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JCO's Guide's
Favorite Goose Recipes

We would like to take a moment to
share a few of our favorite Goose Recipe

From The Kitchen Of Chuck Elder

Chuck’s Honkin’ Good Chili


 - 6 large hot sausage links (fatty)
 - 2 goose breasts
 - 2 large cans of kidney beans
 - 2 quart jars of tomato sauce with garlic
 - 1 can of diced tomatoes
 - 1 large green pepper
 - 1 onion
 - 1 packet of McCormick’s Chili Seasoning

Cut the sausage links into ½ inch chunks and fry in a large
frying pan and place in a large pot.

After cutting the goose breasts into 1” chunks, fry in the
leftover sausage grease and place in the same large pot.

Dice the green pepper and onion and place in the pot
with the kidney beans and diced tomatoes.
Add the tomato sauce and seasoning packet and stir ingredient.

Flash boil the chili for 5 minutes then turn back to simmer for 3-4 hours.
It is important to simmer for the goose meat to become tender.
Serve with crusty bread and a cold beverage.

Click Here For Printable Recipe


From The Kitchen Of Damian Kuzmin

Corned Beef Goose Breast


 - 6 to 8 goose breast filets (4 to 6 lbs)
5 tablespoons Morton Tenderquick mix
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

Trim, skin, and clean up breast filets
(or beef brisket or boneless cut of deer, elk, etc)

In a small bowl, mix Morton Tender Quick and
remaining dry ingredients and spices
(DO NOT Substitute Any "Meat Tenderizer" For Morton Tender Quick)

Thoroughly rub mixture into all sides of breast filets.

Place filets into a plastic bag and close securely.
Place in refrigerator and allow to cure 5 days
per inch of meat thickness (a week seems to work fine for goose breasts)

Place filets in pot and add water to cover. Bring to a boil,
then reduce heat. Simmer until tender, about 3 hours

Click Here For Printable Recipe


From The Kitchen Of Adam Driscoll

Goose Breast Popper

Note - this is also works great with duck & pheasant breast and venison too!


 - Goose breast sliced about 1/4" thick
Italian dressing
Cream Cheese
Jalapeño Peppers (whole with seeds removed works best)
Salt & Pepper

Stuff a goose breast with a jalapeño pepper and a chunk of cream cheese
Fold the breast over itself.

Wrap once with bacon holding in place with toothpicks
Marinate in Italian dressing

Grill over high heat until bacon is done.

Do not over cook.

Click Here For Printable Recipe


From The Kitchen Of Damian Kuzmin

Spicy Goose Jerky


6 to 8 goose breast filets (4 to 6 lbs)
     All Gristle Fat and silver skin removed from filets
 - 3 tablespoons Coarse salt – canning or kosher salt works well
 - 1 Cup brown sugar
 - 1 cup- water
 - ¾ cup Worcestershire sauce
 - 2 tablespoons garlic powder
 - 2 table spoons Chili powder
 - 1 tablespoon cayenne Pepper powder
 - 3 tablespoons black ground pepper
 - 2 table spoons red pepper flakes

Cut the meat into ¼ inch thick strips

For chewier jerky cut with the grain of the meat.
For tender jerky slice across.
For even more tender jerky beat / pound the meat with a mallet

Combine remaining ingredients in a bowl and stir well to blend.
Add meat strips cover and put in fridge for 12 -24 hours .
I like to keep them in for 24 hours , more flavor !!
Don’t be afraid to try 30-36 hours.

Remove meat from bowl after soak time, place on baking racks to dry before putting in the oven or smoker for about a hour in the fridge.

Place meat in oven or smoker @ approx 175°
for an hour or until meat temp reaches 160* degree’s.
Very Important for the 160° temp. this kills any bacteria from the meat.

Lower the temp of oven or smoker to approx 140°.
If using a kitchen oven , crack door of oven to help the moisture to escape.
If using a smoker, open the vents to also help the moisture escape.

After approx 5 hours flip meat strips over and
heat / smoke them for approx another 5 hours.

Moisture ruins jerky. It may seem like a long time to dry the jerky.
However if the moisture remains, bacteria and germs
will promote spoilage and or mold.

 I like to place in zip lock bags and freeze them.
That Way I can take a bag out when ever.

A vacuum sealer works well also

Click Here For Printable Recipe

From The Kitchen Of Willy Kaufell
Here are some from my personal archives....
I didn't create any of these
except the gumbo recipe......
Best recipe on top... Descending order so to speak.....
The curry recipe is Unreal... If you like Thai food.....

Snow Goose In Port Wine Sauce


 - Breasts and thighs of 3 snow geese, boned and cut into 1-1/2" to 2" cubes
 - 1/2 cup, olive oil
 - 1/2 cup, all purpose flour
 - 2 cups, whole small boiling onions, peeled
 - 2 cups, small (about 2" to 3") carrots, but not peeled
 - 12 small red potatoes, washed, but not peeled, and halved
 - 6 medium garlic cloves, chopped
 - 1/2 cup, port wine
 - 1/2 cup, dry red wine
 - 1 cup, dried porcini mushrooms, soaked and coarsely chopped
 - 1 teaspoon, dried thyme
 - 1 teaspoon, dried tarragon
 - 1 teaspoon, salt
 - 1 teaspoon, black pepper, medium grind
 - 2 tablespoons, all purpose flour, thoroughly dissolved in 1/2 cup cold water

Cut goose meat into cubes, and dry thoroughly.

Dredge goose meat in flour, and add to large skillet
in sizzling hot olive oil.

Brown quickly on all sides, then reduce flame and
cook for about 5 minutes more.

Remove goose meat with slotted spoon, and set aside.

Add onions, carrots, potatoes, and garlic.

Cook over medium flame until onion skins are translucent.

Mix port and dry red wine, then begin adding wine,
a little bit at a time, de-glazing the skillet as you go.

Add mushrooms, spices, and salt and pepper.
When the wine has cooked down by about about 1/2,
add the goose meat back to the pot, reduce to low flame,
cover, and cook for about 30 minutes.

Occasionally, give the skillet a vigorous shake to
ensure that the meat is well-coated.

When meat is done, remove all ingredients to deep sided serving platter.

Add flour and water mixture to pan, turn up heat, and
mix vigorously until a thick, deep brown gravy emerges.

Pour over goose on serving platter.

Recipe serves 8.

Click Here For Printable Recipe


From The Kitchen Of Willy Kaufell

Red Curry Goose


 - 2 lbs diced-bite size Snow Goose Meat
 - 2 Cloves Garlic
 - 1 Tablespoon mashed ginger
 - 1 Sliced shallot
 - 1 Tablespoon brown sugar
 - 2 Tablespoon Thai red curry
 - 1 Cup coconut milk
 - Mix vegetables of snow peas, baby corn, and bell pepper
 - 1/4 Cup chopped green onions
 - 1/4 Cup chopped cilantro
 - Lime wedges
 - Salt to taste

In a large pan, add oil and turn burner to high.

Add your goose meat, garlic, ginger, salt and
shallot together and stir till the meat is cooked around.

Turn burner to medium and add Curry paste and mixed vegetables.

After 2 minutes, add coconut milk and let simmer for 15 minutes.

Add your cilantro and green onions at last minute and
then squeeze lime wedges to taste.

Serve over steamed jasmine rice or brown rice.

Click Here For Printable Recipe


From The Kitchen Of Willy Kaufell

Snow Goose Gumbo de Willy

Clean and debone three snow geese.
Remove all fat, but leave in large pieces.
Cover deboned meat with your favorite Italian dressing and
let sit in the refrigerator overnight.
Cut meat in bite size chunks.

Prepare Roux
This is best made in a heavy frying pan (cast iron is best).
Heat a cup of cooking oil in the frying pan.
Gradually stir in 2 cups of flour.
Add more for a thicker and less for a thinner roux.
The flour and oil mixture must be stirred CONTINUOUSLY until brown.
The mixture may be cooked to any shade of brown desired.
A chocolate color is preferred by Art. Use great care not to burn the mixture.
If burnt, the entire mixture must be thrown out and you will have to start over.

Once the mixture is brown, cut back the heat and
add about 1 to 2 quarts of water.

Cut up four medium sized (tennis ball size) onions into
medium sized pieces not too small.

Do the same for two large green peppers,
one bunch of onion tops and three large sticks of celery.

Heat roux and water mixture and stir in the onions, peppers, celery.
Add the onion tops and 1 teaspoon of chopped garlic after the
onions, peppers, and celery have cooked (sautéed or glazed) fairly well.
Do not hurry the cooking, allow to cook slowly. Stir occasionally.
Season to taste with salt, black pepper and your favorite Cajun spices
(Art likes Tony's and Konriko Cajun spices).

Brown meat - over a hot fire so that the meat is seared and
the juices captured within.

Add browned meat to the vegetable/roux mixture.
Cover and let cook.

The gumbo is done when the meat is well cooked
At least 45 minutes over a medium fire.

You can add FRESH cut-up sausage chunks or garlic sausage
near the end of the cooking if desired.
If the sausage contains lots of fat, you should
cook it first to remove some of the fat.

Serve over rice with garlic or hot French bread on the side
accompanied by a good wine.

Click Here For Printable Recipe


From The Kitchen Of Willy Kaufell

Goose Fajitas

Fillet the breast from the goose.
You don't have to soak them or anything before preparing this recipe, either.
Any goose will work, no matter how old or whatever species.

Lay the breast down flat on a cutting board and make a
lengthwise cut about 1/2 way through it.
Don't cut all the way through.

Next, make cuts on either side of the first cut
that don't quite get to the edge of the fillet.
You're trying to make a pocket to hold the seasonings.

Generously sprinkle
lemon pepper, Tony C's, and
Lawry's Garlic Salt inside and out on the meat.
Do Not Substitute Seasonings.

Do not use the cheap garlic salt, because it contains too much salt.
It won't taste the same if you do.

Place pickled jalapeno slices inside the "pocket".
 Wrap the breast tightly with enough bacon to completely cover the meat.
Use enough toothpicks to secure them.

Place the meat on a sheet of aluminum foil that has
been poked with tiny holes to drain the juice, as it cooks.
Do not place directly over the fire.
You cannot skip this step.
The juice will cause flare ups, but the foil
should prevent the meat from burning.

You should watch them and turn them once after about 10 min.
Leave that side face down for another 5 or so minutes.
Do Not overcook -  It'll ruin them.
You should remove them once the bacon is seared.
The goose should be
slightly pink
in the middle.

Slice the breast into strips and serve with everything
else that you'd normally serve with fajitas.
I like sour cream, bell peppers, grilled onions, hot sauce etc.

Make sure that you serve them hot off the grill for the best flavor.

Click Here For Printable Recipe


From The Kitchen Of Willy Kaufell

Snow Goose and Sausage Gumbo


2 lbs. caribou (or reindeer) sausage
 - 3 snow geese (travesty to use white-front)

  Birds & Sausage:
   Steam whole birds, frozen or thawed, about 1-2 hours until tender.
   Peel off and discard skin and fat. Strip the meat off bones and set aside.
   Save carcasses. Slice sausage and brown to remove fat. Drain and set aside.

 - 1 gallon water
 - 1 bay leaf
 - 1 small onion
 - 2 tsp salt
 - 1 sprig parsley
 - 2 or 3 peppercorns
 - 2 stalks celery

  Goose Stock:
    Oven-roast goose carcasses until dark brown. Place in water.
   Add vegetables, bay leaf, salt and peppercorns.
small amount of Kitchen Bouquet may be
     substituted for parsley and celery.
   Simmer about an hour, uncovered. Strain out bones and skim off fat.
   Prepare the roux as the stock finishes.

 - 3/4 cup vegetable oil
 - 1 tsp salt
 - 1 cup flour
 - 3/4 tsp black pepper
 - 1 large onion, chopped
 - 3/4 tsp cayenne pepper
 - 1/2 cup celery, chopped
 - 3/4 tsp chili powder
 - 1 TBS gumbo filé

   Heat oil in the pan, but not hot enough to smoke.
   Add flour gradually, whisking constantly and
     adjusting heat to a
controlled "burn"
(If black flecks appear in the roux, you've burned the flour and must start over.)
   As soon as roux reaches desired red or dark brown color,
     remove from heat and blend in the chopped vegetables and spices, stirring
     constantly until the roux stops cooking.
   Slowly add about 1 cup hot stock to the roux, stirring constantly
     until mixture is smooth like thick gravy.

Gradually whisk the roux into the hot stock pot. Add goose meat and sausage. Simmer for one hour. Remove from heat and skim excess fat.
Mix gumbo filé with 2 cup cold water or cooled stock.
Immediately stir the filé mixture into pot and stir constantly until thickened. Serve over rice. Red wine is mandatory.

Adapted from several traditional
Louisiana gumbo recipes, and Alaska experience.

Click Here For Printable Recipe

 For Many Other Snow Goose Recipes Click Here

If you are searching for a reputable Guide Service with
quality equipment, great leases, and knowledgeable
guides then congratulations you have found us!
We are James Creek Outfitters
PA's longest running Waterfowl Hunting Guide Service

Feel free to look around the site.
If you still have questions or are ready to book a memorable hunt,
please give me a call.
I look forward to talking to you


James Creek Outfitters
173 Swiontek Rd.
Aliquippa, PA 15001
(724) 777-2338

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