This is a real interesting picture.  At first it looks like two birds flying together

                                                                                               Specklebelly Goose Tenders

(serves 3 to 4 regular eaters or a couple of chow hounds)

I have a couple of bottomless pit,chow hound  teenagers at home that are good for a cooks ego, but hard to fill up at the dinner table.They love all types of game but obviously, not a gamey taste. I am trying to cook healthy but also cooking things they enjoy. This Specklebelly goose  tender recipe is quick, and easy to make. It's also an easy meal for the fish or hunting camp. The salad is one you can prepare ahead, then either transport or serve later.

For the tenders:

2 lbs. fresh specklebelly breasts, cut away from the bone, cut into 1” wide strips and placed in an ice water brine* for approx. 1 to 2 hours to remove any blood , adrenaline and other undesirable enzymes from the meat before proceeding with the recipe. Also check carefully for any shot. Be sure and cut away any pieces that are overly shot, or bloody meat .

2 eggs- beaten plus 2 Tbspns. Texas Gourmet's Cajun Hot Sauce- (or your favorite brand of hot sauce) combine well

1 1/2 cups flour- placed in a bowl

1 cup corn meal- season with1/3 tspn of blk. pepper and 3/4 tspn of garlic salt and 1/2 tspn of lemon pepper and place in a shallow wide bowl

1/2 to 3/4 gallon of peanut oil

Deep fryer with a fitted basket or a slotted spoon

Large platter with paper towels for straining

*Dissolve approx. ½ cup of salt in ½ gallon of room temperature water, then add enough ice to chill the water well.

Preparation:

Line the bowls up in a row, flour first, then the eggs with hot sauce combined, then the corn meal

Preheat the deep fryer to 350 degrees

Drop each tender into the flour and cover well, then dip into the egg mixture and then into the cornmeal, coat well and then place on a large platter

Place only as many tenders into the oil so as to not crowd the pot, maybe 6 to 8

Fry until golden brown, about 4 to 6 minutes, be careful and don't burn them

Remove from the oil and strain on paper towels

Serve hot or warm with Texas Gourmet's Pineapple Chipotle Grilling and Dipping Sauce , or Texas Gourmet's Honey Pecan Barbeque and Dipping Sauce, Texas Gourmet’s

 Jalapeno Kiwi Jelly or your favorite sauce

These tenders are awesome, hope you enjoy them!

Bryan Slaven

The Texas Gourmet

I got this in the mail yesterday.  What could be in the box?  Are those wings?  Maybe a duck carving?  God I hope not.

CLICK HERE to open the box.

This was my last limit of '08/'09. A great hunt, and a nice mixed bag late in the season. I can't complain about the season this year. We did have more Pintail than in recent years, and not one redhead this year. See you next year! Unless I see you first!

A three man hunt the first morning of the year!

He forgot his gun!

this is the first duck for the season. but i cant make out what kind he is. does anyone know?

LAST YEARS FIRST DUCK HUNT.  "RED HEADS FALLEN"

My son and our little neighbor "Oliver". Oliver is shown holding his first duck ever, a nice redhead drake, after our hunt this morning. As you can see, he is pretty proud.

William is on here for the deer he took last season, but this is his first buck.  Really didn't start well - it was so hot that the nearby town ran out of ice (we used 230 lbs in 5 days to keep the meat cool).  We saw this buck the first afternoon out, but let him alone for a couple of days just in case he got wind of us.  We crawled under a tree and made a makeshift ground stand out of duck blind material.  This buck came out on cue and William shot...he didn't have his barrel above the blind material so all I saw were material fibers for the first few seconds.  Fortunately it didn't hurt the bullet trajectory and after tracking a little the hootin' and hollerin' began!  Didn't even need the corn you see in the background of the picture.