Canada geese

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nobber

Well-Known Member
We eat quite a few Canadaa throughout the season.

We mince the meat and add 1/3 minced pork fat to stop it drying out. Absolutely fab in sausages, burgers, chilli con carne, lasagne, sausage rolls etc.

I‘ve also cut the breasts into thin strips and made a Chinese crispy beef alternative. Recipe here: Crispy Shredded Goose

Alternatively we have also put the whole bird in a big stock pot, filled up with water, bay leaves, salt and pepper, the. Brought the water to the boil and gently simmered until the meat is falling off the bone. You can then do whatever you want with it, stew, goose bourguignon, put it in a pie, goose gumbo etc.

Canada geese get a really bad rep as being inedible. They just need a little thought around how to get the best out of them. If you find the right methods, they’re delicious.

Hope you have a fantastic season 👍
 

boltgun

Well-Known Member
Best way to cook Canada goose, put in oven under foil with onions and seasoning, when cooked throw goose in bin and eat onions ha ha😧
 

alberta boy

Well-Known Member
We find cutting the breast meat into cubes and cooking it slowly in a casserole/slow cooker works very well. Sort of shin beef in ale type of recipe works very well. It is more than tasty and for those who are concerned about stuff like that very low in cholesterol.

David.
That's how I've cooked it for years . It also goes great in curry , slow cooking is important . Cook it too fast and you can make a Flak jacket out of it . I know you're not set up for it , but you can make really tasty Jalapeno and Havarti Cheese Smokies with Goose as well .

AB
 

gummy_bear

Active Member
I slice 1/2 breast very very thin, across the fibres
hot pan, oil, black pepper, spices (sometimes mexican mix, sometimes spicy, etc)
3-5 minutes over a quick fire, then set aside to rest covered -
same pan , oil, salt, bell peppers and sliced onions
when they start to get soft add back the meat, few more minutes and all ready
faitas and maio
 

mikeakc

Well-Known Member
I have only done a few but pan-seared to give it a bit of colour and crisp on the skin, then into a 180 oven for 12-15 mins to finish. Not as tender as venison but certainly as tender as a good pub steak. I slice it fairly thin before plating up. Let us know how you get on!
 

thistledeyke

Well-Known Member
We find cutting the breast meat into cubes and cooking it slowly in a casserole/slow cooker works very well. Sort of shin beef in ale type of recipe works very well. It is more than tasty and for those who are concerned about stuff like that very low in cholesterol.

David.
How many days do you leave it cooking for?:)
 
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