Christmas goose

[MD]

I was invited to a Christmas dinner once where the hostess had prepared a large Canada goose she had been given.

The house smelled wonderful of roasting bird as the goose cooked and then when it was brought to the table it looked great, big, plump and roasted to perfection. Then we sat down and I looked at the rear end.

The goose had been gutted by cutting crossways across the bottom between the breast bone and the cloaca, removing the guts and leaving the cloaca in place. I can't imagine the sh#t show that had occurred when they cut the lower intestine off leaving it there. Now it sat there protruding out of the end of the bird, cooked, swollen, puckered and presenting an image only a proctologist could love.

I chose some breast meat from the other end.

 

[the spank]

You didn't ask them to pass the grey poupon or in this case the grey pooper!?!

 

[1963beretta]

Thats a bizarre way of preparing a bird. Any reason why they did it like that?

 

[MD]

Thats a bizarre way of preparing a bird. Any reason why they did it like that?

It was a gift from someone in Ladner BC whom I assumed was a vetaran hunter.

The cook's father was aso an old hand at bird hunting but he was not involved with this one and he didn't see it beore it was cooked either.

I was surprised that the cook didn't think there was anything bizarre with the gutting mehthod when she got the bird. I guess she really didn;t pay attention to how birds were gutted by her dad.

 

[DFarmer]

My sister was at her then inlaws for a dinner and the gizzard was cooked with the bird.
Problem was, they hadn't opened the gizzard to empty it's contents.

 

[MD]

My sister was at her then inlaws for a dinner and the gizzard was cooked with the bird.
Problem was, they hadn't opened the gizzard to empty it's contents.

That's a good one.

Biggest boo-boo I ever made cooking on fishboats was to roast a turkey without removing the heart, liver and gizzard out of the little paper bag inside the bird.