Posted on 12/21/2024 11:42:16 AM PST by DallasBiff
We aren’t new to the question of “What does goose taste like?” in the poultry community, especially when most of the world eats chicken.
Contrary to popular beliefs, goose is popular in different parts of the world.
According to GQ, Roast Goose is a daily dinnertime centerpiece in places such as Turkey, Germany, Hong Kong, China, and parts of France like Alsace.
(Excerpt) Read more at eatdelights.com ...
It’s very popular in Springfield, Ohio.
What Does Goose Meat Taste Like?
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Over grown DUCK.......
I enjoy duck and goose hunting several times a year. I would prefer to target ducks when possible. Duck breast is best served at best medium-rare. Mallard and wood duck have the best taste in my experience. Avoid sea ducks or anything eating fish. I like to sous vide to around 125F and then sear in a piping hot cast iron with bacon fat and a pad of butter on top. Sear all sides of the breast, but be careful not to over cook.
Goose is best for jerky. Brine the breast for a couple of days. Get the blood out, it gets the gamey taste out. Pat dry the breast. Cut into strips. Marinate with your favorite flavor, I like teriyaki. Smoke at 180 until it is at your preferable moisture content. I like a little flexible, but not breakable.
“All of the meat is dark/like chicken legs/thighs and is a bit like roast duck”
My understanding is that high blood flow is what creates dark meat in fowl. Goose and Ducks fly so their breasts work hard and get higher blood flow vs Chickens.
That’s the story and I’m sticking to it.
They make great pot pie or tacos. In fact, I am making duck tacos for Criatmas eve.
Do not cook in a typical oven like a turkey. Put it on a turning spit inna BBQ like a Weber.
While cooking the (excess) grease dribbles out all over the skin. Like you were basting it constantly.
Excellent. Little to no grease left, meat is like chicken thighs, even the breast.
You’ve obviously NEVER had duck prepared and served well.
A lot of dark meat, greasy.
I got that reference! Those stories still hold up.
If I had to try I’d spatchcock the bird and put it in one of those long handled clamping racks and cook it outdoors over a wood coal fire. The idea wouldn’t be to have it directly over the fire but angled in towards it but off to the side a little. That should keep the smoke and flare ups down I figure. I’d try to save the rendered drippings. I’d mop it with some acidy liquid to hopefully keep it from drying out and maybe cutting the fat some. I’d also try marinating it to take some of the tang out of the wild bird. It would probably be awful but I would give it a shot anyhow, at least once. Maybe you could adapt after that if any potential is there.
Freegards
Canadian goose recipes are the same as carp. Throw the meat out and eat the board.
We have about 40 that hang out in our pond pooping all over.
When I lived in Maryland, we used to go Canada goose hunting once or twice a year. It is very expensive to go on a guided hunt.
Cooking Canada goose involves a long period of removing the blood from the meat by soaking the carcass in a brine solution and frequently changing the brine solution.
Then, cook it like a turkey or a domestic goose with lots of onion, potato, celery and bread chunks. After cooking, discard the stuffing.
The meat is dark brown and looks and tastes like roast beef.
Most folks who tried it said they would rather have roast beef.
Sorry.
It’s worth the effort. Turns out like a very tender beef roast, actually.
If you’re a ‘do-it-yourself-er,’ look out for buckshot! ;)
Only ONE ‘complainer’ so far - and he’s Ancient History. ;)
I love injecting marinades too. I love fried birds so much I have a smaller cast iron set up for doing chickens on the stovetop. Yum!
oops wrong thread. apologies
oops wrong thread. Apologies.
Best duck I ever had was a Chinese restaurant in SanFran (back in the 80s).
They slow-baked it wrapped in tea leaves (had to order it about 4 hours ahead of time).
Love goose. However, it is greasy and when I roast it, I have to open all the windows else the fire alarms go off.
We goose hunted on the eastern for quite a few years.
I found the only way I could eat it was to breast it out - marinate it and grill ithe breasts like London Broil on the bbq.
The rest of the goose is too greasy.
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