SPECTACULAR SPECKLEBELLIES
Renowned as excellent table fare, the greater white-fronted goose has expanded its western range—and the hunting opportunities in the process
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It’s difficult to go wrong with specks—as long as you don’t cook them beyond medium-rareCOOKING YOUR GOOSE
Specks are widely acknowledged as the tastiest of our geese. They were once often described as the “ribeye of the sky,” in fact, before sandhill cranes assumed that honour. It’s difficult to go wrong when using any method to prepare a specklebelly for the table, provided you first thoroughly wash and dry the bird, then ensure you don’t cook it beyond medium-rare.
Paired with your favourite beef or venison marinade or rub, or simply a little salt and pepper, boneless speck breasts can be grilled to medium-rare perfection. The legs and thighs, meanwhile, are best when slow-cooked, much as you would with pork ribs, until they are fall-off-the-bone tender.
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For those who prefer to roast their geese, cook specks at 425°F for 17 to 20 minutes per pound, or until the internal temperature reaches 165°F. Your favourite stuffing will make a great addition, but again, these flavourful birds will satisfy even the most discriminating palate if seasoned with no more than salt and pepper.