canada geese

[birdsallpl]

Over the years I have eaten a lot of canadas and every one has been very good , young or old. On the other hand while most greylag are ok I have had some real fork bending greys. As in any game the secret is in the cooking.

 

That could well be because the fork bending greys are migratory birds who have muscled up and used up that fat reserves to fly here and the OK ones a resident birds. I think that is why Canada's in England are usually more tender than other species.

[guy baxendale]

Most game can be terrible if poorly cooked - roasted vension can be terrible if overcooked.

 

Made the mistake of roasting old pinks and greys before and they were so tough they were virtually inedible. Obviously young geese can be roasted but if unsure as to the age of any goose, regardless of the species, then they are best cooked very slowly in a casserole or curry - half an hr at 180 to get the pot up to speed then 5 hrs at 100.

[Grandalf]

Well at least a few of those posting have actually tried it , if you believe some its only fit for the bin (which is maybe why we hear of dumped birds) it don't come ready wrapped with a cooking guide printed on it that is all

 

Second only to pinks. We have one for Christmas dinner every year - Providing I can actually shoot one. They are getting rare in East Anglia these days.

[The Croc]

Honey glazed canada goose fillets

 

~ 4 - 6 goose breast fillets

~ 1 apple, chopped

~ 1 medium sweet onion, chopped

~ 2 tbsp seasoning salt

~ 6 cups water

~ 1/2 bottle red wine

~ honey

 

 

Place the apple, onion and seasoning salt in a large pan. Bring to a boil.

 

Add the goose fillets and boil for 10 minutes.

 

Remove the filets and place in a baking dish.

 

Pour enough wine in to half submerge the fillets.

 

Spread a heavy coat of honey on each fillet.

 

Bake at 350 degrees for 20 - 30 minutes.

 

Serve with fresh green beans, rice and of course the rest of the wine.

 

Mmmmmmmm niiiccee had this a few times

 

And

Upside down roast goose

 

 

Upside-Down Roast Canada Goose Recipe

 

My Mrs who normally doesn't like roast Canada loved it.

The only thing she done different was to cook it for 3 hrs plus but left the foil over the top all the time

 

Enjoy

 

Brian

 

Upside-Down Roast Canada Goose Recipe

 

Ingredients

 

1/2 cup (1 stick) butter

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 7-10 pounds

 

 

Instructions

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 the goose 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.Stimpson

[kent]

 

Second only to pinks. We have one for Christmas dinner every year - Providing I can actually shoot one. They are getting rare in East Anglia these days.

 

Your not alone in that finding. All year round GL shooting is decimating them, its not what you kill its what you stop becoming mature enough to breed- the delayed effect on its population

[nic]

Canadas are great... as most have said treat as 'old meat' ie mutton, casserole beef etc, slow cook or cut so thinly that you can almost see through it and then fast cook not too much...............

 

 

curry goose mmmmmmmmmmmmmmmmmmm

[wildfowlingmad]

couple of days ago had Canada goose burgers, recipe is from DU in America. Would recommend highly! http://www.ducks.org/hunting/recipes/goose-burgers

[misser]

nothing wrong with them at all....personally I like to cut into cubes and do in the slow cooker...

[00jacksonp]

I breast my geese as I feel its more convenient . 10% of the work for 90% of the meat.

If you carefully remove the top 1mm from around the breast you can pan fry it like a steak.

This film that you remove whilst doing this is the membrane that makes it have the "tough" reputation.

[Grandalf]

I breast my geese as I feel its more convenient . 10% of the work for 90% of the meat.

If you carefully remove the top 1mm from around the breast you can pan fry it like a steak.

This film that you remove whilst doing this is the membrane that makes it have the "tough" reputation.

Totally agree with you - This does get rid of most of the 'toughness'.