Whitefront recipes?

[pob]

Does anyone have any preferred recipes for White fronted geese? I was out after pinks this week, but ended up with three white fronts, including a left and right. A very lucky outing, I hear, and given how good I am with a shotgun, doubly so.

I've googled and found a bewildering range of approaches, including for specklebelly geese which is the US name I believe.

I'm tempted to brine them and simply roast, but would appreciate advice from the gurus on here? I have quite a young one with scant black on the belly to one that is almost totally black.

(I'm already a fan of corned gizzards, so that's on the menu.)

 

[VSS]

Most recipes for wild goose seem to involve slow cooking it alongside a housebrick, and when done you throw away the goose and eat the brick.

 

[camodog]

Over the previous 50 or so years of wildfowling I have shot a number of whitefronts. As regards cooking, treat them as 'pinks',or for that matter, grelag or Canada geese. As 'VSS' mentions, slow-cooking is the way to go because if an old bird this will give the best chance of tenderising the meat (ignore the 'brick' anecdote) . Dice up the breast, casserole it in a slow cooker, or, goose goes well curried. I often marinade, using spices, ie piri piri, Chinese 5 spice, or some such for a couple of days before cooking.
Whatever you do, enjoy !

 

[Zulu]

I have had great success making schnitzels out of the breasts - 4 per goose. Skinless, split each breast and give them a good tenderising with a meat hammer. Season as you wish, I stick with S & P. But a quick google search will show you a few recipes.

 

[DevonRifle]

I’m am very interested in your corned gizzards. I love gizzards but I have never corned them.

 

[Basil H]

As camodog says above. You have chosen to kill very special birds (I can guess where but wont speculate). Treat them with respect and have a fine meal.

 

[Tim.243]

Most recipes for wild goose seem to involve slow cooking it alongside a housebrick, and when done you throw away the goose and eat the brick.

But you need a bowl of water in the oven so the brick is a bit softer boom boom

 

[pob]

I’m am very interested in your corned gizzards. I love gizzards but I have never corned them.

A recipe from the great Hank Shaw. It seems like a faff, but well worth it, if you have a vacuum sealer.

Corned gizzards and cabbage

 

[sauer]

If a younger bird butterfly it and cook as steak

If suspect older bird at all then slow cooker or try schnitzel idea from above ...

One good way for slow cooker result but fraction of the time is pressure cooker ...
45 mins and you get meat falling to pieces

Paul

 

[mudman]

Not got any specific recipes, a goose is a goose


But very well done with those whitefronts. A rare goose in the UK now and very few shot annually.

Most I know would be thinking about taxidermists and not the cooking pot.

 

[Bowland blades]

Treat as you might a Pink or a migratory gray

 

[Bo Diddley]

Slow cook with a variety of root vegetables and a few onions, four cloves of garlic, and 250ml of a good quality white wine, drop in a small axe head at the start, and when the axe head is nice and soft give the goose another 30 minutes, serve with creamy mash with the reduced Jus from the slow cooking...Enjoy

 

[Cootmeurer]

I consider whitefronts (we call them Specs or specklebelly) the best eating of all the geese. Many ways to enjoy that fine meat.

1) cube, marinate, and use for kabobs if an older bird
2) sous vide the breast then flash grill, served with a garlic au jus
3) if well shot, pluck the breast to leave skin on in one large butterfly, sear meat side first quickly, then load inside with a decent cheese and scallions, close the breast halves and sear outside longer, so,what like a cordon blue except served medium rare
4) fillet out breast and butterfly each half. Season with Mexican fajita season and grill. Serve with sautéed onions and pepper on a tortilla as fajitas
5) save all legs and cook in a slow cooker with General Tso Chinese sauce.

 

[TringSaint]

Try this: How to Roast a Duck or Goose - Roast Wild Duck Recipe

 

[Olaf]

To be honest I was quite surprised by @VSS response .
He’s supposed to know his onions from his meat. A real shame and missed opportunity for him to answer your question.
Personally I’d cook the breast on the pink side of the spectrum and use the rest as mince, minced meat balls. Make the breast meat traditionally prepared Schnitzel and the rest minced meat balls that are slowly cooked- a bit like Faggots . Serve the latter with mash and red cabbage. The Schnitzel with a cabbage and orange salad.
Kindest regards, Olaf

 

[VSS]

To be honest I was quite surprised by @VSS response .
He’s supposed to know his onions from his meat. A real shame and missed opportunity for him to answer your question.
Personally I’d cook the breast on the pink side of the spectrum and use the rest as mince, minced meat balls. Make the breast meat traditionally prepared Schnitzel and the rest minced meat balls that are slowly cooked- a bit like Faggots . Serve the latter with mash and red cabbage. The Schnitzel with a cabbage and orange salad.
Kindest regards, Olaf

Truth of the matter is that I don't have the answer, but I've seen the old housebrick pun repeated so many times on here that I've begun to think there might be something in it!

 

[Olaf]

Truth of the matter is that I don't have the answer, but I've seen the old housebrick pun repeated so many times on here that I've begun to think there might be something in it!

A mincer and some seasonings achieve wonderful culinary results from the toughest of meats.
The OP has some very special ingredients he’d like to use to best effect. old and tired jokes about stones and bricks are not what I await from someone like you.
Seriously, if you want to win an award for wild food cooking from the CA , you should be giving good advice and not making jokes about the cooking of wild meat.
I hope that you appreciate my opinion and don’t take it as negative criticism my friend.
Kindest regards, Olaf

 

[Brittany boy]

Try soaking the breast meat in pineapple juice overnight it is meant to tenderise it before cooking some emzime in it

 

[GWP]

Truth of the matter is that I don't have the answer, but I've seen the old housebrick pun repeated so many times on here that I've begun to think there might be something in it!

That was an old recipe for barnacle geese apparently had an unusual flavour