Honker Whackin

[Captain Jay Kavanagh]

My dad called me last week and said he had an invite to go Goose hunting in Central Virginia and wanted to know if I could go.

I checked my schedule and cleared it with the household and said "hell yes"

We went yesterday, set up on the edge of a small lake on a field.

Killed our limit. Me, Dad, Mike and Harrison (3 each)

Great dog work by Gypsy (dad's chessie) and Blue (Mike's Black lab)

I don't know what is cooler, when they go splash in the water or when they go thud on the ground.

Working of trying to figure out how to get the pics off of my phone.

[Fish Biz]

Jay, Love hearing the thud myself. Nothing like it when they come crashing down to earth especially if they are coming right at ya. I've never had one hit me but have seen it happen.

On your phone you click on a photo it should say options or send and you can put your email address into the spot where it has for phone numbers and it will send the pics to your email,

[Glenn W]

Pretty work Jay. BTW, unlike the Canadas near the coast that eat salt grass and such, the grain fed geese in central Virginia taste fantastic--- particularly the younger birds---- just don't over cook them.
Hopefully you get another hunt in today ( Friday) as this storm that is approaching will certainly have the geese jittery and flying about.

[Captain Jay Kavanagh]

Ok, got it figured out.

We had one, folded up dead in the air, hid the ground thud, came back to life and ran full bore across the field. The triple B's caught him though.

Me and Big Dan.


No comments on my pants!

[netman9]

Nice to hear the report of your goose hunt here in central VA. We breast out the birds then put them in a brine for 4 days, grill and enjoy.

Brine: Heat 1 quart water and dissolve 1tbs canning salt and 5tbs brown sugar, add ice to cool, cover meat and refrig. 4 days. This will also extend the freezer life.

Stuff with summer sausage, pepper, onion, wrap in bacon, season with basil, black pepper, kikkimans roasted garlic teriyaki sauce, grill on charcoal with apple wood chips. Don't over cook, 180' is pretty rare and safe!

[Captain Michael Buffington]

very cool man, always wanted to goose hunt.

Mike

[Tenacious]

Nice pants Erkel, are hiding a bear under your shirt as well!!!
Nice job Jay on the honkers

[Dave Sikorski]

nice shooting Jay.

They wouldn't fly for us yesterday.

Like the hat!

-D

[onejacker]

Nice to hear the report of your goose hunt here in central VA. We breast out the birds then put them in a brine for 4 days, grill and enjoy.

Brine: Heat 1 quart water and dissolve 1tbs canning salt and 5tbs brown sugar, add ice to cool, cover meat and refrig. 4 days. This will also extend the freezer life.

Stuff with summer sausage, pepper, onion, wrap in bacon, season with basil, black pepper, kikkimans roasted garlic teriyaki sauce, grill on charcoal with apple wood chips. Don't over cook, 180' is pretty rare and safe!

Thanks for the brine and cooking recipes netman. Until now I did not know that brining would extend the freezer time. Good news to me.

Nice job on the Canada's Capt. Jay! Smack 'em down...