“honkers”

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.

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.

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.

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.

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.

Be sure to save the legs and thighs of the geese you bag this season, as this recipe is certain to become a family favorite.

Savage’s new high-performance shotgun earns its wings in the heart of pothole country.

This simple slow cooker recipe is a great way to create fall-off-the-bone goose legs with a sauce that will leave you itching to hunt more geese.

Educated ducks and geese pose plenty of problems, but these tactics can help solve them.