pendle Posted October 2, 2009 Report Share Posted October 2, 2009 shot 2 young canadas a few weeks ago .we just had one of the breasts roasted for tea Quote Link to comment Share on other sites More sharing options...
shoughton Posted October 5, 2009 Report Share Posted October 5, 2009 How was it? I've heard that they weren't worth even taking home for the dog - which seems a dreadful waste. I've never heard of anybody cooking them so would be interested in how it fared. Steve Quote Link to comment Share on other sites More sharing options...
Blackbart Posted October 5, 2009 Report Share Posted October 5, 2009 I have found with most geese you need to "help" the taste as much as possible with herbs,seasoning,stuffing,butter or whatever takes your fancy and it helps if you cook them really sllllllllllooooooooooooooowwwwwwwwwwwwwwwwww.Unless you have a rubber fetish Quote Link to comment Share on other sites More sharing options...
Doc Holliday Posted October 12, 2009 Report Share Posted October 12, 2009 Pardon my ignorance but how does wild goose differ from the big white ones usually had at Xmas? Is it like comparing wild mallard to Gressingham duck bought from Sainsbury's? Have to say I much prefer the wild mallard. Quote Link to comment Share on other sites More sharing options...
henry d Posted October 12, 2009 Report Share Posted October 12, 2009 Pardon my ignorance but how does wild goose differ from the big white ones usually had at Xmas? Is it like comparing wild mallard to Gressingham duck bought from Sainsbury's? Oh yes ! Have to say I much prefer the wild mallard.Yes me too ! Younger birds are generally easy to spot and are better roasted as normal, however an old brute is better casseroled or as I recently found, smoked slowly. Have a troll around MC`s posts as he had a recipe for duck that could be adapted for an older goose, it`s a shredded duck and pancake thing Quote Link to comment Share on other sites More sharing options...
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