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Discussion in 'Diver Hunters Forum' started by iaduckhunter, Nov 15, 2018.
You talking pickwick in Al.
I soak over night in salt water...rinse then soak in any brand of beer for a couple days, rinse...then soak in any fruit juice for several days. I cube them and wrap in bacon and fry or grill. Very tasty.
This thread reminded me of why I tend to shoot GWT, wood ducks, widgeon, redheads and canvasbacks.
However, hunger is a good cook.
Kind of an old thread
However I thing GE get a bad rap just like antelope
The worst duck I ever had were a bunch of acorn eating wood ducks
One year I killed 55 drake GE consecutively
I breathed them out , sliced thin soaked in saltwater for a day
Then pan fried
We shoot Common Mergansers and occasionally Goldeneyes on the upper Potomac river in Maryland. Both are decent to eat its all in how you prepare them. I breast them soak them in clean water overnight then rinse them and cook them how you like. My wife got a recipe off of I think Remington's website it was gravy with the breast and topped with a biscuit crust. We liked it.
My Granddaddy always said if you shoot it you eat it.
Some of you folks must not be able to taste your food.
Back a long time ago I shot a pheasant that had been living in the neighbors mint field. I put it in the frying pan and the mint smell was over-powering. I tried a few bites but I could not get past the strong mint smell. That was quite a memorable experience.
Sorry for digressing
I'd bet $1000 that that pheasant was far easier on the palate than any goldeneye I have eaten (or tried to eat). And I do not care for mint...
I'm going to have to fly to California, shoot some of your goldeneye, and see which one of us is crazy - I swear I think I can cook them were they would be tasty.
As I am sure you know, there are regional differences in how birds eat... Also admittedly, there are regional differences in what people "think" tastes good.