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

right the older birds -breast em good for salamis(If i eat two of them your fence paling knot holes wont be safe !sausages bloody excellent robust full of flavour unlike the insipid shit seen in supermarkets. patties-a very acceptablew meat patties full of flavour .
heard of hotdog rolls try hot goose on es .take your breast slice very thinly and fry in a very hot pan .likewise a heaping of onions sliced .
right got that-grab a beer wine or whatever and deglaze the pan .
spilt ya breadrolls warm them up slather with butter /seasonings and pile on the goose onion mix and whaever other trimmings you fancy .


ok pinnnies on girls we are going to bake goosage rolls

get some dent saussier meat and mix 5050 with minced goose brest /onion sa .season well

heat oven up open a pack of puff pastry and spread out .

lay a coil of meat along the edge of the pastry and roll it up .chop these tubes into 6/8 pieces place on baking trayand in the hot oven.

eat burp fart to your hearts content

do not expect me to appear as your character witness should you be ejected from the marital bed you eat my recipes at your own risk!

My missus is a x army city and guilds chef so can turn shit into food and vise versa did breasts stuffed with shallots and mushrooms , pretty dam good but very rich . Catering corps deadliest corps in the armed services .

Righto, I might have to get me and goose to try..!

Originally Posted by Billbob

Righto, I might have to get me and goose to try..!

I do happen to know where we can get one or three lol

ive often heard kiwifruit will break down anything .yep ive also seer n the meat off a cranky old canada boy whom I must say unadulterated hydrochloric acid would be hard pressed to touch touch.this bloke was determined to eat his catch so after beating immersion in assorted spices and potions (yes very much a gordon ramasay devotee) and duly confined to the oven.
well after this three ring circus the goose is served .It tasted like D8 dozer track and was as tough .
even his bloody labrador turned his nose up at a bit -a labrador rejecting food that in itself says aeons.

actually (and seriously)mr canadas mate the feral goose canada "randy"x domestric "opportunity" from the bloodline"good time had by all".
these buggers are good eatersand suprisingly easy to hunt .
dont try in the breeding season they loose all condition ,are as dopey as ,and stink to high heaven.

young plump buggers will often nest in bases of flax bushes etc ,and manys the time my sexy wee baikal has coughed out the permanent contraception as dopey awoke too late for a getaway.


"ah yeah lifes grand just bein a goose and hanging .........WWWWWWTTTTTTTFFFFFF.????????????????..... . Im outta here ...........BOOOM.... yup somedays are diamond some , just plain shit if ya get ma drift!

feral eggs are also a treat if you happen upon a fresh batch.bloody rich though! Im told by oldtimers back in the day grannies liked them &swan eggs for top notch cakes and pavlovas.

Haha that reminds me of some friends who kindly dropped off a meal for us a few months back. They are dear souls but cooking isnt their strong point.

It was in a Tinfoil dish with more tinfoil over the top with instructions for heating in the oven. We decided to have it the next night as we were going to be out most of the day.

Got home the next day and shoved it in the oven and an hour later after the kids were bathed and we were all hungry as, we opened it up. Wife kids and I all looked at each other with WTF looks....!! It was some sweet and sour chicken thing.... I was thr only one that tasted it and it tasted like turpentine!! We had McDonald's instead...

Threw it out to the chooks and 3 days later not even they had touched much of it....!! If a bloody chook won't eat something its got to be bad!