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.