Cleaning waterfowl

[Goody]

My son and I just came back from goose hunting and bagged two nice ones (Canadian).
Wow, talk about a effort to take off the feathers and clean them. Any ideas or suggestions. I saw a rubber titty thing that fits on your drill that seems to make a lot of sense.
And with gutting them, any suggestions on keeping the bowl contects intact to prevent it from coming in contact with the meat and if it did, is it all that back once it is rinsed off really good?
If anyone has a great recipe other than the normal goose recipe it would be appreciated. We got three ducks also the other day and I gues with them being smaller, it was was easier.
Any and all help is greatly appreciated, I'd like ot make sure my son also gets off on the right foot and keeps his interest.
Thanks and I look forward to hearing from some experienced guys.
Barry

 

[BBB]

You don't always have to pluck them. If they're pinfeathery, or if we've got like 20 between a couple of guys, we slit the skin up the breast and peel it back. Snip out the Breast with the bone attacked with some shears, peel back the skin from the legs and cut them off above the thighs and you're done. Then you only lose the meat on the backs, and there isn't much there.

If they're really fat though, it's better to pluck them - goose fat is great for cooking.

If you cut a big enough hole through the belly, and cut it carefully, you should be able to avoid getting any crap on the meat, but if you do, rinsing them well should take care of it.

As for recipes, I like to brine mine - Mix a solution of 3 litres of water with a maybe 1/2 a cup of pickling salt and a cup of brown sugar, and stick the goose into a big ziplock with the brine in the fridge overnight.

I roast most of mine on the barbecue with wood chips - be careful cause if they're fatty, they can flare up - you might want to use a roasting pan. Cover the skin with cajun spice, stick some garlic cloves underneath the skin but over the breast meat, and up over the thighs.

Any way you cook it, be careful: goose meat should be pink at the bone, medium rare at the MOST - otherwise it'll dry out.

Stir frying is good too if you just skin em.

 

[triton]

Usually I breast them out. Then I take a hatchet and cut the legs off. I save all the legs until then end of the year. Then I get them made into peperoni! YUMMY!

Dave.

 

[Grouse Man]

Pluck a strip along the breastbone, cut and peel the skin back all the way to the side. FIRST cut the breast connection to the wings, SECOND cut all down the breastbone, THIRD fillet under the breast/over the rib cage, FOURTH cut along the wishbone. LAST take the legs & thighs, the most tender part of the goose. But don't tell anybody that secret.

Also you can age them up to a week in this weather, on their back, on the cement in the garage. Works beautifully.

 

[44fordy]

Chop up apples and onions fairly fine. Mix. Stuff the bird and cook him in a pan/pot with a little water in the bottom. You can cook him in the oven, BBQ or campfire.

Tastes great.

 

[Levi Garrett]

Love geese in late fall, the bloody pin feathers are gone, and they pluck great. Save the down , and when you got about 6 or 7 geese worth, make a tube type hand warmer with fleece , fur from an old coat , they rock.
Roast goose is fantastic, cooked slow, with a couple teal on the side, yum !