earlystart 56 Posted October 10, 2012 Report Share Posted October 10, 2012 What the best way of cooking one please? Quote Link to post Share on other sites
tegater 789 Posted October 10, 2012 Report Share Posted October 10, 2012 Through the meat to the dogs, and make a soup out of the feathers Seriously now, I eat mine either curried or cut up into chunks and put in the slow cooker with veg and herbs to make a nice stew. The latter is my favorite, although give me duck or pigeon anyday. Quote Link to post Share on other sites
Tiercel 6,986 Posted October 10, 2012 Report Share Posted October 10, 2012 It really depends on the age of the goose. Young ones are nice just roasted whole or the breasts taken out. The best way with the old birds is place it in a very large roasting tin half fill the tin with water and place a brick beside the bird. Place it on a low heat for 4 or 5 hours. Then throw the bird away and eat the birck as it will be more tender than the goose. :thumbs: TC Quote Link to post Share on other sites
The Duncan 802 Posted October 10, 2012 Report Share Posted October 10, 2012 (edited) If its a young bird, cut the breasts off and fillet them, they fry beautifully like steaks. You do have to get the sinew out or they will be super chewy. Sliced thin, the steaks go well in toasted panini with red pepper pesto and grated cheese. Bloody love the taste of Goose - so does the mrs Edited October 10, 2012 by The Duncan 1 Quote Link to post Share on other sites
Hob&Jill 258 Posted October 10, 2012 Report Share Posted October 10, 2012 I've shot a fecking shit loads of Canada's and never ate one. I did used to work for a fishery and was surrounded by the noisy, shit ridden, aggressive, stinking, messy f*****g feathered rats all day, so I have built up a slight hatred of them lol. Rats of the water Quote Link to post Share on other sites
The Duncan 802 Posted October 10, 2012 Report Share Posted October 10, 2012 If its a more seasoned bird, mince it and use for bolognese/ragout. Quote Link to post Share on other sites
tegater 789 Posted October 10, 2012 Report Share Posted October 10, 2012 If its a young bird, cut the breasts off and fillet them, they fry beautifully like steaks. You do have to get the sinew out or they will be super chewy. Sliced thin, the steaks go well in toasted panini with red pepper pesto and grated cheese. A proper little "cordon bleu" Quote Link to post Share on other sites
The Duncan 802 Posted October 10, 2012 Report Share Posted October 10, 2012 I'll confess that Mrs D is better at filleting the goose breasts than me - I'm just the cook lol Quote Link to post Share on other sites
Millet 4,497 Posted October 10, 2012 Report Share Posted October 10, 2012 I've only ever tried two and i thought they where vile..i much prefer a young greylag.. 1 Quote Link to post Share on other sites
waidmann 105 Posted October 10, 2012 Report Share Posted October 10, 2012 Canada Geese do have a strong taste, I agree with the stew/ curry suggestions above ( we shoot quite a lot of Canada's which the other lads won't eat so I get them lol) I can not stand the idea of throwing quarry away after shooting ( between the dogs,ferrets,hawks,relatives and me not a lot ends in the bin!! Waidmannsheil!!! Quote Link to post Share on other sites
Peter4190 55 Posted October 11, 2012 Report Share Posted October 11, 2012 I get a colmans beef casserole sashet chop onions carrtots mushrooms and then cut goose breasts in to chucks and just drop them in a hot pan for less than a minuite to seal the meat then mix it all together and slow cook it for about 2 - 3 hours Quote Link to post Share on other sites
Aaron Proffitt 142 Posted October 11, 2012 Report Share Posted October 11, 2012 If you don't care for the strong taste , marinade the breast filets for a couple of hours in a 50/50 mix of beef broth and Worstershire sauce and then grill or whatever. Quote Link to post Share on other sites
Aaron Proffitt 142 Posted October 11, 2012 Report Share Posted October 11, 2012 A friend of mine makes bratwurst out of his.... From my pal Tim... My brats are pretty common. I take 15lbs of goose or sometimes duck meat and make sure there is no steel shot in it and grind it up. I then take the LEM Cajun Brat mix (cost $5) and mix that in with the meat along with 4-5lbs of pork fat. I get the butcher to take the 'pork ends' and grind them up for me. Mix that all up and run it through the stuffer into brats. For some reason my brats want to split open if I cook them too hot. I use indirect heat on the grill w wood and charcoal. They also pan fry up real good too with some homemade sourkraut! Quote Link to post Share on other sites
DIDO.1 20,814 Posted October 11, 2012 Report Share Posted October 11, 2012 Never shot a Canadian goose, shot plenty of Canada geese though. Quote Link to post Share on other sites
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