sam triple Posted November 6, 2019 Report Share Posted November 6, 2019 shot my first goose the other week decided to breast it and have the breast as a steak ,unique flavour heard they are good in slow cooker soaked in red wine also burgers etc ,any other recipes about cheers Quote Link to comment Share on other sites More sharing options...
old'un Posted November 6, 2019 Report Share Posted November 6, 2019 Looks very nice, but....where is the gravy/jus and do you like the taste of goose? Quote Link to comment Share on other sites More sharing options...
sam triple Posted November 6, 2019 Author Report Share Posted November 6, 2019 3 minutes ago, old'un said: Looks very nice, but....where is the gravy/jus and do you like the taste of goose? picture is pre gravy pour ,yes I would certainly have it as a steak again ,as I said a unique taste of its own ,just wandering how other people cook theirs Quote Link to comment Share on other sites More sharing options...
Dave at kelton Posted November 6, 2019 Report Share Posted November 6, 2019 We cook it several ways. slow cooker, 2steaks, carrots, onion, mushrooms, and a bottle of beer. Slow cooker 2steaks with tinned tomatoes, pineapple and curry paste just smoke it and slice thinly with buttered oatcakes Quote Link to comment Share on other sites More sharing options...
sam triple Posted November 6, 2019 Author Report Share Posted November 6, 2019 27 minutes ago, Dave at kelton said: We cook it several ways. slow cooker, 2steaks, carrots, onion, mushrooms, and a bottle of beer. Slow cooker 2steaks with tinned tomatoes, pineapple and curry paste just smoke it and slice thinly with buttered oatcakes all sounds good cheers Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted November 6, 2019 Report Share Posted November 6, 2019 1 hour ago, sam triple said: ,just wandering how other people cook theirs It all depends on the species of goose = what was yours? Quote Link to comment Share on other sites More sharing options...
sam triple Posted November 6, 2019 Author Report Share Posted November 6, 2019 3 hours ago, Yellow Bear said: It all depends on the species of goose = what was yours? Canada Quote Link to comment Share on other sites More sharing options...
Dave at kelton Posted November 6, 2019 Report Share Posted November 6, 2019 4 hours ago, Yellow Bear said: It all depends on the species of goose = what was yours? Pink feet largely and very occasionally canadas Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted November 6, 2019 Report Share Posted November 6, 2019 1 hour ago, sam triple said: Canada 23 minutes ago, Dave at kelton said: Pink feet largely and very occasionally canadas I learnt over 50 year ago that Langstone (or any) canadas were not to my taste so I will say nothing about cooking them. Pinks or grey lags we usually roasted or cooked like you have done. Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted November 6, 2019 Report Share Posted November 6, 2019 I'll use it 'as beef' in many recipes .. stews, mince, goulash etc. Did your first go take a bit of chewing? Quote Link to comment Share on other sites More sharing options...
marsh man Posted November 6, 2019 Report Share Posted November 6, 2019 5 minutes ago, Smokersmith said: I'll use it 'as beef' in many recipes .. stews, mince, goulash etc. Did your first go take a bit of chewing? My first one ( Canada ) , the ones in between and the last one all took some chewing and now with what teeth I have got left I want to hang on to I decided a few years ago to leave them alone and just eat the fowl and game I enjoy Quote Link to comment Share on other sites More sharing options...
sam triple Posted November 7, 2019 Author Report Share Posted November 7, 2019 8 hours ago, Smokersmith said: I'll use it 'as beef' in many recipes .. stews, mince, goulash etc. Did your first go take a bit of chewing? no more than a bit of beef steak ,prob a youngish bird Quote Link to comment Share on other sites More sharing options...
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