Butchers in KW area

Going out for Geese this weekend. So we'd be looking for someone who can process into sausage, pepperettes and whatever else you can get or get out of a goose.

I dont really have the facilities or the inclination at this point to do it myself. Perhaps one day but for now lazy me wants to pay someone else to do it.

Thanks.
 
If you're in Waterloo, I'd head out to the market in St. Jacobs and talk to the Mennonites. They are masters at sausage making. Summer sausage is their specialty, but do all fresh and smoked.

I grew up in Fergus. That market was a great place, esp in the fall. :)


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Koaller Meats! Used to be called Osogood. The finest !! Not sure if they'll do geese though unless there is quite a heap of clean brest meat;) St Agatha area.
 
"...process into..." Caramba!! Philistine! Go to Crappy Tire and buy a foil roasting pan. Season bird with salt and pepper and 1 tbspn of vinegar. Put an onion inside over night and let it sit. Roast, uncovered, at 325F, for 20 to 25 minutes per pound, basting once an hour or so with pan juices.
You can stuff it, but the cooking time will be longer. (Wild geese don't have the fat a domestic goose does, so put some bacon on the outside.)
Stuffing: 1 c raisins, 1 c chopped celery, 1 c chopped onion, 1 c unsalted pecans, 4 c soft bread crumbs, 1.5 tsp salt, 2 beaten eggs, 1/2 c scalded milk. Put ingredient together, pour milk over it and toss lightly.
Sausages indeed!
 
sunray said:
Sausages indeed!
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Don't laugh ...... With the abundance (read overpopulation) of geese in Ontario, there are many hunters turning to sausage and other forms of edibles in order to use up all the meat that they are able to shoot. One can only eat so many roast goose and then what?



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I haven't tried it, but I have a pretty big BBQ and I think it would need to be a pretty small goose to fit under the lid while standing on end. I've never actually tried to pluck one ( after attempting doing so with domestic geese), I just skin them, then take the breast, thigh and leg meat. Most of it goes into sausage, I save a few breasts for roasts or to make into jerky. That all happens right here at home though, so I can't help you out with a butcher.
 
canadian hunter312 said:
what are you looking to get butchered? its actually very easy to butcher large game properly on your own with the help of a good book;)
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I disagree, a good book should be saved for after the work is done or else you could loose some digits :p Actually, all kidin' aside, I do agree. I also like to add an electric fryer, a bottle of home made red wine and butchering is not such a chore anymore. ;)
 
Well it turns out we couldnt find anyone to clean them for us. So we cleaned 24 birds between the 3 of us. It was a lot of work. Kept one bird whole for the BBQ, the rest were turned into fillets. Would like to ge that turned into Sausages and pepperettes. Apparently no one wants to touch game meat. Hopefully we can find someone. We'll give heidelburg and Stemler a call. Thanks for all the advice guys.
 
We get alot of our geese turned into summer sausage from a Mennonite out near Wallenstein I believe. I will have to look for his number and post it on here. As you might find with other processors that deal with domestic and wild meats, that it will be harder to get wild stuff done at domestic processors. At least that is what the guy who does our sausages says. The government is starting to give those guys a hard time with mixing wild meats in a domestic plant. Im not sure on that myself though.
 
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