one thing I hear a lot is that canada goose is unfit to eat.i just laugh.
it's all about preperation guys
first remove the skin..there is also a lave vein in their breast that is up near the base of the breast where it joins the wind..get rid of all of that too.. Next marinade,I use a base of watwr and apple cider vinegar and let it sit for 24 hours.
my typical marinade for goose is ac vinegar, ginger, brown sugar, brown mustard, salt, pepper garlic powder, onion powder acndnd chili powder.
after that I cook it a few ways. it's great smoked and cut thin for sandwiches, But I also will take it from the marinade and sear it in bacon fat for a few minutes per side then let it finish I the oven. you can also cut it in strips, batter it also ND make goose fries
and it is absolutely fabulous smoked, sliced thin and served over wild rice with stout gravy
and it is absolutely fabulous smoked, sliced thin and served over wild rice with stout gravy
Haven't tried the rice and gravy approach on Canada geese, but smoking sure works!
I've had three dinner parties where I had a whole Canada goose smoked, and I merely put it out on a platter with a good sharp carving knife and some crackers.
Nothing was left at the end but a very clean-picked carcass.
John
How about Snow goose? I've been elected to cook 15 snow geese and 5 Canadian geese (breasts only) for our annual Beast feast at church. There be will approximately 300 attendees so I need it to stretch as far as possible. I have considered making a goose gumbo but any suggestions would be greatly appreciated. I have cooked Canadian before (grilled) and loved it. Never tried Snow goose before. I deep fried gator last year and made venison sausage balls. Both were a hit. I was even told " your food was very good and I didn't think it would be!" I took that as a complement, I guess. 🤔
How about Snow goose? I've been elected to cook 15 snow geese and 5 Canadian geese (breasts only) for our annual Beast feast at church. There be will approximately 300 attendees so I need it to stretch as far as possible. I have considered making a goose gumbo but any suggestions would be greatly appreciated. I have cooked Canadian before (grilled) and loved it. Never tried Snow goose before. I deep fried gator last year and made venison sausage balls. Both were a hit. I was even told " your food was very good and I didn't think it would be!" I took that as a complement, I guess. 🤔
pulled, bbqed goose makes great sammiches, and you can do a bunch of it in cr9ckpots
Good ole snow geese the "$hit bag sky carp" were flying over by the thousands would been nice to have anti aircraft shells hogs are wanting to chew on some $hit!!!!!!
u
Good ole snow geese the "$hit bag sky carp" were flying over by the thousands would been nice to have anti aircraft shells hogs are wanting to chew on some $hit!!!!!!
do you suck at everything in life, or just cooking and other manly stuff?
Nope when I can eat antelope,elk, deer moose, bison. Why would I choose to eat $hit
I've never had goose meat that tasted like shidt...but then again I can cook
John, those sound like the perfect ways to cook those geese. Guess I just like shidt birds.
It's all about not destroying the meat before it meets the knife and fork. The rest is up to you and your creativity.
Must be you are used to eating $hit you don't know the diference!!!!!!!!!!!!!!!!!
I've just learned its 27 snow geese. So, once again, which recipe do y'all suggest I use for feeding 300 + guests? There will be plenty of other items to chose from. Just wanting a tasty sample.
Thanks