bumpy22 Posted October 31, 2014 Report Share Posted October 31, 2014 are they worth eating or not? keep hearing different views Quote Link to comment Share on other sites More sharing options...
birdsallpl Posted October 31, 2014 Report Share Posted October 31, 2014 Yes Quote Link to comment Share on other sites More sharing options...
Fisheruk Posted October 31, 2014 Report Share Posted October 31, 2014 Yes, the breast meat especially. Probably need to boil for about 3 hours, but then really tasty. Quote Link to comment Share on other sites More sharing options...
Spaniel Posted October 31, 2014 Report Share Posted October 31, 2014 Slow cooker for a good few hours and the meat falls a part Quote Link to comment Share on other sites More sharing options...
arjimlad Posted October 31, 2014 Report Share Posted October 31, 2014 Canada Goose breast marinaded in curry spices in a plastic bag in the fridge overnight, cooked slowly in the slow cooker with dried apricots, tinned tomatos, stock, onions etc... Delicious ! Quote Link to comment Share on other sites More sharing options...
neillfrbs Posted October 31, 2014 Report Share Posted October 31, 2014 slow cook is the way forward or brick and oven ,but hat has been done to death .lol . Quote Link to comment Share on other sites More sharing options...
kent Posted November 1, 2014 Report Share Posted November 1, 2014 Its fine just don't treat it like a goose and know that its best to carve it across the grain. Makes a great beef substitute and mince, think meat and potato pie , chilly etc not traditional goose meals. Coriander, rosemary, thyme, salt and pepper etc and loose the fat. Slow cooking don't work unless its as a stew Quote Link to comment Share on other sites More sharing options...
moose man Posted November 1, 2014 Report Share Posted November 1, 2014 My mate gave me a couple ...tough or what ...they must have been the two oldest geese in the world ..if you could make tyres out of them they'd last a lifetime .. Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 1, 2014 Report Share Posted November 1, 2014 My mate gave me a couple ...tough or what ...they must have been the two oldest geese in the world ..if you could make tyres out of them they'd last a lifetime .. My last one must have been from the same family as your ones " moose man " , If you had slow cooked it for the 14 years since I last shot it the oven would have been more tender than the goose , no im sorry I am not a devotee of eating Canads and never will be. Quote Link to comment Share on other sites More sharing options...
Penelope Posted November 1, 2014 Report Share Posted November 1, 2014 Hence why I have purchased an electric mincer. Going to try burgers and mixed game/fowl sausages too. Its fine just don't treat it like a goose and know that its best to carve it across the grain. Makes a great beef substitute and mince, think meat and potato pie , chilly etc not traditional goose meals. Coriander, rosemary, thyme, salt and pepper etc and loose the fat. Slow cooking don't work unless its as a stew Quote Link to comment Share on other sites More sharing options...
motty Posted November 1, 2014 Report Share Posted November 1, 2014 Nowt wrong with a bit of Canada meat. I really don't know why it has such a bad reputation. Quote Link to comment Share on other sites More sharing options...
panoma1 Posted November 1, 2014 Report Share Posted November 1, 2014 (edited) Hence why I have purchased an electric mincer. Going to try burgers and mixed game/fowl sausages too. minced Canada breast mixed together with minced pork belly add burger herb mix......shape.......barbecue.....very nice! Edited November 1, 2014 by panoma1 Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 1, 2014 Report Share Posted November 1, 2014 Nowt wrong with a bit of Canada meat. I really don't know why it has such a bad reputati I have eaten good and bad with nearly every thing on the shooting list from Snipe up to Canadas , the only one I haven't tried is the Grouse and to shoot one in Norfolk would be nigh on impossible . Like" kent " says if you add a load of different spices in with it , or mince it , turn it into sausages or dress it up like a Christmas tree then it might be edible , but all I want to do is to pluck it , stick it in a casserole dish with maybe a tin of cook in sause and that is it ...job done . At the moment hanging in my shed I have got 2 Partridges from a shoot we had during the week , 2 Widgeon , 3 Wood Pigeons and 1 Mallard and I go on two more shoots next week where I can have a brace of birds, so I don't want to go through all that hassle trying to make something taste better that i'm not to keen on, when i've got birds hanging up which when cooked will taste like the birds you have plucked out. Quote Link to comment Share on other sites More sharing options...
Grandalf Posted November 1, 2014 Report Share Posted November 1, 2014 Yes very as long as they are not very old. Never shoot the leading bird - Go for one of the back markers in the skein. Quote Link to comment Share on other sites More sharing options...
Fisheruk Posted November 1, 2014 Report Share Posted November 1, 2014 Yes very as long as they are not very old. Never shoot the leading bird - Go for one of the back markers in the skein. There speaks a wise man Quote Link to comment Share on other sites More sharing options...
kent Posted November 1, 2014 Report Share Posted November 1, 2014 Don't get me wrong I don't mean drown them in herbs and spices, its just you don't use the same stuff you might on a pink. Any fowl tastes bad if its been eating trash and many with a poor rep can taste great if you cook em right. I eat a lot of canadas each season and quite like them, remember to our American friends they are very worthy table birds Quote Link to comment Share on other sites More sharing options...
Chad63 Posted November 1, 2014 Report Share Posted November 1, 2014 Personally think Canadas are the best goose to eat, I just don't rate them as a sporting bird. Take a Canada breast skin on. Lay skin down, slit longways leaving an inch each end and without going through the skin, stuff with black pudding, cover in the fattiest bacon you can find, chuck in some chopped onion, add a little olive oil, wrap in foil and cook in the oven on 100 for two hours. Bloody lovely Oh, and after you've breasted your bird, get a sharp knife and cut any slithers left on the carcass, cook them in the George Forman Grilling Machine, tastes just like steak..... Quote Link to comment Share on other sites More sharing options...
birdsallpl Posted November 1, 2014 Report Share Posted November 1, 2014 Personally think Canadas are the best goose to eat, I just don't rate them as a sporting bird. Exactly right Chad63. They are the tenderest goose available in the UK unless you buy one from Tescos. Why because they are not true wild geese that have flown thousands of miles in their short lives. Truelly wild geese are as would be expected as tough as old boots unless cooked correctly. Quote Link to comment Share on other sites More sharing options...
superspark Posted November 1, 2014 Report Share Posted November 1, 2014 Slow cook every time, as others have said, meat just falls apart, very nice meals in my opinion. Quote Link to comment Share on other sites More sharing options...
islandgun Posted November 1, 2014 Report Share Posted November 1, 2014 never tried Canada but assume much the same as our resident greylag which I cook instead of beef in a beef Bourguignon excellent Quote Link to comment Share on other sites More sharing options...
Adie271 Posted November 1, 2014 Report Share Posted November 1, 2014 Cover it in butter and roast it upside down for 3 hrs a lot more tender and juicy than I expected Quote Link to comment Share on other sites More sharing options...
bumpy22 Posted November 1, 2014 Author Report Share Posted November 1, 2014 thanks guys. The next one I get I will have a bash sounds like the slow cooking for a few hours is the way to go. Quote Link to comment Share on other sites More sharing options...
anser2 Posted November 2, 2014 Report Share Posted November 2, 2014 Over the years I have eaten a lot of canadas and every one has been very good , young or old. One of the best I have had was debreasted and covered in lard ,wraped in tinfoil and roasted on a low heat for 3 hours . It weighed 17 and 1\2 pounds and was a real old timer. On the other hand while most greylag are ok I have had some real fork bending greys. As in any game the secret is in the cooking. Quote Link to comment Share on other sites More sharing options...
Penelope Posted November 3, 2014 Report Share Posted November 3, 2014 That's the plan. minced Canada breast mixed together with minced pork belly add burger herb mix......shape.......barbecue.....very nice! Quote Link to comment Share on other sites More sharing options...
kent Posted November 3, 2014 Report Share Posted November 3, 2014 Well at least a few of those posting have actually tried it , if you believe some its only fit for the bin (which is maybe why we hear of dumped birds) it don't come ready wrapped with a cooking guide printed on it that is all Quote Link to comment Share on other sites More sharing options...
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