Sky Carp du Jour

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Over the last 20 years or so Canada geese have had a remarkable rebound in their populations out here in flyover country. When I was a kid, even seeing a Canada goose was something that would probably make the local papers. Nowadays the big geese are so common that they have been called “sky carp” especially in a lot of urban areas. They cause a lot of havoc with their presence on golf courses, beaches, and parks; leaving their green and white “calling cards” in large mounds on lawns, golf course greens, and swimming beaches.

Recently I had the good fortune of having some of the giant birds fly over our farm low enough to be harvestable. Each bird carries several pounds of fine dark meat and entices the “flyover chef” in me to do some cooking. I marinated the meat in a mix of balsamic vinegar, Worchester sauce, garlic, sage, salt, pepper, brown sugar, and olive oil. I pierced the meat with a fork and put it into a marinade bag with the mentioned ingredients for about twelve hours. I then slow cooked the meat in the crockpot on low for 6 to 7 hours, adding potatoes, onions, and sliced- up winter squash. I found it to be tender and much like a fine pot roast, only without the antibiotics and other additives that might be in a store-bought roast. It’s pretty handy to have a fine gourmet meal dropped in via airmail.

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One thought on “Sky Carp du Jour

  1. I too remember back in the late 1950’s when spotting a Canada Goose was considered a big deal, at least to the folks who love watching the birds and wildlife around us. I became an avid birder at a young age after building a birdhouse in Cub Scouts and then actually finding a pair of house wrens had nested in it. I told my mother and she said I should visit our town “bird lady” who was the wife of the District Judge and also my father’s boss. She banded birds and kept records for a government agency, all volunteer work that she loved. Many years later but long ago now, I had roast goose on New Years’ Day in Yorkshire, England, at the home of a town butcher there. I had met his daughters while hitch-hiking through England. The butcher’s wife had made fantastic ‘Yorkshire pudding’ and baked buttery Brussels sprouts. Your story made me re-live some great old memories, thank you, Gene.

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