rascal_2005 79 Posted November 26, 2012 Report Share Posted November 26, 2012 hi guys in your opinions, what would the best type of goose be for the table?? thanks rascal Quote Link to post Share on other sites
paulus 26 Posted November 26, 2012 Report Share Posted November 26, 2012 had a few pink foots like beef they were Quote Link to post Share on other sites
Tiercel 6,986 Posted November 26, 2012 Report Share Posted November 26, 2012 hi guys in your opinions, what would the best type of goose be for the table?? thanks rascal A young one. Old geese can be tough as old boots. TC 2 Quote Link to post Share on other sites
martin 332 Posted November 27, 2012 Report Share Posted November 27, 2012 Farm goose unfortunately Quote Link to post Share on other sites
events co-ordinator 353 Posted November 27, 2012 Report Share Posted November 27, 2012 Lidl £20 although we had a roast pinkfoot on Sunday and it was delicious but we brined it for 24 hours. Quote Link to post Share on other sites
skycat 6,173 Posted November 27, 2012 Report Share Posted November 27, 2012 Had a few geese given to us over the years by the wildfowlers: some were lovely, others were really like boot leather How do you tell how old a goose is before you shoot it? Quote Link to post Share on other sites
Tiny 7 1,694 Posted November 27, 2012 Report Share Posted November 27, 2012 Had a few geese given to us over the years by the wildfowlers: some were lovely, others were really like boot leather How do you tell how old a goose is before you shoot it? Hit the ones at the back, They tend too be younger ones following more mature ones..... (In theroy) 1 Quote Link to post Share on other sites
Tiercel 6,986 Posted November 27, 2012 Report Share Posted November 27, 2012 Lidl £20 although we had a roast pinkfoot on Sunday and it was delicious but we brined it for 24 hours. I brine shoulder of pork but have never tried goose brined. For pork I use 15g of salt and 30 grams of sugar to 350 ml of water.what was the ratio you used? TC Quote Link to post Share on other sites
events co-ordinator 353 Posted November 27, 2012 Report Share Posted November 27, 2012 I just salted the water till it was salty to taste as if I was salting potatoes during cooking its not to preserve or cure it it just seasons it all the way through and makes it more suculent when you cook it. Google brining Turkey and it will give you the ratios. I've been curing pork and have a shoulder of honey cured pork in the freezer for Christmas. Quote Link to post Share on other sites
chartpolski 24,133 Posted November 30, 2012 Report Share Posted November 30, 2012 I was allways told wild goose was crap for eating, but two year ago, Mally invited me to his place on 1st September for the goose shooting. We had a couple, and all we did was take the breasts out of them. I marrinated them in garlic and soy sauce and griddle fried them...DELICIOUS !! They were Grey and Canada's; wish I'd tried cooking a whole one !! Cheers. Quote Link to post Share on other sites
micckey 106 Posted November 30, 2012 Report Share Posted November 30, 2012 i could not stand the smell of them when cleaning gutting,, they smell like of the black stuff in bottom of ponds ... so i gave them to dog .. Quote Link to post Share on other sites
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