Thread: Roasted Canada Goose Drumsticks Last Week

Roasted Canada Goose Drumsticks Last Week; aged for four days, marinated in orange, herbs, olive oil and butter for four hours, cooked for 2 1/2 hours, covered with water in the oven tray to keep it moist.

End result was pretty bloody taste! Almost tender, but actually need thre hours.

The birds I shot yesterday will be roast the same on the weekend, so will have longer to age plus all the other processes will be long. I'll try you 24 hours marinade and three hours cooking and add garlic!

tried it done all ways, still cant do it.
still anything is better than asparagus and broccoli : remember the golden rule
if its green its mean !

@gonetropo "Meat is Neat!"
I still haven't cooked the perfect goose dish....I'm convinced the secret lies in aging it, marinated in some which breaks is down, like kiwi fruit, then cook it lond and slow, but moist.
I gave some goose breats to my podiatrist. She is from Zimbabwe and cooked it in a pressure cooker with lots of African spices and a lot of black pepper and reported back that it was very delicious and very tender! Perhaps the pressure cooker is the answer.
I still have not achieved, "VERY tender?"......

Originally Posted by Hugh Shields

@gonetropo "Meat is Neat!"
I still haven't cooked the perfect goose dish....I'm convinced the secret lies in aging it, marinated in some which breaks is down, like kiwi fruit, then cook it lond and slow, but moist.
I gave some goose breats to my podiatrist. She is from Zimbabwe and cooked it in a pressure cooker with lots of African spices and a lot of black pepper and reported back that it was very delicious and very tender! Perhaps the pressure cooker is the answer.
I still have not achieved, "VERY tender?"......

tried roast goose, goose curry etc, curry etc. its such a weird taste. but feel free to post a recipe please

Shot one on the weekend. Was wondering if anyone cooked it. How about salami?

Canada goose is great! When we shoot a few, theres usually too many to pluck so we breast them. When doing that youre so close to the legs that we should take them as well - but unfortunately we dont. Geese shot later in the season, like round May/June, are much easier to pluck clean than the younger birds you get in the harvest period. With the breast we make pastrami, hot sear them like a steak, slice them thinner to make schitznel, mince them to make patties, add it to sausages, plus some other things I cant remember. When we make salami, theres often a lot of goose breast goes in to them, makes beautiful salami, and I like it even better if its smoked for 15-20 minutes prior to hanging for a few days.

Always wanted to try confit goose legs, slow cooked in deep fat, good fat like lard, left to go cold and reheated for a meal or simply sliced up and eaten cold. Its on the list........

Slow cooker is superior to roasting. Try roasting lower n slower.and add bacon. Bacon is good.

Best work story: Yesterday there were three Canada Goose on a pond in QEII Covenant which I do best control on.

Worked my way in close to about 40 and whacked all three. Then I left site to go and calm down the neighbour who was nutting off and being a little bit offensive. Obviously he launched into the, "IM GOING TO CALL THE POLICE!!!!" When I gave him my business card, on which I had written the Police Activty Report number for that shoot he sort of calmed down....sort of.
By the time I got back to the pond another four geese had arrived and were talking with their dead mates, some of which were still the right way up. So I unpacked the Hornet again and whacked two out of four.

So today was taken up with butchery.

What you see it the photos are:
- about 20kg of meat for pepperoni salami
- 4 Drumsticks marinading in orange and lemon juice and stick for Saturday or Sunday roast
- some breast steaks marinading/tenderizing in kiwi fruit for tomorrow night
- trimmings for dog food
- bones to make stock

Happy days!









I'm feeling I might be getting closer to the perfectly TENDER Goose!

I have corned the breast meat and turned into pastrami, that goes really well