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What Do I Do With A Dead Wild Goose?
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I don't understand why anyone would eat one! and that's the rest of the story!! rotflmo


Ray Atkinson
Atkinson Hunting Adventures
10 Ward Lane,
Filer, Idaho, 83328
208-731-4120

rayatkinsonhunting@gmail.com
 
Posts: 37013 | Location: Twin Falls, Idaho | Registered: 04 June 2000Reply With Quote
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we don't get them here much anymore and I truly miss eating them.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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I agree with the others here that compare it to beef.
The best I have done with Canada gees is to breast them out, rub the breasts with olive oil and tarragon and grill to medium rare.
Slice thin and sauté them with fajita seasoning and eat just as you would beef fajitas.
The trick is to slice against the grain. It’s really a beautiful piece of meat.
 
Posts: 2371 | Location: Colorado U.S.A. | Registered: 24 December 2004Reply With Quote
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If you cook them right, they're awesome.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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That's true. One just needs the knowledge. Remember that the Brits have always had a fondness for a Christmas goose as a treat. (domestic of course) but still, prep is the key.


Never mistake motion for action.
 
Posts: 13539 | Location: Austin, Texas | Registered: 11 March 2013Reply With Quote
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forgot one of my favorites -- other than gumbo -- Goose Guisada. It's same as beef and awesome. Use corn tortillas.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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All right lavaca, make me beg. How about that Goose Guisada recipe? I think I could really get into that.
 
Posts: 11356 | Location: Texas | Registered: 10 May 2002Reply With Quote
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Cut your skinned goose breast into 1/2" cubes and follow any carne guisada recipe. What I used to do was heat the oil in a cast iron skillet or dutch oven, then add cloves of garlic, then brown the meat, with the cumin (most important) then remove. Add the onions and get them cooked. Some recipes call for tomatoes and bell or poblano or serrano peppers, but I'm lazy so I used to add a can or two of Roy-Tel tomatoes and chilis, after draining all the liquid. Once hot, add the meat back and simmer until tender. Salt and pepper to taste.

Serve on tortillas. I think its best on corn tortillas but most gringos like flour tortillas.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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You can do the same thing with venison or pretty much anything that's not fish or chicken.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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My wife asked if you can overcook the goose for a Guisada? You got the answer lavaca? I'm treading on thin ice here.
 
Posts: 11356 | Location: Texas | Registered: 10 May 2002Reply With Quote
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Sorry you're on thin ice. Yes, you can overcook. I'd cook it to "just" well done. Just beyond medium well. As soon as it's not pink in the center, it's done. But if you have it in the gravy, you have a little leeway.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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If it's totally covered in liquid, you can pretty much stew it forever. Cancel what I said earlier. For Goose Guisada. Just make sure there's plenty of liquid and you don't burn it. Then it just get's tender.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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Brine it, Roast it, Supplement with extra fat as need be.
 
Posts: 49 | Registered: 05 October 2020Reply With Quote
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quote:
Goose Guisada


I thought I was going to be able to tell you my experience. I had my wife thaw out two, and when I looked at them, I immediately started asking myself why they looked so small.

Long story, short; pheasant guisada had a very nice flavor, but a little dry. (My wife makes quisada like it would appear in a five-star restaurant. I want a guisada that looks like a Mexican "abuela" threw it together in her own kitchen.) I thought the mushrooms were a nice touch.
 
Posts: 11356 | Location: Texas | Registered: 10 May 2002Reply With Quote
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That's funny. I suspect you'll like goose guisada a lot better. Beef, game or at least a dark meat bird is going to be better than white meat.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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Goose requires far too much effort to camouflage the taste.


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Posts: 2264 | Location: Minnesota | Registered: 08 December 2006Reply With Quote
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No need to camouflage the taste. Gumbo: Smoke plucked whole-body goose, then put in a stock pot and cook until the meat can be stripped from the bones, making a stock at the same time. While that is going on, slice your vegetables: onions, peppers (I prefer Hatch or Poblano to bell), and okra. Discard bones. Then make a roux. Stir the roux into the stock to thicken and add chopped meat and vegetables into the stock and cook til done. Serve with file and tabasco over rice. No disguising flavor there.

Slightly modified with less liquid and it's etouffe

Alternatively, filet the breast and pound it flat with a meat hammer until it's thin. Then make a traditional Texas styled chicken-fried steak with white gravy. You won't be able to tell it from beef.

Cube it and use it in chili the way you would beef.

Lots of uses and it's quite good.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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I do the same thing I do with wild grown hogs, toss them in the ranch dump! hilbily


Ray Atkinson
Atkinson Hunting Adventures
10 Ward Lane,
Filer, Idaho, 83328
208-731-4120

rayatkinsonhunting@gmail.com
 
Posts: 37013 | Location: Twin Falls, Idaho | Registered: 04 June 2000Reply With Quote
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Ray,

They are a real pain to clean, but Prasek's in Hilje can make some really good smoked hams from them.

I'm starting to realize that I'll eat just about everything and like it.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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I think I'll just stick with myroad kill Javalina and Menudo if you don't mind. wave


Ray Atkinson
Atkinson Hunting Adventures
10 Ward Lane,
Filer, Idaho, 83328
208-731-4120

rayatkinsonhunting@gmail.com
 
Posts: 37013 | Location: Twin Falls, Idaho | Registered: 04 June 2000Reply With Quote
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Ray,

Each to his own. While I've eaten lion kill before, not sure I'd eat road kill.
 
Posts: 7632 | Location: Houston, Texas | Registered: 26 December 2005Reply With Quote
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