kiffy Posted September 3, 2014 Report Share Posted September 3, 2014 Thanks for the replays guys! Got a Canada on Monday and have only ever roasted them. I'm looking forward to trying something different with it. Teal a bit later in the season for me! ive tried canada and not hugly impressed with it, i had one on the weekend and due to working stupid hours yesterday am only now cooking it... i mixed cranberry and chestnut stuffing mix left over from crimbo with onions, sausage meat and a load of black pepper and put it between the two breasts then wrapped it in bacon and just popped it in the oven. Quote Link to comment Share on other sites More sharing options...
Donkey Posted September 3, 2014 Report Share Posted September 3, 2014 Teal Quote Link to comment Share on other sites More sharing options...
figgy Posted September 3, 2014 Report Share Posted September 3, 2014 Aisters polish goose recipe was well received. Worth a search. Figgy Quote Link to comment Share on other sites More sharing options...
Chad63 Posted September 3, 2014 Report Share Posted September 3, 2014 The only one I have ever had that was uneatable was a Goldeney never shot another one since was full of little fish and smelt awfull even the dog would not eat it I'll second that. Quote Link to comment Share on other sites More sharing options...
marsh man Posted September 3, 2014 Report Share Posted September 3, 2014 Duck.....it depend on what there been feeding on and what time of year it is, this time of the year Mallard that have been feeding on wheat or barley stubble take some beating , all the other surface feeding duck are ok now but later if they have been on the saltings they have a desired taste ....and its not mine ,as for diving duck its for the devoted few ...........and I am not one of them either Geese are fine if there young and I have ate good and bad ones in all the species , but I find Canadas are too strong for me and I will only shoot one if somebody ask me to try and get them one, but I think it all depend on how the bird is prepared and cooked. Quote Link to comment Share on other sites More sharing options...
Charlie R Posted September 3, 2014 Report Share Posted September 3, 2014 Teal but slow cooked greylag with chorizo was also very nice. Didn't have recipie it was a case of chuck everything and hope. Quote Link to comment Share on other sites More sharing options...
nic Posted September 4, 2014 Report Share Posted September 4, 2014 mallard or teal equally had canada stew yesterday but it had been in the low oven for 24 hours..... melted on the fork and tasted lovely Quote Link to comment Share on other sites More sharing options...
ayano3 Posted September 5, 2014 Report Share Posted September 5, 2014 Mallard and teal equally. Not so keen on goose but a couple of friends are. Quote Link to comment Share on other sites More sharing options...
marsh man Posted September 5, 2014 Report Share Posted September 5, 2014 mallard or teal equally had canada stew yesterday but it had been in the low oven for 24 hours..... melted on the fork and tasted lovely That's where I went wrong "Nic" I had mine in a high oven for 24days........Tasted horrible and the fork melted. Quote Link to comment Share on other sites More sharing options...
bornfree Posted September 5, 2014 Report Share Posted September 5, 2014 Aylesbury cross pekin 4kg live weight but not the best flyers. Quote Link to comment Share on other sites More sharing options...
pestcontrol1 Posted September 5, 2014 Report Share Posted September 5, 2014 What's your favourite duck to eat? We mostly get widgeon, teal, and a few mallard on the marsh, but I havnt had a mallard yet! Also, has anyone got any recipes for Canada goose?? I've tried the one with the brick:-) Cheers Darno Teal and then mallard for me i had a shoveller once never again it was like eating hand full of mud Have you tried goose breast skin on a min a side in hot pan lay on tinfoil score the skin then rub English mustard all over top wrap in foil place in tray with a bit of water put in oven 20min take out leave a couple of min to settle then scoff Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted September 5, 2014 Report Share Posted September 5, 2014 Interesting to read the comments about Shovellers. I shot one once (was shooting with PW member Silver Pigeon 3) over the GWA splashes and it was very nice, tasted to me not dissimilar to Teal or Mallard. I just had the breasts, lightly fried in olive oil like I always do when trying a new one, with salt and pepper. I accept however that mine may have been eating a rather refined diet than some others. Quote Link to comment Share on other sites More sharing options...
pestcontrol1 Posted September 5, 2014 Report Share Posted September 5, 2014 well i have just had shepherds pie but with goose mince very nice Quote Link to comment Share on other sites More sharing options...
ollie Posted September 5, 2014 Report Share Posted September 5, 2014 well i have just had shepherds pie but with goose mince very nice Would that be called a fowlers pie??? Quote Link to comment Share on other sites More sharing options...
margun Posted September 5, 2014 Report Share Posted September 5, 2014 Wigeon for me, cooked rare with red wine shallots and garlic Quote Link to comment Share on other sites More sharing options...
marsh man Posted September 6, 2014 Report Share Posted September 6, 2014 Interesting to read the comments about Shovellers. I shot one once (was shooting with PW member Silver Pigeon 3) over the GWA splashes and it was very nice, tasted to me not dissimilar to Teal or Mallard. I just had the breasts, lightly fried in olive oil like I always do when trying a new one, with salt and pepper. I accept however that mine may have been eating a rather refined diet than some others. When the game dealer used to come to the hall after the days bag he would leave Shoveler behind as he didn't want them. Mallard were fine but the rest of the duck you got next to nothing for as there were no demand for them, we eat the different duck because we shot them but do we really like them.? At times they had paid more money for a fresh pigeon than a fresh Widgeon and all duck apart from Mallard and Teal would go as small duck, so even though you can sell them there is very little ( if any ) demand for shot wild fowl. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted September 6, 2014 Report Share Posted September 6, 2014 I think you have something there marsh man, as we all know wildfowling isn't exactly easy so when something is hard won it's got more personal value for us. Quote Link to comment Share on other sites More sharing options...
aister Posted September 6, 2014 Report Share Posted September 6, 2014 Teal for me then mallard. I have never had a bad teal. Any of you struggling with goose being tough and dry, try my polish goose recipe. INGREDIENTS:4 goose breasts,2 large red onions,1lb of mushrooms, 300ml of single cream (or small tub)2 cubes of beef bovril,butter as needed,flour.DIRECTIONS:1. Cut goose breast in to 3 chunks, coat in flour and sear on both sides in very hot butter. adding butter as required. remove meat to large casserole dish.2. Dice onion and fry in butter till starting to brown and add to goose.3. Half mushrooms and fry in butter and add to goose and onions.4. Pour the cream in among the goose, onions and mushrooms, add water till it is all just covered then add the bovrill.5. Cover and bake in the oven at 165 deg C for three hours Sometimes, depending on the age of the birds, it can take a bit longer to cook but if you get it right, the meat can be cut with the side of a fork it is that tender. Give it a go and let us all know. Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted September 6, 2014 Report Share Posted September 6, 2014 Canada goose makes a lovely casserole, add some pancetta or bacon bits. Just treat as venison, cook slow. Quote Link to comment Share on other sites More sharing options...
margun Posted September 7, 2014 Report Share Posted September 7, 2014 Teal for me then mallard. I have never had a bad teal. Any of you struggling with goose being tough and dry, try my polish goose recipe. INGREDIENTS: 4 goose breasts, 2 large red onions, 1lb of mushrooms, 300ml of single cream (or small tub) 2 cubes of beef bovril, butter as needed, flour. DIRECTIONS: 1. Cut goose breast in to 3 chunks, coat in flour and sear on both sides in very hot butter. adding butter as required. remove meat to large casserole dish. 2. Dice onion and fry in butter till starting to brown and add to goose. 3. Half mushrooms and fry in butter and add to goose and onions. 4. Pour the cream in among the goose, onions and mushrooms, add water till it is all just covered then add the bovrill. 5. Cover and bake in the oven at 165 deg C for three hours Sometimes, depending on the age of the birds, it can take a bit longer to cook but if you get it right, the meat can be cut with the side of a fork it is that tender. Give it a go and let us all know. That sounds lovely aister, will be trying that once I get a goose Quote Link to comment Share on other sites More sharing options...
Tony G Posted September 7, 2014 Report Share Posted September 7, 2014 I've just had roasted Teal with roasted Haggis and all the trimmings Lovely ! Quote Link to comment Share on other sites More sharing options...
Varminator Posted September 9, 2014 Report Share Posted September 9, 2014 Teal but have to say the mallard I had last week were great but they'd been feeding on wheat stubbles. Never had a bad Canada but I'd give Egyptian geese a miss. Quote Link to comment Share on other sites More sharing options...
sako751sg Posted September 9, 2014 Report Share Posted September 9, 2014 Mallard roasted properly take a bit of beating imo,but Teal and Widgeon are both excellent also. Quote Link to comment Share on other sites More sharing options...
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