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dipper

Canada goose

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    Mate gave me a Canada I was intending to pluck it but going for a quick option.If I skin it would it be possible roast it.If I wrapped it in foil?.Or other ideas.

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    Breast it, mince with belly pork, breadcrumbs, egg to bind, add burger mix of choice, make it into patties or burgers if you have a mould/press....fry them...bingo!

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    10 hours ago, Stephen-H said:

    Put the goose in the oven for four hours with a brick after four hours take it out & chuck it in the bin and eat the brick 

    Same old, same old, I manage O/K, light smoke,cook moist, long & slow,cook legs seperate to make sauce,serve with clapshot .

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    Exactly as described above, mince it up with some pork shoulder for a bit of fat, we use it in burgers, sausages, chill etc.

    I was a bit sceptical before we started processing it as roasting them can be a bit of lottery but we've been mincing them for a couple of years and its much better than shop bought burgers or mince. 

     

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    Quite common in scotland but the shot part is  mixed swede & carrot mashed

    On 11/10/2018 at 15:36, davewh100 said:

    my dog turned it's nose up so binned it ungrateful sod

    Bit rough on the dog just coz it didn,t like the food.

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    1 hour ago, guzzicat said:

    Quite common in scotland but the shot part is  mixed swede & carrot mashed

    Bit rough on the dog just coz it didn,t like the food.

    yeah but my dog is a dustbin he never turns food down it's the only time he as turned food away so it must of been rubbish

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    It also goes well with other game meats in a game pie.  65% game meat, 30% belly pork or streaky smoked bacon(better I think), season well. Grind in a couple of cloves of garlic when grinding. Hot water paste case raised and then filled with the mixture ...you can also add a small quantity of apricots or apples when grinding.   I use the 2 1/2 inch springform baking trays with the pop out bases and put greased paper round the sides and base which means you get a clean break when the pie is cooled down.   A good mustard, red currant or cranberry jelly speard on a slice for 'elevensies' on a shoot day goes down very well indeed. 

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    I tend to brine them a bit like the salt beef and that works well for pastrami or mince etc. Some times I casserole them in the slow cooker. That's the breast meat. I give the legs to my dog, he's a Labrador so will eat anything.

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    Can,t understand people saying Canada goose is inedible,must be the way they are cooking them.We make burgers, lasagna, Bolognese,chili,and the usual roast.I must admit I do not pluck the whole bird,just breasting it but there is a vast amount of lovely meat to eat in its various recipe's.

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