Separate names with a comma.
Discussion in 'Goose Hunting Forum' started by Backwards bleed, Mar 20, 2020.
Will be interesting to hear what JRS' experience has been, but a carver friend who's long had a captive flock here tells me that's not been the case with his: that they change a bit molt to molt, but are genetically predisposed to similarly heavy, or not, patterns year after year. Some even look like perpetual juvies until you look at their "white-front," the width of which he feels can be more indicative of advanced age.
That is very interesting. It makes a great deal of sense, too (although deer change antler shapes). I truly appreciate the response, sir.
Winner Winner white front dinner.
Third year they are basically all they will ever be. It’s genetics.
Luigi is at least 1/2 right, Tule geese (99/100) have very slick bellies (mostly white).
I suspect Luigi's take on barring and aging far and away the most popular one.
When I moved down here in the mid '80s, the heavily barred ones were called "sergeant majors" for all the stripes they'd earned over the years. Now, many, if not most, call them "generals". So the coloration got what those of us who've been NCOs might consider a demotion, likely because so few of today's young hunters have known sergeant majors...
speck hearts. Anybody else eat them...pretty damn tasty....
I've added them to my dirty rice on occasion, but admittedly, not very often.
All my goose hearts get saved for holiday giblet gravy.
Hearts and gizzards. Sweet Chereaux's Uncle Ray wouldn't talk to me for a year after the family Christmas dinner she mistakenly told me he'd be fine without a goose gizzard gumbo. Now that he's passed, we put them all in the gravy when we pot-roast birds.
What's your goto speck call?
I'm running a Lares.. but wouldn't mind trying another