OK so let's not delve into using a modern shotshell on Canada Geese, and if folks have a load recommendation for a muzzleloading 16 gauge, feel free to suggest it.
COOKING: Goose Pie (makes two) I've had success with removing the flesh, and making Goose Pie.
You take a pair of frozen pie crusts, and a boxed pair of refrigerated pie crusts...
the flesh of one Canada goose, with any shot removed, and diced
The carcass of the same goose, boiled in a pot of water...
One large diced potato
One medium yellow onion, diced
One diced carrot
One cup broccoli florettes
one half-cup of frozen peas
Cornstarch & water
Salt, Pepper, Garlic
So you boil the defleshed carcass for about an hour, remove it and remove any meat from it that remained after you defleshed it. Put that meat back into the pot. Using the water in the pot (you didn't dump that when you removed the cooked carcass, right?)..., want about two quarts in your pot. Add the other ingredients, and add water to just cover if needed. Stew for about an hour on low heat, add salt, pepper and garlic to taste. At the end of the hour, add enough cornstarch dissolved in water to make it the "stew" thick, and remove it from the heat. This is your pie filling.
Pre-bake the frozen pie crusts for about 10 minutes. Spoon in the goose pie filling between the two pre-baked crusts until evenly distributed and level with the edge of the crusts. (Any leftovers in the pot are for the chef) Cover each filled pie with one of the two refrigerated pie crusts, and then bake according to directions. You will have two goose pies when done.
This is good for goose which tend to have fat. IF you want to make a chicken pie, or a grouse, pheasant, dove, (or pigeon pie for the UK folks) it's better to add two packets of chicken gravy to the water to thicken it. You want a filling that isn't as runny as you find in a pot pie. (At least I don't)
LD
COOKING: Goose Pie (makes two) I've had success with removing the flesh, and making Goose Pie.
You take a pair of frozen pie crusts, and a boxed pair of refrigerated pie crusts...
the flesh of one Canada goose, with any shot removed, and diced
The carcass of the same goose, boiled in a pot of water...
One large diced potato
One medium yellow onion, diced
One diced carrot
One cup broccoli florettes
one half-cup of frozen peas
Cornstarch & water
Salt, Pepper, Garlic
So you boil the defleshed carcass for about an hour, remove it and remove any meat from it that remained after you defleshed it. Put that meat back into the pot. Using the water in the pot (you didn't dump that when you removed the cooked carcass, right?)..., want about two quarts in your pot. Add the other ingredients, and add water to just cover if needed. Stew for about an hour on low heat, add salt, pepper and garlic to taste. At the end of the hour, add enough cornstarch dissolved in water to make it the "stew" thick, and remove it from the heat. This is your pie filling.
Pre-bake the frozen pie crusts for about 10 minutes. Spoon in the goose pie filling between the two pre-baked crusts until evenly distributed and level with the edge of the crusts. (Any leftovers in the pot are for the chef) Cover each filled pie with one of the two refrigerated pie crusts, and then bake according to directions. You will have two goose pies when done.
This is good for goose which tend to have fat. IF you want to make a chicken pie, or a grouse, pheasant, dove, (or pigeon pie for the UK folks) it's better to add two packets of chicken gravy to the water to thicken it. You want a filling that isn't as runny as you find in a pot pie. (At least I don't)
LD