Wild goose/duck???

[necchi]

Do you guys still experience an iron taste

You have to get up inside the chest cavity with a stiff toothbrush and clean/scrub along the backbone and ribs then rinse well,, there's a blood like deposit stuck between the ribs that has to come out completely.

Well one way is to use a roasting bag as one would a holiday turkey, but you roast the game bird breast down, and with toothpicks place a double layer of bacon over the back of the bird while it roasts (some folks put a few pieces of bacon inside the cavity too.)

That's what we do,(with a little water in the bottom of the pan so it doesn't burn) only stuff the chest cavity with diced apple and cut bacon (1/2" cubes). The Apple/bacon mix helps pull the gamey flavor a lot,, even the fussy Ladies in my family would eat Duck prepared this way,, that apple/bacon stuffing is not meant to be eaten it pulls so much of the nasty flavor out it's nasty itself,, just remove the stuffing and toss it.

 

[satx78247]

EXACTLY.

yours, satx

 

[satx78247]

EXCELLENT ADVICE, imvho.

yours, satx

 

[GreyWhiskers]

Finally found a way to eat Canadian geese. Breast them. Crock pot slow cook in chicken broth. Shred the meat and eat that way or with BBQ sauce. Tastes and looks like beef. GW

 

[ravenousfishing]

My favorite way to cook Canadas is in a roasting bag with a can of beef broth. Don't overcook (med rare to medium)and make a gravy from the liquid. Tastes similar to roast beef.

I have also made stew from the breasts and it tastes like any game stew. Same with jerky, snack sticks etc.

 

[zimmerstutzen]

I made a Canada goose on a spit over a campfire. I read that cutting an apple, orange and onion in quarters and stuffing them inside draws the " mineral" taste out. So we did that before putting the goose on the fire. Then I let it cook for three or four hours and kept it brushed with Chinese plum sauce the whole time. Turned out better than any other time I cooked wild waterfowl.

 

[Black Hand]

3-4 hours?
Seems a little long for something that should be cooked in 30-40 minutes...

 

[tenngun]

low and slow :wink:
'Speed is the device of Satan'

 

[sidelock]

How in crap do you "MAKE A GOOSE"? I have seen many a cooked goose, but have never known anyone who could "MAKE" a goose. :idunno:

 

[omarick1948]

I just boil wild ducks and geese a way called the rock method. Put them in a large pot will garlic, carrots, celery, onion, turnip, some potato chunks and a medium sized river rock. Salt and pepper to taste. Cook in a Dutch Oven until the rock gets soft. Throw the birds away and eat the stew!

 

[zimmerstutzen]

30 or 40 minutes? You must have tiny Canada geese. Can't bake a chicken in that time.

 

[Black Hand]

OK - maybe a little more, but 3-4 hours seems a little much. They should bake like a chicken/turkey - about 15 minutes per pound, as we aren't going for well-done, you should be able to cut back the time a little.

 

[tenngun]

How in crap do you "MAKE A GOOSE"? I have seen many a cooked goose, but have never known anyone who could "MAKE" a goose. :idunno:

I recall the passage in Ivanho, where he said a Norman had magic powers that turned poor English in to good Normans. An English swine could be found by a goodly Norman and magic was worked turning it in to fine Norman pork :haha:

 

[nhmoose]

Grind it with $1.89 per pound pork loins. Use as burger in sauces and try a meat loaf in sauce she will not tell it's there IMHO.

Mine does not like duck or goose but has never complained doing this. [SHHHH! don't tell her]

 

[sidelock]

Tenngun, I can understand when someone says "make dinner" or "make potato salad". But make a chicken or a goose????????

 

[zimmerstutzen]

Make as in make dinner etc is a regionalism, not nearly as odd sounding as the southern maryland er saying they were going to "fix" dinner. (I would always ask what about dinner is broke, that needs fixing.)

 

[pondoro]

My mother used to put a wild goose and a small domestic turkey in the same huge roasting pan. I have no idea how long she cooked them but the result was very good and the gravy was the best I have ever had. She did not stuff them as I recall - our stuffing was cooked separately. She may have put sacrificial apples in one or both birds.

 

[Vaino]

Never tried brining a Canada because I gave up trying to make them edible.

My son brought over a Canada of the year and it came out fairly tender and somewhat tasty, but later on he gave me an older Canada and when we all seated, started cutting it and noticed my knife was too dull so used a freshly sharpened knife and it was too dull also. So...we only had goose gravy {which was quite tasty} mashed potatoes and salad for dinner. That was the toughest meat I ever served and also the last wild goose. Life's too short to contend w/ lousy food.

Presently only cook domestic waterfowl and it's always tasty and tender.

Also one other point.....I never try to mask the flavor of wild game. If it can't stand on its own, I don't eat it. Know some folks who only eat venison in chili or sausages.

Please read my mallard experience in the "Hunting Journal".....Fred

 

[Katahdin]

First ,what has the bird been eating,,grains and rice fed are better that fish/bottom feeders.and how old is the bird??
I have a book "Game in the Kitchen cooking for nimrod,angles and their Friends" by Barbara Flood ISBN 8271-7241-9
Lots of good recipes,covers just about anything.

 

[satx78247]

It is also possible that your wife just doesn't like goose & that NO method of cooking will please her.
Fyi, I don't like salmon, monkey, tuna, liver or mutton regardless of how those meats are cooked.
(As I've said elsewhere, when stationed OCONUS, I've eaten a LOT of "unusual dishes" & things which most Americans never eat.)

yours, satx