Deer Camp in the Shadow of NYC
Three generations of the Gouger family have gathered every fall to hunt deer on a 128-acre farm in northwestern New Jersey since the 1950s. None of them has ever called it a “deer camp.” The place is just “the cabin.” But every hunter of the farm is aware the hunt endures today in the face of encroaching development.
Recipe: Pulled Goose Enchiladas
Before new waterfowl seasons begin, it’s a good time to learn to slow-cook the remaining goose meat in your freezer to “pull it” for use in this delicious Mexican dish.
Field Report: Browning Arms and Ammo
Two days into a goose hunt outside of Hecla, South Dakota, we were sweating both figuratively and literally. Unseasonably warm and still conditions had combined with a bright moon to keep most birds grounded, and uninterested in feeding in sileage fields.
Recipe: Shane’s Goose Bake
This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.
Must-Have Decoys for Public-Land Goose Hunters
If a full load of full-body goose decoys have become too much to tote into a walk-in-only setup, consider socks and silhouettes.
Recipe: Goose Rouladen
Brad Fenson whips up a holiday favorite in the form of goose rouladen, a traditional German dish.
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