How do you clean a goose?

I like breasting Geese.
You just flip them on their back... skin the breast bare... then fillet each half breast out starting down the ridge of the breast bone and cutting the breast away from the bone... two nice breast fillets.
I don't care for the legs and the wings and plucking is very messy and time consuming... and I don't roast my geese anyway :wink:
 
Same as BIGREDD, but do take the legs. That's the 'white' meat on a wild goose and they can be the most tender of all.

Grouse Man
 
BIGREDD said:
I like breasting Geese.
You just flip them on their back... skin the breast bare... then fillet each half breast out starting down the ridge of the breast bone and cutting the breast away from the bone... two nice breast fillets.
Click to expand...
I've done them like that and just cooked them in the slo-cooker. :idea:

I wish we had geese here in NB like back home in Ontario :(


SC......................
 
Thanks guys. I have a river that runs thru town here...hundreds of geese on it every night. Had one down last night, but I think he dove down after hitting the water and never surfaced again :(
 
I've 'pulled' a snow goose like a grouse. You reeeeally have to pull hard but carefully. Use one hand to grab both legs and clamp over with your other hand. You need a solid footing to do it, as well as a warm bird, not cold. The legs can't be broken, and I don't think you could do it on a big Canada. I've yet to succeed on 3 or 4 attempted ducks. Don't pull straight up, but away from the breast at about a 45 deg. angle.

Grouse Man
 
I usually breast them as well (Canadas). I have plucked and gutted them as well. The gutting is no big deal, they just stink to high heaven. The biggest pain is the plucking :roll: . Down and feathers get every where no matter what I do to keep them down. Imagine a garage with so much down in the air that it looks like it is snowing!!
 
If you want the bird whole, you can skin it out. It's not that messy and much quicker than plucking. Other than that, filleting the breast out is really the way to go.

813
 
I breast like bigred said, most of the time. This year I tried another way... (pluck thr breast first and peel the skin away as if you were going to breast it, to make things easier)...you put mr gander on the ground, (chest up)step on nis neck (close to breast bone), step on the abdomen, close to base of ribs. Stick two fingers fingers (say: right hand) through the skin and under the breast bone. stick two fingers (left hand) through skin at base of ribs (at this point the wings are between your feet and out in front of you. Pull up, understanding you'll have to lever between the right hand and left hand, a little.. Voila, you pull out an intact breast with wings attached like a GREAT BIG woodcock. (I tried it) It's not the easiest way, but you'll get a "roasting pot breast". something to try.

my .02 (go with breasting unless you really want the roasting pot look.
 
How do you guys that just breast them get around the rule where you have to leave one fully feathered wing attached to the carcass untill you get it home, or do you wait till your home to breast the birds? We have been skinning and gutting the geese in the field, leaving both legs and one fully feathered wing, then taking the breasts and legs off once we are home and disposing of the rest.
 
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