Tag Archives: Mound City

Availability All Season – Fully Guided Snow Goose Hunts – Heated Pit Blind – Squaw Creek NWR – Mound City, Missouri

Key Questions To Know and Ask

  • How Many Committed Hunters Are In Your Group?
  • What Dates Would You Like To Hunt?
  • 50% Deposit Required To Reserve Your Spots
  • Limited Lodging Is Available In Mound City
  • Historically The Best Dates In The Squaw Creek / Mound City, Missouri Area Are March 1 – 21
  • Conservation Action License – Hunter Education or Apprentice License Require

Missouri conservation License - Spring Snow Goose Season

Special

Snow Goose Chasers  – Mound City, Missouri

(855) 473-2875
$200 per hunter/ per day – Hunt / Lodging
Layout Ground Blinds / Heated Pit Blind-Missouri
 Call NOW before we are booked!

February 15 – March 21

855-473-2875

Premium Package 1 – Spring Snow Goose Hunt 

 full day hunt

fully guided field hunt

  • $175.00 per hunter / per day.

We provide all equipment, blinds, callers, decoys(800 – 1500) Full Body Decoys (GHG, Avery, Bigfoot, ect. ) 10 -75 Silosock Flyers. Also silosocks, shell decoys and floaters if needed. We do everything you just show up and hunt.

BROCHURE

Decoy Spreads Available

  • 1000 full body decoys, 500 sillosocks, over 30 flyers – cornfield
  • 1500 Sillosocks, up 50 flyers – to go spread (go where the snow goose are at)
  • 750 shells decoys (Avery 5/8s, full size, and motion shells) 300 – 500 sillo socks- pit blind style
  • over 15 location that we can hunt in the Mound City / Squaw Creek NWR area

Package 2 – Fully Guided – Heated Pit Blind  – Less than one mile from Squaw Creek NWR – 1000 full body Avery decoys, flyers, E-callers, vortex machines

 $250 per hunter / per day.Guided Snow Goose Hunts - Mound City, Missoiuri - 855-473-2875

Top 5 reasons to book your hunt with us this season!

1. All of our hunts take place over Avery & Bigfoot full body goose decoys, 5/8 Avery Snow Goose Shells and Sillo Sock Decoys.

2. We have 10 years of Spring Snow Goose hunting experience and we live here. We know where the geese are and we will do our absolute best to put you on them.

3. We hunt all day and are in the most predominant flyway in the United States.

4. 1000’s of  geese killed in the past 10 year.

5. We want you to have the best hunting experience as possible. Your success is our business!

Snow Goose Hunting From A Pit Blind – $200

Now Offering Limited Hunts from a pit blind. Due to the demand of clients we will offer a few premier hunts from a pit blind. (NO LAYOUTS or GROUND BLINDS), minimum of 3 hunters /maximum of 6 hunters. $200 per hunter / per day

Premier Snow Goose Hunts Now Available!

Premier Snow Goose Hunt -$300 per hunter / per day

  • Limited to 6 hunters per / day (mininum of 3 hunters)
  • Full day guided hunt
  • Full body Avery GHG decoys, 5/8s Shells, floaters, silo-socks
  • Premium layout ground blinds
  • Guranteed shooting
  • Lunch Included

Spring Snow Goose Migration Report 2012

Good morning to all of the snow goose chasers out there. This morning is one of many reports to come on the snow goose migration in the midwest.  Yesterday I made a trip to Mound City to finish securing some prime cornfields this also included a nice pond that should produce some outstanding days of shooting. We saw  50,000 – 100,000 snow geese on Squaw Creek NWR there were also 10,000 or thousands of snow geese north in the hills feeding.  everyone should also beware that there are large numbers of snows at Smithville Reservior, and in the Grand Pass area. The conservation action opens Wednesday, February 1, 2012

Snow Goose Kabobs

One of the largest segments of waterfowl is the snow goose. With very liberal bag limits taking lots of birds for consumption is easy. Most hunters make these into sausages and or jerky, however they are also very tasty especially on the BBQ. Fresh goose breasts are used in this Snow Goose Recipe.  Caution do not overcook waterfowl, it dries out quickly and very easy.

INGREDIENTS:

4 – 8 goose breasts (1 – 2 breasts per person)
¼ cup pure maple syrup
¼ cup Worcestershire sauce
½ bottle Italian salad dressing
½ tsp seasoning salt
½ tsp black pepper
Fresh Vegetables: cherry tomatos, green & red pepper, onion, mushrooms
DIRECTIONS:
Cut goose breasts into ½ inch sized  cubes.
Place cubes in a zip-top bag, or vacuum-sealed bag.  Add all remaining ingredients except vegetables. Mix thoroughly.  Refrigerate mixture for 24 hours. Cut vegetables for kabobs and preheat grill to medium heat.  Place meat and vegetables on skewers cook until meat is medium rare.

NOTES:
The marinated meat can be frozen in marinade and taken out prior to eating.
Using a vacuum sealer can speed the marinating process.

Recipe: Snow Goose Hors D’Ou evres

Ingredients: 2-3 snow goose breasts 1 cup orange juice ½ cup balsamic vinegar ¼ cup honey 1 tbsp. garlic 1 tbsp. cracked black pepper

Directions: 1. Make an orange juice-balsamic vinegar marinade by combining the juice, vinegar, honey garlic, and pepper.

2. Marinate the breast halves. (I don’t know how long exactly. We brought the geese in at noon and ate them at 7:30, so I guess somewhere between 1 and 7 1/2 hours.)

3. Heat canola oil in a skillet. They grow canola around Coronation, but that’s not why Tim uses it. He specifies canola oil because you can heat it to very high temperatures without the oil starting to smoke and scorch.

4. Sear the breasts quickly in very hot oil. They should be blood-rare inside. If they are so rare you are slightly afraid to eat them, they’re perfect.

5. Slice thin.

6. Serve with a dipping sauce. Tim used a local favorite, Sawmill Sesame Steak Sauce, but he said another steak sauce or mango chipotle salsa or apple chutney would work very well, too.

Duck or Goose Prosciutto

Duck or goose prosciutto is an old Italian tradition that originated in the country’s Jewish community, for whom regular prosciutto was forbidden. The process was designed for domestic ducks and geese, and by all means use this recipe for those critters if you’d like.

But air-cured wild goose breasts (most wild duck breasts will be too small to really do this recipe justice), are something special. Slice it as thin as you can on the diagonal and serve it with melon, figs, good cheese, on top of a fried egg, with bruschetta — you get the point.

I will give you two recipes: One for a “sweet” cure, the other for a spicy one. This is what I do when I want to make Italian-style goose prosciutto: You can mess around with the spices as you wish, but until you do this a few times, don’t change the amount of salt and sugar.

The sweet cure needs watching as it dries — it is more prone to mold than the spicy variety. Remember that white, powdery mold is OK, white fuzzy is not harmful but should be wiped off, green fuzzy needs to be wiped off the moment you spot it, and black mold is bad: I toss the breast if I get the black stuff. When sketchy mold does appear, I wipe it off every other day with a paper towel soaked in red wine vinegar.

How long to cure? From 2-6 weeks, depending on the size of the breasts and the amount of fat and the temperature and the humidity. Suffice to say you need to watch it every other day or so.

Once the goose prosciutto is cured, you can eat it straight away or wrap it and store it in the fridge. It also freezes well for a year or more.

SWEET GOOSE PROSCIUTTO

Makes 2 slabs of cured goose breast.

Prep Time: 30 days

  • 1 goose breast or domestic duck breast, both halves (skin on)
  • 3/4 cup  kosher salt or pickling salt
  • 1/4 cup  sugar
  • 2 tablespoons  garlic powder
  • 1 tablespoon  ground fennel seed
  • 1 tablespoon  ground white pepper
  • 1/2 teaspoon  ground clove
  • 1/2 teaspoon  grated nutmeg

 

SPICY GOOSE PROSCIUTTO

Makes 2 slabs of cured goose breast.

Prep Time: 30 days

  • 1 goose breast or domestic duck breast, both halves (skin on)
  • 3/4 cup kosher salt or pickling salt
  • 2 tablespoons sugar
  • 2 tablespoons garlic powder
  • 1 tablespoon mild paprika
  • 1 tablespoon red pepper flakes
  • 1 tablespoon dried, crumbled oregano
  • 1 tablespoon ground black pepper

 

  1. First a note on the meat. When you breast out the bird, leave as much skin and fat on it as possible; you’ll get these “tails” of skin on both the tail and neck end of the bird if you do, and this is what you want: They will come in handy later. If you haven’t already, peel off the “tender” on the meat side of the breast. Deep-fry in batter and enjoy!
  2. Mix all the spices together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Pour any extra cure into a non-reactive container just about large enough to hold the goose breasts. I use Tupperware. Place the goose breasts on top and cover.
  3. Cure in the fridge for 1-3 days. The longer you cure, the saltier the prosciutto will be. The saltier it will be, the longer it will keep — but the thinner you will need to shave it when you eat it. A Ross’s goose or an Aleutian or Cackler needs only a day; 36 hours at the most. I give domestic ducks, snow geese or whitefront geese two days. A big Canada or a domestic will need three or even four days.
  4. Flip the breast once a day to ensure even contact with the extra cure.
  5. When it’s done, rinse off the cure and dry the breasts thoroughly. A lot of people will tell you to rinse off every smidge of cure, but I don’t like this — I like the few remaining bits here or there. But you need to get most of it off, and it is imperative that you dry the goose breasts off after rinsing. Let the breasts dry on a rack, skin side down, for an hour or two.
  6. Now it’s time to hang them. You will need a humid place (60-80 percent humidity) that is between 40-65 degrees to hang your goose prosciutto. I keep my curing fridge at 70 percent humidity and 55 degrees. Poke a hole in one of the skin “tails” and either run an “S” hook through it or some string. Hang on a rack so it does not touch anything else for a few weeks.