Cooking Canada Goose?

[williamr]

Hi Guys,

 

I have a permission that as Canada Geese on it at the moment,and I was lucky to bag one today ,I dont shoot birds ect and not eat the quarry, I want to do the bird justice,

 

Can you please supply some of the top tips for preping the bird, and good reciepes for cooking this Goose and hopefully some of its freinds over the next few weeks.

 

Williamr.

[BRYAN3]

Hello William.

I found they are not that nice roasted and was told to just take the breast meat off and braise it.

Now that was nice.

 

Bryan.

[super sharp shooter]

• 1/2 cup (1 stick) butter or margarine
  
• 1 cup carrots, shredded
  
• 1 cup celery, diced
  
• 1 cup onion, finely chopped
  
• 1 medium apple, cored, peeled and chopped
  
• 4 garlic cloves, finely chopped
  
• 1 cup veal (or low-salt chicken) stock
  
• 1/2 cup dry white wine
  
• 1/4 cup chopped fresh parsley
  
• 2 Tablespoons dried rosemary
  
• 2 Tablespoons dried thyme
  
• 4 bay leaves
  
• 1 teaspoon salt
  
• 1 teaspoon cracked pepper
  
• 1 whole wild goose, about 7 to 10 pounds
  

Preparation:

Pre-heat oven to 375 degrees F.

 

Melt the butter in a large sauce pan over medium-low heat. Add the carrots, celery, onions, apple, and garlic. Saute for 8 to 10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt, and pepper. Turn up the heat and bring to a boil for about 1 minute. Lower the heat to medium-low and simmer for 6 to 8 minutes.

 

Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over thegoose and add more water (or wine if you like) to submerse the bird half-way. Cover and roast about 1-1/4 hours. Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone.

 

Remove and let the bird sit for about 10 minutes before carving. Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.

 

Yield: 4 to 6 servings

[oxfordfowler]

How does that old yarn go - some thing about putting a brick inside before cooking then throw away the goose and try to eat the brick :lol:

[chrispti]

Dice the breast meat up and stick it in a slow cooker with spuds and veg.....

[Big Mat]

How does that old yarn go - some thing about putting a brick inside before cooking then throw away the goose and try to eat the brick :lol:

 

I believe you need to season the brick well

[williamr]

Hello William.

I found they are not that nice roasted and was told to just take the breast meat off and braise it.

Now that was nice.

 

Bryan.

Hi Bryan, did you braise it with Veggies and herbs?and how long for.

[williamr]

 

 

 

• 1/2 cup (1 stick) butter or margarine
  
• 1 cup carrots, shredded
  
• 1 cup celery, diced
  
• 1 cup onion, finely chopped
  
• 1 medium apple, cored, peeled and chopped
  
• 4 garlic cloves, finely chopped
  
• 1 cup veal (or low-salt chicken) stock
  
• 1/2 cup dry white wine
  
• 1/4 cup chopped fresh parsley
  
• 2 Tablespoons dried rosemary
  
• 2 Tablespoons dried thyme
  
• 4 bay leaves
  
• 1 teaspoon salt
  
• 1 teaspoon cracked pepper
  
• 1 whole wild goose, about 7 to 10 pounds
  

Preparation:

 

Pre-heat oven to 375 degrees F.

 

Melt the butter in a large sauce pan over medium-low heat. Add the carrots, celery, onions, apple, and garlic. Saute for 8 to 10 minutes. Add the stock, wine, parsley, rosemary, thyme, bay leaves, salt, and pepper. Turn up the heat and bring to a boil for about 1 minute. Lower the heat to medium-low and simmer for 6 to 8 minutes.

 

Pour the vegetables and liquid into a large roasting pan fitted with a lid. Turn the bird breast-side down and nestle into the vegetables and liquid. Spoon some of the liquid and vegetables over thegoose and add more water (or wine if you like) to submerse the bird half-way. Cover and roast about 1-1/4 hours. Turn the bird over, facing up, and cook another 15 minutes, uncovered or until a meat thermometer registers 160 degrees F when inserted next to the leg bone.

 

Remove and let the bird sit for about 10 minutes before carving. Spoon some of the juice and vegetables over each portion of sliced meat and potatoes.

 

Yield: 4 to 6 servings

 

 

Hi, many thanks for the detailed reciepe,I think this one will do the Bird justice,it sounds mouth watering just reading the reciepe,once again thanks for your time sending the information I required.

[Elby]

How does that old yarn go - some thing about putting a brick inside before cooking then throw away the goose and try to eat the brick :lol:

Put the goose in the oven next to a brick.

When the brick crumbles throw away the goose and eat the brick

[kent]

Generally forget the word Goose, canadas eat very differently to grey geese types. Whenever i have tried normall goose meathods it leads to miserable results, i believe this is one thing that gives the canada a bad name as a table bird- IT IS NOT! all it needs is the appropriate treatment.

 

Chicken type stock is a non starter as far as i am conserned for this goose, roasting whole likewise - even dressed out its gonna weigh over 10lbs at times anyway, thats a lot of cooking time and the meat is likely to dry out and become tough in the process.

 

Try these two.

Meat and potato pie

 

Remove the breasts from either side of the breastbone in two single large slabs. Remove any skin and any fat (remember we aint treating it as a goose) slice these breasts across the grain 90 degrees to were the centre breast bone was, about 1cm thick. Now check carefully for shot (i use a metal detector as many carry healed up shot) steel shot will break teeth with ease. Now slice ech of these into strips so you end up with 1cm long cube shapes, which you can now shorten to suit. The idea of this is to allow the meat to cook tender.

Coat your meat in seasoning. I use a ziploc bag with flour, chopped corriander, smoked sea salt and fresh ground black pepper. brown without over cooking add a few chopped onions and cubbed potatoes.

Now the non convetional cheaty bit, slowly thicken and produce the liquid with a weak beef bisto mix.

Cook in a sealed caserole pot in the oven on a slow cook, but do not over cook. let it sit overnight in the fridge, add more liquid as required then add the pastry and treat as normal

 

 

Never waste the legs and thighs, they make great chilly or curry as the meat is strong enough to retain its own flavour, again remove skin and fat and also ensure you pull the tendons during dressing (just partially cut through the lower leg joint without severing all the tendons and twist and pull ). De bone and in the case of chilly make sure you get a good brown on the meat before you put them in the pot. Carrying a large body about gives the meat a lovely flavour but can make it tough and chewy so the slow cooker is exellent for this sort of meat or i often just leave it in the woodburning stove as its slowly cooling overnight.

 

Would i cook a pink like this? nope but like i say canadas are a very different bird, none the less good if treated correctly

[BRYAN3]

Hi Bryan, did you braise it with Veggies and herbs?and how long for.

 

Hello William.

We braised with vedgies and herbs but don't recall timings. Just cook untill tender.

We sometimes added breast of coot or morehen if available. The meat is like pigeonxbeef.

 

Bryan.

[Paul223]

breast it and treat it like a piece of best steak cooked till still pink in the middle,

[samyw]

I read in a book Canada's are better for the table than grey geese

[kent]

I read in a book Canada's are better for the table than grey geese

 

Some say different, depends on what they have been eating. The only one that ever came off my table and into the bin was a canada (the only one i have ever shot inland)

[mpk]

Any recipe for beef casserole (slow cooker better) will be fine. Must be slow cooked though dice the breast meat into inch cubes.

[Goose hunt]

Last time I shot 1 and put it on the table it was the worst thing iv Eva tasted !!! Very strong and smelt of cow s--t!! Evan the dog wunt eat it!! Ha ha

[BellySlater]

The last one I had I breasted. Cover the breasts in apple juice (covered completley) and gently simmer for 8 hours. then remove from the juice, flake up and add some BBQ sauce. Just like pulled pork (no gags please)

 

Google it, think its an American recipe but it was bloody lovely

[pestcontrol1]

breast it out with the skin on and take the thighs off. score the skin on the breast season with saly and black pepper. Sear them in a hot fyring pan with olive oil and butter. pre heat oven to about 180 place one breast and thigh on tin foil (skin side up) spoon over sone cranberry jam about 1/4 of a jar rap up into a parcel repeat with the other breast an thigh. place on baking tray put a pint of water into the tray as to pouch the meat cook for aprox 50-60 mins. nice with mash spud veg and red wine gravy.

And now i am hungry lol