Canada Goose....eatable or not
- Thread starter Home3
- Start date
madtrapper143
CGN Ultra frequent flyer
- Location
- Steep Rock Lake NWO
Just made the wife and me a pile of goose fajitas last night. ( shot the goose yesterday morning) Made just like steak fajita. No tricks or special ingrediants. Came out perfect and there were no left overs.
Darryl
Darryl
Had tried to "avoid" goose as I was never a fan of store bought Goose.
Ended up with a few a couple years ago, and cooked them up on the rotisserie on the BBQ. Best bird game meat I've had in a long time. No grease, not stringy ... tasted alot like a regular beef roast.
Now I'm kicking myself for 20 years of avoiding them, especially when they are so easy to find and put in the freezer in my area.
Ended up with a few a couple years ago, and cooked them up on the rotisserie on the BBQ. Best bird game meat I've had in a long time. No grease, not stringy ... tasted alot like a regular beef roast.
Now I'm kicking myself for 20 years of avoiding them, especially when they are so easy to find and put in the freezer in my area.
Agree with SuperCub, there's more than Kraft dinner in our world.
1st: marinate them overnight or more
2nd: you will have to eat it rare to medium rare to appreciate it the most. If you are eating it medium to well done, cut it like a piece a paper cause that's true it's now really hard! But saying that's no good to eat? It's more likely that you don't know how to prepare the meat.
1st: marinate them overnight or more
2nd: you will have to eat it rare to medium rare to appreciate it the most. If you are eating it medium to well done, cut it like a piece a paper cause that's true it's now really hard! But saying that's no good to eat? It's more likely that you don't know how to prepare the meat.
Yesterday I did a couple of sliced goose breasts in the crock pot with beer, onion and green pepper then drained, pulled them apart and reheated with BBQ sauce. Very nice on a fresh bun with some shredded cheese. Similiar to pulled pork.
I used to roast them like a chicken in an oven roaster and never did like them, then my buddy Doug, the army chef, told me that that is the worst way to do a goose. we now make the finest jerky ever out of goose breast.
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If the bird is prepared and cooked properly in the oven the meat is tender and falls off the bone. It is absolutely delicious. My method is to marinate with orange juice concentrate and salt and pepper and cook in the oven at 350. It takes longer than a domestic bird to cook but it tastes great and your guests will ask for seconds. The meat is dark with less fat than a farm raised bird.
300Spartans
CGN Ultra frequent flyer
- Location
- Canada of course
Exhumed thread.
Please pass the goose gravy, my mashed potatoes are dry.
Please pass the goose gravy, my mashed potatoes are dry.
DragonFire
CGN Regular
- Location
- mid Canada
Pulled Canada Goose sammich......nuff said
DF
DF
17 pounds of goose and 15 pounds of pork processed about a week ago, we have smoked snakin sticks / pepperettes, we have 9 pounds of Goose summer sausage, and around 15 pounds of Goose sausage,
Summer sausage,
pepperettes,
sausages, 38 of them,
The smoker,
And a pair of pulled goose breasts done the same day for dinner,
Summer sausage,
pepperettes,
sausages, 38 of them,
The smoker,
And a pair of pulled goose breasts done the same day for dinner,
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I think the knowledgeable ''Avid Bird Watcher'' is a palate for kale flavored tofu.
Now that is something that is undesirable if one where to ask me.
Now, 8-10 pound Canada Goose, plucked and drawn.
Soak in slated water to help remove blood from meat ( from steel shot pellets)
Dry and rub with spices of choice, add some olive oil to pan and roast till done .
Remove from oven when skin is golden brown and other tests for donenes.
Slice and serve with veggies and gravy and of course garlic mashed spuds...the purple Russian spuds are great btw.
Wash down with fav. Red Wine.
Now to go search the freezer for some goose...Canada Goose that is.
Rob
