Letters to the Editor

Cook those geese

Lon Allan continues to receive criticism for his article on the geese at Atascadero Lake — especially his suggestion that a flock reduction could be accomplished via a barbecue.

I have cooked wild geese many different ways over the past 40 years, and here is one of my favorite recipes: Cut the breasts lengthwise in half-inch strips and marinade them in a 50/50 mixture of Worcestershire and soy sauces for about one hour. Grill them quickly and serve with wild rice and your favorite glass of red wine.

  Comments