Jim Neal Posted December 14, 2020 Report Share Posted December 14, 2020 Out of the blue, I was gifted a brace of Greylag yesterday. We're having Christmas dinner with my parents this year so I rang mum and floated the idea of goose instead of the turkey crown she is going to get. I've never prepared a goose before but I'm pretty sure I'll be suicidal after plucking and dressing two.... so is it going to be worth it? I know they're not like domestic geese, so they'll be a bit of a lottery in terms of taste. I get the feeling from a bit of research that they maybe don't lend themselves to roasting, due to the leanness of the meat? My mrs isn't an enthusiastic eater of game despite me trying to convert her... she kind of turned her face inside out at the idea. My 4 year old son is a bit hit & miss - he wolfed down the last mallard I did with a plum sauce, can't get enough of pheasant fajitas, but hasn't always been into it first time. I might hedge my bets and go for a small turkey crown and just roast one goose alongside it, leaving the other goose available for something like the slow cooker or tagine recipes I've read about on this forum. I don't want to knacker Christmas dinner! Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted December 15, 2020 Report Share Posted December 15, 2020 Jim, cook one as soon as you can, see how it goes and freeze the meat, if you need to change what you are doing you've had a dress rehearsal. Good luck. Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted December 15, 2020 Report Share Posted December 15, 2020 I'd not go with a 1st time wild goose as a Xmas dinner. Stick with what you know. Quote Link to comment Share on other sites More sharing options...
Vince Green Posted December 15, 2020 Report Share Posted December 15, 2020 We only ever had a goose once for Christmas, it was many years ago. It wasn't a success really. I think we cooked it wrongly. Best to have at least a practice and freeze the meat if its OK to complement the turkey on the day Quote Link to comment Share on other sites More sharing options...
Morkin Posted December 15, 2020 Report Share Posted December 15, 2020 I would go with tight choke on that one try and freeze if ok ,we have had geese which are tender and good the others likewise leather ,all the best on that one mate.Just keep a few bags of crisps in the cupboard just in case Ha ha good luck Quote Link to comment Share on other sites More sharing options...
243deer Posted December 15, 2020 Report Share Posted December 15, 2020 Being lucky enough to live in Norfolk I have partaken of quite a few geese, mainly greylags. It is quite a strong meat compared with partridge or hen pheasant more along the lines of pigeon. Pretty much anyone that enjoys liver, heart, kidneys etc. will enjoy goose. An old one needs stewing. If I was to introduce someone to the meat I would cut pieces of breast at an angle, cover in parma ham (or similar) brown off very quickly in a very hot pan then finish in a medium oven for a few minutes, say 140 for a fan, allowing as long to rest as to cook. Make a little pouring sauce from reduced orange juice with a little marmelade (a dark one) and finish with butter. If this was for Christmas day main meal I would do them as an extra as you have suggested. Quote Link to comment Share on other sites More sharing options...
Jim Neal Posted December 17, 2020 Author Report Share Posted December 17, 2020 OK thanks guys, I'll take heed of the general consensus I think! Mum's found an old recipe in one of her ancient cook books but I don't think she maybe realises the difference between greylag and what used to be the traditional Christmas goose in Ye Olde times! I'll find a solution. But first I've got to pluck these damn things...... 😪 Quote Link to comment Share on other sites More sharing options...
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