Canada Goose....eatable or not

This was the first snow goose I shot a few weeks ago and I had heard stories about how tough the meat is so I did some researching and found a good YouTube where the fellow seared it like it was a tenderloin. it turned out very successful.

Here is what the breast looked like after I did 3m on each side on high in the pan and then 2 min on low covered:
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As you can see it turned out medium rare, just like I like my steaks. Cut into medallions it was delicious. I marinated it for a day in an orange zest, whiskey, fresh squeezed orange juice, thyme, rosemary, tamari, grapeseed, salt & pepper, and brown sugar marinade. Prior to that I brined it for two days, changing the brine out between.

Here is the YouTube I found:

I was worried at first because my fellow hunters said their meat was tougher than they liked but this turned out great.
 
I butterfly the breasts and score them both sides. Rub in a good tandoori
Powder and leave them in the fridge for a few days.
Take them out to room temperature and dry fry them or bbq them.
Devine!!!

Or i cut the breats into cubes and make a good strong vindaloo type curry.

Another one for young snow geese breats is to wrap in bacon and bbq them with
A good smokey bbq sauce.
 
We enjoy Canadian Geese! In fact, my wife won the Chili Cook Off at her employer with Ground Canadian Goose & Smoked Bacon Chili!!! Man it is GOOD!!!

I now take all our geese, and grind them up with bacon, 5 geese to 1 lb of bacon... Num Num Num!

Cheers
Jay
 
It's edible if you can mask it's taste by employing the methods already mentioned - by mixing it with enough good tasting meat, lots of spices and/or heavy smoking.
 
Home3 said:
I recently had a conversation with an avid bird hunter who said he and his friends never shoot Canada geese as their meat is 'undesirable".

He was putting this forward as a known fact. I realized that I have never had Canada goose meat, but have always assumed that they are desirable game. I would appreciate your thoughts
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They are wrong just like others in this thread as It all depends on how you cook them. Hell I have tasted good steak and some god awful ones so I am to say all beef is Shyte?
 
It ALWAYS depends on how they are prepared. If you brine them in a marinade then roast for an hour or so its good as well. I always use the oven roasting bags to cook them. Put 2 breasts whole in the bag on top of 2 cut up apples, small onion, 5 coves of smashed garlic s&p and a 1 1/2 cups of very good red wine seal bag and cook/roast for 1 hour and 15 minutes+- @ 350F on the middle shelf . You'll never say they taste awful again.
 
my favorite method (and the one that yields no leftovers) is to take the two breast and put them in a slow cooker with a medium coffee. slow cook all day. then drain off any excess fluid. strip them apart like pulled pork and add in some bbq sauce. serve on a bun with some cheese!!
 
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