Goose for food

[CNP]

Fowl most foul turned into treats. Five sky rats rendered into jerky. Used High Country Smoky Blend Jerky Cure and 14 hours in a dehydrator. Vacuum sealed after cooling.



Our 4 ways of getting these past our teeth

1. The breasts are easily sliced into 1/4 inch jerky strips while partially frozen.

2. Grind the breasts and add ground bacon for burgers. Bacon grinds best when frozen.

3. Chunk them up for stews or pies (anything with gravy to keep the meat moist).

4. If I want a chewy meal I fry up the legs/thighs/hearts after a bath in an olive oil/salt/pepper/garlic powder mixture. And then give them another bath in Franks hot sauce and throw them back on the fire for a couple more minutes.

[bessiedog]

Dammit Randal...

Stop shootin my geese!!!

[58thecat]

if I take my teeth out I can gum it a bit to moisten it up then put teeth back in....

looks professional!

[Okotok]

Originally Posted by 58thecat

if I take my teeth out I can gum it a bit to moisten it up then put teeth back in....

looks professional!

I just dislocate my jaw and swallow a few at a time whole. Looks like tasty stuff!

[KGB]

My dog refused to eat it...

[KegRiver]

Must be Snow Geese. You can have them.

Me, give me a Speck and don't even think of telling me to insult it that way.

Oven roasted all the way every day. Greasy and tender.

I can eat two a day done that way. Don't even need to put my plates in to do it.

[CNP]

Originally Posted by KegRiver

Must be Snow Geese. You can have them.

Me, give me a Speck and don't even think of telling me to insult it that way.

Oven roasted all the way every day. Greasy and tender.

I can eat two a day done that way. Don't even need to put my plates in to do it.

Honkers. If I didn't like 'em I woudn't choot 'em. They's good. Don't have a dog and wouldn't share 'em with 'im iffen I did.

[KegRiver]

Originally Posted by CNP

Honkers. If I didn't like 'em I woudn't choot 'em. They's good. Don't have a dog and wouldn't share 'em with 'im iffen I did.

LOL Heard that a few times. Not my favorite I like the Specks better, but I do like most wild meat, a lot. The only things I've tried that I really didn't like were Snows and Ptarmigan. I won't hunt either ever again.

I'm sure everyone has at least one dislike that someone else likes a lot.

It's actually good for a hunting partner. He likes the Grouse, I prefer the Geese, so I get the Geese he shoots, more for me, he gets the grouse I shoot, more for him. More hunting opportunities for both of us.
Don't get me wrong. I'll eat every grouse I shoot, if he isn't hunting with me.
And I'll enjoy them.

But if he has Geese he isn't wild about, I'll give him every Grouse I shoot.

[MyAlberta]

I shoot them for the sport, then I eat them. We struggled for years, but that’s all changed with the pressure cooker. Shredded with a gravy, yum.

[KegRiver]

Wild game can be tricky to cook for those used to cooking domestic meat.

Techniques used for cooking Beef and other domestics can make wild game tough.

My experience with Geese is they are often more tender then most beef.

[crocker038]

goose confit is pretty good. braised goose legs can be used in

https://honest-food.net/wild-game/du...lish-duck-pie/

or corned goose. all great. goose jerky is amazing!

*waits for somebody to chime in with canada goose/rock/plank Dad joke ....

[omega50]

Dirty Bird
One lb ground Goose-or any game bird
1 package Zatarains Dirty Rice
Follow package directions

[KegRiver]

Originally Posted by omega50

Dirty Bird
One lb ground Goose-or any game bird
1 package Zatarains Dirty Rice
Follow package directions

That sounds delicious.

I really should try some different methods, but I'm afraid I'll ruin a perfectly good goose. Roasting all waterfowl is what I grew up with, it's all I know and I love the results I get.

Like I said, I can eat two specks a day all by myself just cause I like them so much.

I did have breasted goose once that was done kinda like smothered pork chops. They were awesome.
I've been meaning to get the recipe from the lady who cooked them for us, but forget when I see her.

[Sundancefisher]

Lol

Makes me feel I missed out. Last goose I ate was road kill stew. Gamey and tough but I ate it cause it was all we had.

[Dean2]

Originally Posted by CNP

Fowl most foul turned into treats. Five sky rats rendered into jerky. Used High Country Smoky Blend Jerky Cure and 14 hours in a dehydrator. Vacuum sealed after cooling.



Our 4 ways of getting these past our teeth

1. The breasts are easily sliced into 1/4 inch jerky strips while partially frozen.

2. Grind the breasts and add ground bacon for burgers. Bacon grinds best when frozen.

3. Chunk them up for stews or pies (anything with gravy to keep the meat moist).

4. If I want a chewy meal I fry up the legs/thighs/hearts after a bath in an olive oil/salt/pepper/garlic powder mixture. And then give them another bath in Franks hot sauce and throw them back on the fire for a couple more minutes.

You guys are such jokesters, awful lot of work to try and suck people into trying Goose. Next thread is Buffalo Chip pie?

[58thecat]

Originally Posted by Okotok

I just dislocate my jaw and swallow a few at a time whole. Looks like tasty stuff!

I have visons of a freakin pelican eating now.....

[58thecat]

Originally Posted by MyAlberta

I shoot them for the sport, then I eat them. We struggled for years, but that’s all changed with the pressure cooker. Shredded with a gravy, yum.

or chuck it in the crock pot/slow cooker.....8 hrs ish…..have your potatoes, carrots etc in there too...one nice eating meal and if you think the taste is gamy through in a few ox cubes to make the meat taste like beef.....we lived off this for many years...rabbits, upland birds etc....home made biscuits....

[Gboe8]

Looks very good your making me hungry!! I love goose meat. The legs are the best I slow cook them for 4-6 hours in red wine. Then take out put in fridge or deep freeze to cool them down. Then put bbq sauce on them and bbq till a little crispy on the out side. We eat a lot of goose over the year have tons of different recipes. It’s all in the way you prepare things!

[Faststeel]

My butcher makes fabulous jerky, and superb garlic sausage, with the addition of some pork. Sandy Lane meats in the shop, Jacques is the butcher.....FS

[KegRiver]

Originally Posted by Dean2

You guys are such jokesters, awful lot of work to try and suck people into trying Goose. Next thread is Buffalo Chip pie?

I'm glad you feel that way, it means there will be more for me.

I guess it depends on what one is used to.

Back around 1974 I spent several months living in Vancouver. A co worker invited us to spend a weekend with his parents and other family in Penticton.

His folks were old country Portuguese folk and they served up some interesting meals. One of which was Octopus soup.

I eat it but had a hard time with it. I didn't like the look, texture or flavor of it but they all loved it.
Since then I've developed a love for most seafood and would probably enjoy it but at the time it was so different from anything I'd tasted I didn't like it at all.

[KegRiver]

If this wasn't a family site I would tell you about a old FN delicacy that once turned my neighbor green just hearing it described and the off color jokes it invoked.

The most I can say it was closely related to the tradition of eating prairie oysters at branding time.

Speaking of FN delicacies, has anyone here tried Braised Moose nose or Beaver tail and beans.

I've had the opportunity but never the courage to try either.

[Okotok]

Originally Posted by 58thecat

I have visons of a freakin pelican eating now.....

I was thinking more snake but I can be a pelican too!

[reddeerguy2015]

Seeing how many ducks and geese spend their summers marinating in the Sylvan and Bentley sewage lagoons changed my opinion on "wild" goose meat. 🤢

[lakerman]

Loved hunting, hated eating it growing up, then tried some in a pressure cooker, thought oh here we go, then...this is better than roast now I love eating it and no time to hunt.