Are Canada geese worth eating

[Ingy]

Evening gents, I was invited out last night to shoot geese over a mates flight pond, and to cut a long story short I've walked away with three Canada geese that I have just breasted out. Now I have heard people say not to bother trying to eat them as they taste like dirt, but my mates say to cook em long and low in a stew or cut em thin and have them in a stir fry. I duly gave the dog a few scraps as she was dribbling at the thought of a treat, but to my surprise she turned her nose up at it, I tried again, and again but she wasn't having any of it.
My question is, are my mates having a bit of a laugh, or are Canada geese edible AND enjoyable or should I lob the breasts in the bin as even my usually, devour anything in 2 minutes dog wont even eat them? And if they are any good does anyone know a decent recipe?
Thanking you in advance
Ingy

 

[potshotpat]

 

[THE AD]

What country did you shoot it in,if England the season finished on 31st January.
They are nice if cooked slow as your mate says. Slow cooked goose and mushroom pie.

 

[Swedish]

Place in a deep oven tray along with a brick
Rub with rosemary, salt and plenty of garlic then slow roast for about 6 hours at 200F.
Once the fat has risen about halfway up the pan and the meat has browned it can be removed and the brick will be ready to eat.

 

[levigsp]

They are great to eat, but like all dark meats they benefit greatly by hanging for a period of time after being killed.

 

[Dexter]

What country did you shoot it in,if England the season finished on 31st January.
They are nice if cooked slow as your mate says. Slow cooked goose and mushroom pie.

Depends where you're shooting them. They're on the general licence. Canada geese to be killed or taken at any time of the year to prevent serious damage to livestock or crops, to prevent disease and, in some cases, to preserve public health or safety.

 

[artschool]

Depends where you're shooting them. They're on the general licence. Canada geese to be killed or taken at any time of the year to prevent serious damage to livestock or crops, to prevent disease and, in some cases, to preserve public health or safety.

wot he said.

I always thought they tasted disgusting.

 

[Kalahari]

Cut the meat into cubes and casserole slowly. Absolutely delicious.

David.

 

[Overlay]

Cut the meat into cubes and casserole slowly. Absolutely delicious.

David.

Plus 1 sloooooow cook with some sort of stock - and onions and garlic

 

[CarlW]

Slice thinly, rub with garlic, season to taste, cook on a medium heat for a few hours, then discard...

 

[willowbank]

I was told by an experienced wildfowling friend that you should avoid taking the lead goose in the Vee as it’s normally the elder of the skein and therefore may not be such good eating, anybody know if this a fact?

Willowbank.

 

[Spiker]

No never.

 

[tusker]

A bit like Swedish, only i would cook for 4 hours wrapped in grease proof paper. When cooked Chuck away the goose and eat the paper.
Tusker

 

[shakey jake]

ive eaten loads, allways pretty good, id slice a thin peice off and quick fry it to try, if its muddy id mince it fry it till it starts to brown then wash in a seive with boiling water, then use in any recipe that calls for mince. if its mildly gamey any stew or braise should work, i think alot of people listen to tails about stuff and follow the trend telling people how bad it can be with out ever trying out different recipes, im sure ive heard of it smoked and ive cured it and boiled it like corned beef
shakey

 

[paul o']

I like to hang them for 6 weeks then catch the fly's and make a nice black paste out of them just spread it on a nice crusty bread roll ? Then bin the crap tasting bird and eat the roll as they both taste the same ( S-IT) You wont be missing anything

 

[willowbank]

I like to hang them for 6 weeks then catch the fly's and make a nice black paste out of them just spread it on a nice crusty bread roll ? Then bin the crap tasting bird and eat the roll as they both taste the same ( S-IT) You wont be missing anything

Now that’s what I would call imaginative lol.

Willowbank.

 

[mikeakc]

I’ve shot them only once and cooked the breasts in two ways. They’d been frozen for a few weeks. Once the same as I treat venison fillet, hot and fast. It was chewy and lived up to its poor reputation.

The second time I seared it in butter then finished it for 12 mins or so in the oven. Surprisingly good. Nothing like as tender as venison, more like a half decent pub steak. I’d definitely keep them in future, nothing truly special but still a nice mid week meal.

 

[Layton]

Last one I had I slow cooked the legs in white wine/stock cube plus carrots, onions and some bay/rosemary. 2 hours at low temp and it was excellent. With the breasts I sliced up thin and marinated in soy sauce/worcester sauce/tabasco and some dried garlic and onion powder and dried in a drying oven for around 6 hours at 60 degrees which produced some excellent jerkey. So yes they are worth eating!

 

[Swedish]

A bit like Swedish, only i would cook for 4 hours wrapped in grease proof paper. When cooked Chuck away the goose and eat the paper.
Tusker

I just know that you meant 'geese proof paper'

 

[Ingy]

Thank you all very much gentlemen for your input, I will give them a go, with my fingers crossed, hopefully I wont put the wife and kids off. The kids all think I'm a bit risky when it comes to my cooking as they always ask "what meat is this" before they stab it with their fork! For information, all birds where shot under the general licence.
Kind regards
Ingy