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A How to Guide on Skinning Snow Geese and Other Waterfowl

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Are you curious about how to skin and process snow geese? Join us on a journey to our Snow Goose Culinary Hunting Camp in Missouri, where Adam will walk you through the process step by step. While plucking birds is the preferred method for most waterfowl, the high number of snow geese and their thin skins make skinning more efficient. This process will be very similar for all waterfowl species. Watch the video or read the written guide below.

We recommend a good boning knife for the butchering of waterfowl. The Outdoor Edge 5″ Boning Knife, used in this video, is a quality, inexpensive knife. Get yours here.

Butchering Steps:

To begin the process, the first step is to remove the legs by pulling them backward and snapping them off. The feet can be saved for stock or dehydrated for dog treats due to their collagen content. Next, the wings are removed by finding the joint, slicing it down, snapping, and carefully cutting around it to separate and discard the wings.

An incision is made near the stomach to start skinning the snow goose. Care is taken to avoid tearing flesh while pulling the skin off in smaller increments. The neck is then dealt with by making incisions, snapping, and removing the tongue, which can be saved as a delicacy. The skin is peeled off around the wings like a sock, exposing the legs that can be removed similarly.

Flipping the bird over, the skin is further removed until reaching the tail, which is cut and pulled out. Throughout the process, flexibility is critical as the skin may come off in pieces or one piece. The goal is to remove the skin efficiently without damaging the flesh beneath. The skinning process may vary slightly depending on personal preference and experience.

In conclusion, skinning and processing snow geese requires patience and precision. Following these steps can effectively prepare the bird for cooking or preservation. Remember to handle the bird carefully and utilize all parts, such as the feet and tongue, to minimize waste and maximize utilization. Whether you’re a seasoned hunter or a curious food enthusiast, learning these techniques can deepen your understanding and appreciation for the food on your plate.

Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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