Nice and easy. thank youWhat a wonderful idea! I will certainly be a a part of this thread!
Ask a chef
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Today Shabat meal
Lamb and a rooster with E.V olive oil, cumin, salt, BP, Sage, rosemary, garlic, onion, and potato
Bon appetite!
Lamb and a rooster with E.V olive oil, cumin, salt, BP, Sage, rosemary, garlic, onion, and potato
Bon appetite!
Last edited:
Shalom Linda! How are you?
Yes it was a good one, but now I need to rest!
Shalom Linda! How are you?
Yes it was a good one, but now I need to rest!
I'm doing good. Been working on my health. I'm walking everyday. About 5 miles or so at a fast pace. Think I will take a rest from it today though. I hope you get your rest before school starts!
Shalom Linda! How are you?
Yes it was a good one, but now I need to rest!
I'm doing good. Been working on my health. I'm walking everyday. About 5 miles or so at a fast pace. Think I will take a rest from it today though. I hope you get your rest before school starts!
That is very good! Keep in mind that nutrition is also very important!
I really hope so.
Heel low:
Going to put our herb garden to good use this week! Noted nice new crop of leaves just begging for a bit of leaflette trimming again. Hee hee, snicker snort!
Processed my first goose yesterday. I don't overly enjoy this particular part of animal husbandry but in the hatch of six goslings, there were five ganders and one goose...sigh. Way too many males to females in this ratio! GACK! Kept the female and the best gander and now there are four for meat. Happy meat so to speak.
Was a good day...setup and ready to add one goose to the equation!
Longest part of the processing of a goose is in removing the down. I dry pluck and it took me about an hour and fifteen to set up, tear down, process, take the meat to house, and clean up myself & all the mayhem. Not half shabby for a first go round.
NO winds to blow away the down!
Hoping to have enough down from four ganders to stuff a decent sized pillow...we shall see, eh!
Seven pound live weight gander netted two pounds boneless meat (OK...left bones in the legs/thighs!). I rest a 25 pound processed turkey (bone in with skin on) for five days in the fridge and this is a whole new experience for me with the goose/geese. It is boneless (pretty much) and I am an uncertain NEWBIE in this aspect as to how long to leave it in the fridge before cooking? First dish is long slow with moisture...that means even if'n it was not a long enough rest...low, slow and with moisture should solve that issue unto itself.
One gander done yesterday, hoping at least one more today (pending weather conditions) and do the goose stew on Sunday (so that is 3 days resting in cold storage)...then the breasts on Monday or Tuesday. Have to see. At least this way I have a scape goat (goat as in chevon?)...if'n the goose turns out tough (not likely in a crock as stew, eh but the fried and oven roasted breast meats...that could be tough perhaps?), then if rubbery...I need to add a few MORE days resting. That be the plan of mice & WOman I guess.
But all said and (not yet) done up for dinner, I will fry up the ganders' "giblets" for the dogs this evening as a special treat. Organ meats are best eaten really fresh...so no worries on them being consumed, even the same day would be grand!
Hard at play yesterday...building up an appetite!
Celebration food of sorts...these Australian girl dogs have been with us for a whole year as of today! Yah...special meal indeed! Give them a hint of it in their dinners this eve and refrigerate the cooked up leftovers to divvy the innards out over time. Pretty rich stuff--goosey patè or foie gras!
I am not that fond of liver myself but might have a taste of the gizzard. Spouse likes beef liver, but not poultry livers...so them two dawgettes sure will enjoy this fresh bounty. I think the next goose, I will also reserve the heart...never bothered to dig that deep yesterday...all so new to me.
Meat from the one gander is resting in fridge.
I have three more ganders to process. Weather forecast is for winds to build up for this evening, so mighten only get one more done today. Cannot imagine doing this task on a windy day...be a blooming mess...jest tar & down moi, eh! Clouds of down coatings...floating abouts!
So I have two meals planned thus far...exactly what two ganders will provide and should be able to swing this.
For our Sunday Dinner we will be having this...pending exactly what fresh vegs I like at the market on offer. Man I miss my Veg garden...(hilled & weeded the two tater patches...gonna be a tres grande harvest, but not quite now)...way too much rain STILL every evening like clock work...sigh...bad fresh veg growing this year!
Crockpot Goose Stew - Four servings:
And for the eight goose breasts I shall soon have (gotta remember not to count my chicks before they are hatchetted)...will try this one out first for four of the eight...see if'n we like it.
Goose in Mushroom Sauce - Four servings:
Should be good. Any huge errors in my future plans for these goosers before I put this new to us meat to test cooking in my kitchen?
If you want, I can post photos of the meals as they are completed...
but before eaten, eh.
Doggone & Chicken UP!
Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada
Going to put our herb garden to good use this week! Noted nice new crop of leaves just begging for a bit of leaflette trimming again. Hee hee, snicker snort!
Processed my first goose yesterday. I don't overly enjoy this particular part of animal husbandry but in the hatch of six goslings, there were five ganders and one goose...sigh. Way too many males to females in this ratio! GACK! Kept the female and the best gander and now there are four for meat. Happy meat so to speak.
Was a good day...setup and ready to add one goose to the equation!
Longest part of the processing of a goose is in removing the down. I dry pluck and it took me about an hour and fifteen to set up, tear down, process, take the meat to house, and clean up myself & all the mayhem. Not half shabby for a first go round.
NO winds to blow away the down!
Hoping to have enough down from four ganders to stuff a decent sized pillow...we shall see, eh!
Seven pound live weight gander netted two pounds boneless meat (OK...left bones in the legs/thighs!). I rest a 25 pound processed turkey (bone in with skin on) for five days in the fridge and this is a whole new experience for me with the goose/geese. It is boneless (pretty much) and I am an uncertain NEWBIE in this aspect as to how long to leave it in the fridge before cooking? First dish is long slow with moisture...that means even if'n it was not a long enough rest...low, slow and with moisture should solve that issue unto itself.
One gander done yesterday, hoping at least one more today (pending weather conditions) and do the goose stew on Sunday (so that is 3 days resting in cold storage)...then the breasts on Monday or Tuesday. Have to see. At least this way I have a scape goat (goat as in chevon?)...if'n the goose turns out tough (not likely in a crock as stew, eh but the fried and oven roasted breast meats...that could be tough perhaps?), then if rubbery...I need to add a few MORE days resting. That be the plan of mice & WOman I guess.
But all said and (not yet) done up for dinner, I will fry up the ganders' "giblets" for the dogs this evening as a special treat. Organ meats are best eaten really fresh...so no worries on them being consumed, even the same day would be grand!
Hard at play yesterday...building up an appetite!
Celebration food of sorts...these Australian girl dogs have been with us for a whole year as of today! Yah...special meal indeed! Give them a hint of it in their dinners this eve and refrigerate the cooked up leftovers to divvy the innards out over time. Pretty rich stuff--goosey patè or foie gras!
I am not that fond of liver myself but might have a taste of the gizzard. Spouse likes beef liver, but not poultry livers...so them two dawgettes sure will enjoy this fresh bounty. I think the next goose, I will also reserve the heart...never bothered to dig that deep yesterday...all so new to me.
Meat from the one gander is resting in fridge.
I have three more ganders to process. Weather forecast is for winds to build up for this evening, so mighten only get one more done today. Cannot imagine doing this task on a windy day...be a blooming mess...jest tar & down moi, eh! Clouds of down coatings...floating abouts!
So I have two meals planned thus far...exactly what two ganders will provide and should be able to swing this.
For our Sunday Dinner we will be having this...pending exactly what fresh vegs I like at the market on offer. Man I miss my Veg garden...(hilled & weeded the two tater patches...gonna be a tres grande harvest, but not quite now)...way too much rain STILL every evening like clock work...sigh...bad fresh veg growing this year!
Crockpot Goose Stew - Four servings:
And for the eight goose breasts I shall soon have (gotta remember not to count my chicks before they are hatchetted)...will try this one out first for four of the eight...see if'n we like it.
Goose in Mushroom Sauce - Four servings:
Should be good. Any huge errors in my future plans for these goosers before I put this new to us meat to test cooking in my kitchen?
If you want, I can post photos of the meals as they are completed...
Doggone & Chicken UP!
Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada
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