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I hunted rabbits a lot back in WV- they didn't have an off odor at all. Usually very mild. Squirrels had varying taste. I tried not to hunt those buggers in a black walnut forested area. They had a really funky smell from those nuts..
I'm preparing the brine to make about 6-8lbs of goose pastrami.
Water, salt, curing salt, brown sugar, honey, peppercorns, juniper berries, crushed garlic, thyme, bay leaves and a few other goodies. It's gotta brine for 7-10 days (in order to really soak into that tough breast meat).
I took 3 lbs of goose thigh meat and ground it with 1lb of jalapeno bacon to make some 'goose sliders' for grilling. Really good, quick and easy.. I've got another 3-6lbs of thighs that I think I will also mix this way. My kids love the goose burgers.
The goose breasts are soaking in a large pot keeping cool in the garage. Currently it is -2 out, so no worries about refrigeration, lol.
They don't sell game in stores? We have bison and pheasant and boar in the meat section of our grocery stores.
Not wild game, it is illegal to market wild game. Wild game is not raised in a controlled environment, it is not inspected by USDA, it is not legal for sale. There are farms which raise "game" animals for sale and are USDA approved, though not the same as wild game. IMO it is still much better fare when compared to the domesticated stock animals raised for slaughter.
I'm preparing the brine to make about 6-8lbs of goose pastrami.
Water, salt, curing salt, brown sugar, honey, peppercorns, juniper berries, crushed garlic, thyme, bay leaves and a few other goodies. It's gotta brine for 7-10 days (in order to really soak into that tough breast meat).
Different game birds are the tastiest bird meat there is. Can't believe majority of Americans prefer a bland factory produced chicken.
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