Canada Goose

[jusar whippets 10]

Any tips on cooking Canadian Goose?

[Stabs 3]

They make great ferret food and that's about it

 

I used to shoot a lot of them and I had a few mates that would take them.

Tough as old boots

 

[bobndog 0]

Place an onion and apple in the body cavity, also place a housebrick in the oven. When the goose is cooked, throw it away and eat the brick. I have tried several times to cook canadas, but they have always been as tough as old boots, but maybe I only hit the older slower flying ones?

[Guest Scuba1]

Cut the breast meat out and stew it in a slow cooker or cut it into very thin slivers, flower it and use it in a stir fry.

 

ATB

 

Michael

[craigyboy 1,274]

Cut the breast meat out and stew it in a slow cooker or cut it into very thin slivers, flower it and use it in a stir fry.

 

ATB

 

Michael

what kind of flowers.....daffs ok

[Guest Scuba1]

Cut the breast meat out and stew it in a slow cooker or cut it into very thin slivers, flower it and use it in a stir fry.

 

ATB

 

Michael

what kind of flowers.....daffs ok

 

You could even flour it. Just for the extra bit of a twist.

[benjack 0]

my old man used to boil, them let them half cool down then slow roast them

[solostoke 1]

a p***y we know sticks em in a catering water boiler thing till its cooked!!!

couldnt believe it

[steviemann 5]

Any tips on cooking Canadian Goose?

Never had a tough one, always cook it slowly

[theinvisiblescarecrow 0]

Breat it & give the rest to your ferrets.

I've only had one, bit chewy so the dog ended up haveing it.

From what I've heard young ones are tender compared.

[steviemann 5]

Breat it & give the rest to your ferrets.

I've only had one, bit chewy so the dog ended up haveing it.

From what I've heard young ones are tender compared.

Maybe I've just been lucky enough to have only young ens

[waidmann 105]

think i must have had a young one too, slow roasted covered with tin foil.the last 20 min without foil for some better colour.

loved it.( potatoes roasted with it in the fat gives more moisture to the goose,carrots underneath so not boiling in the fat)

and big buggers too.

[RustyG 0]

i usualy just slow cook the breasts, in a stew type thing, found a recepie on the net from the states with all red currents n charlots n all that, it was well nice!

[Aaron Proffitt 142]

Marinate over night in a mix of Worsteshire and beef broth.... then cook however you like. I prefer grilled medium rare.

[bert69 5]

Boil the goose whole with a big stone in with it. Simmer for about six hours then allow to cool. Finally, throw away the goose and eat the stone.