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Hmmyes MA forget a phonecall cant bury that many in the backyard.Yup its me! good bloody going old chap.anyhow for those wanting the chef side.couple of wee suggestions.
first take ya goose breast and a bit of sausage meat ,blend to gether season to taste wrap in puff pasrty and youve got flying sausage rolls!!very popular with those who turn noses up at mere mention of duck or swan or goose.
take another goosebreast ,slice thinly ,marinate and flashfry in a hot pan.set aside,now throw some onions into fry.right tip onions onto goose ,deglaze pan and make yaself a weespot of rich sauce cum gravy.tip meat &onions into it,place of a couple of hotdog buns -voila -goosedogs!!
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Geese have a small yellow gland at base of tail. try to avoid popping it for best taste.
I used to steam (pressure cook) for an hour or so, then quick roast off whilst hot with bacon across top.
Goose grease: keep it! - firstly, use it to roast your spuds in - they will come our really crunchy!
also if you simply pour fat off and cool down/refrigerate, it's actually very good for horse hooves when mixed with stockholm tar!and applied liberally!! I've had horses with really bad feet that have come right with that. some beeswax in the mix makes it a bit harder.
In the old days, cyclists and swimmers would rub it in before wetsuits and polyprops were invented!
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Yeah I'd love to have a blast at them with a shoty but the property is in close proximity to the lion park who don't appretiate load bangs for some funny reason :wtfsmilie:
So unfortunately its supressed .22 only............unless some ones got a 12g supressor I can borrow??? does such thing exist???
Thats a whole lotta goose you got there do you eat them?
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Oh yip there is such a thing....
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Slow roast let us know how ya get on.
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ya want a couple of goose quickies-heres a couple of mine.breast ya goose.in case you arent familiar lay it on
its back feel for the ridge in the centre -its like a keel.Run a sharp knife down both sides. now work ya fingers between skin/breast fillet.lay knife flat on the last rib and follow it down,likewise the collar bone upthe front .the breast will come away and can be quickly removed.
ok sausage rolls-for those who turn their nose upat good tucker.take ya goosebreast and a bit of sausage meat ,drop in food processor season to your liking then blend it.roll out some puff pastry and build ya sausage rolls.cook em in a good hot oven -luvly with an ale(if you actually do get to sample em.Chances are all youll see will be the pattern on the empty plate.
now no2-a little more substantial but again a cracker.take ya breast fillet ,slice thinly across the grain ,make up a marinade(your choice)and drop it in.remove from marinade after 60min+.at this point drop the goose in some cornflour,then slice an onion thinly.flash fry meat&onions in hot oil in a wok,then set aside .grab ya marinade and thicken it in the wok.
right get some hot dog buns ,layer a good portion of goose with onions on top and sauce over the lot.grab in both paws and rip in to ya hearts content.a good ale aids digestion!
parries or feral pigeon will work too
