otherwayup Posted December 15, 2011 Report Share Posted December 15, 2011 I've won a Greylag in a raffle I asked a local game dealer how much to prepare it for me but he wouldn't touch it as one nearly broke his kit last time. He also said all the meat is on the breast and recommended just breasting it rather than fully plucking etc. Is he right? Shall I save myself a couple of hours and breast it, leaving the skin on fillets? Quote Link to comment Share on other sites More sharing options...
dazz Posted December 15, 2011 Report Share Posted December 15, 2011 i breast any i get. its the best part of the meat on it for me and only takes 2 mins. Quote Link to comment Share on other sites More sharing options...
M.I.A Posted December 15, 2011 Report Share Posted December 15, 2011 Breast is best Quote Link to comment Share on other sites More sharing options...
Tis1979 Posted December 15, 2011 Report Share Posted December 15, 2011 Breast off, slow cook in marsala with mushrooms and onions.....bloody lovely! Quote Link to comment Share on other sites More sharing options...
otherwayup Posted December 15, 2011 Author Report Share Posted December 15, 2011 Breast off, slow cook in marsala with mushrooms and onions.....bloody lovely! Any chance of the recipe? Quote Link to comment Share on other sites More sharing options...
aister Posted December 15, 2011 Report Share Posted December 15, 2011 i always take the breasts off the geese i shoot unless it is very easy to pluck (which is rare) and clean shot, maybe i am wrong but i always think the younger the bird the easier to pluck and the better to eat Quote Link to comment Share on other sites More sharing options...
wingnut Posted December 16, 2011 Report Share Posted December 16, 2011 Agree with the other posts, Just breast it, tried fully plucking the 1st one we had,and i would never do it again after my mate showed me how to breast it in about 3 mins flat. Quote Link to comment Share on other sites More sharing options...
henry d Posted December 17, 2011 Report Share Posted December 17, 2011 Disagree with the majority, pluck it, then breast it, use the liver as you see fit, remove the legs for confit, skin the carcass and boil the skin with enough water to just cover, when the pot starts to spit it is nearly ready to strain off the goose fat(better than anything shop bought). Carcass can be used for stock, again superb taste. Total waste if you don`t IMHO. Quote Link to comment Share on other sites More sharing options...
otherwayup Posted December 21, 2011 Author Report Share Posted December 21, 2011 Apart from the last post, all said just breast them, so that's what I did. Actually I have a question; The first bird's belly plucked cleanly and quite easily, whilst the second tore the skin in places as I pulled feathers out. Was the first bird very young, the second very old or is this difference not indicative of age? As suggested, cooked them with a mushroom/shallott/Marsala wine sauce. Sauce was awesome, but I overcooked the meat (liver type smell). Lesson learnt for next time. Quote Link to comment Share on other sites More sharing options...
henry d Posted December 22, 2011 Report Share Posted December 22, 2011 If you breast them you don`t need to pluck them. Quote Link to comment Share on other sites More sharing options...
otherwayup Posted December 30, 2011 Author Report Share Posted December 30, 2011 If you breast them you don`t need to pluck them. As I had not fully decided how to cook the breast, I plucked the belly so I could keep the skin on. Quote Link to comment Share on other sites More sharing options...
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