Your goose is cooked..... well, not quite yet.....

[enfieldspares]

I used to breast the Canada Geese that I shot over my pond...if I ever shot them because to be truthful they were too much effort to then dispose of....and treat the breast meat like a piece of beef brisket. I found that it was easier to just let one pair of geese establish themselves and nest and they, pretty much, then kept any other geese away.

 

[jer]

Aye - appreciate that - thank you! To be fair, it was actually the farmer who’d told me they weren’t a nice bird at all to eat - toughness but also in terms of their diets. He’d equally suggested that they were a rather messy bird to deal with and the work involved outweighed the benefit of the carcass as a meat product. He’d suggested simply breasting the bird and then possibly smoking the breasts. Wouldn’t know where to start - but, as ever, always keen to learn! I’m more than happy to give different methods a go though, as mentioned, unless it’s a pure pest control issue or an actual job I’m not a fan (personal opinion!) of shooting anything you aren’t planning to eat or use in some way. I am that beater who goes home with several brace of pheasants after every shoot - good truckers casserole for work!!
[/QUOTE]
Geese can be absolutely delicious or disgusting depending on their diet some can be so strongly flavoured that they are difficult to eat and you wont know until you try one. As far as being tough its true that the older birds are sometimes too tough to warrant roasting but I was first treated to a Canada goose stew some years ago that used older birds and it was awesome. I would suggest that if you get some make an effort to prepare and roast one of the smaller birds first, you may be in for a treat and if you get enough birds goose liver pate is amazing. By the way shooting geese on the ground with a shotgun and goose loads is notoriously difficult, I would get as close as possible and take head/neck shots with 4 or 5 size shot which will give you a good pattern and be effective, the loads with bigger shot size come into their own when the birds are airborne.

 

[Pedro]

To roast a wild goose, you put salt and pepper on it, cover it in foil, in a baking tray with about 1" water in it. Put it in the oven beside a house brick. Roast for 90 minutes and then remove the goose and the brick. Throw the goose away and eat the brick.

....the old 'uns are the best.

 

[User00025]

To roast a wild goose, you put salt and pepper on it, cover it in foil, in a baking tray with about 1" water in it. Put it in the oven beside a house brick. Roast for 90 minutes and then remove the goose and the brick. Throw the goose away and eat the brick.

....the old 'uns are the best.

Thought that was a Capercaillie. Oh no, sorry, with them it's put it in a biscuit tin, bury it for a month, then forget where you buried it.

 

[Roestalker39]

.222 is good for geese shot plenty last year that were making a mess of a golf course I look after