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About Keith Patton
Expertise
I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck.

Experience
I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.

You are here: Experts > Food/Drink > Home Cooking > Cooking Meat > Smoked Goose

Cooking Meat - Smoked Goose

Follow-Ups to Answer from Expert Keith Patton

Tip Pace wrote at 2007-12-13 00:26:32
We also use bacon or ribs on the breast side up to keep a moist drip in the bird. We use specks mostly

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