A Guy Out West
Well-Known Member
I have heard that they make good sausages.
Are Canada geese worth eating
- Thread starter Ingy
- Start date
So doe's my butcher.
Brine and then confit the legs and dry cure the breasts or as others have suggested make into sausage. Mike
paul o'
Well-Known Member
Cootmeurer
Well-Known Member
We shoot quite a few over here - and they are one of my favorites.
Our number one preference is kabobs, marinated overnight in crushed pineapple (juiced not syrup) and chile/tomatoes. Then, kabob, alternating with your other favorite bits of veg - drizzle with oil, add a bit of spice, and grill but remove while still pink in the center. Serve over rice, or with pita/naan
Number two is marinate in cranberry juice and jalapeños overnight, then butterfly each breast half and quick grill. Slice thin and serve as fajitas with sautéed onions and peppers. I made this same for LeviGSP with some Greylags and he thought it well done.
Lastly, slow cook in a crock pot with au jus, garlic, and pepperoncini peppers. Cook till falling apart and serve with potatoes
However, if you get some tough old birds (look at the tail feathers to differentiate matures from young of the year) go ahead and mince with some fatty pork and make Goosewurst.
Our number one preference is kabobs, marinated overnight in crushed pineapple (juiced not syrup) and chile/tomatoes. Then, kabob, alternating with your other favorite bits of veg - drizzle with oil, add a bit of spice, and grill but remove while still pink in the center. Serve over rice, or with pita/naan
Number two is marinate in cranberry juice and jalapeños overnight, then butterfly each breast half and quick grill. Slice thin and serve as fajitas with sautéed onions and peppers. I made this same for LeviGSP with some Greylags and he thought it well done.
Lastly, slow cook in a crock pot with au jus, garlic, and pepperoncini peppers. Cook till falling apart and serve with potatoes
However, if you get some tough old birds (look at the tail feathers to differentiate matures from young of the year) go ahead and mince with some fatty pork and make Goosewurst.
This, well the first at least - not tried dry curing but definitely would give it a go! Confit is easy and vastly improves things. Sausage is always a good fallback.
John Gryphon
Well-Known Member
Thats
wrong...all geese in a skein take turns to lead for a turn at the front.
John Gryphon
Well-Known Member
As far as cooking,why not use a pressure cooker for a few hours then do a casserole with the meat.
I've not tried Canada Geese but I was told the same with Coots. Not worth eating, cook with a brick and eat the brick. But the people that did eat them had one thing in common. Remove the skin and all the fat as it was this that gave them a poor taste. This is the same advice I've read for a lot of diving ducks. Anyway, I tried it in a game pie and thought it was every bit as good as Mallard. Maybe Canada Geese should be treated the same.
Sonicdmb73
Well-Known Member
Not entirely true. Canada geese are on the general license.
kamyonsofor
Well-Known Member
If they were any good Maccy D's and Kfc would have them on the menu or perhaps they do.
Richiepolecat
Well-Known Member
Leave them for people that will eat them.
If only I had a quid everytime I hear the brick recipe...
They taste like most wildfowl, you need to know how to treat them and how to cook them. If you aren't used to eating wild game then they might be a struggle for you.
Stewed with veg and beef stock is the easiest ways, made into sausage or sausage rolls, minced cooked as sauce for pasta.
Not going to eat, don't shoot.
If only I had a quid everytime I hear the brick recipe...
They taste like most wildfowl, you need to know how to treat them and how to cook them. If you aren't used to eating wild game then they might be a struggle for you.
Stewed with veg and beef stock is the easiest ways, made into sausage or sausage rolls, minced cooked as sauce for pasta.
Not going to eat, don't shoot.
Woodsmoke
Well-Known Member
I've heard this too. The reality is you never actually get the luxury of that choice as by the time you've lifted the gun the damn things are breaking all over the sky. As for eating them, I've tried a few times and given them up as as a bad job. Far too much effort for very little reward, in my book
they are like the lottery really, if you are lucky enough to get a young bird ,like all wildfowl and you know how to cook they are both tender and tasty, again this depends on what they are feeding on, an old bird ma be 8-9 years you not drive a nail in let alone carve , but a young one very little different to some of our duck , then i prefer the darker meat no turkey here
Hornet 6
Well-Known Member
Agreed, unless you are shooting them on the general licence because of the damage they do, or as a public health service.
Neil.
Cootmeurer
Well-Known Member
Whoever told you that about coots was an idiot. Coots have a completely vegetarian diet and eat quite well. The breast meat is quite small, similar in size to a teal. People who cook coot and complain usually overcook (easy to do with a thin piece of meat) and then complain that its dry tough and livery. As far as waterfowl, the only ones that we dont eat (and therefore no longer shoot) are sea ducks (scoters, eiders, etc...) and mergansers. Everything else is edible if cooked properly. As a rough gauge this is how I rate them, worst to best
WORST - Sea Ducks, Mergansers
Scaup/Ringneck/Pochard (especially when scud fed)
Swan
Remaining Divers (Canvasback)
Gadwall/Wigeon (Highly variable, depending on diet)
Teal
Coot
Mallard/Pintail
Canada Goose/Greylag
Snow Geese
Whitefronts/Pinks
BEST Sandhill Crane
The Higher up the scale, more likely to be plucked and cooked skin on.
Similar threads
