COOKING GOOSE what the score?

[BIG 5]

Everyone I talk to who have tried cooking goose say its horrible and a waste of time. Tasteless and tough as old leather. Stories include cooking goose with a brick inside it and throwing the goose away and eating the brick. Now this needs an answer because some one must know the score. Am I right in thinking you only eat the young ones and feed the dogs with the rest? You do not know if its a young bird until its retrieved. Comments .....

[Beretta28g]

Depends what sort of goose?

 

Pinks and greys are nice.

Edited February 12, 2012 by Beretta28g

[mpk]

Cook it slow and low Mainly in casseroles

[PhilR]

I shot my first goose the other week, a Canada. My wife can't be doing with anything other than breasting other shot birds so did the same with this. We had one breast, for the two of us, which she chopped up and cooked in the slow cooker with some chorizo and beans, it lasted us two days and was very good. I've now found a game dealer who'll dress it and the next time I shoot one that'll be where I take it to keep marital harmony.

[stubby]

you'll get different answers to this, as with anything else out there, the only one who has the answer, is yourself, try it and see

 

we shot 12 canandian geese on a fisherie, shame to throw away so much free meat, as above, we breasted them all, then filleted each breast into two, as they were so thick, giving us 48 good steak size pieces, cooked in a pan with red wine and garlic, me and the mrs( who loves steak) both agreed they tasted better than steak,

 

[kent]

Canadas should not be cooked as if they were a pinkfoot, the meat is very very different. Canadas dont need long slow cooking in an oven they will come out like a dry rock. The best thing to do with a canada is Treat it as beef, if a bought stock is needed use beef not chicken and cut the breast meat across the grain so it dont eat tough. The leg meat is great in chilly and curries done in a slow cooker to break down any sinews you missed. The breast meat cut as above then into 1cm cubes makes a cracking meat and potato pie using beef bisto, corriander and salt and pepper to season.

Pinkfeet are best cooked quite fast and whole with a fruit based stuffing- do that with a canada and its food hell IMO

[margun]

I've never successfully roasted a wild goose, I find them too easy to dry out. I casserole mine in the slow cooker . I followed this recipe recently:

 

http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/venison/venison-braised-in-guinness-and-port-with-pickled-walnuts.html

 

Subsituting the venison with goose breasts, diced into large cubes it is absolutely delicious slow cooked for about 6 or 7 hours. It freezes well too. I find generally goose makes a good beef subsitute (slow cooked bourgingons, stroganoff etc). But the key is slowly in plenty of sauce.

[Tam]

Smoke it :yes: :drool:

 

[chrispti]

Smoke it :yes: :drool:

 

 

 

 

Oooo, , , , , that looks very nice

 

How long does it take to cook?

Edited February 13, 2012 by chrispti

[hedd-wyn]

Smoke it :yes: :drool:

 

 

That looks lovely brah!

[chrispti]

Canada geese;

 

Breasted, diced, slow cooker, spuds, veg and beef stock,

 

I recently tried thinly sliced breast, pan fried in butter with garlic, salt and pepper. . . T-was beautiful

[mpk]

Certainly does look good I have an old BBQ in the garden wonder if I can make a smoker out of it

[Tam]

Oak, Apple chips or whatever - bought a few bags. The goose breasts were about 50 minutes around 150 & the pheasant breasts 35 minutes

[Tam]

More Goose, Roe & a Teal tonight :wub: :drool: