Canada Goose - how to handle after the kill

[USP]

I prefer the legs to the breast. Make sure you soak the breast good for a day or 2 to get all the blood out before you do anything. The meat should look pale instead of purple/red before yo start cooking.

Can you really soak out the colour? I tried for 2 days in salt water mix and still the meat was a dark purple/brown colour. No sign of any blood drainage though. Abit tough to.

 

[stuckon308]

I get frustrated when people suggest that you can't cook the whole goose. The key is to keep it moist and add a little flavoring. My wife or I normally do this with bacon. Inside and out. Occasionally we do it with apple chunks as well. That way you can eat all the meat. Not just the breasts.

Goose jerky is some of the best I've ever tasted though.

 

[huntinguy]

There was mention of breasting them in the field. I thought you had to keep a wing on for identification until you are ready to eat

 

[sherlockbonez]

Can you really soak out the colour? I tried for 2 days in salt water mix and still the meat was a dark purple/brown colour. No sign of any blood drainage though. Abit tough to.

Yeah, if they are stubborn, give them a squeeze like a stress ball. Sometimes the blood has set and takes a little bit to soak them out. If they are shot thru the breast, then not all the blood will come out. If that's the case, I like cut those up into chunks for kabobs and soak them in smaller cubes. Make sure you squeeze all the water out your meat before marinating.