The Canada Goose season in Maryland started on November 15th, and will run for two weeks, then will resume again in mid-December. We've seen a few "hunters" in the dining room, and the first thing I say to them is "Hey, Kevin does a great job cooking game". And he does - he's been doing it for over 20 years. He usually breasts the bird, then cooks the legs separately as either confit or pate or something for a first course. He uses the carcass to make stock for the ultimate goose sauce, reserving the breast meat as a roast to serve rare for the entree. It's delicious eating, especially when you get a tender bird.
And speaking of hunting...soon it will be the season for white-tail deer to be on the run, when the rifle hunters take aim. Coming home last night, we saw something neither of us have ever seen - and if a deer hunter is reading this, please don't shoot him: it was a "piebald" buck. He ran right in front of us, while we were slowed down after the crossing of a doe. We were sort of waiting for the rest of the herd, as you do when you are driving the back roads home at dark around here, and there he came. He was about 50/50; actually he looked sort of like a Holstein Deer, only brown. Pretty cool, it truly was an awesome sight. I hope we see him again, and I sure wish I could get a photo.
And speaking of hunting...soon it will be the season for white-tail deer to be on the run, when the rifle hunters take aim. Coming home last night, we saw something neither of us have ever seen - and if a deer hunter is reading this, please don't shoot him: it was a "piebald" buck. He ran right in front of us, while we were slowed down after the crossing of a doe. We were sort of waiting for the rest of the herd, as you do when you are driving the back roads home at dark around here, and there he came. He was about 50/50; actually he looked sort of like a Holstein Deer, only brown. Pretty cool, it truly was an awesome sight. I hope we see him again, and I sure wish I could get a photo.
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