king ratcatcher Posted February 8, 2006 Report Share Posted February 8, 2006 has anybody got any good recipes for canada geese, and how would you preper one. any help would be well apriciated. :( Quote Link to comment Share on other sites More sharing options...
Natures_son Posted February 10, 2006 Report Share Posted February 10, 2006 pluck and gut the goose wash it well put a red house brick inside cook the goose. Then throw away the goose and eat the brick will certainly taste better Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted February 11, 2006 Report Share Posted February 11, 2006 Don't listen to NS, he is biased Only use the young ones and breast them. LB Quote Link to comment Share on other sites More sharing options...
old rooster Posted February 12, 2006 Report Share Posted February 12, 2006 Nah, pluck and prepare them as usual and roast them slowly breast down on a trivet so that the oil can drain from the bird during cooking. Young ones are best to eat. Little tip I got from the game dealer to get the downy underfeathers off geese and ducks; use a rubber glove to rub off the down. Go on you have a good larf but you'll have to admit it works when you try it. Quote Link to comment Share on other sites More sharing options...
Paul in North Lincs. Posted February 14, 2006 Report Share Posted February 14, 2006 yyyyyaaaaaaakkkk ....... bllllaaaarrrtttttt they taste like ****....wang em in the freezer for the dogs Quote Link to comment Share on other sites More sharing options...
king ratcatcher Posted February 14, 2006 Author Report Share Posted February 14, 2006 lol, well, worth a try. cheers Quote Link to comment Share on other sites More sharing options...
old rooster Posted February 15, 2006 Report Share Posted February 15, 2006 (edited) Don't e be a listenin to them boys wot don't know good food whem em see it moi dear. Go ahead and cook your goose. Edited February 15, 2006 by old rooster Quote Link to comment Share on other sites More sharing options...
Teal Posted February 15, 2006 Report Share Posted February 15, 2006 Always just used a match/candle OR, will try this one in the future, cheers. Quote Link to comment Share on other sites More sharing options...
Hairy Pat Posted March 29, 2006 Report Share Posted March 29, 2006 Soul food Try and get hold of Creole & Cajun Cooking by Denis Kelly ISBN 0-316-906604-2. Where it mentions duck use goose, where it mentions chicken use rabbit. When making the Roux sauce use the frying pan method not the micro. Gumbos are not only tasty they are Hot, Hot, Hot, and should mask the taste of the oldest Canada. hope this helps Pat Quote Link to comment Share on other sites More sharing options...
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