Canada goose cooking

[TIGHTCHOKE]

1 hour ago, ditchman said:

a tudor flat is a flat brown brick without a frog.....little bigger than a roman brick

?

 

1 hour ago, JKD said:

Under it perhaps, to stop it toppling over 👍

 

1 hour ago, TIGHTCHOKE said:

A la wedge's

A wedge to keep the "Eat me know or die" shelf from toppling over.

[ehb102]

I'll say thank you for a Canada goose! The breast done like steak is awesome.

[BRYAN3]

38 minutes ago, ehb102 said:

I'll say thank you for a Canada goose! The breast done like steak is awesome.

Or casaroled with a couple of moorhens chucked in.

[Pushandpull]

The OP asked a specific question which has not been answered. A number of folk who don't know how to cook geese have weighed in with pathetically unoriginal stuff based on the "cook it with a brick" tale. This is the sort of thing we hear from the up from London guns on a shoot where I help and it damages the sport of wildfowling.

The sale of wild geese is banned by law, largely at the behest of WAGBI. because of the large numbers which were being shot inland in Scotland to be sold for food, so evidently a lot of people did know how to cook them and paid good money. My family eat goose pies regularly and it is not because we are hard up !

[ditchman]

No need to get upset now.........i have had all different wildfowl extremely bad and extremly good...and what seperates them for the table is what they have been feeding on regular ........the geese i have eaten where i have been fowling have been very fishy not a nice taste and the same with duck.....

inland wild duck are supreme in taste....farmed geese are the way to go for me...my daughter has them quite often....

[Pushandpull]

Wherever you shoot them, geese will have been feeding on much the same grass/cereals, beet tops or spilled grain. Mallard are pretty omnivorous - they will even kill and eat sparrows - which is why they are so successful. Wigeon are largely grass feeders but in hard weather will eat the green alga Enteromorpha on the shore which is very "seaweedy". None of the wildfowl on the quarry list eat fish and I can't say I have found  any fishy flavoured ones myself. I have in the distant past tried Scaup (OK) and Shelduck (just odd but they do eat a lot of tiny snails). Brent off winter wheat are fine - so I have heard !

[Jonty]

1 hour ago, ditchman said:

No need to get upset now.........i have had all different wildfowl extremely bad and extremly good...and what seperates them for the table is what they have been feeding on regular ........the geese i have eaten where i have been fowling have been very fishy not a nice taste and the same with duck.....

inland wild duck are supreme in taste....farmed geese are the way to go for me...my daughter has them quite often....

I do have to say that although i love all wildfowl, a nice fatty domesticated goose roasted to skin crispiness perfection served with spuds bathed in the fat is an absolute thing of beauty.

[ditchman]

1 minute ago, Jonty said:

I do have to say that although i love all wildfowl, a nice fatty domesticated goose roasted to skin crispiness perfection served with spuds bathed in the fat is an absolute thing of beauty.

+1

[JohnfromUK]

For the last shoot day of the season.

 

Apologies - This was meant to be a new thread entitled "For the last shoot day of the season.", but I must have typed in the wrong box.

Edited Friday at 17:24 by JohnfromUK

[Poor Shot]

Two huge breasts on a Canada Goose which go really well in a slow cooker curry. To the uneducated, you could almost mistake it for a beef curry. I've also roasted them in the past, stuffed with sausage stuffing and butter pushed under the skin made it an acceptable accompaniment with Turkey on a Christmas dinner. 

Only the issue I have with them is carrying multiples of them off the foreshore. They can be quite heavy and I'm surprised that some of them can even fly with all that weight. 

They have a lot of offal as well which the dogs quite like eating. 

[marsh man]

53 minutes ago, Pushandpull said:

Wherever you shoot them, geese will have been feeding on much the same grass/cereals, beet tops or spilled grain. Mallard are pretty omnivorous - they will even kill and eat sparrows - which is why they are so successful. Wigeon are largely grass feeders but in hard weather will eat the green alga Enteromorpha on the shore which is very "seaweedy". None of the wildfowl on the quarry list eat fish and I can't say I have found  any fishy flavoured ones myself. I have in the distant past tried Scaup (OK) and Shelduck (just odd but they do eat a lot of tiny snails). Brent off winter wheat are fine - so I have heard !

In the severe Winter of 62 / 63 we had many duck we had never seen before  once the rivers and Broads froze over , the estuary with being tidal and salt water was frozen in places but still had a lot of open water , no such thing then with a cold weather restraint in the early part of the big freeze, but towards the end they did ask you to refrain from shooting wildfowl , the inland fowlers had no option because everything was frozen solid and you would never had been able to keep a flight pond open , the fowl were dying off through starvation and were not really worth shooting but we were young then and very keen to shoot anything with web feet , various types of diving duck came down from the Broadland area and at one time we had tried them all that were on the list then and a lot that wasn't , one duck I shot that was a one off and have only shot that one was a Eider Duck , a strange looking duck with a goose like bill , Coots were also gladly taken as they were decent eaters and you could also sell them .

As for what you can and can't eat then around here that would depend on the weather , if the marshes kept fairly open then the duck and geese will stay edible but once everywhere freeze over then things are different , the duck will stay on the mud flats and eat whatever they can and this will reflect on the taste .

When Harveys the Game Dealer from Norwich used to come after the game after a days shoot the only duck he would wouldn't take were Shoveler , they just didn't want them even if you gave them away , I didn't mind as I could normally move them on to Pettitts of Reedham for there feather craft section and one or two people who wanted them to set up , waste not want not .   MM

[Smudger687]

19 hours ago, Weihrauch17 said:

Yep the worst tasting bird I have ever had the displeasure of trying!

Canada geese aren't the tastiest birds out there but they're certainly not bad eating by any means. 

If you find the flavour too strong, then slice thinly and brine to pull out the blood. Repeat as many times as you like, then stew or pressure cook them with lots of seasoning until it falls apart.

Early season birds, especially young birds that have been feeding off grain on the fields, have such a mild flavour that my favourite way to cook them is to pan fry the breasts like a good steak. You will be hard-pressed to tell the difference to beef. 

 

[Poor Shot]

14 minutes ago, marsh man said:

When Harveys the Game Dealer from Norwich used to come after the game after a days shoot the only duck he would wouldn't take were Shoveler , they just didn't want them even if you gave them away , I didn't mind as I could normally move them on to Pettitts of Reedham for there feather craft section and one or two people who wanted them to set up , waste not want not .   MM

I shot my first (and last) Shoveler this year. I used it to make some mexican style Enchiladas and even with a lot of garlic, chilly and other spices thrown in I could still taste the super strong muddy/ gamey taste. They are also quite a small bird and I had to pack out the meal with some mallard to make it worth eating so not really worth taking in this day and age. 

I'm quite happy that I can tick that one off the list but all future shovelers have a free pass from me to fly on. 

[Pushandpull]

I will eat shoveler quite happily and doubt whether most people would be able to pick them out of a mixed duck casserole. We made a big shoot dinner dish once mostly using tufted duck at which members had previously turned their noses up. All gone. Compliments to the cook.

Either there are a bunch of picky folk about or I am married to an ace wildfowl cook - she has had an awful lot of practice.

[islandgun]

I cook Greylag breast the same as beef in a Bourguignon and curry .... I would say get it cleaned or breasted asap

[marsh man]

2 hours ago, Pushandpull said:

I will eat shoveler quite happily and doubt whether most people would be able to pick them out of a mixed duck casserole. We made a big shoot dinner dish once mostly using tufted duck at which members had previously turned their noses up. All gone. Compliments to the cook.

Either there are a bunch of picky folk about or I am married to an ace wildfowl cook - she has had an awful lot of practice.

Long gone are the days where we shot wildfowl to put food on the table and if we asked 100 wildfowlers if they shot fowl for the sport or to supplement the food in the cupboard I dare say the majority would say the sport , we all know , or should know that you cannot sell wild geese so if you shot three or four Canada's in September when they should be at there best then you really need to get a move on to do something with them , with the warm weather they will start the process of decomposing as soon as they are dead , the gases will build up and with the heat in the body they will soon start to go Green around the vents , you have no doubt plucked a few Canada Geese in your time  and as you have no doubt found they are covered in down and are certainly not a five minute job , so then what do you do with 3 / 4 geese that can produce a lot of meat and not forgetting a lot of feathers , one way is to cut the breasts off and then use the meat for casseroles and a few other ways to use the meat up , this is where the cooking skills come into it and people like myself just haven't got the knowhow how to make a big lump of dark meat that is not the best looking if it have got any shot marks and turn it into something edible , when my wife was here she wouldn't eat any sort of game or fowl and neither would anyone else in the family so taking mine as a average family, I often wonder when you see a photo of a large bag of geese how many end up on the table ??    MM

[ditchman]

all these reciepes for goose and shovels etc ...it seems to make them edible inviloves 

1. curry spice
2. mexican spice
3. spanish ****
4. pressure cooking
5. high temperature incineration
6. cubed and boiled in wine for a week
7. casseroled forever

 

the mark of a good bird is ...do it roast nice boy..