Video from Alberta trip

[Fresh One]

http://www.blizzarddesigns.com/Hunt_...anada2005.html

Here is a link to some video we shot on our trip to Alberta. The third link is from the last day and you can see the number of birds in the air.

[Genelie]

AWESOME, so what did you do with all the meat??

[Zoomer]

Kool Vids..You shoot or see many 10ga. in the field?

[Fresh One]

Originally Posted by Genelie

AWESOME, so what did you do with all the meat??

Brought back a possession limit of 16 geese. I got the breasts off the bone and frozen at this point. Waiting for my jerky and sausage kits to arrive and then I'll be making jerky and sausage out of it. These were all lesser Canada geese so they aren't the big ones, probably about 30% bigger than a large mallard. 5 - 6 pound birds

[Fresh One]

Originally Posted by Zoomer

Kool Vids..You shoot or see many 10ga. in the field?

Nope, I shoot a Benelli SBE 2 in 12 ga. We shot 3 inch shells up there. Most shots were within 30 yards and many were within 15. I don't see too many 10 gauges. They have a place but its more of a specialty gun IMO. For longer range shots and using HeavyShot, the 10 can reach out there and kill them.

[TheShark]

SWEETTTTT Job!!!!

Great bunch of pic's!!!

Was it a great trip or what? Is it what you expected?

[BluefinCurly]

Brent

I just ground some honker breast from last season (w/ 20% beef suet) and made ravioli and everybody flipped.

I also watched a program with Sean last weekend from Alberta and it looked awesome.

[Fresh One]

Originally Posted by TheShark

SWEETTTTT Job!!!!

Great bunch of pic's!!!

Was it a great trip or what? Is it what you expected?

Yeah, it was a great trip. The first day we didn't do much shooting (lots of bird watching) but the second and third day more than made up for it. The third day was insane. I had 2 triples on the geese that morning.

It was a super trip. Next time, I'll go earlier in September to get a crack at the giant honkers and specs.

[Fresh One]

Originally Posted by BluefinCurly

Brent

I just ground some honker breast from last season (w/ 20% beef suet) and made ravioli and everybody flipped.

I also watched a program with Sean last weekend from Alberta and it looked awesome.

What is beef suet? I was planning to cut the goose with 30% ground beef or pork sausage to give it some fat content and cut the goosiness down some. I just got my jerky seasonings and sausage kits in the mail so I am all ready to experiment.

One of Sean's guides cooked us a meal one evening that was excellent. He made goose parmesean that I swear was one of the best things I have ever eaten. Better than veal parmesean you'd get in a restaurant. He also made a snow goose stir fry that was out of this world. Its all in knowing how to cook the game.

[Sluester]

Sick...just sick!