snipe Posted November 30, 2009 Report Share Posted November 30, 2009 Hi, never shot a goose before, but was lucky enough to bag a right and left greylag at the weekend, which I was hugely proud of. I understand they make good eating? Can anyone recommend some ways of preparing them please? Something not too fussy, that even I can manage!! Thanks, Snipe. Quote Link to comment Share on other sites More sharing options...
Spaniel Posted November 30, 2009 Report Share Posted November 30, 2009 No idea on the cooking but well done on getting them Quote Link to comment Share on other sites More sharing options...
snipe Posted November 30, 2009 Author Report Share Posted November 30, 2009 Thanks Spaniel. I was truly immensely proud - to be honest I was just in shock when I saw both come towering down! I then missed the inevitable few but ended with a Canada, which was a great way to start and end my goose shooting experience! Certainly worth getting up at 6am for, and certainly an experience I won't forget for a long time. Snipe. Quote Link to comment Share on other sites More sharing options...
Spaniel Posted November 30, 2009 Report Share Posted November 30, 2009 What part of the country do you shoot, ive seen plenty down here but they aint over the marshes at present but very close by Quote Link to comment Share on other sites More sharing options...
snipe Posted November 30, 2009 Author Report Share Posted November 30, 2009 Hi Spaniel, I was shooting to the East of York. A couple of fishing friends of mine invited me up for some partridge and pheasant shooting, but also managed to squeeze in the goose shooting. They were coming in to a field that supposedly had some potato remains on it. They were coming in in great numbers, and we bagged 8 in total, which was great. They were flying in from some marsh area nearby - great hearing them approaching from a distance, very exciting. Snipe. Quote Link to comment Share on other sites More sharing options...
MC Posted November 30, 2009 Report Share Posted November 30, 2009 Treat them like beef, and do what you like with them. I had some at a friends house on saturday braised with mushrooms in guiness. I have also had the breasts thinly sliced across the grain and BBQ'd. You can pretty much do what you like with them, just don't dry them out with too much cooking. Quote Link to comment Share on other sites More sharing options...
snipe Posted December 1, 2009 Author Report Share Posted December 1, 2009 Nice one, thanks MC. Do they have a strong gamey taste? or are they milder? Snipe. Quote Link to comment Share on other sites More sharing options...
docholiday Posted December 1, 2009 Report Share Posted December 1, 2009 much milder. doc Quote Link to comment Share on other sites More sharing options...
snipe Posted December 3, 2009 Author Report Share Posted December 3, 2009 much milder.doc Thanks for that doc. Had some last night and would have to agree. Top notch bit of meat. Snipe. Quote Link to comment Share on other sites More sharing options...
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