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Started By
Message
Specklebelly
Posted on 1/25/26 at 8:09 am
Posted on 1/25/26 at 8:09 am
We don’t kill many where I hunt and last weekend I was lucky enough to get one. Plucked it clean and planned on cooking it today. I found a few recipes online to pot roast it. One being stuffing with apples and using chicken broth.
Any tips or tricks yall recommend?
Any tips or tricks yall recommend?
6
Posted on 1/25/26 at 8:42 am to LPLGTiger
specks do very well in a hybrid wet/dry cook like an oven bag. The best goose for cooking no question is a specklebelly the sweet spot is tender luscious meat with a little exterior crispness. Oven bags do that nicely
Posted on 1/25/26 at 9:25 am to LPLGTiger
We always pot roasted them in magnalites, season well inside & out, stuff cavity w/onions & apples, rub skin liberally with Bama grape jelly, And about midway through cooking process, add more onions, bell peppers, celery, some root vegetables and quart of chicken stock to roaster & finish cooking.
Posted on 1/25/26 at 9:26 am to LPLGTiger
Pot roast is good…. Put what you want for stuffing or use nothing at all.
I’d brown the shite out of it and then do it like a traditional pot roast. If you want to get creative…. Maybe smoke it for an hour or 2 before pot roasting it.
Killed a bunch last week a little south of Stuttgart. They’re frickin everywhere out there.
Cooked a bunch of breast back at the club west of Memphis. Seasoned liked a steak and cooked on the grill to about 140-45 and sliced as apps.
Then my Arky buddies wanted a pastalaya…. So I made one with specks, chicken and andouille. It was killer.
I’d brown the shite out of it and then do it like a traditional pot roast. If you want to get creative…. Maybe smoke it for an hour or 2 before pot roasting it.
Killed a bunch last week a little south of Stuttgart. They’re frickin everywhere out there.
Cooked a bunch of breast back at the club west of Memphis. Seasoned liked a steak and cooked on the grill to about 140-45 and sliced as apps.
Then my Arky buddies wanted a pastalaya…. So I made one with specks, chicken and andouille. It was killer.
Posted on 1/25/26 at 10:18 am to LPLGTiger
Stuff cavity with sausage. Roast in a roasting pan. Serve with roasted vegetables.
Another option is to butterfly the breast and legs off all in one and sear on a flat top or a skillet.
Another option is to butterfly the breast and legs off all in one and sear on a flat top or a skillet.
Posted on 1/25/26 at 10:28 am to LPLGTiger
I’ve stuffed them with onions, bell pepper, garlic turnips and carrots and browned them well and pot roasted them making a great gravy
Posted on 1/25/26 at 10:33 am to LPLGTiger
Our guides cooked it on a grill just like a steak.
It was fantastic.
It was fantastic.
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