Goose Recipe | Wild Game Made Easy.

This video details a "Field to Table" recipe for making goose pastrami from a wild game harvest. It covers the entire process from a successful goose hunt and bird cleaning to meat curing, seasoning application, and low-and-slow smoking techniques. Specific details on cure time, smoke temperature, internal temperature, wood type, and the Mossberg 940 Pro Waterfowl shotgun used are provided. The recipe aims to utilize goose meat effectively for delicious wild game sandwiches.

This video details the process of hunting Sandhill Cranes, known as the 'Ribeye of the Sky' for their exceptional meat. The guide covers setting up blinds and decoys in Saskatchewan, Canada, the technique for calling and shooting the birds, and the crucial steps for field dressing and preparing the meat. The hunters confirm the meat's quality, comparing it to a rich, tender beef steak after grilling.

This video features Outdoors Allie sharing a simple and delicious grilled elk burger recipe. She also provides valuable techniques for keeping wild game meat moist during cooking. The video highlights a partnership with MidwayUSA.

This video features Outdoors Allie sharing a detailed recipe for marinated elk backstrap. The content covers the entire process from preparing the marinade and cutting the steaks to cooking and serving. Allie provides step-by-step instructions, including tips for achieving a perfectly cooked backstrap, enhancing the natural flavor of the wild game. The description also highlights her association with MidwayUSA.

This video from Wild Game Cook provides a comprehensive guide on how to make venison breakfast sausage at home. The tutorial covers the entire process, from cutting and mixing the meat and fat to grinding and packaging the finished sausage. It emphasizes a quick and easy recipe suitable for family meals and highlights the use of specific equipment like a meat grinder and vacuum sealer. The video also directs viewers to exclusive recipes and tips from Wild Game Cook on MidwayUSA's brand ambassador page.

This video from Wild Game Cook provides a comprehensive guide to adding fat to ground venison when preparing wild game. The content covers the types of fat to consider, where to source it, and the rationale behind using fat for better results. It also details the process of calculating fat percentages, explains what suet is, and demonstrates how to prepare the fat for grinding, including identifying lymph nodes. The video showcases the grinding process with different plates and discusses effective packaging methods for freezing, including using a chamber vacuum sealer and specialized ground wild game meat bags. While focused on venison preparation, the principles of grinding and packaging meat are applicable to various contexts where ground meat is used.

The Mossberg 590M is a new-for-2018 magazine-fed pump-action shotgun chambered in 12 Gauge. It features double-stack magazines available in 5, 10, 15, and 20-round capacities, offering significant tactical advantages for quick ammunition type switching. The design incorporates milled receiver lugs and dual extractors for enhanced reliability, and its ergonomics include an ambidextrous safety and a unique helical magazine release.

The Mossberg 990 AfterShock is a compact, semi-automatic 12 Gauge shotgun designed for tactical applications and home defense. Key features include an enlarged loading port, oversized safety, M-LOK attachment points, and the specialized AfterShock grip. It offers a 5+1 capacity and demonstrates rapid cycling during live fire.

Learn a crucial duck hunting decoy mistake: ducks spooking when all decoys face the same direction. Jason Cruise demonstrates how real ducks orient uniformly before fleeing. To avoid this, vary decoy keel weight placement, causing them to face different directions and mimic a relaxed flock.

This video provides a detailed 3D animation of the Mossberg 500/590 pump-action shotgun's internal mechanics. It breaks down the complete firing cycle, from loading shells into the magazine tube to extraction and cocking. Key components like the bolt lock, elevator, hammer, and sear are explained in relation to their function during each stage of operation.