm.  Starting out around 47 to 48 degs and high was around 65 deg.  Sat. was a little foggy at start and calm.  It became warm and sunny with no wind.  The little wind and overcast helped us on Friday.

Ken kickfish

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Nice, glad you got out there an downed some birds

Was out that way this morning and the fog was almost on the ground. It was real hard to see the birds till they were in your face. Most were up high enough in the fog and could not see them.

Sweet. Never liked the way goose tasted.Ive only had it A few times. And come to think of it it was by the same cook. ... DO you keep the feathers? Very soft.

Congrats Ken, nice to see someone is bangin em!
Andy, the secret for goose, for those that don't have the taste, is mustard.

Actually,  White-fronts or otherwise known as Specklybellies are one of the best tasting waterfowl we have.  The whole secret is all ducks and geese have to be a little bit on the rare side.  If you like your steaks well-done then any waterfowl prepare that way will taste like liver.

Ken kickfish

WTg on your hunt , sounds like a really nice time. Specks and sprig both are tasty

 Way to stick it to 'em

was only able to scratch out 2 mallards myself this weekend

 Great shootin' !!! Check out " West Coast Whackers" on line, these guys really get into it.

Racin Rob, Gunny and I went to the bypass, shot a gazillian rounds, hit nothing!  The force was strong with the feathered friends!  Good job guys, and I agree, specs, sprig, and woodies are the BEST!  Snows and honkers, make good jerky, or grind with pork shoulders to make a good sausage.