Canada Goose....eatable or not

So long as you cook it in a way that retains all the juices goose is great, people who say otherwise have never had it prepared properly. We kill a large number of canadas every year, the triple digits. Canadas are good as jerky, pulled goose sandwiches (personal favorite) and numerous other way you just have to prepare it correctly, if you think of it a red meat and don't over cook it.
 
Snow and Canada are very good .... I take the breast and marinate for 2 or 3 days in the refrigerator in a close container for the marinate red wine, 1/2 bottle, one onion, two carrots, two stick of celery all chop corsly, some steak bbq spice, if you have some rosmery, two spoon af white vineger and 4 spoon olive oil. When ready I dry them with a scott towell and in a hot pan with some butter I brown them all around ( about 3 , 4 minutes ) Then in a pre heaten oven at 350 degree for 14 minute. During that time filter the marinate and ad about two glasses of the jus in the pan that you brown the meat, ad one enveloppe of sauce knorr Demi Glace, deglaize the bottom and reduce the sauce to half, verify the sauce to correct salt and peper. As ready leave the meat to rest covered with aluminium foil for few minute then slice and nap with the sauce.
________
roberto
 
I have found with ducks and geese, that if they are white skinned after being plucked they are good, if the skin is a dark use lots of spice.
 
Most folks will have heard of this old recipe, boil whole goose in large pan with a good sized rock, after a couple of hours remove goose and toss out, rock will taste better and be more tender.
 
I like the hunt and the shooting but I'm not that fond of actually eating Duck and/or Goose. I plan to try what my Daughter & Son In Law do, use it for a mix with ground venison for sausage & pepperoni. That I do like!!
 
When in doubt about goose meat, low and slow( up to 14 hrs slow) in a crockpot is the trick.
Also, as I`m typing this, I`m eating some Canada Goose jerky.

DF:D
 
DragonFire said:
When in doubt about goose meat, low and slow( up to 14 hrs slow) in a crockpot is the trick.
Also, as I`m typing this, I`m eating some Canada Goose jerky.

DF:D
Click to expand...

You may have something there. What brings it to mind was a feed of ribs for the first time, done in a slow cooker. I love baby back pork ribs but beef or those from game, not so much. I usually end up boning the meat and using it for burger and/or sausage. With a little resistance when my wife did up the following receipt, I did try them and they were great! I definately won't be boning them out in future.

scan0001-1.jpg


The only deviation from this receipt was we used red wine inplace of the called for 3/4 cup of beer or water. I'll have to try some Duck or Goose cooked in a similar fashion.
 
After 40 years of hunting geese i have only had one bad one. It smelled like Sh*t all the time while cooking and I just couldn't bring myself to try it. All the rest hundreds and hundreds were fine.
 
I usually throw the legs in the crock-pot, slow cooker for 10 hrs or so with some herbs and spices, potatoes, carrots, celery and orange juice.. the stew taste great...but anyone could make a good stew with a slow cooker but this year with a little experimenting I made some of the best goose cutlets ever....

1. Remove breasts…
2. Partially freeze breasts so you can thinly cut them, I use a meat-slicer but a fine knife will work, maybe 3mm thick....
3. Marinade the breasts with a little salt, pepper and cover with milk for a day in the fridge...
4. Next day beat breasts with mallet to loosen tissue, then…
5. Dip breasts into egg and then bread crumbs...
6. Quick fry cutlets 45 secs each side...
7. Place cutlets into pan that has been lightly covered in Italian tomatoe sauce...
8. Cover tops of cutlets with Italian tomatoe sauce and sprinkle parmesan cheese on them...
9. Bake at 375 degrees for 20 mins...
10. While they are baking boil some water and cook some pasta with the left over tomatoe sauce you have...

So you will end up with the best tasting goose cutlets you ever had with pasta on the side...

Try it...guaranteed to enjoy it...


Before you condemn goose meat give this a try you won’t regret it…
 
We do the breasts sliced thin and simmered in red wine, butter, garlic and onions until the sauce reduces and becomes thick.

This is a great appetizer at a party in a dish with toothpicks. People are always surprised that it is goose. (I always tell them beforehand).

We've also deep fried whole goose using the same technique you would use for a turkey. This was very good as well. Best to err on the side of being under cooked as opposed to over cooked.
 
In this ever more homogenized, plastic wrapped, artificial world, thank goodness a few brave souls are still willing to eat some real wild food that does not taste like store bought commodity meats. Goose tastes like goose. It is not supposed to taste like chicken or beef or pork! It cannot be cooked like domestic meats either. It is wonderful in its own way. We eat a lot of goose. I usually make the breasts as part of a stir-fry, and the legs are wonderful done in a slow cooker with red wine, a whole orange, mushrooms and onion.
 
Roommate and I had most of our class convinced it was beef in college. Only our prof who is an avid waterfowler nailed it what it actually was. We marinaded it and BBQ'd it. It can be made to taste excellent.

That said, most of the geese in our freezer were made into pepperettes. They amke excellent pepperettes.
 
A Canada Goose stuffed with apples/spices and roasted in the oven is a favourite for Christmas at my house.
 
Like all game meat, I find that people who say it is gamey or not good have probably abused their game or gut shot it and didn't clean it right.

A friend of my daughter's received a goose as a gift and cooked it and it was virtually unpalatable. Whoever cleaned it left the a**hole in and cut into the abdomen to remove the guts, so would have had to cut the lower intestine spilling s**t all over the place to get them out. Then not washed it out properly.

When it came out of the oven with the carefully plucked but now cooked and steaming puckered bunghole glaring up at us I knew we were in for something peculiar.



Properly killed and gutted, I absolutely love them and my wife, who is connoisseur of game meat, prefers Canada goose above all else. Roasted whole, maybe with a few strips of bacon on top for moisture on top, roasted slowly, covered for the first few hours with onions and apples inside. Yummy.

JulianeFebMarch2010036.jpg
 
you can take the best cut of meat /burn the crap out of it and it will taste like sh....
a knowligable cook will make your mouth water with a canada /snow/any bird .
and i dont understand all the talk about getting the wild game out off wild meat .if you dont like the taste of wild meat why are you hunting .everyone talks about elk meat is better then deer because it tastes more like beef ,ill take a deer roast over any other roast out there.i say if you want it to taste like beef or chicken BUY BEEF AND CHICKEN
 
Goose and duck are red meats and should be cooked as such. Anyone who likes steak rare will love rare duck or goose. I'm with the other comments about being cleaned and prepared properly.
 
Stuff it...

Seriously try getting as much of a duck inside the goose as you can the fat off the Duck will make a serios meal out of your goose. I'm going off second hand info my wife used to work in a restaurant and they actually cooked a goose and a duck for a client in the restaurants convection oven.
 
I just tried my first goose. The actual flavor of the meat was OK, not something to write home about. But it was REALLY tough. The flavour was kinda like beef jerky ( I marinated for a couple days and BBQ'd it). I don't think I over cooked it, I'd call it medium rare. It was very juicy/bloody when I cut the breast open, but very tough. Almost tasted/smelled like beef.

Is it OK to hunt something because you enjoy the hunting aspect, and then give the meat away? Should I keep experimenting with recipes?
 
You must log in or register to reply here.
Back
Top Bottom