dipper Posted October 10, 2018 Report Share Posted October 10, 2018 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. Quote Link to comment Share on other sites More sharing options...
panoma1 Posted October 10, 2018 Report Share Posted October 10, 2018 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! Quote Link to comment Share on other sites More sharing options...
greenshank1 Posted October 10, 2018 Report Share Posted October 10, 2018 Breast it , cut it into cubes ,brown it off and casserole it with soy sauce , brown sugar , orange marmalade 👍 Quote Link to comment Share on other sites More sharing options...
PPP Posted October 10, 2018 Report Share Posted October 10, 2018 Or feed it too dog, taste awful.. Quote Link to comment Share on other sites More sharing options...
Stephen-H Posted October 10, 2018 Report Share Posted October 10, 2018 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 Quote Link to comment Share on other sites More sharing options...
guzzicat Posted October 11, 2018 Report Share Posted October 11, 2018 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 . Quote Link to comment Share on other sites More sharing options...
davewh100 Posted October 11, 2018 Report Share Posted October 11, 2018 17 hours ago, PPP said: Or feed it too dog, taste awful.. my dog turned it's nose up so binned it ungrateful sod Quote Link to comment Share on other sites More sharing options...
redfish77 Posted October 11, 2018 Report Share Posted October 11, 2018 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. Quote Link to comment Share on other sites More sharing options...
harkom Posted November 2, 2018 Report Share Posted November 2, 2018 hey Guzzi, where did you get the clap? Quote Link to comment Share on other sites More sharing options...
guzzicat Posted November 2, 2018 Report Share Posted November 2, 2018 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. Quote Link to comment Share on other sites More sharing options...
davewh100 Posted November 2, 2018 Report Share Posted November 2, 2018 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 Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 4, 2018 Report Share Posted November 4, 2018 Whoosh! Quote Link to comment Share on other sites More sharing options...
Walker570 Posted November 5, 2018 Report Share Posted November 5, 2018 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. Quote Link to comment Share on other sites More sharing options...
joejoe Posted November 24, 2018 Report Share Posted November 24, 2018 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. Quote Link to comment Share on other sites More sharing options...
Farmboy91 Posted November 24, 2018 Report Share Posted November 24, 2018 On 04/11/2018 at 22:07, Zapp said: Whoosh! I'm glad someone else got it 😂 Quote Link to comment Share on other sites More sharing options...
Zapp Posted November 24, 2018 Report Share Posted November 24, 2018 1 hour ago, Farmboy91 said: I'm glad someone else got it 😂 Quote Link to comment Share on other sites More sharing options...
greylag Posted November 28, 2018 Report Share Posted November 28, 2018 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. Quote Link to comment Share on other sites More sharing options...
figgy Posted December 3, 2018 Report Share Posted December 3, 2018 Ha ha Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted December 19, 2018 Report Share Posted December 19, 2018 On 04/11/2018 at 22:07, Zapp said: Whoosh! Anyway, OP, if you can bothered to pluck it, then joint it: Confit the legs with loads of salt and a few spices (juniper, coriander and caraway). Cook them long and low and then keep them in the fridge for a few days in the fat before roasting - exceptional! The bones and bits make a good stock, the the crown is far easier to roast on its own than with the wings and legs attached. LS Quote Link to comment Share on other sites More sharing options...
hambone Posted December 19, 2018 Report Share Posted December 19, 2018 On 05/11/2018 at 18:36, Walker570 said: 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. This sounds good so hope to be trying it over the next week or so . Canada breast meat substituted for beef in a Chinese crispy beef recipe is superb (better than beef IMO). Quote Link to comment Share on other sites More sharing options...
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