A goose recipe and more outdoor extras
Gear of the week
Gear name: Permethrin
Gear type: Insect repellent
Product description: Hunters, hikers, leaf peepers, steelhead and trout anglers and others will be walking through grass, brush and woods over the next few months as cooler temperatures and the attractions of fall come to pass. Unfortunately, ticks and other pests will be waiting for us. Spraying your clothes with Permethrin, though, keeps them at bay. This repellant — odorless after it dries, nontoxic and safe for fabrics, tents, sleeping bags and more — protects clothes for six weeks or through six washings. It repels and kills ticks, mosquitoes, spiders, chiggers, mites and more than 55 other insects.
Available options: This comes as an 18-ounce aerosol can.
Suggested retail price: $14.99
Notable: This works on dogs, too, repelling mosquitoes and fleas for 35 days and ticks for six weeks. Sawyer recommends wearing rubber gloves, then starting at the dog’s tail and going forward, fluffing its hair as you go to get the repellant down to the skin. Avoid spraying into its eyes, and note this isn’t recommended for puppies younger than 12 weeks or any cats or kittens.
Tip of the week
Fall is coming, but it’s not here, yet. First, we’ve almost assuredly got several weeks of potentially hot weather to get through. If you hike or backpack, that means you need to pay attention to hydration. But that means more than just water. If you tend to sweat a lot, you also need to replace electrolytes like sodium and potassium. You can do so using supplements available as gels, powders and chews. The powders are especially easy to use, as you add them to your water, something that can mask the taste of less than stellar water and make it easy to keep track of your intake.
Recipe of the week
• 2 pounds boneless goose breast meat, skinned
• Large onion, chopped
• 1-2 tablespoons olive oil
• 3 cloves garlic, crushed
• 2-4 cups apple juice, cider or chicken stock
• barbecue sauce
Early goose hunting seasons are here in many places. Whether that’s a good or bad thing, from a taste standpoint, probably depends on what you’ve sampled before.
Geese are notoriously tricky to prepare.
But there’s hope. This is a recipe, from the folks at Cornell University’s cooperative extension office, that makes good use of any birds you bag.
To start, place the police oil in a skillet. Heat it up, then brown the goose breasts for a few minutes on each side, until brown.
Transfer the meat to a slow cooker. Add the onion, garlic, and enough juice or stock to cover everything.
Simmer on low heat for 6 to 8 hours. The meat will be done when it’s tender and easily shredded. Remove it from the, shred it and mix it with your favorite barbecue sauce.