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Bread it, smother frying pan with oil, butter, little flour to darken, salt, pepper, lots of onions, garlic, paprika, thyme, poultry seasoning, basil, bam....bamm....bamm...another notch!
 

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Cut into 1" strips, marinate in wild plum jelly and brandy, wrap goose strip, stripped bell peppers, and green onion with 1/2 strip bacon, cook over HOT coals on the grill.
 

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Make it into jerky or take it to the local meat market and have them make it into summer sausage if you are looking for a change.
 

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Pick them...stuff them full of Stove Top and bake whole.
 

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Skin them, lay bacon strips across the breast and bake them on a pan full of sauerkraut.................the best way to eat Sky Carp.
 

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I think they taste better in the spring after feeding on grains for months than in the fall right off the tundra. In the spring I think they're pretty comparable to a honker and will save a few to pluck and roast. In the fall, it's all about the marinade! :D
 

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Muskat...a youngster that actually likes sauerkraut?You and I would get along just fine.
I even like it right out of the jar...then drink the juice and dream in technicolor. :p :p
 

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I love the stuff. My parents make it once a year, a 20 gallon crock full of sauerkraut, and the best is eating it right from the crock about 2 days before they 'can' it.

I dont know about drinking the juice though, sounds a little on the loopy side. :D :beer:
 

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Only in my younger days when I had a few to many.
 

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Who doesn't like 'kraut!? A brat just isn't a brat unless it's buried in it. I've never tried it with goose...something I'll have to remedy this spring! :D
 
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